Ted Lister (The Royal Society of Chemistry), Heston Blumenthal

Kitchen Chemistry

• Broschiertes Buch

Produktbeschreibung

Suitable for a wide range of ages, this book provides an exciting context for some familiar chemistry and a way to engage students with the subject.

Produktdetails

• Verlag: Royal Society of Chemistry
• Artikelnr. des Verlages: 11561057
• Seitenzahl: 142
• Erscheinungstermin: 1. Juli 2005
• Englisch
• Abmessung: 297mm x 210mm x 11mm
• Gewicht: 828g
• ISBN-13: 9780854043897
• ISBN-10: 0854043896
• Artikelnr.: 24602933

Inhaltsangabe

Introduction by Heston Blumenthal
How to use this material
The use of salt in cooking
The use of salt in cooking 2
By how much does salt increase the boiling point of water?
Is 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?