Household Books Published in Britain: all volumes


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WILLIAMS, William Mattieu   1820-1892


LoEN records the author's full given names.

  • The chemistry of cookery
  • Subjects: general,

    • 1. 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.
      London: Chatto and Windus; 1885
      18.5 x 12.5 cm   Pp [i-v] vi [vii-viii], [1] 2-328, [1] 2-32 publ ads dated January 1891   Red cloth with wire grill on front  
      Aus:   VMRoT  
      GB:   LB   *LCS   LWel   LoEN   MCe   OB   OPo(F)   WYoLU(B)  
      US:   MB   NcU   MiU   N   KEmT   PPFr   PPD   PPC   PPL   PU-V   CtY  

      In the preface, which is dated March 1885, Williams says that "the work is based on a series of papers that appeared in "Knowledge" during the years 1883 and 1884." The nineteen chapters include "Introductory", "The boiling of water", "Albumen", "Gelatin, fibrin, and the juices of meat", "Roasting and grilling", "Count Rumford's roaster", "Frying", "Stewing", "Cheese", "Fat # milk", "The cookery of vegetables", "Gluten # bread", "Vegetable casein and vegetable juices", "Count Rumford's cookery and cheap dinners", "Count Rumford's substitute for tea and coffee", "The cookery of wine", "The vegetarian question", "Malted food" and "The physiology of nutrition".
      The pagination of the publisher's advertisements in the copies at LoEN, OB, WYoLU(B) and LB is identical to that in the LCS copy catalogued here; however, the advertisements in the LoEN and OB copies are dated January 1885, those in the WYoLU(B) copy are dated April 1887, and those in the LB copy, September 1891. The OPo(F) copy has no advertisements fol

    • 2. — [Title as 1885] | Second edition
      London: Chatto and Windus; 1892
      19.0 x 12.0 cm   Pp [i-v] vi [vii-viii], [1] 2-328, [1] 2-32 publ ads dated April 1894   [6s on p 25 of publ ads]   Red cloth with wire grill on front  
      Can:   NoHMU  
      GB:   *LCS  

    • 3. — [Title as 1885] | Third edition
      London: Chatto and Windus; 1898
      18.5 x 12.5 cm   Pp [i-v] vi [vii-viii], [1] 2-328, [1] 2-32 publ ads   [6s on p 25 of publ ads]   Red cloth with wire grill on front  
      GB:   *Priv coll   LB  

    • 4. — [Title as 1885] | Fourth impression
      London: Chatto and Windus; 1906
      19.0 x 12.5 cm   Pp [i-v] vi [vii-viii], [1] 2-328, [1] 2-32 publ ads   [6s on p 32 of publ ads]   Red cloth with wire grill on front  
      GB:   *LWel  

      American editions: NNNAM holds New York: D. Appleton and Co, 1885. NUCat cites another edition issued in the same year, New York: Cutter, 1885. NUCat also records editions dated 1891, 1894, 1896, 1897, 1902, 1908 and 1916, all of which were published in New York by D. Appleton and Co.

  • Cantor lectures on the scientific basis of cookery
  • Subjects: general,

    • 1. Society for the Encouragement | of | Arts, Manufactures, and Commerce. | Cantor lectures | on | the scientific basis of cookery. | By | W. Mattieu Williams, F.C.S., F.R.A.S. | Delivered before the Society of Arts, December 3rd, 10th, and 17th, 1883. | Price one shilling.
      London: printed by William Trounce; 1884
      25.0 x 16.5 cm   Pp [1-3] 4-20   1s   Rebound  
      GB:   MCe   *OPo(F)  

  • The science of cookery
  • Subjects: general,

    • 1. International Health Exhibition, | London, 1884. | The | science of cookery. | A lecture | delivered in the | lecture room of the exhibition, | June 9th, 1884. | By | W. Mattieu Williams.
      London: printed and published for the Executive Council of the International Health Exhibition and for the Council of the Society of Arts by William Clowes and Sons Ltd; 1884
      20.5 x 13.5 cm   Pp [1-3] 4-23   Rebound  
      GB:   *LB   OB  
      US:   DNLM  

      Williams discusses the following processes of cookery: roasting, grilling, braising, toasting and baking, all of which he classifies as cooking by radiant heat; and boiling and frying, cooking by contact. Through his scientific analysis he suggests the best ways of cooking food. No recipes are included in the text.
      The lecture is also printed in Vol. VI, pages 111-133, of Health Ex Lib 1884.


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