The Complete Cookbook for Young Scientists

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CK13
Special Price $11.99 Regular Price $19.99
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America’s Test Kitchen Kids bringing delicious science to your kitchen!

The fourth book in the New York Times best-selling cookbook series for Young Chefs.

Bring delicious science to your kitchen with the fourth book in the New York Times Bestselling series. The Complete Cookbook for Young Scientists answers the big food questions that kids want to know through fun and accessible science experiments that they can do at home—plus tasty and doable recipes to help demonstrate the concepts. Emerging scientists and chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way.

Some of the recipes you'll find inside:


A close-up of several slices of cinnamon-swirl breadA close-up of several slices of cinnamon-swirl bread
Cinnamon Swirl Bread

What gives this loaf of bread its height and texture—and keeps that signature swirl in place? Gluten, and lots of it! Kids will learn how to knead dough in this recipe to help the proteins in the flour link together and create a strong, stretchy network of gluten.

An overhead shot of a bowl of Skillet Cheeseburger MacaroniAn overhead shot of a bowl of Skillet Cheeseburger Macaroni
Skillet Cheeseburger Macaroni

After learning about the gooey science of melting cheese in our tasty experiment included in the cookbook, young chefs will use American cheese as the smooth-sauce-making cheesy star for this cheeseburger-inspired one-pot pasta!

An overhead shot of Corn Tortilla Chips neatly aligned on a sheetAn overhead shot of Corn Tortilla Chips neatly aligned on a sheet
Corn Tortilla Chips

Chunky or smooth salsas and dips taste great when scooped up with these CRUNCHY tortilla chips. You can use these tortilla chips in The Battle of Crispy versus Crunchy experiment (included in the cookbook) that guides young chefs to determine whether chips and crackers are crispy or crunchy.

A glass cup filled with Strawberry FoolA glass cup filled with Strawberry Fool
Strawberry Fool

Kids will discover the secret to making the lightest, fluffiest whipped cream in our experiment and then learn to make this classic, creamy British dessert. Kids will learn how to carefully combine fruit and whipped cream into a sweet, fluffy treat.

Details

Recipes: 70+
Format: Hardcover
Item Number: CK13
Item Weight: 1 pound


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Two kids holding popsicles next to each otherTwo kids holding popsicles next to each other
Two kids each eating a tortillaTwo kids each eating a tortilla

Good Science Makes Good Food:


Wide range of recipes:

Recipes range from classic to modern to kid-trendy, and are organized first by meal (breakfast, lunch and dinner, snacks, and treats) and second by questions kids want to know about how food works. Learn about the power of umami by making meat sauce, and about the difference between egg yolks and egg whites by making cloud eggs.

Fun and doable science experiments:

Each chapter has experiments (which can be done at home or in an educational setting) that demonstrate the concepts at work. Want to know why oil and water don’t mix? Try an (edible) experiment all about emulsions.

Helpful sidebars throughout:

Kids can learn more about why a recipe works, the history behind a dish, or even how to customize the recipe through informational sidebars.

Designed with kids in mind:

A visually-driven book, every recipe comes with a styled food shot and many have step photos as well. Equipment and ingredient lists are clearly marked to help young cooks prepare before they start cooking.