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.
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).
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