Science Experiments You Can Eat: Revised Edition [Library Binding]

Vicki Cobb (Author), David Cain (Illustrator)

Book Description

Publication Date: September 8, 1994 | Age Level: 10 and up | Grade Level: 5 and up

Incredible Edible
Experiments

Ever wonder

what makes popcorn pop?

why cakes rise?

how jelly gels?

Your kitchen will be transformed into a laboratory worthy of a mad scientist as you make startling discoveries about how cabbage can detect acid, how bacteria makes yogurt, and how decomposed sugar turns to caramel. Then after a long day at the lab you can relax and eat your results: soup, biscuits, pretzels, cupcakes, or cookies.

Vicki Cobb's seminal book has been revised and updated to encompass advances in modern technology but still provides what all kids want: a legitimate excuse to play with their food!

Editorial Reviews

About the Author

Vicki Cobb is a pro at explaining the cohesive and adhesive properties of water. but she can never seem to remember that plants like water too! She finally had to decorate her home with artificial plants to keep from killing the live ones.

Ever since Science Experiments You Can Eat, Vicki Cobb has been delighting children, parents, and teachers with the fun of making science discoveries. Now, with the new Science Play series, she sets her sights on the youngest children. who are natural scientists and are always experimenting. Vicki Cobb and her husband divide their time between their homes in White Plains, New York. and Manchester, Vermont.

Product Details

• Reading level: Ages 10 and up
  
• Library Binding: 224 pages
• Publisher: HarperCollins; Rev Upd edition (September 8, 1994)
• Language: English
• ISBN-10: 0060235519
• ISBN-13: 978-0060235512
• Product Dimensions: 8.3 x 5.8 x 1 inches
• Shipping Weight: 15.7 ounces
• Average Customer Review: 4.2 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #1,321,603 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

33 of 33 people found the following review helpful:

5.0 out of 5 stars Kitchen Chemistry at its best, July 25, 2001

By 

Susan Larson (Lilburn, GA USA) - See all my reviews
(REAL NAME)   

This review is from: Science Experiments You Can Eat: Revised Edition (Paperback)

I've had fun with this book as a teacher in my own classroom, as a parent and grandparent in my own kitchen, and best of all as a substitute teacher using it for filler in high school chemistry classes and sometimes wowing advanced chemistry students with how much I know for "just being a mommy." My kids have more vivd memories of this book than they do of video games.

21 of 21 people found the following review helpful:

5.0 out of 5 stars Get your kids excited about science!, August 23, 2003

By 

Wendy Kay & Alan Hirsh (Tempe, AZ United States) - See all my reviews

This review is from: Science Experiments You Can Eat: Revised Edition (Paperback)

We discovered the original 1974 version of this book in our school library. After a quick perusal, we realized it was a fantastically fun way to teach kids science. The kids love the experiments and they are so easy to follow. Now, we use it everyday in our lesson planning in order to teach the scientific method. What a great way to use all five senses to make learning fun and real-world applicable!

19 of 19 people found the following review helpful:

4.0 out of 5 stars Tasty, April 14, 2000

By A Customer

This review is from: Science Experiments You Can Eat: Revised Edition (Library Binding)

What a great way to teach science. Children learn best when they can relate to what they are learning and they can relate to most food. Tell them, they forget; show them they remember; but once they've made it and eaten it they will understand(paraphrase of a chinese proverb). I consider this a significant book in our collection for teachers and future teachers.