'The Chemistry of Cookery' Summary

'The Chemistry of Cookery' by W. Mattieu Williams takes the reader on a journey into the science behind culinary practices. Written at a time when food adulteration was a pressing concern, the book examines the chemical makeup of common ingredients, explaining how they transform under different cooking methods. Williams explains the principles of roasting, frying, stewing, and other techniques, revealing the chemical reactions involved in each process. The book also dives into the techniques for detecting adulteration in food, equipping readers with knowledge to identify and avoid potentially harmful practices. Through a blend of scientific exploration and practical application, the book demystifies the chemical aspects of cooking, offering valuable insights for both professional cooks and food enthusiasts.