The Complete Cookbook for Young ScientistsGood Science Makes Great Food: 70+ Recipes, Experiments, & Activities (Young Chefs Series)

The fourth book in the New York Times best-selling cookbook series for Young Chefs.

Why do onions make you cry? Why do some cheeses melt better than others? What is umami, even!? The Complete Cookbook for Young Scientists answers the big food questions that kids want to know through fun and accessible science experiments that they can do at home—plus tasty and doable recipes to help demonstrate the concepts. Emerging scientists and chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way.