Kitchen Science for Kids - Edible Edition

Liz Lee Heinecke
Item #82374

Become your own master chef while also learning the science behind the recipe with this book of 52 delicious recipes.
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Physics, biology, and chemistry come into play when baking, freezing, boiling, and simmering foods in each recipe. Each recipe has step by step instructions along with photo illustrations to help along the way. Kids will learn about bacteria and fermentation by making pickled vegetables, crystals by making their own ice cream and emulsion as they create their own vinaigrette. Frostings and fillings and perfect pastries ensure to keep kids interested until they get to taste their own delicious treat!

Each recipe contains explanations of the “Science Behind the Food”, labels for each recipe to learn about allergens as well as suggestions for pairing and combining recipes.

The popular Lab for Kids series features a growing list of books that share hands-on activities and projects on a wide host of topics, including art, astronomy, clay, geology, math, and even how to create your own circus—all authored by established experts in their fields.

Each lab contains a complete materials list, clear step-by-step photographs of the process, as well as finished samples. The labs can be used as singular projects or as part of a yearlong curriculum of experiential learning. The activities are open-ended, designed to be explored over and over, often with different results. Geared toward being taught or guided by adults, they are enriching for a range of ages and skill levels.
Author: Liz Lee Heinecke
Size: 8.5" x 8.5"
Pages: 144
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