The Chemistry of Cookery by W. Mattieu Williams – Audiobook
This book, written in the late 1800s, is a book of chemistry that explains the whys and hows of cooking to trained chefs and laymen alike. The book deals with some compounds of common foodstuffs, like albumen or gluten, and illustrates what happens from a chemist's point of view during certain types of food preparation like roasting, frying, or stewing. A part of the chapters also details adulterations of food - thankfully since outlawed - and how to detect them in the finished product.
M4B Audiobook (284MB)
Chapters – Listen or Download
chemistrycookery 00 williams
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chemistrycookery 01 williams
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chemistrycookery 02 williams
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chemistrycookery 03 williams
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chemistrycookery 04 williams
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chemistrycookery 05 williams
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chemistrycookery 06 williams
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chemistrycookery 07 williams
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chemistrycookery 08 williams
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chemistrycookery 09 williams
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chemistrycookery 10 williams
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chemistrycookery 11 williams
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chemistrycookery 12 williams
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chemistrycookery 13 williams
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chemistrycookery 14 williams
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chemistrycookery 15 williams
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chemistrycookery 16 williams
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chemistrycookery 17 williams
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chemistrycookery 18 williams
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chemistrycookery 19 williams
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chemistrycookery 20 williams
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chemistrycookery 21 williams
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