The Complete Cookbook for Young Scientists: Good Science Makes Great Food: 70+ Recipes, Experiments, & Activities

by America's Test Kitchen Kids

Overview

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.

Product Details

ISBN-13:	9781948703666
Publisher:	America's Test Kitchen
Publication date:	09/28/2021
Series:	Young Chefs Series
Pages:	240
Sales rank:	65,566
Product dimensions:	9.10(w) x 7.10(h) x 0.70(d)
Age Range:	8 - 12 Years

About the Author

America's Test Kitchen has been teaching home cooks how to be successful in the kitchen for 25 years. The mission of America's Test Kitchen Kids is to build a new generation of empowered cooks, engaged eaters, and curious experimenters. Through cookbooks, picture books, board books, podcast, website, and a subscription box program, America's Test Kitchen Kids' kid-tested, kid-approved recipes and hands-on STEAM activities inspire families to spend quality time together in the kitchen, and a lifetime of tasty cooking. To learn more visit www.americastestkitchen.com/kids.

Editorial Reviews

"Many 11-year-olds like to get in the kitchen. With this cookbook, they can make over 70 delicious recipes. The best part, however, is that the cookbook explains why food cooks the way it does, and it includes science experiments they can do in the kitchen." — Insider

From the Publisher