The Chemistry of Cookery

A practical, science-based exploration of food preparation that explains how heat and chemical reactions transform ingredients and determine culinary outcomes. Chapters analyze boiling water, proteins such as albumen, gelatin and meat juices, roasting, grilling, frying, stewing, cheese, fats and milk, vegetable cookery, gluten and bread, vegetable casein and juices, wine and malted foods, and address vegetarianism and nutrition. The author combines experimental observation, theoretical explanation, and economical household advice, presents methods by Count Rumford, and aims to make culinary operations intelligible and more healthful and efficient through applied chemistry.