Exploring Kitchen Science
Download Exploring Kitchen Science full books in PDF, epub, and Kindle. Read online free Exploring Kitchen Science ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads.
Author |
: Exploratorium |
Publisher |
: Weldon Owen International |
Total Pages |
: 114 |
Release |
: 2015-10-20 |
ISBN-10 |
: 9781681887654 |
ISBN-13 |
: 1681887657 |
Rating |
: 4/5 (54 Downloads) |
Synopsis Exploring Kitchen Science by : Exploratorium
Discover the science that happens in kitchens every day with this fun collection of delicious experiments and amazing activities. The Exploratorium’s Exploring Kitchen Science is your hands-on guide to exploring all the tasty chemistry that goes on all around you—from burning a peanut to understand how calories work to making blinking rock candies with LEDs inside, from cooking up oobleck as a wild and wacky lesson in matter to making ice cream with dry ice! Watch Mentos and Diet Coke explode, Styrofoam shrink in a pressure cooker, and marshmallows duke it out. Make dyes from onionskins, tangy and yeasty sourdough bread, noodles of fruit, pickles a power source, and glow-in-the-dark Jello. Use cabbage juice as a pH indicator and salt and olive oil as a lava lamp. Whip up tasty treats while you explore all the unexpected science that’s going on inside your very own kitchen. Cook, mix and microwave your way through Exploring Kitchen Science and learn some cool stuff along the way.
Author |
: Liz Lee Heinecke |
Publisher |
: |
Total Pages |
: 147 |
Release |
: 2014-08 |
ISBN-10 |
: 9781592539253 |
ISBN-13 |
: 1592539254 |
Rating |
: 4/5 (53 Downloads) |
Synopsis Kitchen Science Lab for Kids by : Liz Lee Heinecke
DIVAt-home science provides an environment for freedom, creativity and invention that is not always possible in a school setting. In your own kitchen, it’s simple, inexpensive, and fun to whip up a number of amazing science experiments using everyday ingredients./divDIV /divDIVScience can be as easy as baking. Hands-On Family: Kitchen Science Lab for Kids offers 52 fun science activities for families to do together. The experiments can be used as individual projects, for parties, or as educational activities groups./divDIV /divKitchen Science Lab for Kids will tempt families to cook up some physics, chemistry and biology in their own kitchens and back yards. Many of the experiments are safe enough for toddlers and exciting enough for older kids, so families can discover the joy of science together.
Author |
: Michelle Dickinson |
Publisher |
: Penguin UK |
Total Pages |
: 243 |
Release |
: 2019-05-30 |
ISBN-10 |
: 9780241395592 |
ISBN-13 |
: 0241395593 |
Rating |
: 4/5 (92 Downloads) |
Synopsis The Kitchen Science Cookbook by : Michelle Dickinson
All you need to explore science is a kitchen, this cookbook - and a dash of curiosity The Kitchen Science Cookbook is a beautifully crafted book with a unique twist: each recipe is a science experiment that you can do at home, using the everyday ingredients you'll find in your kitchen. No need to be a science expert -- these easy-to-follow recipes make mind-blowing science experiments fun for everyone. From sticky ice and raising raisins to balloon science and scrumptious slime, nanotechnologist and educator Michelle Dickinson shows that we can all be scientists, no matter how young or old. With recipes tested by hundreds of enthusiastic families around the world, The Kitchen Science Cookbook is the perfect gift for all ages.
Author |
: Liz Lee Heinecke |
Publisher |
: Quarry Books |
Total Pages |
: 147 |
Release |
: 2019-06-11 |
ISBN-10 |
: 9781631597411 |
ISBN-13 |
: 1631597418 |
Rating |
: 4/5 (11 Downloads) |
Synopsis Kitchen Science Lab for Kids: EDIBLE EDITION by : Liz Lee Heinecke
Kitchen Science Lab for Kids: EDIBLE EDITION gives you 52 delicious ways to explore food science in your own kitchen by making everything from healthy homemade snacks to scrumptious main dishes and mind-boggling desserts. When you step into your kitchen to cook or bake, you put science to work. Physics and chemistry come into play each time you simmer, steam, bake, freeze, boil, puree, saute, or ferment food. Knowing something about the physics, biology, and chemistry of food will give you the basic tools to be the best chef you can be. Bodacious Bubble Tea, Flavorful Fruit Leather, Super Spring Rolls, Mouthwatering Meatballs…divided by course, each lab presents a step-by-step recipe for a delicious drink, snack, sauce, main dish, dessert, or decoration. The Science Behind the Food section included with each recipe will help you understand the science concepts and nutrition behind the ingredients. Have fun learning about: Bacteria and the chemical process of fermentation by making your own pickled vegetables. Emulsion as you create your own vinaigrette. How trapped water vapor causes a popover to inflate as you make your own. Crystals by making your own ice cream. Mix and match the recipes to pair pasta with your favorite sauce, make ice cream to serve in homemade chocolate bowls, or whip up the perfect frosting for your cake. There are plenty of fun, edible decorations included for the art lovers in the crowd. Before long, you’ll have the confidence to throw together a feast, bake and decorate show-worthy cakes, or use what you’ve learned to create your own recipes. For those with food allergies, all recipes are nut-free and other allergens are clearly labeled throughout. Let’s get cooking—and learning! The popular Lab for Kids series features a growing list of books that share hands-on activities and projects on a wide host of topics, including art, astronomy, clay, geology, math, and even how to create your own circus—all authored by established experts in their fields. Each lab contains a complete materials list, clear step-by-step photographs of the process, as well as finished samples. The labs can be used as singular projects or as part of a yearlong curriculum of experiential learning. The activities are open-ended, designed to be explored over and over, often with different results. Geared toward being taught or guided by adults, they are enriching for a range of ages and skill levels. Gain firsthand knowledge on your favorite topic with Lab for Kids.
Author |
: Marty Jopson |
Publisher |
: Michael O'Mara Books |
Total Pages |
: 182 |
Release |
: 2017-09-07 |
ISBN-10 |
: 9781782438632 |
ISBN-13 |
: 1782438637 |
Rating |
: 4/5 (32 Downloads) |
Synopsis The Science of Food by : Marty Jopson
In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted.
Author |
: Nick Arnold |
Publisher |
: QED Publishing |
Total Pages |
: 83 |
Release |
: 2019-10 |
ISBN-10 |
: 9780711243378 |
ISBN-13 |
: 0711243379 |
Rating |
: 4/5 (78 Downloads) |
Synopsis Experiment with Kitchen Science by : Nick Arnold
Science isn't limited to the classroom--it can be cooked up in the kitchen! This photographic book of experiments and projects covers covers chemical reactions, states of matter, microbiology, and much more- all with ingredients and equipment that can be found in the kitchen. The STEAM Ahead series shows readers that science isn't limited to the classroom--it can be found out in the garden, cooked up in the kitchen, and brought to life with paper and paints! Each book features clear, step-by-step instructions and has a fresh, contemporary design, with an emphasis on fun, achievable experiments to give kids hands-on experiences. The science behind each experiment is explained, giving readers the theory behind the practical activities. Titles in the series include: STEAM Ahead: Experiment with Kitchen Science STEAM Ahead: Experiment with Outdoor Science STEAM Ahead: Experiment with Art STEAM Ahead: Experiment with Engineering
Author |
: Hervé This |
Publisher |
: Columbia University Press |
Total Pages |
: 404 |
Release |
: 2006 |
ISBN-10 |
: 023113312X |
ISBN-13 |
: 9780231133128 |
Rating |
: 4/5 (2X Downloads) |
Synopsis Molecular Gastronomy by : Hervé This
French chemist and television personality Herve This uses recent research in chemistry, physics, and biology of food to challenge traditional beliefs about cooking and eating.
Author |
: Michael Brenner |
Publisher |
: W. W. Norton & Company |
Total Pages |
: 376 |
Release |
: 2020-10-20 |
ISBN-10 |
: 9780393634938 |
ISBN-13 |
: 0393634930 |
Rating |
: 4/5 (38 Downloads) |
Synopsis Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by : Michael Brenner
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author |
: Cesar Vega |
Publisher |
: Columbia University Press |
Total Pages |
: 338 |
Release |
: 2013-08-13 |
ISBN-10 |
: 9780231153454 |
ISBN-13 |
: 0231153457 |
Rating |
: 4/5 (54 Downloads) |
Synopsis The Kitchen as Laboratory by : Cesar Vega
In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.
Author |
: Cynthia Light Brown |
Publisher |
: Build It Yourself |
Total Pages |
: 0 |
Release |
: 2020-03-20 |
ISBN-10 |
: 1619308843 |
ISBN-13 |
: 9781619308848 |
Rating |
: 4/5 (43 Downloads) |
Synopsis Kitchen Chemistry by : Cynthia Light Brown
Provides step-by-step instructions for using common kitchen items to perform basic chemistry experiments involving atoms and molecules, states of matter, and reactions.