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Author: Joan D'Amico
Publisher:
Published: 2008-04-25
Total Pages:
ISBN-13: 9781435265950
DOWNLOAD EBOOKIntroduces fourteen countries, including Canada, Mexico, and Brazil, describes an experiment related to some basic food ingredient typical for each country, and provides a recipe for a complete meal based on each food.
Author: Joan D'Amico
Publisher:
Published: 19??
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: Joan D'Amico
Publisher:
Published: 1996
Total Pages: 177
ISBN-13: 9781413151985
DOWNLOAD EBOOKIntroduces fourteen countries, including Canada, Mexico, and Brazil, describes an experiment related to some basic food ingredient typical for each country, and provides a recipe for a complete meal based on each food.
Author: Joan D'Amico
Publisher:
Published: 1996-01-19
Total Pages:
ISBN-13: 9780613940429
DOWNLOAD EBOOKIntroduces fourteen countries, including Canada, Mexico, and Brazil, describes an experiment related to some basic food ingredient typical for each country, and provides a recipe for a complete meal based on each food.
Author: Karen E. D'Amico
Publisher: Wiley
Published: 1996-01-30
Total Pages: 0
ISBN-13: 9780471117797
DOWNLOAD EBOOKDiscover the delicious answers as you satisfy your hunger forscience! The Science Chef Travels Around the World is serving up a feast offun with over 60 easy-to-do food experiments and recipes. Come andjoin the adventure! You'll travel to 14 fascinatingcountries--starting in Canada and ending in Ghana--and along theway you'll explore the science secrets of food. Why does orange soda fizz? Do vegetables really die when you pickthem? What makes peanut butter smooth? You'll discover thescientific answers to these and dozens of other yummy mysteries.Plus you'll get to make and eat Sizzling Mexican Chicken Fajitas,tasty Italian Cannoli, Awesome Chinese Egg Rolls, and many otherdelicious dishes. Whether you're a beginner or an experienced cook, you can become anInternational Science Chef, too. All experiments and recipes arekid-tested, include metric equivalents, and require only commoningredients and kitchen utensils. The Science Chef Travels Aroundthe World also includes rules for kitchen safety and a completenutrition guide.
Author: Joan D'Amico
Publisher: John Wiley & Sons
Published: 2020-09-23
Total Pages: 288
ISBN-13: 1119608309
DOWNLOAD EBOOKServe Up the Magic of Science with Fun and Kid-Friendly Cooking Experiments Break out your best aprons and spatulas: The Science Chef: 100 Fun Food Experiments and Recipes for Kids, 2nd Edition teaches children the basics of science through a variety of fun experiments, activities, and recipes. Each chapter explores a different science topic by giving you an experiment or activity you can do right in your kitchen, followed by easy-to-make recipes using ingredients from the experiment. Altogether there are over 100 experiments, activities, and recipes for you to try. From learning why an onion makes you cry to how to bake the perfect cupcake, you'll bring the fundamentals of science to life in a new, magical way. The Science Chef covers a wide variety of scientific areas, like: How plants grow and produce seeds How the process of fermentation produces pickles The basics of nutrition How acids and bases react together to make baked items rise up in the oven While the first edition of this classic book has delighted readers for over twenty years, this new edition is sure to be an even bigger hit with the kids in your home. Bon Appetit!
Author:
Publisher:
Published: 2000
Total Pages: 96
ISBN-13:
DOWNLOAD EBOOKAuthor: Rebecca Rupp
Publisher: Three Rivers Press (CA)
Published: 1998
Total Pages: 882
ISBN-13: 0609801090
DOWNLOAD EBOOKLists all the resources needed to create a balanced curriculum for homeschooling--from preschool to high school level.
Author: Cook's Illustrated
Publisher: America's Test Kitchen
Published: 2012-10-01
Total Pages: 2047
ISBN-13: 1936493462
DOWNLOAD EBOOKMaster 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.
