Lister, Ted. <br/><br/>
Kitchen chemistry / 
written by Ted Lister in collaboration with Heston Blumenthal. 
 - London, UK :  Royal Society of Chemistry,  c2005. 
 - xvii, 125 p. :  ill., (some col.) ;  30 cm. +  1 CD-ROM (4 3/4 in.) 
<br/><br/>Includes bibliographical references. 
<br/><br/>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? 
<br/><br/> This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles. 
<br/><br/><label>ISBN: </label>0854043896 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Science--Experiments.<br/>Chemical reactions.<br/>Interdisciplinary approach in education.<br/>Cooking.
<br/><br/><label>LC Class. No.: </label>QD43  / .L57 2005