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

by Joan D'Amico

Paperback, 1994


Call number

Kids/Family -- DAM

Call number

Kids/Family -- DAM


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


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.


Physical description

180 p.; 7.4 inches
Page: 0.642 seconds