The Science Chef: 100 Fun Food Experiments and Recipes for Kids
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, e
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{ 3 comments… read them below or add one }
a little disappointed,
This book is good, however it doesn’t go far enough – the “experiments” are not really experiments, I guess we expected a little more instant results than growing basil or potatoes. By the time the plant is grown the desire for the recipes is forgotten. Also expected more involved experiments, not just watching water freeze or whether to butter bread before or after toasting!
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|Kids love to learn,
This book is fascinating and exciting. Not only do children enjoy the recipes, but they learn in a fun way. It is an easy way of learning new information and keeps them interested.
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|great start for experimenting n the kitchen,
Our first-grade granddaughter was assigned a science project, and she chose to make cottage cheese from different milks, e.g., organic, skim, heavy cream and whole and compare the results. We used information from “Science Chef” about making cheese as one of our sources. Then we went beyond with growing penicillin mold on lemons and floating eggs in highly salinated water. Great learning device!
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