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The Chemistry of Cookery - The Cookery of Wine Part 1
Listen to over 500,000 full audiobooks for free on https://ecast.space (https://ecast.space)
Title: The Chemistry of Cookery
Author: W. Mattieu Williams
Narrator: Availle
Total lenght: 10:21:12
Language: English
Release date: 10/09/2020
Genres: Science, Cooking
Summary:
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.
Contact: info@ecast.space
9 Oct 2020
The Chemistry of Cookery - The Cookery of Wine Part 2
Listen to over 500,000 full audiobooks for free on https://ecast.space (https://ecast.space)
Title: The Chemistry of Cookery
Author: W. Mattieu Williams
Narrator: Availle
Total lenght: 10:21:12
Language: English
Release date: 10/09/2020
Genres: Science, Cooking
Summary:
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.
Contact: info@ecast.space
9 Oct 2020
The Chemistry of Cookery - Count Rumford's Substitute for Tea and Coffee
Listen to over 500,000 full audiobooks for free on https://ecast.space (https://ecast.space)
Title: The Chemistry of Cookery
Author: W. Mattieu Williams
Narrator: ashleighjane
Total lenght: 10:21:12
Language: English
Release date: 10/09/2020
Genres: Science, Cooking
Summary:
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.
Contact: info@ecast.space
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