Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal.
By: Lister, Ted [author.].
Contributor(s): Blumenthal, Heston [collaborator.].
Material type:
TextPublisher: London, UK : Royal Society of Chemistry, c2005Description: xvii, 125 p. : ill., (some col.) ; 30 cm. + 1 CD-ROM (4 3/4 in.).ISBN: 9780854043897.Subject(s): Science -- Experiments | Chemical reactions | Interdisciplinary approach in education | Cooking | Chemie | Levensmiddelen | Dagelijks levenDDC classification: 507.8 LIS Other classification: 58.34 | Item type | Current location | Collection | Call number | Status | Date due | Barcode |
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Books - Non Ficton
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KH8 Senior School Library Non Fiction | Non-Fiction | 507.8 LIS (Browse shelf) | Available | 3KHSL000102122 |
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| 502.12 BOO Book of data. | 502.12 BOO Book of data. | 502.12 BOO Book of data. | 507.8 LIS Kitchen chemistry / | 508 DUR My family & other animals / | 508 NAT The natural history book : | 508.022 FOT Planet Earth : the photographs / |
Includes bibliographical references.
The use of salt in cooking (1) -- The use of salt in cooking (2) -- By how much does salt increase the boiling point of water? -- It all salt the same? -- "Low sodium" salt substitutes -- What affects the colour and texture of cooked vegetables? -- Should beans be cooked with the lid on or off? -- The chemistry of baking powder -- The structure of ice and water -- Why do pans stick? -- Enzymes and jellies -- The chemistry of flavour -- Chemical changes during cooking -- The science of ice cream -- 'Asparagus pee' -- How hot are chilli peppers?
This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
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