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

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9780471310457: The Science Chef: 100 Fun Food Experiments and Recipes for Kids
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What melts in your mouth and not in your hands, plumps when you cook 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 doing fun, easy-to-perform cooking projects. And you get to eat the results when you're finished!

Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? You'll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread.

Whether you're a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide.

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From the Publisher:

Packed with both educational experiments and fun recipes, this lively book instructs children on the science behind various cooking reactions while teaching them basic culinary skills. Answers such questions as ``How Does Bread Rise?'' and ``Why Does Popcorn Pop?'' Includes over 100 simple, quick recipes that can be made with easy-to-obtain ingredients and standard kitchen equipment.

About the Author:

JOAN D'AMICO is a home economics teacher who currently teaches cooking to elementary and middle school students at Kings Cookingstudio in New Jersey. KAREN EICH DRUMMOND is a registered dietitian and has written and edited several cookbooks, including Cook's Healthy Handbook (Wiley).

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Joan D'Amico; Karen Eich Drummond
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Joan D Amico, Karen Eich Drummond
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Book Description John Wiley and Sons Ltd, United States, 1994. Paperback. Condition: New. Tina Cash- Walsh (illustrator). Language: English . Brand New Book. What melts in your mouth and not in your hands, plumps when you cook 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 doing fun, easy-to-perform cooking projects. And you get to eat the results when you re finished! Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? You ll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread. Whether you re a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide. Seller Inventory # AAH9780471310457

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Joan D Amico, Karen Eich Drummond
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Book Description John Wiley and Sons Ltd, United States, 1994. Paperback. Condition: New. Tina Cash- Walsh (illustrator). Language: English . Brand New Book. What melts in your mouth and not in your hands, plumps when you cook 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 doing fun, easy-to-perform cooking projects. And you get to eat the results when you re finished! Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? You ll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread. Whether you re a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide. Seller Inventory # AAH9780471310457

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Joan D Amico, Karen Eich Drummond
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Book Description John Wiley and Sons Ltd, United States, 1994. Paperback. Condition: New. Tina Cash- Walsh (illustrator). Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. What melts in your mouth and not in your hands, plumps when you cook 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 doing fun, easy-to-perform cooking projects. And you get to eat the results when you re finished! Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? You ll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread. Whether you re a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide. Seller Inventory # BZV9780471310457

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Book Description Jossey Bass, 1994. Paperback. Condition: New. BRAND NEW ** SUPER FAST SHIPPING FROM UK WAREHOUSE ** 30 DAY MONEY BACK GUARANTEE. Seller Inventory # mon0001840552

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D'Amico, Joan; Drummond, Karen Eich
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Book Description John Wiley and Sons Ltd. Condition: New. 1994. 1st Edition. Paperback. What melts in your mouth and not in your hands, plumps when you cook 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 doing fun, easy-to-perform cooking projects. Illustrator(s): Walsh, Tina Cash-. Num Pages: 180 pages, Ill. BIC Classification: YNPC; YNT. Category: (J) Children / Juvenile. Dimension: 233 x 190 x 14. Weight in Grams: 414. . . . . . Books ship from the US and Ireland. Seller Inventory # V9780471310457

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D'Amico, Joan; Drummond, Karen Eich
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Book Description John Wiley and Sons Ltd, 1994. Condition: New. 1994. 1st Edition. Paperback. What melts in your mouth and not in your hands, plumps when you cook 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 doing fun, easy-to-perform cooking projects. Illustrator(s): Walsh, Tina Cash-. Num Pages: 180 pages, Ill. BIC Classification: YNPC; YNT. Category: (J) Children / Juvenile. Dimension: 233 x 190 x 14. Weight in Grams: 414. . . . . . . Seller Inventory # V9780471310457

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Joan D'Amico, Karen Eich Drummond, Tina Cash- Walsh,
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Book Description Paperback. Condition: New. Not Signed; What melts in your mouth and not in your hands, plumps when you cook 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 doing fun, easy-to-perform cooking projects. And you get to eat the. book. Seller Inventory # ria9780471310457_rkm

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Joan D'Amico, Karen E. Drummond
Published by J. Wiley 1994-10-14, New York |Chichester (1994)
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