Overview
Grab a beaker, pick up your whisk, and get ready to cook up some solid science. Using food as our tools (or ingredients!) curious kids become saucy scientists that measure, weigh, combine, and craft their way through the kitchen. Discover dozens of thoroughly-tested, fun, edible experiments, sprinkled with helpful photos, diagrams, scientific facts, sub-experiments, and more. And the best news is when all the mad-science is done, you're invited to grab a spoon and take a bite -- and share your results with friends and family. From the Trade Paperback edition.
Full Product Details
Author: Jodi Wheeler-Toppen ,
Carol Tennant ,
Carol Tennant ,
Various (Professor of Indian Ocean Studies, Curtin University, Australia)
Publisher: National Geographic Kids
Imprint: National Geographic Kids
Dimensions:
Width: 22.30cm
, Height: 1.20cm
, Length: 28.70cm
Weight: 0.556kg
ISBN: 9781426321122
ISBN 10: 1426321120
Pages: 80
Publication Date: 08 September 2015
Recommended Age: From 8 to 12 years
Audience:
Children/juvenile
,
Children / Juvenile
Format: Hardback
Publisher's Status: Active
Availability: In Print
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Reviews
.. .encourages kids to grab a beaker, pick up a whisk and cook up some science fun. Using food as the tools or even the ingredients, culinary-minded kids become scientists in the kitchen...Adults and kids will have fun with this innovative new book. -- Epicurious.com With the right know-how, any kind of cooking can be studied as a science experiment, but National Geographic takes that idea a few steps further...you ll never again make couscous or beef jerky without thinking about osmosis. -- Austin American-Statesman This eye-catching, step-by-step manual is backed up by online resources and will be of interest to home and classroom experimenters. Booklist . From the Trade Paperback edition.
...encourages kids to grab a beaker, pick up a whisk and cook up some science fun. Using food as the tools or even the ingredients, culinary-minded kids become scientists in the kitchen... Adults and kids will have fun with this innovative new book. -- Epicurious.com With the right know-how, any kind of cooking can be studied as a science experiment, but National Geographic takes that idea a few steps further... you'll never again make couscous or beef jerky without thinking about osmosis. -- Austin American-Statesman This eye-catching, step-by-step manual is backed up by online resources and will be of interest to home and classroom experimenters. -- Booklist .
Author Information
JODI WHEELER-TOPPEN is a former teacher and the author of nine books and numerous articles for teachers and students. She holds a Ph.D. in science education from the University of Georgia and conducts teacher workshops on science and literacy. RACHEL FULLER, freelance illustrator, works as part of a co-operative called Studio Greenhouse, which she helped set up in 2004. In addition to studying at Reigate Art College and Camberwell in London, she graduated from Brighton University with a B.A. in Graphic Design. Rachel has worked for major publishers including Macmillan, Tango Books, Child's Play, Emma Treehouse, A&C Black, Cowley Robinson, Oxford University Press, and more. She is also an active member of Brighton Illustrators Group.
