Culinary Chemistry: Exhibiting the Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food : with Copper PlatesR. Ackermann, 1821 - 336 Seiten Analysis of various food substances and methods of food preparation. Covers chemical constitution and nutritional qualities of foods, the chemical effects produced by various cooking methods, and good food hygiene. |
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Culinary Chemistry: Exhibiting the Scientific Principles of Cookery, with ... Friedrich Christian Accum Keine Leseprobe verfügbar - 2015 |
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Accum acid adulterated Adulterations of Food alimentary allspice animal food animal substances baking become beef beer black pepper boiling water bottles Brazil wood bread brewers brine broiling broth capsicum Cayenne pepper chemical cocculus indicus coffee cold colour cooked cookery copper crust culinary dishes effect employed epicure extracted fermentation fibres fire fish flavour flesh flour frauds fresh fruit frying gelatine grain grains of paradise gravy half hams heat ingredients jelly juice kinds kitchen liquid liquor loaf sugar long pepper lump sugar mass meat mucilage mutton nutritive osmazome ounce oven palatable pepper pickle pint poisonous port wine portion pot-herbs pound powder practice prepared preserved prevent pulp pulpy putrefaction quantity rendered roasted salt sauces savoury season simmer slices sorts soup spices stewing stomach suffered surface syrup taste veal vegetable substances vessel vinegar wholesome wine