Lister, Ted. creator Blumenthal, Heston. text London, UK Royal Society of Chemistry c2005 monographic xvii, 125 p. : ill., (some col.) ; 1 CD-ROM (4 3/4 in.) This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles. 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? Science Chemical reactions Interdisciplinary approach in education Cooking Chemie Levensmiddelen Dagelijks leven 664.04 LIS 0854043896 http://www.loc.gov/catdir/enhancements/fy0625/2006298065-d.html http://www.loc.gov/catdir/enhancements/fy1109/2006298065-t.html http://www.loc.gov/catdir/enhancements/fy0625/2006298065-d.html http://www.loc.gov/catdir/enhancements/fy1109/2006298065-t.html