Kitchen chemistry / written by Ted Lister in collaboration with Heston Blumenthal
Tipo de material:
TextoDetalles de publicación: London : Royal Society of Chemistry, c2005Descripción: xvii, 125 p. : il., láms., fot. ; 30 cm. + 1 DC (4 3/4 plg.)ISBN: - 0854043896
- Q182.3 L57 2005
Contenidos:
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? -- 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?
| Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | |
|---|---|---|---|---|---|---|---|---|---|---|---|
Libros para consulta en sala
|
Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | Q182.3 L57 2005 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomia | 014629 | |||
Libros
|
Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | Q182.3 L57 2005 (Navegar estantería(Abre debajo)) | 2 | Disponible | Gastronomia | 014631 | |||
|
Libros
|
Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | Colección General | Q182.3 L57 2005 (Navegar estantería(Abre debajo)) | 3 | Disponible | Gastronomia | 017530 |
Total de reservas: 0
Para disco compacto véase: DC Q182.3 L57 2005
Incluye bibliografía
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? -- 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?
Compra 071207 840.00
