KITCHEN SUGAR LAB.
Language: en
Pages:
Authors: JENNIFER. MALONE
Categories:
Type: BOOK - Published: 2021 - Publisher:

Books about KITCHEN SUGAR LAB.
The Kitchen as Laboratory
Language: en
Pages: 336
Authors: Cesar Vega, Job Ubbink, Erik van der Linden
Categories: Cooking
Type: BOOK - Published: 2013-08-13 - Publisher: Columbia University Press

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
Little Learning Labs: Kitchen Science for Kids, abridged paperback edition
Language: en
Pages: 80
Authors: Liz Lee Heinecke
Categories: Juvenile Nonfiction
Type: BOOK - Published: 2018-10-02 - Publisher: Quarry Books

Cook up some science at home with Little Learning Labs: Kitchen Science for Kids. Conduct physics, chemistry, and biology experiments with tools and ingredients found in any kitchen. The home provides an environment for freedom, creativity and invention—all important elements for great science. And you would never have guessed that
Kitchen Science Lab for Kids: EDIBLE EDITION
Language: en
Pages: 144
Authors: Liz Lee Heinecke
Categories: Juvenile Nonfiction
Type: BOOK - Published: 2019-06-11 - Publisher: Quarry Books

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
The Kitchen as Laboratory
Language: en
Pages: 338
Authors: César Vega, Job Ubbink, Erik van der Linden
Categories: Cooking
Type: BOOK - Published: 2012-01-31 - Publisher: Columbia University Press

“Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay’s author.”—Peter Barham, author of The Science of Cooking In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties of food.