The Chemistry of Cookery

William Mattieu Williams

• Publisher: Science & Technology Publishing
• Year: 2025
• eBook ISBN: 9782528113653
• Topic: Biological Sciences
• Subtopic: Biochemistry
• Index: Biological Sciences

The Chemistry of Cookery by W. Mattieu Williams is a fascinating exploration into the scientific principles underlying the art of cooking. First published in the late 19th century, this book delves into the chemical reactions and processes that occur during the preparation and cooking of food. Williams, a noted scientist and writer, brings clarity and insight to topics such as the composition of food, the effects of heat on various ingredients, and the transformation of raw materials into palatable dishes. The book is structured to guide readers through the fundamental elements of cookery, beginning with an examination of the basic constituents of food—proteins, fats, carbohydrates, and minerals. Williams explains how these components interact with each other and with heat, providing a scientific basis for common culinary practices. He discusses the chemistry of boiling, roasting, baking, and frying, and offers explanations for phenomena such as the browning of meat, the coagulation of eggs, and the thickening of sauces. Williams also addresses the nutritional aspects of food, considering how different cooking methods affect the digestibility and healthfulness of meals. He explores the chemistry of beverages, including tea, coffee, and alcoholic drinks, and investigates the processes of fermentation and preservation. Throughout the book, Williams emphasizes the importance of understanding the science behind cookery to improve both the flavor and nutritional value of food. Rich with historical context and practical advice, The Chemistry of Cookery is both an educational resource and a compelling read for anyone interested in the intersection of science and gastronomy. Williams's engaging style and thorough explanations make complex chemical concepts accessible to a general audience, while his passion for the subject shines through on every page. This classic work remains a valuable reference for cooks, scientists, and food enthusiasts alike, offering timeless insights into the chemistry that transforms simple ingredients into delicious meals.

Table of contents

• THE CHEMISTRY of COOKERY
• PREFACE.
• CONTENTS.
• CHAPTER I. INTRODUCTORY.
• CHAPTER II. THE BOILING OF WATER.
• CHAPTER III. ALBUMEN.
• CHAPTER IV. GELATIN, FIBRIN, AND THE JUICES OF MEAT.
• CHAPTER V. ROASTING AND GRILLING.
• CHAPTER VI. COUNT RUMFORD’S ROASTER.
• CHAPTER VII. FRYING.
• CHAPTER VIII. STEWING.
• CHAPTER IX. CHEESE.
• CHAPTER X. FAT—MILK.
• CHAPTER XI. THE COOKERY OF VEGETABLES.
• CHAPTER XII. GLUTEN—BREAD.
• CHAPTER XIII. VEGETABLE CASEIN AND VEGETABLE JUICES.
• CHAPTER XIV. COUNT RUMFORD’S COOKERY AND CHEAP DINNERS.
• CHAPTER XV. COUNT RUMFORD’S SUBSTITUTE FOR TEA AND COFFEE.
• CHAPTER XVI. THE COOKERY OF WINE.
• CHAPTER XVII. THE VEGETARIAN QUESTION
• CHAPTER XVIII. MALTED FOOD.
• CHAPTER XIX. THE PHYSIOLOGY OF NUTRITION.
• INDEX.