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Kitchen science lab for kids edible edition : 52 ... Read More

Heinecke, Liz Lee(author.).

Available copies

  • 3 of 4 copies available at BC Interlibrary Connect.
  • 1 of 1 copy available at Prince Rupert Library. (Show)

Current holds

0 current holds with 4 total copies.

Show Only Available Copies
Location Call Number / Copy Notes Barcode Shelving Location Holdable? Status Due Date
Prince Rupert Library J 641.512 Hein (Text) 33294002077303 Juvenile Non-Fiction Volume hold Available -
Burns Lake Public Library 641.512 Hei J (Text) 35198000687658 Adult Non-Fiction Volume hold Available -
Fort St John Public Library J 641.512 HEI (Text) 35211000394645 JUNIOR Non-Fiction Volume hold Checked out 2021-06-23
Tatla Lake Branch J 641.512 HEI (Text) 33923006157808 Juvenile Non-fiction Volume hold Available -

Record details

  • ISBN: 9781631597411
  • ISBN: 1631597418
  • Physical Description: print
    regular print
    144 pages : colour illustrations ; 23 cm
  • Publisher: Beverly, Massachusetts : Quarry Books, 2019.

Content descriptions

General Note:
Includes index.
Summary, etc.:
"When you step into your kitchen to cook or bake, ... Read More
Subject: Quick and easy cooking -- Juvenile literature
Children -- Nutrition -- Juvenile literature
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020 . ‡a1631597418 ‡q(softcover)
040 . ‡aDLC ‡beng ‡erda ‡cDLC ‡dSITKA
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092 . ‡aON ORDER
092 . ‡aON ORDER
092 . ‡aJ 641.512 Hein ‡5BPR
1001 . ‡aHeinecke, Liz Lee, ‡eauthor.
24510. ‡aKitchen science lab for kids edible edition : ‡b52 mouth-watering recipes and the everyday science that makes them taste amazing / ‡cLiz Heinecke.
24630. ‡aEdible edition.
264 1. ‡aBeverly, Massachusetts : ‡bQuarry Books, ‡c2019.
264 4. ‡c©2019.
300 . ‡a144 pages : ‡bcolour illustrations ; ‡c23 cm
336 . ‡atext ‡btxt ‡2rdacontent
336 . ‡astill image ‡bsti ‡2rdacontent
337 . ‡aunmediated ‡bn ‡2rdamedia
338 . ‡avolume ‡bnc ‡2rdacarrier
500 . ‡aIncludes index.
520 . ‡a"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!"-- ‡cfrom publisher.
650 0. ‡aQuick and easy cooking ‡vJuvenile literature.
650 0. ‡aChildren ‡xNutrition ‡vJuvenile literature.
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