Exploring Kitchen Science
The Exploratorium's Exploring Kitchen Science is a hands-on guide to exploring all the tasty chemistry that goes on in the kitchen and learn more about the science of food, cooking, baking, nutrition, and taste.
Containing experiments Mentos and Diet Coke explode, Styrofoam shrink in a pressure cooker, and ice cream be created from dry ice. Make dyes from onion skins, tangy and yeasty sourdough bread, noodles of fruit, pickles a power source. Use cabbage juice as a pH indicator and salt and olive oil as a lava lamp. Cook, mix and microwave your way through this fun book and learn some cool stuff along the way.
For culinary explorers ages 8-12.
More fun than kale. Guaranteed.
- Author: The Exploratorium
- Hardcover: 120 pages
- Date published: November 2015
- Language: English
- ISBN: 978-1616288006
- Product Dimensions: 19.1 x 18.4 cm