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Science Experiments You Can Eat. Revised & Updated
by Cobb, Vicki

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Product Description
Ever wonder: what makes popcorn pop? why cakes rise? how jelly gels? Your kitchen will be transformed into a laboratory worthy of a mad scientist as you make startling discoveries about how cabbage can detect acid, how bacteria makes yogurt, and how decomposed sugar turns to caramel. Then after a long day at the lab you can relax and eat your results: soup, biscuits, pretzels, cupcakes, or cookies. Vicki Cobb's seminal book has been revised and updated to encompass advances in modern technology but still provides what all kids want: a legitimate excuse to play with their food! Ages 8 and up.

Product Information
Specs: 214 pages | .33 Lbs
Edition: 1
Publisher: HarperCollins Publishers  | Publish Date 11/84 | Copyright 1994

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