The Science Chef: 100 Fun Food Experiments and Recipes for Kids

by Joan D'Amico, Karen E Drummond, Karen Eich Drummond, et al.

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: 0.79 lbs.
• Dimensions: 0.5" x 7.5" x 9.3"
• Age Range: 8 to 14 years
• Grade Range: Grades 3 to 9

Customer Reviews

Cooking and Science with kids book

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

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

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.