The Science Chef
Jossey-Bass Inc.,U.S. (Verlag)
978-0-471-31045-7 (ISBN)
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What melts in your mouth and not in your hands, plumps when youcook it, and comes in more than forty-eight scrumptious flavors?Give up? The correct answer is: Science!
With The Science Chef you'll learn loads of basic science by doingfun, easy-to-perform cooking projects. And you get to eat theresults when you're finished!
Why do onions make you cry? How does yeast make bread rise? Whatmakes popcorn pop, whipped cream frothy, and angel food cakefluffy? You'll discover the scientific answers to these and dozensof other tasty mysteries when you prepare kid-tested recipes foreverything from Cinnamon Toast and Basic Baked Potatoes toStromboli Pizzoli and Monkey Bread.
Whether you're a beginner or an experienced cook, you can become agreat Science Chef. All 100 experiments and recipes require onlycommon ingredients and standard kitchen utensils. And The ScienceChef includes rules for kitchen safety and cleanup, plus a completenutrition guide.
JOAN D'AMICO is a home economics teacher who currently teaches cooking to elementary and middle school students at Kings Cookingstudio in New Jersey. KAREN EICH DRUMMOND is a registered dietitian and has written and edited several cookbooks, including Cook's Healthy Handbook (Wiley).
Discovering the Kitchen.
QUESTIONS, QUESTIONS, QUESTIONS.
Why Does Popcorn Pop?.
Why Do Onions Make You Cry?.
Why Does Toast Brown?.
What's So Special About Potatoes?.
How Do Sauces Thicken?.
Why Does a Cut Apple Turn Brown?.
How Does Bread Rise?.
What Is Baking Powder?.
What Happens When You Beat Egg Whites?.
NO MORE BOXES, CANS, OR JARS: DO IT YOURSELF!.
Make-Your-Own Salad Dressings.
Make-Your-Own Pasta Sauces.
Make-Your-Own Cheese.
Make-Your-Own Whipped Cream and Butter.
Make-Your-Own Pudding Mix.
Make-Your-Own Ice Pops.
SCIENCE IN THE SUPERMARKET.
Ripe or Not Ripe?.
Real Fat or Fake Fat?.
All That Sugar!.
Which Cereal Has More Fiber?.
White Rice or Brown Rice?.
Appendices.
Glossary.
Index.
| Erscheint lt. Verlag | 8.11.1994 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 188 x 226 mm |
| Gewicht | 340 g |
| Themenwelt | Kinder- / Jugendbuch ► Sachbücher ► Naturwissenschaft / Technik |
| ISBN-10 | 0-471-31045-X / 047131045X |
| ISBN-13 | 978-0-471-31045-7 / 9780471310457 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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