The Chemistry of Cookery

‘The reader who wants to satisfy himself as to the value of this book, and the novelty which its teaching possesses, need not go beyond the first chapter, on “The Boiling of Water.” But if he reads this he certainly will go further, and will probably begin to think how he can induce his cook to assimilate some of the valuable lessons which Mr. Williams gives. If he can succeed in that he will have done a very good day’s work for his health and house. . . . About the economical value of the book there can be no doubt.’—Spectator.

‘Will be welcomed by all who wish to see the subject of the preparation of food reduced to a science. . . . Perspicuously and pleasantly Mr. Williams explains the why and the wherefore of each successive step in any given piece of culinary work. Every mistress of a household who wishes to raise her cook above the level of a mere automaton will purchase two copies of Mr. Williams’s excellent book—the one for the kitchen, and the other for her own careful and studious perusal.’—Knowledge.

‘Thoroughly readable, full of interest, with enough of the author’s personality to give a piquancy to the stories told.’—Westminster Review.

‘Mr. Williams is a good chemist and a pleasant writer: he has evidently been a keen observer of dietaries in various countries, and his little book contains much that is worth reading.’—AthenÆum.

‘There is plenty of room for this excellent book by Mr. Mattieu Williams. . . . There are few conductors of cookery classes who are so thoroughly grounded in the science of the subject that they will not find many valuable hints in Mr. Williams’s pages.’—Scotsman.

‘Throughout the work we find the signs of care and thoughtful investigation. . . . Mr. Williams has managed most judiciously to compress into a very small compass a vast amount of authoritative information on the subject of food and feeding generally—and the volume is really quite a compendium of its subject.’—Food.

‘The British cook might derive a good many useful hints from Mr. Williams’s latest book. . . . The author of “The Chemistry of Cookery” has produced a very interesting work. We heartily recommend it to theorists, to people who cook for themselves, and to all who are anxious to spread abroad enlightened ideas upon a most important subject. . . . Hereafter, cookery will be regarded, even in this island, as a high art and science. We may not live to those delightful days; but when they come, and the degree of Master of Cookery is granted to qualified candidates, the “Chemistry of Cookery” will be a text-book in the schools, and the bust of Mr. Mattieu Williams will stand side by side with that of Count Rumford upon every properly-appointed kitchen dresser.’—Pall Mall Gazette.

‘Housekeepers who wish to be fully informed as to the nature of successful culinary operations should read “The Chemistry of Cookery.”’—Christian World.

‘In all the nineteen chapters into which the work is divided there is much both to interest and to instruct the general reader, while deserving the attention of the “dietetic reformer.” . . . The author has made almost a life-long study of the subject.’—English Mechanic.

‘Few writers on popular science know better how to steer a middle course between the Scylla of technical abstruseness and the Charybdis of empty frivolity than Mr. Mattieu Williams. He writes for intelligent people who are not technically scientific, and he expects them to understand what he tells them when he has explained it to them in his perfectly lucid fashion without any of the embellishments, in very doubtful taste, which usually pass for popularisation. The papers are not mere rÉchauffÉs of common knowledge. Almost all of them are marked by original thought, and many of them contain demonstrations or aperÇus of considerable scientific value.’—Pall Mall Gazette.

‘There are few writers on the subjects which Mr. Williams selects whose fertility and originality are equal to his own. We read all he has to say with pleasure, and very rarely without profit.’—Science Gossip.

‘Mr. Mattieu Williams is undoubtedly able to present scientific subjects to the popular mind with much clearness and force: and these essays may be read with advantage by those, who, without having had special training, are yet sufficiently intelligent to take interest in the movement of events in the scientific world.’—Academy.

Crown 8vo. cloth limp, 2s. 6d.

A SIMPLE TREATISE ON HEAT.

‘This is an unpretending little work, put forth for the purpose of expounding, in simple style, the phenomena and laws of heat. No strength is vainly spent in endeavouring to present a mathematical view of the subject. The Author passes over the ordinary range of matter to be found in most elementary treatises on heat, and enlarges upon the applications of the principles of his science—a subject which is naturally attractive to the uninitiated. Mr. Williams’s object has been well carried out, and his little book may be recommended to those who care to study this interesting branch of physics.’—Popular Science Review.

‘We can recommend this treatise as equally exact in the information it imparts, and pleasant in the mode of imparting it. It is neither dry nor technical, but suited in all respects to the use of intelligent learners.’—Tablet.

‘Decidedly a success. The language is as simple as possible, consistently with scientific soundness, and the copiousness of illustration with which Mr. Williams’s pages abound, derived from domestic life and from the commonest operations of nature, will commend this book to the ordinary reader as well as to the young student of science.’—Academy.

London : CHATTO & WINDUS, Piccadilly, W.

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Demy 8vo. cloth extra, price 7s. 6d.

THE FUEL OF THE SUN.

‘The work is well deserving of careful study, especially by the astronomer, too apt to forgot the teachings of other sciences than his own.’—Fraser’s Magazine.

‘It is characterised throughout by a carefulness of thought and an originality that command respect, while it is based upon observed facts and not upon mere fanciful theory.’—Engineering.

‘Mr. Williams’s interesting and valuable work called “The Fuel of the Sun.”’—Popular Science Review.

London: SIMPKIN, MARSHALL, & CO.

THE
CHEMISTRY of COOKERY

BY
W. MATTIEU WILLIAMS
AUTHOR OF ‘THE FUEL OF THE SUN’ ‘SCIENCE IN SHORT CHAPTERS’
‘A SIMPLE TREATISE ON HEAT’ ETC.

emblem

SECOND EDITION

London
CHATTO & WINDUS, PICCADILLY
1892

PRINTED BY
SPOTTISWOODE AND CO., NEW-STREET SQUARE
LONDON

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