The Science Chef: 100 Fun Food Experiments and Recipes for Kids (Paperback)

~ (Author), Karen E. Drummond (Author) "Let's take a close look at the cooking equipment in your kitchen..." (more)
Key Phrases: science chef, sandwich spreader, does popcorn pop, Power Cookie Mix, Homemade Pudding Mix, Steps Makes (more...)

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

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Product Details

• Reading level: Ages 9-12
  
• Paperback: 180 pages
• Publisher: Jossey-Bass (September 1994)
• Language: English
• ISBN-10: 047131045X
• ISBN-13: 978-0471310457
• Product Dimensions: 9.1 x 7.4 x 0.5 inches
• Shipping Weight: 12.8 ounces (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #31,780 in Books (See Bestsellers in Books)

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  #26 in	Books > Children's Books > Science, Nature & How It Works > Experiments & Projects
  #61 in	Books > Children's Books > Sports & Activities > Cooking

Customer Reviews

Most Helpful Customer Reviews

8 of 10 people found the following review helpful:

5.0 out of 5 stars Kids love to learn, February 27, 2001

By A Customer

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.

1 of 1 people found the following review helpful:

5.0 out of 5 stars great start for experimenting n the kitchen, March 25, 2009

By	K. Brecht "history amour" (Silver Spring, MD United States) - See all my reviews (REAL NAME)

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!

4.0 out of 5 stars Cooking and Science with kids book, July 4, 2009

By	Judy Rae "JRae" (Silver City New Mexico) - See all my reviews

I sent this book and two others to my son and granddaughter since he was doing a "Cooking and Science" class with her and another 5 year old girl. The three books have been a hit. Gramma