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

By: Contributor(s): Publication details: London, UK : Royal Society of Chemistry, c2005.Description: xvii, 125 p. : ill., (some col.) ; 30 cm. + 1 CD-ROM (4 3/4 in.)ISBN:
  • 0854043896
Subject(s): LOC classification:
  • QD43 .L57 2005
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 [color] 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 [flavor] -- Chemical changes during cooking -- The science of ice cream -- 'Asparagus pee' -- How hot are chilli [chili] peppers?
Summary: This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Book Book NMC Library Stacks QD43 .L57 2005 (Browse shelf(Opens below)) 1 Available 33039000764018

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 [color] 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 [flavor] -- Chemical changes during cooking -- The science of ice cream -- 'Asparagus pee' -- How hot are chilli [chili] 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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