Épuisé
En savoir plus sur le livre
What makes popcorn pop? How does jelly jell? Why does bread rise? Experiment and find out. Your kitchen is a perfect laboratory for these thirty-nine easy and delicious science experiments with foodstuffs. Investigate starches, sugars, acids, bases, proteins, carbohydrates, emulsifiers, and more -- then eat the results! "This cheerily casual and inviting book is a first-rate introduction to the sciences of matter." --Scientific America
Achat du livre
Science Experiments You Can Eat, Vicki Cobb, Peter Lippman
- Langue
- Année de publication
- 1991
- Reliure
- (souple)
Modes de paiement
Il manque plus que ton avis ici.
- Langue
- Anglais
- Auteurs
- Vicki Cobb, Peter Lippman
- Éditeur
- Scholastic Inc
- Publié
- 1991
- Format
- souple
- Pages
- 128
- ISBN10
- 0590453882
- ISBN13
- 9780590453882
- Catégories
- Mots clés
- Nonfiction, Livres de cuisine, Arts culinaires & Gastronomie, Manuels et guides, Science, Nourriture
- Évaluation
- 4,2 sur 5
- Description
- What makes popcorn pop? How does jelly jell? Why does bread rise? Experiment and find out. Your kitchen is a perfect laboratory for these thirty-nine easy and delicious science experiments with foodstuffs. Investigate starches, sugars, acids, bases, proteins, carbohydrates, emulsifiers, and more -- then eat the results! "This cheerily casual and inviting book is a first-rate introduction to the sciences of matter." --Scientific America