The Science Chef Travels Around the World: Fun Food Experiments and Recipes for Kids($16.96Value)

Description

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. Grade 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 Copyright 1996 Reed Business Information, Inc. Gr. 5^-7. Although they begin with the same information on equipment, techniques, and safety that they used in The Science Chef (1994), the authors pull recipes from further afield in their latest investigation of food science. There are fewer kitchen experiments and fewer recipes here than in the earlier volume, but once again, the science is explained in easy-to-understand terms. Among the countries tapped for cuisine are Brazil, Ghana, Japan, India, and Canada, with the authors including several traditional recipes (usually only one is related to the science at issue) and brief background on culinary traditions. The recipes aren't necessarily suited to beginning cooks, and the experiments--which answer questions such as "What happens when you cook custard?" and "What makes peanut butter smooth?" --aren't generally suitable for science projects, but this will be a handy source of ethnic recipes for children who know their way around the kitchen. Stephanie Zvirin Every chapter in this educational and entertaining book contains several facts on each of the 14 countries represented, an experiment related to a basic food ingredient typical of that country and recipes for a complete meal based on the food used in the experiment. Explains scientific concepts such as viscosity by experimenting with honey (Egypt) or how osmosis works by soaking cucumbers in vinegar (France). Features over 60 kid-tested, simple, quick recipes and experiments that can be done with easy-to-obtain ingredients and standard kitchen equipment. Discover the delicious answers as you satisfy your hunger for science! The Science Chef Travels Around the World is serving up a feast of fun with over 60 easy-to-do food experiments and recipes. Come and join the adventure! You'll travel to 14 fascinating countries—starting in Canada and ending in Ghana—and along the way you'll explore the science secrets of food. Why does orange soda fizz? Do vegetables really die when you pick them? What makes peanut butter smooth? You'll discover the scientific 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 other delicious dishes. Whether you're a beginner or an experienced cook, you can become an International Science Chef, too. All experiments and recipes are kid-tested, include metric equivalents, and require only common ingredients and kitchen utensils. The Science Chef Travels Around the World also includes rules for kitchen safety and a complete nutrition guide. Discover the delicious answers as you satisfy your hunger for science! The Science Chef Travels Around the World is serving up a feast of fun with