The Complete Cookbook for Young Scientists
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.
Why do onions make you cry? Why do some cheeses melt better than others? What is umami, even!? 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:
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.
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!
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.
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.
Item Number: CK13
Item Weight: 1 pound
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Fan Favorites Sale Terms and Conditions: One free recipe with purchase each day. Not valid on magazine & web subscriptions or Young Chef's Club. Free recipe link appears on purchase confirmation page & confirmation email. Valid through 7/18/21.
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.
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