"The Chemistry of Cookery" by W. Mattieu Williams. Published by Good Press. Good Press publishes a wide range of titles that encompasses every genre. From well-known classics & literary fiction and non-fiction to forgotten−or yet undiscovered gems−of world literature, we issue the books that need to be read. Each Good Press edition has been meticulously edited and formatted to boost readability for all e-readers and devices. Our goal is to produce eBooks that are user-friendly and accessible to everyone in a high-quality digital format.
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W. Mattieu Williams. The Chemistry of Cookery
The Chemistry of Cookery
Table of 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
FOOTNOTES:
Отрывок из книги
W. Mattieu Williams
Published by Good Press, 2019
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In the recent discussion on whole-meal bread, for example, chemical analyses of the bran, &c., are quoted, and it is commonly assumed that if these can be shown to contain more of the theoretical bone-making or brain-making elements, that they are, therefore, in reference to these requirements, more nutritious than the fine flour. But before we are justified in asserting this, it must be made clear that these outer and usually rejected portions of the grain are as easily digested and assimilated as the finer inner flour.
I think I shall be able to show that the practical failure of this whole-meal bread movement (which is not a novelty, but only a revival) is mainly due to the disregard of the cookery question; that whole-meal prepared as bread by simple baking is less nutritious than fine flour similarly prepared; but that whole-meal otherwise prepared may be, and has been, made more nutritious than fine white bread.
