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Synopsis
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.
"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).
From the Back Cover
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.
From the Inside Flap
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.
"About this title" may belong to another edition of this title.
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The Science Chef: 100 Fun Food Experiments and Recipes for Kids
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The Science Chef: 100 Fun Food Experiments and Recipes for Kids
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The Science Chef: 100 Fun Food Experiments and Recipes for Kids
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paperback. Condition: Good. Cash-Walsh, Tina (illustrator). The item is in good condition and works perfectly, however it is showing some signs of previous ownership which could include: small tears, scuffing, notes, highlighting, gift inscriptions, and library markings. Seller Inventory # 4BQGBJ013DKA
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The Science Chef: 100 Fun Food Experiments and Recipes for Kids
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The Science Chef: 100 Fun Food Experiments and Recipes for Kids
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The Science Chef: 100 Fun Food Experiments and Recipes for Kids
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The Science Chef: 100 Fun Food Experiments and Recipes for Kids
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The Science Chef: 100 Fun Food Experiments and Recipes for Kids
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Condition: Good. Cash-Walsh, Tina (illustrator). Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Seller Inventory # J14D-01769
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The Science Chef: 100 Fun Food Experiments and Recipes for Kids
Seller: Wonder Book, Frederick, MD, U.S.A.
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Condition: Very Good. Cash-Walsh, Tina (illustrator). Very Good condition. A copy that may have a few cosmetic defects. May also contain a few markings such as an owner's name, short gifter's inscription or light stamp. Seller Inventory # E04C-02047
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The Science Chef: 100 Fun Food Experiments and Recipes for Kids
Published by
Jossey-Bass Inc Pub (edition 1), 1994
ISBN 10: 047131045X
ISBN 13: 9780471310457
Used
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Seller: BooksRun, Philadelphia, PA, U.S.A.
Seller rating 5 out of 5 stars
Paperback. Condition: Very Good. Cash-Walsh, Tina (illustrator). 1. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting. Seller Inventory # 047131045X-11-1