The Chemistry of Cookery
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- Public Domain Mark 1.0
LibriVox recording of The Chemistry of Cookery by W. Mattieu Williams.
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M4B Audiobook (284MB)
Read in English by LibriVox volunteers.
This book, written in the late 1800s, is a book of chemistry that explains the whys and hows of cooking to trained chefs and laymen alike. The book deals with some compounds of common foodstuffs, like albumen or gluten, and illustrates what happens from a chemist's point of view during certain types of food preparation like roasting, frying, or stewing. A part of the chapters also details adulterations of food - thankfully since outlawed - and how to detect them in the finished product.
For more free audio books or to become a volunteer reader, visit LibriVox.org.
M4B Audiobook (284MB)
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