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

by Joan D'Amico

Paperback, 1994

Status

Call number

Kids/Family -- DAM

Call number

Kids/Family -- DAM

Publication

Jossey-Bass (1994), Edition: 1, 180 pages

Description

Learn how to make curds and whey (and why it is called "cottage cheese"), why popcorn pops, and why one bad apple can spoil the whole barrel. Have fun cooking and learn a little about science. Includes brief experiments and lots of recipes that range in skill level from novice to intermediate.

Language

Physical description

180 p.; 7.4 inches
Page: 0.111 seconds