Why does bread rise? What makes popcorn pop? Show your budding bakers that there's more to cooking than dicing and slicing. There's chemistry and biology, too! Each chapter features a science concept, a problem-solving experiment, and recipes that use the information learned. Includes kitchen safety rules and a nutrition guide. Ages 8 and up. 180 pages, softcover from Jossey-Bass.
Format: Paperback Number of Pages: 180 Vendor: John Wiley & Sons Publication Date: 1994
Dimensions: 9.25 X 7.50 (inches) ISBN: 047131045X ISBN-13: 9780471310457 Availability: In Stock
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.
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).