No. of pages 142
This book is aimed at the following children: primary school, secondary school .
There are 142 pages in this book. This book was published 2005 by Royal Society of Chemistry .
This book has the following chapters: 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?