Читать книгу The Chemistry of Cookery - W. Mattieu Williams - Страница 2
Table of Contents
ОглавлениеCHAPTER II. THE BOILING OF WATER.
CHAPTER IV. GELATIN, FIBRIN, AND THE JUICES OF MEAT.
CHAPTER V. ROASTING AND GRILLING.
CHAPTER VI. COUNT RUMFORD’S ROASTER.
CHAPTER XI. THE COOKERY OF VEGETABLES.
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
