Free PDF The Science Chef: 100 Fun Food Experiments and Recipes for Kids, by Joan D'Amico
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The Science Chef: 100 Fun Food Experiments and Recipes for Kids, by Joan D'Amico
Free PDF The Science Chef: 100 Fun Food Experiments and Recipes for Kids, by Joan D'Amico
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From School Library Journal
Grade 5-9-"In baking, it is often possible to substitute applesauce or prune butter for fat." If for nothing else than that factoid, this book is worthy of purchase. Fortunately, there is much more in it that young scientists and cooks will find useful. There are some inaccuracies (it is gas in onions that causes tears, not oil) but that is a minor quibble compared to the fascinating sections on making curds and whey (and why it is called "cottage cheese"), why popcorn pops, and why one bad apple can spoil the whole barrel. Scientific information is kept to a chatty minimum, as this is not a treatise on the makeup of the foods we eat, but rather a way for kids (young and not so young) to have fun cooking. Each chapter begins with facts about the topic, followed by a brief experiment to illustrate the concept and recipes that range in skill level from no experience to some experience, with one recipe for angel food cake that requires a fair amount of expertise. However, the author's view of level of experience tends to be very optimistic. Other cookbooks contain more scientific information, but this is a good basic source. Attractively illustrated with black-and-white line drawings, easy and interesting to read, and filled with tidbits of information.Carole B. Kirkpatrick, Terminal Park Elementary School, Auburn, WACopyright 1994 Reed Business Information, Inc.
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From Booklist
Gr. 4-6. Although this covers some of the same territory as Mandell's Simple Kitchen Experiments , there's somewhat less attention to science here than to food itself. Each chapter begins with an experiment of some sort, followed by a brief explanation of what happened. A few of the experiments seem too simple for the target age group, but most adequately introduce some intriguing food property that will help kids become better cooks. Several well-chosen, clearly worded recipes, graded by difficulty, follow each project. The glossary is rather scattershot, and the cartoon artwork is more decorative than illustrative of cooking techniques. But the information about food labels is a real plus, as is the appended section that includes facts about food storage, molds, and pesticides. A note about safety appears in the introduction. Stephanie Zvirin
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Product details
Age Range: 8 - 14 years
Grade Level: 5 - 9
Paperback: 180 pages
Publisher: Jossey-Bass; 1 edition (September 1994)
Language: English
ISBN-10: 047131045X
ISBN-13: 978-0471310457
Product Dimensions:
7.4 x 0.6 x 9 inches
Shipping Weight: 12 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
44 customer reviews
Amazon Best Sellers Rank:
#37,385 in Books (See Top 100 in Books)
Why didn't I discover this book in time for my sons' school science fair?! It's a great book for experimenting, learning, and then eating. One of my boys finds science boring and this helped to change his mind since he enjoys eating. My other son likes science and he loves to cook, so this is also a great fit for him. I learned key information about my all-time favorite snack/treat: popcorn. That food experiment is a great example of one that is easy and fun for all ages. The basic pizza dough recipe is good, fun, and works for several recipes. My kids had a blast making and gobbling up the Stromboli Pizzoli. We made a delicious primavera sauce. Having a "recipe" instructing how to grow your own basil inspired my younger cook to start seedlings that will (hopefully) grow to be used in cooking. I bought this book used and am enjoying it with my kids.
Returned - was looking for something with more experiments. Out of 100, there are only 20 experiments in this book, otherwise it's mainly simple recipes.
Not appealing at all. Uses margarine and recipes are not what we eat today. I should have studied it before ordering oh well.....
Good book, but not exactly what I thought it was. It has science experiments, and then a bunch of receipies that you can do after the science. Example, pizza dough has some science involved. Then the lesson is followed by a few pizza receipies
Cool book! Neat experiments to do with my stepdaughter and I learned too! Love the explanations of why things happen such as why bananas turn brown experiment.
That was a gift for my grandson. He loved it has so many recipes for popcorn )))
My granddaughters are having fun with it
My 10yo received this as a Christmas gift. She loves it, but some color photos would have been nice. She's really into all the fun food facts and experiments.
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