The Chemistry of Cookery

Author: W. Mattieu Williams

Description:

The Chemistry of Cookery by W. Mattieu Williams is an insightful exploration of the science behind cooking processes. Published in 1885, the book delves into the chemical reactions that occur during food preparation, explaining how different ingredients interact when cooked. Williams covers topics such as the effects of heat on proteins, the science of baking, and the preservation of food, offering a deeper understanding of everyday culinary practices. Written for both curious home cooks and those with a scientific interest in food, the book demystifies the kitchen by revealing the chemical principles that underpin successful cooking. It serves as an early work in the field of food science, bridging the gap between chemistry and culinary arts.