Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal.
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
- QD43 .L57 2005
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
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Book
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NMC Library | Stacks | QD43 .L57 2005 (Browse shelf(Opens below)) | 1 | Available | 33039000764018 |
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| QD37 .G625 2004 The cartoon guide to chemistry / | QD37 .K34 2000 Chemistry connections : the chemical basis of everyday phenomena / | QD37 .S9613 2014 100 chemical myths : misconceptions, misunderstandings, explanations / | QD43 .L57 2005 Kitchen chemistry / | QD51 .H55 2010 Laboratory safety for chemistry students / | QD75.2 .S3913 1997 The essential guide to analytical chemistry / | QD96 .A2 V36 Analytical atomic absorption spectroscopy : selected methods / |
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.