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

D'Amico, Karen E.; Drummond, Karen E.

 
9780471310457: The Science Chef: 100 Fun Food Experiments and Recipes for Kids
Softcover
ISBN 10: 047131045X ISBN 13: 9780471310457
Verlag: Jossey-Bass Inc.,U.S., 1994

Inhaltsangabe

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.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Über die Autorin bzw. den Autor

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).

Von der hinteren Coverseite

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.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Jossey-Bass Inc.,U.S.
Erscheinungsdatum
1994
Sprache
Englisch
ISBN 10 
047131045X
ISBN 13 
9780471310457
Einband
Tapa blanda
Anzahl der Seiten
192
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar

Weitere beliebte Ausgaben desselben Titels

9780613956130: Science Chef: 100 Fun Food Experiments and Recipes for Kids

Vorgestellte Ausgabe

ISBN 10:  0613956133 ISBN 13:  9780613956130
Verlag: John Wiley & Sons, 1994
Hardcover