The Science Chef: 100 Fun Food Experiments and Recipes for Kids

Why didn't I discover this book in time for my sons' school science fair?! It's a great book for experimenting, learning, and then eating. One of my boys finds science boring and this helped to change his mind since he enjoys eating. My other son likes science and he loves to cook, so this is also a great fit for him. I learned key information about my all-time favorite snack/treat: popcorn. That food experiment is a great example of one that is easy and fun for all ages. The basic pizza dough recipe is good, fun, and works for several recipes. My kids had a blast making and gobbling up the Stromboli Pizzoli. We made a delicious primavera sauce. Having a "recipe" instructing how to grow your own basil inspired my younger cook to start seedlings that will (hopefully) grow to be used in cooking. I bought this book used and am enjoying it with my kids.

The kids loved this book and the recipes. It was a great gift to help get them involved in the kitchen and cooking process for food they actually like.

My grand niece wanted a cook book for Christmas. This has simple, fun recipes that help children learn the science behind cooking

I have been planning on adding a summer science program for kids 4-12 years old. This book save me countless hours in research and provided several "oh so easy" experiments for kids. Because of this book, we will be learning how/why popcorn pops, fruit turns brown and why yeast rises. I've been a baker for many years, but it took reading this book to find out why baking powder is called double-acting (it reacts once when it is mixed with moisture and again when it is heated). This book is a must have for chefs of any age.

I bought this with the intention of using it when my granddaughter gets old enough to enjoy cooking with her grandmother,. Since she is only 1, it will be a while before I will be able to judge the worth of this book. It looks good, however.

This book is good, however it doesn't go far enough - the "experiments" are not really experiments, I guess we expected a little more instant results than growing basil or potatoes. By the time the plant is grown the desire for the recipes is forgotten. Also expected more involved experiments, not just watching water freeze or whether to butter bread before or after toasting!

I purchased this with two other books for my 5 year old granddaughter who loves experiments and food. So what could be better? It really does explain chemical reactions taking place as food is cooked. The recipes are also good, both tasty and healthy. It won't disappoint you.

Our first-grade granddaughter was assigned a science project, and she chose to make cottage cheese from different milks, e.g., organic, skim, heavy cream and whole and compare the results. We used information from "Science Chef" about making cheese as one of our sources. Then we went beyond with growing penicillin mold on lemons and floating eggs in highly salinated water. Great learning device!

Basic book, not quite what I was expecting. Quick delivery

Perfect

Great book

Fun book for kids.

Fun but not as science focused as I needed.