The Science Chef : 100 Fun Food Experiments and Recipes for Kids
by Joan D'Amico and Karen E. Drummond


Overview - What melts in your mouth and not in your hands, plumps when youcook it, and comes in more than forty-eight scrumptious flavors?Give up? The correct answer is: Science

With The Science Chef you'll learn loads of basic science by doingfun, easy-to-perform cooking projects.
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More About The Science Chef by Joan D'Amico; Karen E. Drummond
 
 
 
Overview
What melts in your mouth and not in your hands, plumps when youcook it, and comes in more than forty-eight scrumptious flavors?Give up? The correct answer is: Science

With The Science Chef you'll learn loads of basic science by doingfun, easy-to-perform cooking projects. And you get to eat theresults when you're finished

Why do onions make you cry? How does yeast make bread rise? Whatmakes popcorn pop, whipped cream frothy, and angel food cakefluffy? You'll discover the scientific answers to these and dozensof other tasty mysteries when you prepare kid-tested recipes foreverything from Cinnamon Toast and Basic Baked Potatoes toStromboli Pizzoli and Monkey Bread.

Whether you're a beginner or an experienced cook, you can become agreat Science Chef. All 100 experiments and recipes require onlycommon ingredients and standard kitchen utensils. And The ScienceChef includes rules for kitchen safety and cleanup, plus a completenutrition guide.

 
Details
  • ISBN-13: 9780471310457
  • ISBN-10: 047131045X
  • Publisher: Jossey-Bass
  • Publish Date: October 1994
  • Page Count: 192
  • Reading Level: Ages 8-14
  • Dimensions: 9.25 x 7.48 x 0.48 inches
  • Shipping Weight: 0.87 pounds


Related Categories

Books > Juvenile Nonfiction > Science & Nature - Experiments & Projects
Books > Juvenile Nonfiction > Cooking & Food

 
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