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THE CHEMISTRY OF COOKERY




_OPINIONS OF THE PRESS_

ON

THE CHEMISTRY OF COOKERY.


‘The reader who wants to satisfy himself as to the value of this book,
and the novelty which its teaching possesses, need not go beyond the
first chapter, on “The Boiling of Water.” But if he reads this he
certainly will go further, and will probably begin to think how he can
induce his cook to assimilate some of the valuable lessons which Mr.
Williams gives. If he can succeed in that he will have done a very good
day’s work for his health and house.... About the economical value
of the book there can be no doubt.’—SPECTATOR.

‘Will be welcomed by all who wish to see the subject of the preparation
of food reduced to a science.... Perspicuously and pleasantly Mr.
Williams explains the why and the wherefore of each successive step
in any given piece of culinary work. Every mistress of a household
who wishes to raise her cook above the level of a mere automaton
will purchase two copies of Mr. Williams’s excellent book—the one
for the kitchen, and the other for her own careful and studious
perusal.’—KNOWLEDGE.

‘Thoroughly readable, full of interest, with enough of the author’s
personality to give a piquancy to the stories told.’—WESTMINSTER REVIEW.

‘Mr. Williams is a good chemist and a pleasant writer: he has evidently
been a keen observer of dietaries in various countries, and his little
book contains much that is worth reading.’—ATHENÆUM.

‘There is plenty of room for this excellent book by Mr. Mattieu
Williams.... There are few conductors of cookery classes who are so
thoroughly grounded in the science of the subject that they will not
find many valuable hints in Mr. Williams’s pages.’—SCOTSMAN.

‘Throughout the work we find the signs of care and thoughtful
investigation.... Mr. Williams has managed most judiciously to
compress into a very small compass a vast amount of authoritative
information on the subject of food and feeding generally—and the volume
is really quite a compendium of its subject.’—FOOD.

‘The British cook might derive a good many useful hints from Mr.
Williams’s latest book.... The author of “The Chemistry of Cookery”
has produced a very interesting work. We heartily recommend it to
theorists, to people who cook for themselves, and to all who are
anxious to spread abroad enlightened ideas upon a most important
subject.... Hereafter, cookery will be regarded, even in this
island, as a high art and science. We may not live to those delightful
days; but when they come, and the degree of Master of Cookery is
granted to qualified candidates, the “Chemistry of Cookery” will be
a text-book in the schools, and the bust of Mr. Mattieu Williams
will stand side by side with that of Count Rumford upon every
properly-appointed kitchen dresser.’—PALL MALL GAZETTE.

‘Housekeepers who wish to be fully informed as to the nature of
successful culinary operations should read “The Chemistry of
Cookery.”’—CHRISTIAN WORLD.

‘In all the nineteen chapters into which the work is divided there
is much both to interest and to instruct the general reader, while
deserving the attention of the “dietetic reformer.”... The author
has made almost a life-long study of the subject.’—ENGLISH MECHANIC.




_OTHER WORKS BY MR. MATTIEU WILLIAMS._

Crown 8vo. cloth extra, 7_s._ 6_d._

SCIENCE IN SHORT CHAPTERS.


‘Few writers on popular science know better how to steer a middle
course between the Scylla of technical abstruseness and the Charybdis
of empty frivolity than Mr. Mattieu Williams. He writes for intelligent
people who are not technically scientific, and he expects them to
understand what he tells them when he has explained it to them in his
perfectly lucid fashion without any of the embellishments, in very
doubtful taste, which usually pass for popularisation. The papers are
not mere réchauffés of common knowledge. Almost all of them are marked
by original thought, and many of them contain demonstrations or aperçus
of considerable scientific value.’—PALL MALL GAZETTE.

‘There are few writers on the subjects which Mr. Williams selects whose
fertility and originality are equal to his own. We read all he has to
say with pleasure, and very rarely without profit.’—SCIENCE GOSSIP.

‘Mr. Mattieu Williams is undoubtedly able to present scientific
subjects to the popular mind with much clearness and force: and these
essays may be read with advantage by those, who, without having had
special training, are yet sufficiently intelligent to take interest in
the movement of events in the scientific world.’—ACADEMY.


Crown 8vo. cloth limp, 2_s._ 6_d._

A SIMPLE TREATISE ON HEAT.

‘This is an unpretending little work, put forth for the purpose of
expounding, in simple style, the phenomena and laws of heat. No
strength is vainly spent in endeavouring to present a mathematical view
of the subject. The Author passes over the ordinary range of matter
to be found in most elementary treatises on heat, and enlarges upon
the applications of the principles of his science—a subject which is
naturally attractive to the uninitiated. Mr. Williams’s object has
been well carried out, and his little book may be recommended to those
who care to study this interesting branch of physics.’—POPULAR SCIENCE
REVIEW.

‘We can recommend this treatise as equally exact in the information it
imparts, and pleasant in the mode of imparting it. It is neither dry
nor technical, but suited in all respects to the use of intelligent
learners.’—TABLET.

‘Decidedly a success. The language is as simple as possible,
consistently with scientific soundness, and the copiousness of
illustration with which Mr. Williams’s pages abound, derived from
domestic life and from the commonest operations of nature, will commend
this book to the ordinary reader as well as to the young student of
science.’—ACADEMY.

    London : CHATTO & WINDUS, Piccadilly, W.


Demy 8vo. cloth extra, price 7_s._ 6_d._

THE FUEL OF THE SUN.

‘The work is well deserving of careful study, especially by the
astronomer, too apt to forgot the teachings of other sciences than his
own.’—FRASER’S MAGAZINE.

‘It is characterised throughout by a carefulness of thought and an
originality that command respect, while it is based upon observed facts
and not upon mere fanciful theory.’—ENGINEERING.

‘Mr. Williams’s interesting and valuable work called “The Fuel of the
Sun.”’—POPULAR SCIENCE REVIEW.


    London: SIM