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...
Age Range: 8 - 14 years
Grade Level: 5 - 9
Paperback: 180 pages
Publisher: Jossey-Bass; 1 edition (September 1994)
Product Dimensions: 7.4 x 0.4 x 9.2 inches
Amazon Rank: 15383
Format: PDF ePub Text djvu ebook
- Joan D'Amico epub
- Joan D'Amico books
- Jossey-Bass; 1 edition (September 1994) epub
- Children's Books epub ebooks
- English pdf
Why didn't I discover this book in time for my sons' school science fair?! It's a great book for experimenting, learning, and then eating. One of my boys finds science boring and this helped to change his mind since he enjoys eating. My other son lik...
ed 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.