000			01802cam a2200337Ia 4500
001			62408221
003			OCoLC
005			20250203133502.0
008			051202s2005 enka g b 000 0 eng d
020			_a0854043896
040			_aFLT _cFLT _dFLT _dBAKER _dNLGGC _dYBM _dORW _dMiTN
049			_aEY8Z
050		4	_aQD43 _b.L57 2005
100	1		_aLister, Ted.
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 [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?
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. _93235
650		0	_aChemical reactions.
650		0	_aInterdisciplinary approach in education. _92745
650		0	_aCooking. _94571
700	1		_aBlumenthal, Heston.
948			_au178588
949			_aQD43 .L57 2005 _wLC _c1 _hEY8Z _i33039000764018
949			_aQD43 .L57 2005 CD _wLC _c1 _hEY8 _i33039000764000
596			_a1
903			_a10568
999			_c10568 _d10568