The science chef: 100 fun food experiments and recipes for kids
Nourriture et boissons , Sciences et technologies
Braille avec transcription humaine
Résumé
Explains how cooking uses chemistry to mix and heat ingredients to make something new, like bread from flour, yeast, and water. Experiments show why popcorn pops and toast turns brown. Includes recipes for pizza, muffins, mashed potatoes, and fudge brownies. For grades 4-7 and older readers
Description du titre
Éditeur
J. Wiley
Année
1995
Cote
5732818
Description de la version braille du CAÉB
Volumes
5
Type de braille
EBAE
Producteur
Associated Services for the Blind