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

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

by Joan D'Amico, Karen E. Drummond
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Availability:In StockContributor:Joan D'Amico, Karen E. DrummondAudience:Ages 9-12Publish date:2020-09-23Pages:288
Language:EnglishPublisher:Jossey-BassISBN-13:9781119608301ISBN-10:1119608309UPC:9781119608301Book Category:Juvenile NonfictionBook Subcategory:Science & Nature, Cooking & FoodBook Topic:Experiments & ProjectsSize:10.90 x 8.40 x 0.40 inchesWeight:1.702Product ID:SCBHV5WR4B

Serve Up the Magic of Science with Fun and Kid-Friendly Cooking Experiments

Break out your best aprons and spatulas: The Science Chef: 100 Fun Food Experiments and Recipes for Kids, 2nd Edition teaches children the basics of science through a variety of fun experiments, activities, and recipes. Each chapter explores a different science topic by giving you an experiment or activity you can do right in your kitchen, followed by easy-to-make recipes using ingredients from the experiment. Altogether there are over 100 experiments, activities, and recipes for you to try. From learning why an onion makes you cry to how to bake the perfect cupcake, you'll bring the fundamentals of science to life in a new, magical way.

The Science Chef covers a wide variety of scientific areas, like:

  • How plants grow and produce seeds
  • How the process of fermentation produces pickles
  • The basics of nutrition
  • How acids and bases react together to make baked items rise up in the oven

While the first edition of this classic book has delighted readers for over twenty years, this new edition is sure to be an even bigger hit with the kids in your home. Bon Appetit

Language:EnglishPublisher:Jossey-BassISBN-13:9781119608301ISBN-10:1119608309UPC:9781119608301Book Category:Juvenile NonfictionBook Subcategory:Science & Nature, Cooking & FoodBook Topic:Experiments & ProjectsSize:10.90 x 8.40 x 0.40 inchesWeight:1.702Product ID:SCBHV5WR4B

Dr. Joan D'Amico, Ed.D., is the Assistant Director of Special Services at the Garfield School District in New Jersey. She has worked as a cooking instructor and is the senior co-author of the Differentiated Instruction for the Middle School series.

Dr. Karen Drummond, Ed.D., is Lecturer of Nutrition at Gwynedd Mercy University, Pennsylvania, and has taught food preparation at Drexel University. Karen is the senior co-author of Nutrition for Foodservice and Culinary Professionals (9th Edition).

Joan D'Amico and Karen Drummond have also coauthored The Science Chef Travels Around the World, The Math Chef, The Healthy Body Cookbook, The United States Cookbook, The Coming to America Cookbook, and The U.S. History Cookbook, all from Wiley.

Publisher: Jossey-Bass

Edition

2nd Edition

Contributor(s)

Joan D'Amico, Karen E. Drummond

Author

Joan D'Amico, Karen E. Drummond

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