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|a 2006298065
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|a 0854043896
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|a 9780854043897
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|a (OCoLC)ocm62408221
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|a (OCoLC)62408221
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|a FLT
|c FLT
|d FLT
|d BAKER
|d NLGGC
|d YBM
|d VP@
|d YDXCP
|d BTCTA
|d DLC
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|a TXMM
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|a QD43
|b .L57 2005
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1 |
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|a Lister, Ted.
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| 245 |
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|a Kitchen chemistry /
|c written by Ted Lister in collaboration with Heston Blumenthal.
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| 260 |
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|a London, UK :
|b Royal Society of Chemistry,
|c c2005.
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| 300 |
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|a xvii, 125 p. :
|b ill., (some col.) ;
|c 30 cm. +
|e 1 CD-ROM (4 3/4 in.)
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| 504 |
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|a Includes bibliographical references.
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0 |
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|a 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?
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| 520 |
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|a 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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| 650 |
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|a Science
|x Experiments.
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| 650 |
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0 |
|a Chemical reactions.
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| 650 |
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|a Interdisciplinary approach in education.
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| 650 |
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|a Cooking.
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| 700 |
1 |
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|a Blumenthal, Heston.
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| 907 |
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|a .b15917289
|b 11-24-10
|c 05-24-10
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|c 05-24-10
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2 |
|a http://www.loc.gov/catdir/enhancements/fy0625/2006298065-d.html
|3 Publisher description
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|a C0
|b TXM
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