000			01818cam a22003617a 4500
999			_c3920 _d3920
001			14565858
003			OSt
005			20241120092325.0
008			060923s2005 enka g b 000 0 eng d
010			_a 2006298065
020			_a9780854043897
035			_a(OCoLC)ocm62408221
040			_aFLT _cFLT _dFLT _dBAKER _dNLGGC _dYBM _dDLC _dKH8
042			_alccopycat
082	0	0	_a507.8 LIS _222
084			_a58.34 _2bcl
100	1		_aLister, Ted, _eauthor.
245	1	0	_aKitchen chemistry / _cwritten by Ted Lister in collaboration with Heston Blumenthal.
260			_aLondon, UK : _bRoyal Society of Chemistry, _cc2005.
300			_axvii, 125 p. : _bill., (some col.) ; _c30 cm. + _e1 CD-ROM (4 3/4 in.)
504			_aIncludes bibliographical references.
505	0		_aThe 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?
520			_aThis resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
650		0	_aScience _xExperiments.
650		0	_aChemical reactions.
650		0	_aInterdisciplinary approach in education.
650		0	_aCooking.
650	1	7	_aChemie. _2gtt
650	1	7	_aLevensmiddelen. _2gtt
650	1	7	_aDagelijks leven. _2gtt
700	1		_aBlumenthal, Heston _ecollaborator.
942			_2ddc _cNFIC