KH8 Library

Your cart is empty.
5HLuxD.jpg

KING HENRY VIII SENIOR AND PRIMARY SCHOOL LIBRARY OPAC
Normal view MARC view ISBD view

Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal.

By: Lister, Ted [author.].
Contributor(s): Blumenthal, Heston [collaborator.].
Material type: TextTextPublisher: 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
Contents:
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?
Summary: This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
Tags from this library: No tags from this library for this title. Log in to add tags.
    Average rating: 0.0 (0 votes)
Item type Current location Collection Call number Status Date due Barcode
Books - Non Ficton Books - Non Ficton KH8 Senior School Library
Non Fiction 		Non-Fiction 507.8 LIS (Browse shelf) Available 3KHSL000102122

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.

There are no comments for this item.

Log in to your account to post a comment.

Powered By KH8 IT Dept