Читать книгу The Chemistry of Cookery - W. Mattieu Williams - Страница 2
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Table of Contents
ОглавлениеCHAPTER 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.
