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The Science of Cooking for Kids: Heat, Bubbles, Melting, and Amazing Food Changes (What, How, Why — Big Questions for Curious Minds) - Softcover
Book 35 of 38: What, How, Why ? Big Questions for Curious Minds
Synopsis
Why does an egg turn solid when it gets hot? Why does cheese melt? What makes bread rise — and popcorn suddenly pop?
The Science of Cooking for Kids turns an ordinary kitchen into a place full of surprising science.
Young readers discover what is really happening inside familiar foods as they are heated, mixed, melted, frozen, browned, and baked. Simple explanations introduce the physics and chemistry behind everyday cooking without making the science feel complicated.
Inside, children will discover:
• Why eggs change from runny to solid
• What happens when cheese and chocolate melt
• How tiny gas bubbles make bread rise
• Why popcorn kernels burst open
• How water boils and becomes vapor
• Why some foods become brown when heated
• What happens to proteins during cooking
• How heating and cooling change food
• Why mixing ingredients can create something completely new
• How science appears in everyday meals and snacks
Rather than simply showing children how to cook, this book helps them understand why food changes.
With colorful illustrations, familiar examples, and science children can recognize in their own kitchen, The Science of Cooking for Kids makes chemistry and physics easy to see, question, and explore.
A colorful visual science adventure for curious readers ages 6–10.
"synopsis" may belong to another edition of this title.
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The Science of Cooking for Kids (Paperback)
Print on DemandSeller: Grand Eagle Retail, Bensenville, IL, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: new. Brum, Alex (illustrator). Paperback. Why does an egg turn solid when it gets hot? Why does cheese melt? What makes bread rise - and popcorn suddenly pop?The Science of Cooking for Kids turns an ordinary kitchen into a place full of surprising science.Young readers discover what is really happening inside familiar foods as they are heated, mixed, melted, frozen, browned, and baked. Simple explanations introduce the physics and chemistry behind everyday cooking without making the science feel complicated.Inside, children will discover: - Why eggs change from runny to solid- What happens when cheese and chocolate melt- How tiny gas bubbles make bread rise- Why popcorn kernels burst open- How water boils and becomes vapor- Why some foods become brown when heated- What happens to proteins during cooking- How heating and cooling change food- Why mixing ingredients can create something completely new- How science appears in everyday meals and snacksRather than simply showing children how to cook, this book helps them understand why food changes.With colorful illustrations, familiar examples, and science children can recognize in their own kitchen, The Science of Cooking for Kids makes chemistry and physics easy to see, question, and explore.A colorful visual science adventure for curious readers ages 6-10. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9798175046947
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The Science of Cooking for Kids
Print on DemandSeller: PBShop.store US, Wood Dale, IL, U.S.A.
Seller rating 5 out of 5 stars
PAP. Condition: New. Brum, Alex (illustrator). New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9798175046947
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The Science of Cooking for Kids: Heat, Bubbles, Melting, and Amazing Food Changes (What, How, Why ? Big Questions for Curious Minds)
Print on DemandSeller: California Books, Miami, FL, U.S.A.
Seller rating 5 out of 5 stars
Condition: New. Brum, Alex (illustrator). Print on Demand. Seller Inventory # I-9798175046947
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The Science of Cooking for Kids
Print on DemandSeller: PBShop.store UK, Fairford, GLOS, United Kingdom
Seller rating 5 out of 5 stars
PAP. Condition: New. Brum, Alex (illustrator). New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Seller Inventory # L0-9798175046947
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The Science of Cooking for Kids (Paperback)
Print on DemandSeller: CitiRetail, Stevenage, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: new. Brum, Alex (illustrator). Paperback. Why does an egg turn solid when it gets hot? Why does cheese melt? What makes bread rise - and popcorn suddenly pop?The Science of Cooking for Kids turns an ordinary kitchen into a place full of surprising science.Young readers discover what is really happening inside familiar foods as they are heated, mixed, melted, frozen, browned, and baked. Simple explanations introduce the physics and chemistry behind everyday cooking without making the science feel complicated.Inside, children will discover: - Why eggs change from runny to solid- What happens when cheese and chocolate melt- How tiny gas bubbles make bread rise- Why popcorn kernels burst open- How water boils and becomes vapor- Why some foods become brown when heated- What happens to proteins during cooking- How heating and cooling change food- Why mixing ingredients can create something completely new- How science appears in everyday meals and snacksRather than simply showing children how to cook, this book helps them understand why food changes.With colorful illustrations, familiar examples, and science children can recognize in their own kitchen, The Science of Cooking for Kids makes chemistry and physics easy to see, question, and explore.A colorful visual science adventure for curious readers ages 6-10. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9798175046947
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The Science of Cooking for Kids : Heat, Bubbles, Melting, and Amazing Food Changes
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Amazon Digital Services LLC - Kdp Sep 2026, 2026
ISBN 13: 9798175046947
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Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. Brum, Alex (illustrator). Neuware - Why does an egg turn solid when it gets hot Why does cheese melt What makes bread rise - and popcorn suddenly pop The Science of Cooking for Kids turns an ordinary kitchen into a place full of surprising science.Young readers discover what is really happening inside familiar foods as they are heated, mixed, melted, frozen, browned, and baked. Simple explanations introduce the physics and chemistry behind everyday cooking without making the science feel complicated.Inside, children will discover: - Why eggs change from runny to solid- What happens when cheese and chocolate melt- How tiny gas bubbles make bread rise- Why popcorn kernels burst open- How water boils and becomes vapor- Why some foods become brown when heated- What happens to proteins during cooking- How heating and cooling change food- Why mixing ingredients can create something completely new- How science appears in everyday meals and snacksRather than simply showing children how to cook, this book helps them understand why food changes.With colorful illustrations, familiar examples, and science children can recognize in their own kitchen, The Science of Cooking for Kids makes chemistry and physics easy to see, question, and explore.A colorful visual science adventure for curious readers ages 6-10. Seller Inventory # 9798175046947
Buy New
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