This page provides the book The Chemistry of Cookery by W. Mattieu
Williams online that covers the following topics related to Kitchen Chemistry :
Introductory, the Boiling of Water, Albumen, Gelatin, Fibrin, and the Juices of
Meat, Roasting and Grilling, Count Rumford’s Roaster, Frying, Stewing, Cheese,
Fat-milk, the Cookery of Vegetables, Gluten-bread, Vegetable Casein and
Vegetable Juices, Count Rumford’s Cookery and Cheap Dinners, Count Rumford’s
Substitute for Tea and Coffee, the Cookery of Wine, the Vegetarian Question,
Malted Food, the Physiology of Nutrition
This
page provides the book The Chemistry of Food and Nutrition by A. W. Duncan
online that covers the following topics related to Kitchen Chemistry : Inorganic
Compounds, Water, Mineral Matter or Salts, Organic Compounds, Non-Nitrogeneous
or Ternary Compounds, Carbohydrates, Oils, Organic Acids, Nitrogenous Compounds,
Proteids, Osseids, Non-Nutritives, Food Adjuncts and Drugs, Essential Oils,
Alkaloids, Extractives, Alcohol.
This PDF covers the following experiments related to Kitchen
Chemistry : . Introduction, Alternate approaches, Kitchen Tools and Equipment,
Computers, Data, and Surveys, Safety and Measurement, Flavor and Sensory
Evaluation, Data Analysis and Visualization, Water, Dispersions, Phases and
Crystallization, Oxidation, Enzymes and pH,Colors and other Additives,
Sweeteners and browning, Molecular Gastronomy.