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.