The Science Chef Travels Around the World: Fun Food Experiments and Recipes for Kids

by Karen E. D'Amico, Karen E. Drummond

Overview

Discover the delicious answers as you satisfy your hunger forscience!

The Science Chef Travels Around the World is serving up a feast offun with over 60 easy-to-do food experiments and recipes. Come andjoin the adventure! You'll travel to 14 fascinatingcountries—starting in Canada and ending in Ghana—and along theway you'll explore the science secrets of food.

Why does orange soda fizz? Do vegetables really die when you pickthem? What makes peanut butter smooth? You'll discover thescientific answers to these and dozens of other yummy mysteries.Plus you'll get to make and eat Sizzling Mexican Chicken Fajitas,tasty Italian Cannoli, Awesome Chinese Egg Rolls, and many otherdelicious dishes.

Whether you're a beginner or an experienced cook, you can become anInternational Science Chef, too. All experiments and recipes arekid-tested, include metric equivalents, and require only commoningredients and kitchen utensils. The Science Chef Travels Aroundthe World also includes rules for kitchen safety and a completenutrition guide.

Product Details

ISBN-13:	9780471117797
Publisher:	Wiley
Publication date:	01/30/1996
Pages:	192
Sales rank:	676,002
Product dimensions:	7.56(w) x 9.27(h) x 0.48(d)
Age Range:	9 - 12 Years

About the Author

JOAN D'AMICO has taught cooking to elementary and middle schoolstudents and is currently a cooking instructor at KingsCookingstudio in New Jersey.

KAREN EICH DRUMMOND is a registered dietitian and the author ofseveral cookbooks, including Cook's Healthy Handbook (Wiley). Ms.D'Amico and Ms. Drummond are coauthors of the original ScienceChef.

Table of Contents

DISCOVERING THE KITCHEN.

Cooking Skills.

Safety Rules.

NORTH AMERICA.

Canada.

Mexico.

CENTRAL AND SOUTH AMERICA.

Brazil.

EUROPE.

Italy.

France.

Germany.

Spain.

THE MIDDLE EAST.

Israel.

ASIA.

India.

China.

Japan.

Thailand.

AFRICA.

Morocco.

Ghana.

Appendices.

Glossary.

Index.

Editorial Reviews

Gr 4-8-A fun combination of simple science experiments and international cooking, arranged by country. Fourteen nations are included, representing both hemispheres. Each chapter begins with a brief discussion of the cuisine, followed by a quick, easy project related to a basic ingredient, and ends with several recipes for a complete meal. Some of the activities deal specifically with cookery ("How Does Soaking Affect Dried Beans?" and "What Makes Orange Soda Fizz?"), while others are more general in nature ("How Does a Barometer Predict the Weather?") or even quirky ("Do Vegetables Die When You Pick Them?"). The directions and black-and-white drawings are clear and the explanations concise and direct. The recipes are rated for difficulty and include lists of equipment needed and preparation time. Safety information, nutritional guidelines, and nutrient content of individual dishes complete the book. A nice companion to Vicki Cobb's Science Experiments You Can Eat (HarperCollins, 1994), which also utilizes a "learning by doing" approach to relate scientific principles to typical foods.Joyce Adams Burner, Hillcrest Library, Prairie Village, KS

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