Kitchen chemistry /

Lister, Ted.

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.)

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 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?

This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.

0854043896

2006298065


Science--Experiments.
Chemical reactions.
Interdisciplinary approach in education.
Cooking.
Chemie.
Levensmiddelen.
Dagelijks leven.

Q182.3 / .L68 2005

507.8

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