MARC Record from Library of Congress

LEADER: 01871cam a22003617a 4500
001 2006298065
003 DLC
005 20100823183544.0
008 060923s2005 enka g b 000 0 eng d
010 $a 2006298065
020 $a0854043896
035 $a(OCoLC)ocm62408221
040 $aFLT$cFLT$dFLT$dBAKER$dNLGGC$dYBM$dDLC
042 $alccopycat
050 00 $aQ182.3$b.L57 2005
082 00 $a507.8$222
084 $a58.34$2bcl
100 1 $aLister, Ted.
245 10 $aKitchen chemistry /$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.
650 0 $aChemical reactions.
650 0 $aInterdisciplinary approach in education.
650 0 $aCooking.
650 17 $aChemie.$2gtt
650 17 $aLevensmiddelen.$2gtt
650 17 $aDagelijks leven.$2gtt
700 1 $aBlumenthal, Heston.
856 42 $3Publisher description$uhttp://www.loc.gov/catdir/enhancements/fy0625/2006298065-d.html