Description
Americas Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the New York Times bestselling cookbook series for Young Chefs.
Why do some cheeses melt better than others? Why does popcorn pop? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake and more! Plus, fun science experiments to do in your home kitchen. With The Complete Cookbook for Young Scientists, emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way.
Author: Americas Test Kitchen Kids
Binding Type: Hardcover
Publisher: Americas Test Kitchen Kids
Published: 09/28/2021
Series: Young Chefs
Pages: 240
Weight: 1.55lbs
Size: 9.10h x 7.50w x 0.70d
ISBN: 9781948703666
Language: English
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