The Science Chef: 100 Fun Food Experiments and Recipes for Kids
D'Amico, Joan; Drummond, Karen Eich
32 ratings by Goodreads
Language: English
Published by Jossey-Bass Inc Pub, 1994
- Softcover
- Used
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Fast Free Shipping – Very Good condition book with a firm cover and clean pages. Shows normal use and some light wear or limited notes markings. A solid, nice copy to enjoy.
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- Title
- The Science Chef: 100 Fun Food Experiments and Recipes for Kids
- Author
- D'Amico, Joan; Drummond, Karen Eich
- Publisher
- Jossey-Bass Inc Pub
- Publication year
- 1994
- Condition
- very_good
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 047131045X
- ISBN 13
- 9780471310457
- Illustrator
- Cash-Walsh, Tina
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.
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.
"Synopsis" may belong to another edition of this title.
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).
"About the title" may belong to another edition of this title.
Greenworld Books
arlington, TX, U.S.A.
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