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Science experiments you can eat

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With revised and updated material, a brand-new look, and hours of innovative, educational experiments, this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers!

Kids take the reins in the kitchen with this hands-on book of edible science experiments! With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day—just by cooking. And once readers have tested their theories and completed their experiments, they can feast on the results! From salad dressing to mayonnaise, celery to popcorn, and muffins to meringues, this book uses food to make science accessible to a range of tastes. Also included is essential information on eating healthfully, plus additional resources for further exploration.

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Availability

08890

507 COB

Non-Fiction

Available

Detail Information

Series Title

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Call Number

507 COB

Publisher

New York, USA : Scholastic Inc., 1972

Collation

127 pages : illustration ; 19 cm

Language

English

ISBN/ISSN

0590453882

Classification

507

Content Type

text

Media Type

-

Carrier Type

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Edition

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Subject(s)

Food
Cooking
Science projects
Science--Experiments
Food--Experiments
Food--Analysis

Specific Detail Info

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Statement of Responsibility

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Other version/related

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