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The Chemistry of Cookery, PDF eBook

The Chemistry of Cookery PDF

Edited by W . Mattieu Williams

Part of the Chemistry Research and Applications series

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The kitchen is a chemical laboratory in which a number of chemical processes are conducted by which our food is converted from its crude state to a condition more suitable for digestion and nutrition, and made more agreeable to the palate.

The Chemistry of Cookery shows that modern chemistry can throw into the kitchen a great deal of light that can help the cook in doing his or her work more efficiently.

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