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The Science Chef: 100 Fun Food Experiments and Recipes for Kids Paperback – September, 1994


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The Science Chef: 100 Fun Food Experiments and Recipes for Kids + Science Experiments You Can Eat: Revised Edition + The Everything Kids' Science Experiments Book: Boil Ice, Float Water, Measure Gravity-Challenge the World Around You!
Price for all three: $25.33

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Product Details

  • Age Range: 10 and up
  • Grade Level: 5 and up
  • Paperback: 180 pages
  • Publisher: Jossey-Bass; 1 edition (September 1994)
  • Language: English
  • ISBN-10: 047131045X
  • ISBN-13: 978-0471310457
  • Product Dimensions: 7.4 x 0.4 x 9.2 inches
  • Shipping Weight: 14.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #222,099 in Books (See Top 100 in Books)

Editorial Reviews

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, WA
Copyright 1994 Reed Business Information, Inc.

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

Customer Reviews

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Most Helpful Customer Reviews

19 of 19 people found the following review helpful By Iris Willy on April 17, 2010
Format: Paperback Verified Purchase
This book is good, however it doesn't go far enough - the "experiments" are not really experiments, I guess we expected a little more instant results than growing basil or potatoes. By the time the plant is grown the desire for the recipes is forgotten. Also expected more involved experiments, not just watching water freeze or whether to butter bread before or after toasting!
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7 of 7 people found the following review helpful By K. Brecht on March 25, 2009
Format: Paperback Verified Purchase
Our first-grade granddaughter was assigned a science project, and she chose to make cottage cheese from different milks, e.g., organic, skim, heavy cream and whole and compare the results. We used information from "Science Chef" about making cheese as one of our sources. Then we went beyond with growing penicillin mold on lemons and floating eggs in highly salinated water. Great learning device!
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10 of 13 people found the following review helpful By A Customer on February 27, 2001
Format: Paperback
This book is fascinating and exciting. Not only do children enjoy the recipes, but they learn in a fun way. It is an easy way of learning new information and keeps them interested.
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1 of 1 people found the following review helpful By mursea on August 17, 2013
Format: Paperback Verified Purchase
We've had quite a bit of fun with this book already, and we've only had it a few weeks. It was a great combo. addition as a fun supplement for our home ec. and science (gradeschool chemistry) class :)
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Format: Paperback Verified Purchase
I bought this with the intention of using it when my granddaughter gets old enough to enjoy cooking with her grandmother,. Since she is only 1, it will be a while before I will be able to judge the worth of this book. It looks good, however.
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The Science Chef: 100 Fun Food Experiments and Recipes for Kids
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