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The Science Chef: 100 Fun Food Experiments and Recipes for Kids - Tapa blanda

D'Amico, Karen E.; Drummond, Karen E.

 
9780471310457: The Science Chef: 100 Fun Food Experiments and Recipes for Kids
Tapa blanda
ISBN 10: 047131045X ISBN 13: 9780471310457
Editorial: Jossey-Bass Inc.,U.S., 1994

Sinopsis

What melts in your mouth and not in your hands, plumps when youcook 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 doingfun, easy-to-perform cooking projects. And you get to eat theresults when you're finished!

Why do onions make you cry? How does yeast make bread rise? Whatmakes popcorn pop, whipped cream frothy, and angel food cakefluffy? You'll discover the scientific answers to these and dozensof other tasty mysteries when you prepare kid-tested recipes foreverything from Cinnamon Toast and Basic Baked Potatoes toStromboli Pizzoli and Monkey Bread.

Whether you're a beginner or an experienced cook, you can become agreat Science Chef. All 100 experiments and recipes require onlycommon ingredients and standard kitchen utensils. And The ScienceChef includes rules for kitchen safety and cleanup, plus a completenutrition guide.

"Sinopsis" puede pertenecer a otra edición de este libro.

Acerca del autor

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).

De la contraportada

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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Jossey-Bass Inc.,U.S.
Año de publicación
1994
Idioma
Inglés
ISBN 10 
047131045X
ISBN 13 
9780471310457
Encuadernación
Tapa blanda
Número de páginas
192
Contacto del fabricante
no disponible
Persona responsable
no disponible