Kitchen Chemistry 1 Edition Lister Ted Blumenthal Heston by Lister, Ted, Blumenthal, Heston instant download after payment.

xvii, 125 p. : 30 cm. +, This resource for schools and colleges demonstrates the role of chemistry in the kitchen and highlights the wide applicability of chemical principles, Includes bibliographical references, 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?