000			02210cam a22004217a 4500
001			14565858
003			OSt
005			20201116114943.0
008			060923s2005 enka g b 000 0 eng d
010			_a 2006298065
020			_a0854043896
035			_a(OCoLC)ocm62408221
040			_aFLT _cATU _dFLT _dBAKER _dNLGGC _dYBM _dDLC
042			_alccopycat
050	0	0	_aQ182.3 _b.L68 2005
082	0	0	_a507.8 _222
084			_a58.34 _2bcl
100	1		_aLister, Ted. _9835
245	1	0	_aKitchen chemistry / _cwritten by Ted Lister in collaboration with Heston Blumenthal.
260			_aLondon, UK : _bRoyal Society of Chemistry, _cc2005.
300			_axvii, 125 p. : _bill., (some col.) ; _c30 cm. + _e1 CD-ROM (4 3/4 in.)
504			_aIncludes bibliographical references.
505	0		_aThe 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?
520			_aThis resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles.
650		0	_aScience _xExperiments. _9836
650		0	_aChemical reactions. _9837
650		0	_aInterdisciplinary approach in education. _9838
650		0	_aCooking. _9715
650	1	7	_aChemie. _2gtt _9839
650	1	7	_aLevensmiddelen. _2gtt _9840
650	1	7	_aDagelijks leven. _2gtt _9841
700	1		_aBlumenthal, Heston. _9842
856	4	2	_3Publisher description _uhttp://www.loc.gov/catdir/enhancements/fy0625/2006298065-d.html
856	4	1	_3Table of contents only _uhttp://www.loc.gov/catdir/enhancements/fy1109/2006298065-t.html
906			_a7 _bcbc _ccopycat _d2 _encip _f20 _gy-gencatlg
942			_2lcc _cBOOK
999			_c465 _d465