Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal.
| Author/creator | Lister, Ted |
| Other author | Blumenthal, Heston. |
| Format | Book |
| Publication Info | London, UK : Royal Society of Chemistry, ©2005. |
| Description | xvii, 125 pages : illustrations, (some color) ; 30 cm + 1 CD-ROM (4 3/4 in.) |
| Subjects |
| 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? |
| Abstract | This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles. |
| Bibliography note | Includes bibliographical references. |
| ISBN | 0854043896 |
| ISBN | 9780854043897 |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Joyner | General Stacks | QD43 .L57 2005 | ✔ Available | Place Hold |