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The Science Chef: 100 Fun Food Experiments and Recipes for Kids, by Joan D'Amico, Karen E. Drummond
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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.
- Sales Rank: #50001 in Books
- Brand: Jossey-Bass
- Published on: 1994-09
- Original language: English
- Number of items: 1
- Dimensions: 9.20" h x .43" w x 7.45" l, .87 pounds
- Binding: Paperback
- 180 pages
From School Library Journal
Grade 5-9-"In baking, it is often possible to substitute applesauce or prune butter for fat." If for nothing else than that factoid, this book is worthy of purchase. Fortunately, there is much more in it that young scientists and cooks will find useful. There are some inaccuracies (it is gas in onions that causes tears, not oil) but that is a minor quibble compared to the fascinating sections on making curds and whey (and why it is called "cottage cheese"), why popcorn pops, and why one bad apple can spoil the whole barrel. Scientific information is kept to a chatty minimum, as this is not a treatise on the makeup of the foods we eat, but rather a way for kids (young and not so young) to have fun cooking. Each chapter begins with facts about the topic, followed by a brief experiment to illustrate the concept and recipes that range in skill level from no experience to some experience, with one recipe for angel food cake that requires a fair amount of expertise. However, the author's view of level of experience tends to be very optimistic. Other cookbooks contain more scientific information, but this is a good basic source. Attractively illustrated with black-and-white line drawings, easy and interesting to read, and filled with tidbits of information.
Carole B. Kirkpatrick, Terminal Park Elementary School, Auburn, WA
Copyright 1994 Reed Business Information, Inc.
From Booklist
Gr. 4-6. Although this covers some of the same territory as Mandell's Simple Kitchen Experiments , there's somewhat less attention to science here than to food itself. Each chapter begins with an experiment of some sort, followed by a brief explanation of what happened. A few of the experiments seem too simple for the target age group, but most adequately introduce some intriguing food property that will help kids become better cooks. Several well-chosen, clearly worded recipes, graded by difficulty, follow each project. The glossary is rather scattershot, and the cartoon artwork is more decorative than illustrative of cooking techniques. But the information about food labels is a real plus, as is the appended section that includes facts about food storage, molds, and pesticides. A note about safety appears in the introduction. Stephanie Zvirin
From the Publisher
Packed with both educational experiments and fun recipes, this lively book instructs children on the science behind various cooking reactions while teaching them basic culinary skills. Answers such questions as ``How Does Bread Rise?'' and ``Why Does Popcorn Pop?'' Includes over 100 simple, quick recipes that can be made with easy-to-obtain ingredients and standard kitchen equipment.
Most helpful customer reviews
25 of 27 people found the following review helpful.
a little disappointed
By Iris Willy
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!
9 of 9 people found the following review helpful.
great start for experimenting n the kitchen
By K. Brecht
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!
2 of 2 people found the following review helpful.
fun book
By mursea
We've had quite a bit of fun with this book already, and we've only had it a few weeks. It was a great combo. addition as a fun supplement for our home ec. and science (gradeschool chemistry) class :)
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