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The complete cookbook for young scientists / America's Test Kitchen.

Contributor(s): Material type: TextTextPublisher: Boston, MA : America's Test Kitchen, [2021]Description: 239 pages : color illustrations ; 24 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781948703666
  • 1948703661
Other title:
  • Complete cookbook for young scientists : good science makes great food [Cover title]
Subject(s): Genre/Form:
Contents:
Breakfast -- Lunch, Dinner & Sides -- Snacks -- Sweets.
Summary: "America's Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the New York Times bestselling cookbook series for Young Chefs. Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen. With The Complete Cookbook for Young Scientists, emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way."--Amazon.ca.
List(s) this item appears in: Cookbooks for Kids
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Children's Book Children's Book Dr. James Carlson Library Children's NonFiction 641.5123 C737 Available 33111010633481
Children's Book Children's Book Main Library Children's NonFiction 641.5123 C737 Available 33111010747166
Children's Book Children's Book Northport Library Children's NonFiction 641.5123 C737 Available 33111009858313
Total holds: 0

Enhanced descriptions from Syndetics:

America's Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the New York Times bestselling cookbook series for Young Chefs.

Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen. With The Complete Cookbook for Young Scientists , emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way.

"70+ recipes and experiments for every young chef!"--Cover.

"Good science makes great food" -- Cover.

Includes index.

Breakfast -- Lunch, Dinner & Sides -- Snacks -- Sweets.

Ages 8-13. America's Test Kitchen.

Grades 4-6. America's Test Kitchen.

"America's Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the New York Times bestselling cookbook series for Young Chefs. Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen. With The Complete Cookbook for Young Scientists, emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way."--Amazon.ca.

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