The science of cookery
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The science of cookery a lecture by W. Mattieu Williams

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Published by Printed and published for the Executive Council of the International Health Exhibition, and for the Council of the Society of Arts, by W. Clowes in London .
Written in English


  • Cookery

Book details:

Edition Notes

Statementby W. Mattieu Williams.
ContributionsInternational Health Exhibition (1884 : London, England)
LC ClassificationsTX652.9 .W54x 1884
The Physical Object
Pagination23 p. ;
Number of Pages23
ID Numbers
Open LibraryOL2670067M
LC Control Number85666286

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Science of Slow Cooking. What gives slow cooked food it's texture and taste is when collagen melts to form gelatin at about F. Since denaturation of collagen is a kinetic process it is a function of both temperature and duration of heating read more about the Science of Slow Cooking (Meats) -- Important Temperatures in Cooking.   In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and :   The Science of Cookery and the Art of Eating Well is a philosophical and historical reflection on food and dining in human culture.   "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICISTAuthor: Peter Barham.