The complete cookbook for young scientists
"Kid-tested, kid-approved recipes and experiments. What is umami? Why do we salt our food? How come some cheeses melt great and others turn into a grainy mess? What makes whipped cream so fluffy? The answers are all here--complete with fun food experiements to do at home and [many] recipes. Coo...
| Corporate Authors: | America's Test Kitchen (Firm) (Author) |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
Boston, MA :
America's Test Kitchen,
[2021]
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| Subjects: |
| Summary: |
"Kid-tested, kid-approved recipes and experiments. What is umami? Why do we salt our food? How come some cheeses melt great and others turn into a grainy mess? What makes whipped cream so fluffy? The answers are all here--complete with fun food experiements to do at home and [many] recipes. Cooking--and science--has never been so fun!" -- back cover. "America's Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the New York Times bestselling cookbook series for Young Chefs. Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen. With The Complete Cookbook for Young Scientists, emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way."--Amazon. ca. |
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| Item Description: |
Includes index. "Good science makes great food. 70+ recipes and experiments for every young chef!" -- cover. |
| Physical Description: |
239 pages : color illustrations ; 24 cm |
| Audience: |
Ages 8-up |
| ISBN: |
9781948703666 1948703661 |
| Author Notes: |
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