First published in 1821, Culinary Chemistry is an innovative guide to the science of cookery. Using principles of chemistry and physics, Accum explains how to select and prepare ingredients in ways that maximize their flavor, texture, and nutritional value. This book is a must-read for anyone interested in the history of cooking and the science of food.

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.

Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.