The Science Chef Travels Around the World

The Science Chef Travels Around the World Author Joan D'Amico
ISBN-10 047111779X
Release 1996-01-30
Pages 192
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Discover the delicious answers as you satisfy your hunger for science! The Science Chef Travels Around the World is serving up a feast of fun with over 60 easy-to-do food experiments and recipes. Come and join the adventure! You'll travel to 14 fascinating countries--starting in Canada and ending in Ghana--and along the way you'll explore the science secrets of food. Why does orange soda fizz? Do vegetables really die when you pick them? What makes peanut butter smooth? You'll discover the scientific 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 other delicious dishes. Whether you're a beginner or an experienced cook, you can become an International Science Chef, too. All experiments and recipes are kid-tested, include metric equivalents, and require only common ingredients and kitchen utensils. The Science Chef Travels Around the World also includes rules for kitchen safety and a complete nutrition guide.



Science Experiments You Can Eat

Science Experiments You Can Eat Author Vicki Cobb
ISBN-10 9780062377302
Release 2016-07-05
Pages 256
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With revised and updated material, a brand-new look, and hours of innovative, educational experiments, this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers! Kids take the reins in the kitchen with this hands-on book of edible science experiments! With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day—just by cooking. And once readers have tested their theories and completed their experiments, they can feast on the results! From salad dressing to mayonnaise, celery to popcorn, and muffins to meringues, this book uses food to make science accessible to a range of tastes. Also included is essential information on eating healthfully, plus additional resources for further exploration.



The Math Chef

The Math Chef Author Joan D'Amico
ISBN-10 0471138134
Release 1996-12-26
Pages 192
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Just as cookies go with milk and peanut butter goes with jelly, math and cooking go hand in hand. This fun-filled book shows you exactly how. With more than 60 activities and recipes to try, you can practice math while you cook! Get a handle on measurement, multiplication, division, fractions, percents, geometry, and more, while whipping up mouth-watering treats like scrumptious stromboli slices, chewy marshmallow-fudge squares, yummy chicken nuggets, and delicious butterscotch muffins. Whether you're a beginner or an experienced cook, you too can become a Math Chef. All activities and recipes are kid-tested and require only common ingredients and kitchen utensils. There's also a helpful list of safety rules, an explanation of basic cooking skills, and a complete nutrition guide.



Amazing Mostly Edible Science

Amazing  Mostly  Edible Science Author Andrew Schloss
ISBN-10 9781631591099
Release 2016-01-15
Pages 160
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Teaching your kids science just got better--and tastier! With the awe-inspiring and accessible recipes and projects in Amazing (Mostly) Edible Science, uniting science and cooking has never been easier. Introduce your children to the wonders of science by creating projects and experiments in your very own kitchen. Entertaining to make and spectacular to behold, not only will your child learn important scientific principles, but they can even enjoy the delicious final product. Almost everything made in this book is edible. Learn and appreciate projects like classic exploding volcano cakes, glow-in-the-dark Jell-O, singing cakes, and bouncy eggs. Food expert Andrew Schloss provides you and your kids with practical and humorous projects that include step by step instructions, illustrated with fun full-color photos sure to appeal to kids of all ages. * All recipes/projects in this book are non-toxic and safe for consumption; some just to taste (slime, ectoplasm) and many you will love, such as molten chocolate cupcakes, disappearing peppermint pillows, and amber maple syrup crystals!



The People Power Education Superbook Book 6 Math Science Guide

The  People Power  Education Superbook  Book 6  Math   Science Guide Author Tony Kelbrat
ISBN-10 9781312077300
Release 2014-04-06
Pages
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This is a book to help you quickly find the math and science information you’re looking for at the library, on websites, through publishers who sell books and magazines, organizations, etc. Think of it as my attempt to organize a framework for the worlds of math and science.



Candy Experiments

Candy Experiments Author Loralee Leavitt
ISBN-10 9781449418373
Release 2013-01-03
Pages 160
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Candy is more than a sugary snack. With candy, you can become a scientific detective. You can test candy for secret ingredients, peel the skin off candy corn, or float an “m” from M&M’s. You can spread candy dyes into rainbows, or pour rainbow layers of colored water. You'll learn how to turn candy into crystals, sink marshmallows, float taffy, or send soda spouting skyward. You can even make your own lightning. Candy Experiments teaches kids a new use for their candy. As children try eye-popping experiments, such as growing enormous gummy worms and turning cotton candy into slime, they’ll also be learning science. Best of all, they’ll willingly pour their candy down the drain. Candy Experiments contains 70 science experiments, 29 of which have never been previously published. Chapter themes include secret ingredients, blow it up, sink and float, squash it, and other fun experiments about color, density, and heat. The book is written for children between the ages of 7 and 10, though older and younger ages will enjoy it as well. Each experiment includes basic explanations of the relevant science, such as how cotton candy sucks up water because of capillary action, how Pixy Stix cool water because of an endothermic reaction, and how gummy worms grow enormous because of the water-entangling properties.



Family Learning

Family Learning Author William F. Russell
ISBN-10 9780988857018
Release 2013-02-14
Pages 364
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The whole concept that author and educator William F. Russell, Ed.D., calls “Family Learning” centers on the fact that children spend only 13% of their waking hours between birth and age 18 in school. What sense does it make to confine all their learning to that narrow sliver of life? Family Learning: How to Help Your Children Succeed in School by Learning at Home offers practical, simple activities that parents can do with their children (grades K-8) to help them understand school concepts by using them in real-world applications. These “learning adventures,” as Dr. Russell calls them, can be done in the kitchen, in the backyard, in the car, on weekends, on holidays, on vacations—wherever and whenever parents and children can find joy in discovering a new piece of learning together. Through these family-centered, out-of-school learning activities, children understand that opportunities for learning are all around them, all the time, no matter where they live or what they happen to be studying in school at the time. Parents can play a powerful role in encouraging this “learning attitude,” which will benefit their children both in school and in life. And it is this attitude toward continual learning that children will take with them into their adult lives, into their careers, and into the families that they themselves create. “Family Learning” is an idea that can become a part of every family, no matter what the family’s income or educational level may be. Decades of clear and consistent research have shown that the activities that are customary in everyday family life are the surest predictor of a child’s success in school. Dr. Russell’s Family Learning book provides parents with a way to begin playing a more-active role in their children’s learning by using whatever time they have available to share fun, time-tested activities that are geared specifically to their child’s interest and level of learning. “What I call ‘Family Learning,’” Dr. Russell explains, “is not just school work at home, but rather, an enjoyable way for families to grow together, as parents and children each grow individually.” Family Learning: How to Help Your Children Succeed in School by Learning at Home identifies hundreds of library books (all with Dewey classifications) and other free or inexpensive learning resources, and it provides over a hundred web links to videos that help parents explain and demonstrate concepts in all school subjects including character development. Family Learning also provides a model that parents, teachers, and community leaders can use to expand learning opportunities—and learning in general—throughout any school district or community.



Hot Diggity Dog

Hot Diggity Dog Author Adrienne Sylver
ISBN-10 9781101648193
Release 2010-05-13
Pages 32
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If we are what we eat, Americans are hot dogs. We ate them on the way to the moon and served them to the king of England. We name a Hot Dog? Eating Champ! Garnished with hilarious illustrations and amazing ?foodie? facts, this kid-friendly, globespanning history of our favorite fast-food meal offers unique insight into America?s multicultural heritage. From a hobo?s franks-and-beans to astronaut food, there?s more to the wiener?and what?s for dinner?than you think.



Simple Kitchen Experiments

Simple Kitchen Experiments Author Muriel Mandell
ISBN-10 0806984155
Release 1994
Pages 128
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Contains investigations into the world of science and food. Step-by-step instructions and whimsical, helpful illustrations guide kids through the experiments.



How Your Child Learns Best

How Your Child Learns Best Author Judy Willis
ISBN-10 9781402220685
Release 2008-09-01
Pages 336
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Brain-Based Strategies You Can Use Today to Enhance Your Child's Love of Learning How Your Child Learns Best is a groundbreaking guide for parents that combines the latest brain research with the best classroom practices to reveal scientifically savvy ways to improve your child's success in school. Written by Judy Willis, MD, MEd, a board-certified neurologist who is also a full-time classroom teacher, How Your Child Learns Best shows you not only how to help your child learn schoolwork, but also how to capitalize on the way your child's brain learns best in order to enrich education wherever you are, from the grocery store to the car - a necessity in today's "teach to the test" world. By using everyday household items and enjoyable activities, parents of children ages three to twelve can apply targeted strategies (based on age and learning strength) in key academic areas, including: Reading comprehension Math word problems Test preparation Fractions and decimals Oral reading Reports and projects Science and history Reading motivation Vocabulary Discover how to help your child increase academic focus and success, lower test stress while increasing test scores, increase class participation, foster creativity, and improve attention span, memory, and higher-level thinking. How Your Child Learns Best shows how to maximize your child's brain potential and offers something for every parent who wants the best for his or her child. "At last we parents now have a reference that will help guide us in assisting our children's growth and flowering. This book is what parents have been searching for and need now more than ever." - from the foreword by Goldie Hawn



Women in Chemistry Careers

Women in Chemistry Careers Author Jetty Kahn
ISBN-10 0736803157
Release 1999-08
Pages 48
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Describes the careers of five women working in the field of chemistry including Ann Crespi, Molly Fiedler, Linda Griffith, Lynda Jordan, and Malathy Nair.



Culinary Reactions

Culinary Reactions Author Simon Quellen Field
ISBN-10 9781569769607
Release 2011-11-01
Pages 288
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"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--



The Everything Kids Science Experiments Book

The Everything Kids  Science Experiments Book Author Tom Robinson
ISBN-10 9781605505961
Release 2001-10-01
Pages 144
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Science has never been so easy--or so much fun! With The Everything Kids' Science Experiments Book, all you need to do is gather a few household items and you can recreate dozens of mind-blowing, kid-tested science experiments. High school science teacher Tom Robinson shows you how to expand your scientific horizons--from biology to chemistry to physics to outer space. You'll discover answers to questions like: Is it possible to blow up a balloon without actually blowing into it? What is inside coins? Can a magnet ever be "turned off"? Do toilets always flush in the same direction? Can a swimming pool be cleaned with just the breath of one person? You won't want to wait for a rainy day or your school's science fair to test these cool experiments for yourself!



Edible Science

Edible Science Author National Geographic Kids
ISBN-10 1426321112
Release 2015-09-08
Pages 80
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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.



Salt Fat Acid Heat

Salt  Fat  Acid  Heat Author Samin Nosrat
ISBN-10 9781476753836
Release 2017-04-25
Pages 480
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New York Times Bestseller A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.



Kids Cooking

Kids Cooking Author Klutz
ISBN-10 1591748992
Release 2010-08-01
Pages 77
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Contains forty-five recipes for beginning cooks, including fried eggs, applesauce, and tuna wiggle sandwiches, along with recipes for such nonedibles as face paint.



The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science Author J. Kenji López-Alt
ISBN-10 9780393249866
Release 2015-09-21
Pages 938
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The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored through popular American dishes, illustrated in full color. Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.