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

By: Lister, TedContributor(s): Blumenthal, HestonMaterial type: TextTextPublication details: London, UK : Royal Society of Chemistry, c2005Description: xvii, 125 p. : ill., (some col.) ; 30 cm. + 1 CD-ROM (4 3/4 in.)ISBN: 0854043896Subject(s): Science -- Experiments | Chemical reactions | Interdisciplinary approach in education | Cooking | Chemie | Levensmiddelen | Dagelijks levenDDC classification: 507.8 LOC classification: Q182.3 | .L68 2005Other classification: 58.34 Online resources: Publisher description | Table of contents only
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 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?
Summary: This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
ATU Book ATU Book SCHOOL OF APPLIED SCIENCE & ENGINEERING LIBRARY - ACCRA TECHNICAL UNIVERSITY
General Stacks
Q182.3 .L68 2005 (Browse shelf(Opens below)) c1 Available 0000000564
ATU Book ATU Book SCHOOL OF APPLIED SCIENCE & ENGINEERING LIBRARY - ACCRA TECHNICAL UNIVERSITY
General Stacks
Q182.3 .L68 2005 (Browse shelf(Opens below)) c2 Available 0000003126
Total holds: 0
Browsing SCHOOL OF APPLIED SCIENCE & ENGINEERING LIBRARY - ACCRA TECHNICAL UNIVERSITY shelves, Shelving location: General Stacks Close shelf browser (Hides shelf browser)

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.

There are no comments on this title.

to post a comment.

© 2024. All Right Reserved. Property of Accra Technical University


^