This is an introductory book to the science behind the art of cooking. It answers questions such as: why does water boil?; what makes popcorn pop?; and why do onions bring tears? It is filled with facts, safety tips and recipes from around the world.
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Grade 5-8-While this volume is attractive with its lively cartoons and tantalizing title, the text is sometimes confusing and often misleading. The recipes are easy to follow and use commonly found ingredients. Kitchen safety is mentioned. Terry Jennings's Everyday Chemicals (Childrens, 1989) uses a similar approach, but is not limited to the kitchen. Stick with Vicki Cobb's Science Experiments You Can Eat (1972) and More Science Experiments You Can Eat (1979; both Lippincott) to teach chemistry through the medium of cooking.
Meryl Silverstein, American Museum of Natural History, New York City
Copyright 1994 Reed Business Information, Inc.
Gr. 4-8. After a slow beginning (a discussion of solutions and boiling points, followed by a couscous recipe), chapters offer better recipes as well as more interesting science, explaining, for example, curds and whey and the difference between light and dark meat. With colorful cartoon sketches decorating the pages, the book maintains a good fit between children's interests and lessons to be learned. A glossary is appended. Mary Harris Veeder
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