官方藏书 / Science_-_Chemistry_Biochemistry / The Chemistry of Cookery

The Chemistry of Cookery

W. Mattieu Williams · Science_-_Chemistry_Biochemistry · 30 章

目录

THE CHEMISTRY of COOKERY Chapter 2 Chapter 3 Chapter 4 Chapter 5 Chapter 6 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.THE FULL PROJECT GUTENBERG™ LICENSE Chapter 30