Household Books Published in Britain: all volumes
The science of cookery
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
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.