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The Resource Kitchen chemistry, written by Ted Lister in collaboration with Heston Blumenthal

Kitchen chemistry, written by Ted Lister in collaboration with Heston Blumenthal

Label
Kitchen chemistry
Title
Kitchen chemistry
Statement of responsibility
written by Ted Lister in collaboration with Heston Blumenthal
Creator
Contributor
Subject
Language
eng
Summary
This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles
Cataloging source
FLT
http://library.link/vocab/creatorName
Lister, Ted
Dewey number
540
Illustrations
illustrations
Index
no index present
LC call number
QD43
LC item number
.L57 2005
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Blumenthal, Heston
http://library.link/vocab/subjectName
  • Science
  • Interdisciplinary approach in education
  • Cookery
Target audience
general
Label
Kitchen chemistry, written by Ted Lister in collaboration with Heston Blumenthal
Instantiates
Publication
Accompanying material
1 CD-ROM (4 3/4 in.)
Bibliography note
Includes bibliographical references
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?
Control code
BK0006627879
Dimensions
30 cm. +
Extent
xvii, 125 p.
Isbn
9780854043897
Lccn
oc2007043113
Other physical details
ill., (some col.)
Label
Kitchen chemistry, written by Ted Lister in collaboration with Heston Blumenthal
Publication
Accompanying material
1 CD-ROM (4 3/4 in.)
Bibliography note
Includes bibliographical references
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?
Control code
BK0006627879
Dimensions
30 cm. +
Extent
xvii, 125 p.
Isbn
9780854043897
Lccn
oc2007043113
Other physical details
ill., (some col.)

Library Locations

    • Ladd LibraryBorrow it
      3750 Williams Blvd. SW, Cedar Rapids, IA, 52404, US
      41.952174 -91.7193209
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