The Chemistry of Cookery: Free Audiobook and Listening Guide

The Chemistry of Cookery, credited to W. Mattieu Williams, is available as a LibriVox volunteer audiobook. This guide identifies the recording, its source summary and its audio tracks.

About the work

The LibriVox catalogue summary, preserved with the recording, reads:

LibriVox recording of The Chemistry of Cookery by W. Mattieu Williams. 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.

Recording facts

• Recording title: The Chemistry of Cookery
• Author credits: W. Mattieu Williams
• Language: English
• Original MP3 tracks: 22
• Listed recording duration: 10:21:12

Catalogue topics

• chemistry
• science
• cooking
• chef
• food

Track guide

1. 00 - Preface — 3:03
2. 01 - Introductory — 13:01
3. 02 - The Boiling of Water — 19:04
4. 03 - Albumen — 22:26
5. 04 - Gelatin, Fibrin, and the Juices of Meat — 27:00
6. 05 - Roasting and Grilling — 28:29
7. 06 - Count Rumford's Roaster — 31:01
8. 07 - Frying — 44:57
9. 08 - Stewing — 30:10
10. 09 - Cheese Part 1 — 30:44
11. 10 - Cheese Part 2 — 28:08
12. 11 - Fat--Milk — 34:24
13. 12 - The Cookery of Vegetables — 46:24
14. 13 - Gluten--Bread — 38:13
15. 14 - Vegetable Casein and Vegetable Juices — 30:05
16. 15 - Count Rumford's Cookery and Cheap Dinners. — 27:55
17. 16 - Count Rumford's Substitute for Tea and Coffee — 47:19
18. 17 - The Cookery of Wine Part 1 — 31:10
19. 18 - The Cookery of Wine Part 2 — 29:46
20. 19 - The Vegetarian Question — 16:38
21. 20 - The Physiology of Nutrition — 18:17
22. 21 - Malted Food — 22:57

Listen to this recording

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Source and rights

This is a record from LibriVox's official Internet Archive collection, with a public-domain licence recorded in its metadata. LibriVox's policy includes its catalogue summaries as well as its recordings. Its public-domain assessment follows United States law; copyright status can differ elsewhere. The summary and track facts are reproduced and reformatted from that record. Dates attached to the archive upload are not treated as original book publication dates.