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Der Wissenschaftskoch: 100 lustige Essensexperimente und Rezepte für Kinder-
by D'Amico, Joan; Drummond, Karen E. | PB | VeryGood
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eBay-Artikelnr.:144125857550
Artikelmerkmale
- Artikelzustand
- Sehr gut
- Hinweise des Verkäufers
- Binding
- Paperback
- Weight
- 0 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 047131045X
- Book Title
- Science Chef : 100 Fun Food Experiments and Recipes for Kids
- Publisher
- Wiley & Sons, Incorporated, John
- Item Length
- 9 in
- Publication Year
- 1994
- Format
- Trade Paperback
- Language
- English
- Illustrator
- Yes
- Item Height
- 0.4 in
- Genre
- Juvenile Nonfiction
- Topic
- Cooking & Food, Science & Nature / Experiments & Projects
- Item Weight
- 11.8 Oz
- Item Width
- 8 in
- Number of Pages
- 192 Pages
Über dieses Produkt
Product Identifiers
Publisher
Wiley & Sons, Incorporated, John
ISBN-10
047131045X
ISBN-13
9780471310457
eBay Product ID (ePID)
18038309751
Product Key Features
Book Title
Science Chef : 100 Fun Food Experiments and Recipes for Kids
Number of Pages
192 Pages
Language
English
Publication Year
1994
Topic
Cooking & Food, Science & Nature / Experiments & Projects
Illustrator
Yes
Genre
Juvenile Nonfiction
Format
Trade Paperback
Dimensions
Item Height
0.4 in
Item Weight
11.8 Oz
Item Length
9 in
Item Width
8 in
Additional Product Features
Intended Audience
Juvenile Audience
LCCN
94-009045
TitleLeading
The
Dewey Edition
20
Grade From
Third Grade
Dewey Decimal
641.3
Grade To
Ninth Grade
Table Of Content
Discovering the Kitchen. QUESTIONS, QUESTIONS, QUESTIONS. Why Does Popcorn Pop'. Why Do Onions Make You Cry'. Why Does Toast Brown'. What's So Special About Potatoes'. How Do Sauces Thicken'. Why Does a Cut Apple Turn Brown'. How Does Bread Rise'. What Is Baking Powder'. What Happens When You Beat Egg Whites'. NO MORE BOXES, CANS, OR JARS: DO IT YOURSELF!. Make-Your-Own Salad Dressings. Make-Your-Own Pasta Sauces. Make-Your-Own Cheese. Make-Your-Own Whipped Cream and Butter. Make-Your-Own Pudding Mix. Make-Your-Own Ice Pops. SCIENCE IN THE SUPERMARKET. Ripe or Not Ripe'. Real Fat or Fake Fat'. All That Sugar!. Which Cereal Has More Fiber'. White Rice or Brown Rice'. Appendices. Glossary. Index.
Synopsis
What melts in your mouth and not in your hands, plumps when you cook it, and comes in more than forty-eight scrumptious flavors? Give up? The correct answer is: Science! With The Science Chef youll learn loads of basic science by doing fun, easy-to-perform cooking projects. And you get to eat the results when youre finished! Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? Youll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread. Whether youre a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide., What melts in your mouth and not in your hands, plumps when you cook it, and comes in more than forty-eight scrumptious flavors? Give up? The correct answer is: Science! With The Science Chef youll learn loads of basic science by doing fun, easy-to-perform cooking projects., What melts in your mouth and not in your hands, plumps when youcook it, and comes in more than forty-eight scrumptious flavors?Give up? The correct answer is: Science! With The Science Chef you'll learn loads of basic science by doingfun, easy-to-perform cooking projects. And you get to eat theresults when you're finished! Why do onions make you cry? How does yeast make bread rise? Whatmakes popcorn pop, whipped cream frothy, and angel food cakefluffy? You'll discover the scientific answers to these and dozensof other tasty mysteries when you prepare kid-tested recipes foreverything from Cinnamon Toast and Basic Baked Potatoes toStromboli Pizzoli and Monkey Bread. Whether you're a beginner or an experienced cook, you can become agreat Science Chef. All 100 experiments and recipes require onlycommon ingredients and standard kitchen utensils. And The ScienceChef includes rules for kitchen safety and cleanup, plus a completenutrition guide., What melts in your mouth and not in your hands, plumps when you cook it, and comes in more than forty-eight scrumptious flavors? Give up? The correct answer is: Science!With The Science Chef you'll learn loads of basic science by doing fun, easy-to-perform cooking projects. And you get to eat the results when you're finished!Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? You'll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread.Whether you're a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide., What melts in your mouth and not in your hands, plumps when youcook it, and comes in more than forty-eight scrumptious flavors?Give up? The correct answer is: Science With The Science Chef you'll learn loads of basic science by doingfun, easy-to-perform cooking projects. And you get to eat theresults when you're finished Why do onions make you cry? How does yeast make bread rise? Whatmakes popcorn pop, whipped cream frothy, and angel food cakefluffy? You'll discover the scientific answers to these and dozensof other tasty mysteries when you prepare kid-tested recipes foreverything from Cinnamon Toast and Basic Baked Potatoes toStromboli Pizzoli and Monkey Bread. Whether you're a beginner or an experienced cook, you can become agreat Science Chef. All 100 experiments and recipes require onlycommon ingredients and standard kitchen utensils. And The ScienceChef includes rules for kitchen safety and cleanup, plus a completenutrition guide.
LC Classification Number
TX355.D3 1995
Artikelbeschreibung des Verkäufers
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