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Author: Matt Mullins
Publisher: Cherry Lake
ISBN: 1610801733
Category : Juvenile Nonfiction
Languages : en
Pages : 32
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Book Description
Complete a variety of fun science experiments using common kitchen items.
Author: Matt Mullins
Publisher: Cherry Lake
ISBN: 1610801733
Category : Juvenile Nonfiction
Languages : en
Pages : 32
Get Book
Book Description
Complete a variety of fun science experiments using common kitchen items.
Author: Pellegrino Artusi
Publisher: University of Toronto Press
ISBN: 1442690968
Category : Cooking
Languages : en
Pages : 762
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Book Description
First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.
Author: Liz Lee Heinecke
Publisher:
ISBN: 1592539254
Category : Crafts & Hobbies
Languages : en
Pages : 147
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Book Description
DIVAt-home science provides an environment for freedom, creativity and invention that is not always possible in a school setting. In your own kitchen, it’s simple, inexpensive, and fun to whip up a number of amazing science experiments using everyday ingredients./divDIV /divDIVScience can be as easy as baking. Hands-On Family: Kitchen Science Lab for Kids offers 52 fun science activities for families to do together. The experiments can be used as individual projects, for parties, or as educational activities groups./divDIV /divKitchen Science Lab for Kids will tempt families to cook up some physics, chemistry and biology in their own kitchens and back yards. Many of the experiments are safe enough for toddlers and exciting enough for older kids, so families can discover the joy of science together.
Author: Gare Thompson
Publisher:
ISBN: 9781400757244
Category : Big books
Languages : en
Pages : 16
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Book Description
Author: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
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Book Description
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author: Mak Don K
Publisher: World Scientific
ISBN: 9813145323
Category : Science
Languages : en
Pages : 348
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Book Description
This book describes how one can use The Scientific Method to solve everyday problems including medical ailments, health issues, money management, traveling, shopping, cooking, household chores, etc. It illustrates how to exploit the information collected from our five senses, how to solve problems when no information is available for the present problem situation, how to increase our chances of success by redefining a problem, and how to extrapolate our capabilities by seeing a relationship among heretofore unrelated concepts. One should formulate a hypothesis as early as possible in order to have a sense of direction regarding which path to follow. Occasionally, by making wild conjectures, creative solutions can transpire. However, hypotheses need to be well-tested. Through this way, The Scientific Method can help readers solve problems in both familiar and unfamiliar situations. Containing real-life examples of how various problems are solved — for instance, how some observant patients cure their own illnesses when medical experts have failed — this book will train readers to observe what others may have missed and conceive what others may not have contemplated. With practice, they will be able to solve more problems than they could previously imagine. In this second edition, the authors have added some more theories which they hope can help in solving everyday problems. At the same time, they have updated the book by including quite a few examples which they think are interesting.
Author: America's Test Kitchen Kids
Publisher: America's Test Kitchen
ISBN: 194870367X
Category : Juvenile Nonfiction
Languages : en
Pages : 241
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Book Description
America's Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the New York Times bestselling cookbook series for Young Chefs. Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen. With The Complete Cookbook for Young Scientists, emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way.
Author: Liz Lee Heinecke
Publisher: Kitchen Pantry Scientist
ISBN: 0760372438
Category : Juvenile Nonfiction
Languages : en
Pages : 130
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Book Description
The Kitchen Pantry Scientist: Physics for Kids features biographies of 25 leading physicists, past and present, accompanied by accessible, hands-on experiments and activities to bring the history and principles of physics alive.
Author: Robert L. Wolke
Publisher: Courier Corporation
ISBN: 0486492893
Category : Science
Languages : en
Pages : 244
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Book Description
Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."
Author: Harold McGee
Publisher:
ISBN: 9780865474529
Category : Cooking
Languages : en
Pages : 339
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Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
