All Episodes
The Chemistry of Cookery — 22 episodes
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Title
1
022 - Malted Food
2
021 - The Physiology of Nutrition
3
020 - The Vegetarian Question
4
019 - The Cookery of Wine Part 2
5
018 - The Cookery of Wine Part 1
6
017 - Count Rumford's Substitute for Tea and Coffee
7
016 - Count Rumford's Cookery and Cheap Dinners
8
015 - Vegetable Casein and Vegetable Juices
9
014 - Gluten--Bread
10
013 - The Cookery of Vegetables
11
012 - Fat--Milk
12
011 - Cheese Part 2
13
010 - Cheese Part 1
14
009 - Stewing
15
008 - Frying
16
007 - Count Rumford's Roaster
17
006 - Roasting and Grilling
18
005 - Gelatin Fibrin and the Juices of Meat
19
004 - Albumen
20
003 - The Boiling of Water
21
002 - Introductory
22
001 - Preface