Bring delicious science to your kitchen! Packed with over 70 recipes, experiments, and activities, this cookbook answers cooking questions from young chefs. From everyday dinners to doable science experiments to dazzling desserts, emerging scientists and young chefs will feel confident in the kitchen, and learn the basics of food science along the way.
The Complete Cookbook for Young Scientists
Over 75 kid-tested, kid-approved recipes and experiments in the The Complete Cookbook for Young Scientists 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 this hardcover cookbook, 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.
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