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The Chemistry of Cookery by W. Mattieu Williams
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
Author(s): W. Mattieu Williams
NA Pages 
The Chemistry of Food and Nutrition by A. W. Duncan
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.
Author(s): A. W. Duncan
NA Pages
This note shows some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.
Author(s): Dr. Patricia Christie
NA Pages