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Emily St. John Mandel: IMG Powell’s Q&A: Emily St. John Mandel



Describe your latest book. My new novel is called Station Eleven. It's about a traveling Shakespearean theatre company in a post-apocalyptic North... Continue »
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    Station Eleven

    Emily St. John Mandel 9780385353304

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12 Local Warehouse Children's- Science Experiments
2 Remote Warehouse Children's- Science

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

by

The Science Chef: 100 Fun Food Experiments and Recipes for Kids Cover

 

Synopses & Reviews

Publisher Comments:

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.

About the Author

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).

Table of Contents

Discovering the Kitchen.

QUESTIONS, QUESTIONS, QUESTIONS.

Why Does Popcorn Pop?.

Why Do Onions Make You Cry?.

Why Does Toast Brown?.

What's So Special About Potatoes?.

How Do Sauces Thicken?.

Why Does a Cut Apple Turn Brown?.

How Does Bread Rise?.

What Is Baking Powder?.

What Happens When You Beat Egg Whites?.

NO MORE BOXES, CANS, OR JARS: DO IT YOURSELF!.

Make-Your-Own Salad Dressings.

Make-Your-Own Pasta Sauces.

Make-Your-Own Cheese.

Make-Your-Own Whipped Cream and Butter.

Make-Your-Own Pudding Mix.

Make-Your-Own Ice Pops.

SCIENCE IN THE SUPERMARKET.

Ripe or Not Ripe?.

Real Fat or Fake Fat?.

All That Sugar!.

Which Cereal Has More Fiber?.

White Rice or Brown Rice?.

Appendices.

Glossary.

Index.

Product Details

ISBN:
9780471310457
ill.:
Cash-Walsh, Tina
Author:
D'Amico, J.
Author:
D'Amico, Joan
Author:
Drummond, Karen E.
Author:
Drummond, Karen Eich
Author:
Cash-Walsh, Tina
Publisher:
Jossey-Bass
Location:
New York :
Subject:
Cookery
Subject:
Science
Subject:
Juvenile literature
Subject:
Food
Subject:
Science & Technology - General
Subject:
Children's 9-12 - Science
Subject:
Cooking
Subject:
Science & Technology - Experiments & Projects
Subject:
Experiments
Subject:
Cooking/Food
Subject:
Science & Nature - Experiments & Projects
Subject:
Children s Cooking
Subject:
Children s-Science Experiments
Copyright:
Series Volume:
no. 4024
Publication Date:
19941014
Binding:
TRADE PAPER
Grade Level:
Children/juvenile
Language:
English
Illustrations:
Yes
Pages:
192
Dimensions:
9.25x7.48x.48 in. .87 lbs.
Age Level:
09-12

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Related Subjects

Children's » Activities » Cooking
Children's » Nonfiction » Science and Nature » Experiments
Children's » Nonfiction » Science and Nature » General
Children's » Science and Nature » General
Children's » Science and Nature » Science Experiments » Experiments
Cooking and Food » Kids » Cooking with Kids
Science and Mathematics » Chemistry » Biochemistry
Transportation » Nautical » Sailing

The Science Chef: 100 Fun Food Experiments and Recipes for Kids New Trade Paper
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Product details 192 pages John Wiley & Sons - English 9780471310457 Reviews:
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