TY  - BOOK
AU  - Lister,Ted
AU  - Blumenthal,Heston
TI  - Kitchen chemistry
SN  - 0854043896
AV  - Q182.3 .L68 2005
U1  - 507.8 22
PY  - 2005///
CY  - London, UK
PB  - Royal Society of Chemistry
KW  - Science
KW  - Experiments
KW  - Chemical reactions
KW  - Interdisciplinary approach in education
KW  - Cooking
KW  - Chemie
KW  - gtt
KW  - Levensmiddelen
KW  - Dagelijks leven
N1  - 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?
N2  - This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles
UR  - http://www.loc.gov/catdir/enhancements/fy0625/2006298065-d.html
UR  - http://www.loc.gov/catdir/enhancements/fy1109/2006298065-t.html
ER  -