The Science Chef: 100 Fun Food Experiments and Recipes for Kids
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Book 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...
Format:Paperback
Language:English
ISBN:047131045X
ISBN13:9780471310457
Release Date:September 1994
Publisher:Jossey-Bass
Length:192 Pages
Weight:0.84 lbs.
Dimensions:0.5" x 7.5" x 9.3"
Age Range:8 to 14 years
Grade Range:Grades 3 to 9
Customer Reviews
3 ratings
Cooking and Science with kids book
Published by Thriftbooks.com User , 15 years ago
I sent this book and two others to my son and granddaughter since he was doing a "Cooking and Science" class with her and another 5 year old girl. The three books have been a hit. Gramma
great start for experimenting n the kitchen
Published by Thriftbooks.com User , 15 years ago
Our first-grade granddaughter was assigned a science project, and she chose to make cottage cheese from different milks, e.g., organic, skim, heavy cream and whole and compare the results. We used information from "Science Chef" about making cheese as one of our sources. Then we went beyond with growing penicillin mold on lemons and floating eggs in highly salinated water. Great learning device!
Kids love to learn
Published by Thriftbooks.com User , 23 years ago
This book is fascinating and exciting. Not only do children enjoy the recipes, but they learn in a fun way. It is an easy way of learning new information and keeps them interested.
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