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Kitchen science lab for kids : 52 mouth-watering recipes and the everyday science that makes them taste amazing / Liz Heinecke.

Heinecke, Liz Lee, (author.).

Available copies

  • 1 of 2 copies available at Sage Library System. (Show)
  • 1 of 2 copies available at Hood River County Library District.

Current holds

0 current holds with 2 total copies.

Summary:

When you step into your kitchen to cook or bake, you put science to work. Physics and chemistry come into play each time you simmer, steam, bake, freeze, boil, puree, saute, or ferment food. Knowing something about the physics, biology, and chemistry of food will give you the basic tools to be the best chef you can be. Bodacious Bubble Tea, Flavorful Fruit Leather, Super Spring Rolls, Mouthwatering Meatballs...divided by course, each lab presents a step-by-step recipe for a delicious drink, snack, sauce, main dish, dessert, or decoration. The Science Behind the Food section included with each recipe will help you understand the science concepts and nutrition behind the ingredients. Have fun learning about: bacteria and the chemical process of fermentation by making your own pickled vegetables; emulsion as you create your own vinaigrette; how trapped water vapor causes a popover to inflate as you make your own; crystals by making your own ice cream. For those with food allergies, all recipes are nut-free and other allergens are clearly labeled throughout. Let's get cooking--and learning!
Location Call Number / Copy Notes Barcode Shelving Location Circulation Modifier Age Hold Protection Active/Create Date Status Due Date
Cascade Locks Library J 641.512 HEI (Text) 33892100702720 Children's New Books Book None 09/22/2020 Available -
Hood River County Library J 641.512 HEI (Text) 33892100702761 Children's New Books Book None 09/11/2020 Checked out 10/21/2020

Record details

  • ISBN: 9781631597411
  • ISBN: 1631597418
  • Physical Description: 144 pages : color illustrations ; 22 cm.
  • Edition: Edible edition.
  • Publisher: Beverly, MA, USA : Quarry Books, 2019.

Content descriptions

General Note:
Includes index.
Formatted Contents Note:
Dazzling drinks -- Scrumptious snacks -- Creamy cheese and fab ferments -- Divine dips, dressings, and savory sauces -- Marvelous main dishes -- Sassy sides -- Bossy cakes, perfect pastries, and fabulous frostings and fillings -- Daring decorations and delectable desserts.
Summary, etc.:
When you step into your kitchen to cook or bake, you put science to work. Physics and chemistry come into play each time you simmer, steam, bake, freeze, boil, puree, saute, or ferment food. Knowing something about the physics, biology, and chemistry of food will give you the basic tools to be the best chef you can be. Bodacious Bubble Tea, Flavorful Fruit Leather, Super Spring Rolls, Mouthwatering Meatballs...divided by course, each lab presents a step-by-step recipe for a delicious drink, snack, sauce, main dish, dessert, or decoration. The Science Behind the Food section included with each recipe will help you understand the science concepts and nutrition behind the ingredients. Have fun learning about: bacteria and the chemical process of fermentation by making your own pickled vegetables; emulsion as you create your own vinaigrette; how trapped water vapor causes a popover to inflate as you make your own; crystals by making your own ice cream. For those with food allergies, all recipes are nut-free and other allergens are clearly labeled throughout. Let's get cooking--and learning!
Target Audience Note:
Age 8-12.
Subject: Quick and easy cooking.
Children > Nutrition.
Genre: Cookbooks.

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