Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food.
Why do some cheeses melt better than others? Why does popcorn “pop”? How does gelatin work? Your kids will be able to answer these questions (and wow your friends and family) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake (as well as so much more!).
This fourth book in the New York Times best-selling cookbook series for Young Chefs brings delicious science to your kitchen and answers the big food questions that kids often ask, through fun and accessible science experiments that can be done at home, as well as tasty and easy to follow recipes to help demonstrate and teach various culinary concepts.
The recipes in this kids’ science cookbook range from classic, to modern, to kid-trendy, and are organized by meal first (breakfast, lunch, dinner, snacks, and treats), and second by common questions kids want to know about how food works. The experiments in each chapter guide the young chef (or young scientist) and help demonstrate the concepts at work.
Kids can learn the power of umami by making meat sauce or about the difference between egg yolks and egg whites by making cloud eggs. They can learn about why oil and water don’t mix and also try an edible experiment all about emulsions.
The helpful sidebars throughout the book help kids learn more about why a recipe works, the history behind a dish, or even how to customize the recipe.
This kids’ cookbook is visually appealing as each recipe comes with beautiful, styled food images and step-by-step pictures as well. The equipment and ingredient lists are clearly marked to help young cooks prepare before they start cooking and experimenting.
America’s Test Kitchen’s goal is to make emerging scientists and chefs feel confident in the kitchen, proud of their accomplishments, all while learning the basics of food science along the way.
This fourth book in the New York Times best-selling cookbook series for Young Chefs brings delicious science to your kitchen and answers the big food questions that kids often ask, through fun and accessible science experiments that can be done at home, as well as tasty and easy to follow recipes to help demonstrate and teach various culinary concepts. The experiments in each chapter guide the young chef (or young scientist) and help demonstrate the concepts at work.
