The science chef: 100 fun food experiments and recipes for kids
Food and drink, Science and technology
Human-transcribed braille
Summary
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
Title Details
Publisher
J. Wiley
Copyright Date
1995
Book number
5732818
Braille details for CELA title
Volumes
5
Braille code
EBAE
Braille producer
Associated Services for the Blind