The Science Chef Travels Around the World PDF Download

Author: Karen E. D'Amico
Publisher: Wiley
ISBN: 9780471117797
Category : Juvenile Nonfiction
Languages : en
Pages : 0

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Book Description
Discover the delicious answers as you satisfy your hunger forscience! The Science Chef Travels Around the World is serving up a feast offun with over 60 easy-to-do food experiments and recipes. Come andjoin the adventure! You'll travel to 14 fascinatingcountries--starting in Canada and ending in Ghana--and along theway you'll explore the science secrets of food. Why does orange soda fizz? Do vegetables really die when you pickthem? What makes peanut butter smooth? You'll discover thescientific answers to these and dozens of other yummy mysteries.Plus you'll get to make and eat Sizzling Mexican Chicken Fajitas,tasty Italian Cannoli, Awesome Chinese Egg Rolls, and many otherdelicious dishes. Whether you're a beginner or an experienced cook, you can become anInternational Science Chef, too. All experiments and recipes arekid-tested, include metric equivalents, and require only commoningredients and kitchen utensils. The Science Chef Travels Aroundthe World also includes rules for kitchen safety and a completenutrition guide.

Author: Joan D'Amico
Publisher: John Wiley & Sons
ISBN: 1119608309
Category : Juvenile Nonfiction
Languages : en
Pages : 288

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Book Description
Serve Up the Magic of Science with Fun and Kid-Friendly Cooking Experiments Break out your best aprons and spatulas: The Science Chef: 100 Fun Food Experiments and Recipes for Kids, 2nd Edition teaches children the basics of science through a variety of fun experiments, activities, and recipes. Each chapter explores a different science topic by giving you an experiment or activity you can do right in your kitchen, followed by easy-to-make recipes using ingredients from the experiment. Altogether there are over 100 experiments, activities, and recipes for you to try. From learning why an onion makes you cry to how to bake the perfect cupcake, you'll bring the fundamentals of science to life in a new, magical way. The Science Chef covers a wide variety of scientific areas, like: How plants grow and produce seeds How the process of fermentation produces pickles The basics of nutrition How acids and bases react together to make baked items rise up in the oven While the first edition of this classic book has delighted readers for over twenty years, this new edition is sure to be an even bigger hit with the kids in your home. Bon Appetit!

Author:
Publisher:
ISBN:
Category : Mathematics
Languages : en
Pages : 92

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Author:
Publisher:
ISBN:
Category : Mathematics
Languages : en
Pages : 96

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Author: Rebecca Rupp
Publisher: Three Rivers Press (CA)
ISBN: 0609801090
Category : Education
Languages : en
Pages : 882

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Lists all the resources needed to create a balanced curriculum for homeschooling--from preschool to high school level.

Author: Edward Lee
Publisher: Artisan Books
ISBN: 1579657389
Category : Cooking
Languages : en
Pages : 321

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Book Description
Finalist, 2018 Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.

Author: Kathleen A. Baxter
Publisher: Bloomsbury Publishing USA
ISBN: 0313077746
Category : Education
Languages : en
Pages : 204

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Book Description
Thousands of children's books are published each year-some are outstanding, while others are not. This book makes it easier for you to find the best in children's nonfiction books, and it offers concrete, classroom-tested ideas for presenting them to students in irresistible ways. Booktalks for more than 350 nonfiction titles (appropriate for elementary and middle school students) are organized according to topics popular with young readers-Great Disasters, Unsolved Mysteries, Fascinating People, Science, and Fun Experiments to Do. In addition, there are tips on booktalking, an outline for a booktalk program, and a bibliography that can be used for collection development. Appropriate grade levels for each book are cited. Library Media Specialists will find this guide essential. The thematic approach helps teachers search for titles that correlate to curriculum areas or specific units of study. Parents can use the book with their children as a reading selection tool. Anyone who works with young children will find this book an invaluable resource.

Author: Chef Wan
Publisher:
ISBN: 9789812322043
Category : Cookery, International
Languages : en
Pages : 206

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Book Description
This is a collection of 86 recipes which charts Chef Wan's travel over the past two decades in Asia, the Middle East, the Mediterranean and Caribbean, Europe and the United States. This book also give an account of his encounters as a student, meeting with other chefs and his adventures dining at restaurants and cafes during his travels. Chef Wan also include tips and suggestions to ensure that anyone can create delicious mails easily and successfully from his collection of recipes.

Author: Harold McGee
Publisher:
ISBN: 9780865474529
Category : Cooking
Languages : en
Pages : 339

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Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

Author: Karen E. D'Amico
Publisher: John Wiley & Sons
ISBN: 0471188883
Category : Juvenile Nonfiction
Languages : en
Pages : 197

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Book Description
Learning about health and science has never been so fun --anddelicious! What does a heartbeat sound like? How strong is my hair? Why do myeyes blink? What's in a sports drink? With more than 50 safe andeasy recipes and activities to try, you'll discover the nutritiousanswers to these and tons of other scrumptious mysteries. And bestof all, you get to eat the results when you're finished! You'llmake carbohydrate-packed Blueberry Power-Snack Turnovers,protein-boosting Crunchy Chicken Fingers, calcium-rich Creamy,Dreamy Yogurt Orange-Banana Frozen Pops, and much more. The Healthy Body Cookbook is a delightfully clever smorgasbord ofhands-on lessons about the crucial role that diet and exercise playin the development of heart, blood, bones, muscles, skin, teeth,and the nervous and digestive systems. All activities arekid-tested and require only common ingredients and kitchenutensils. There's also a helpful list of safety rules, anexplanation of tools and skills, and nutritional values for eachrecipe.