{"id":15386636091689,"title":"Kitchen Science Lab for Kids: Edible Edition","handle":"kitchen-science-lab-for-kids-edible-edition","description":"

Explore the science of making food with 52 delicious recipes that reveal the physics, biology, and chemistry behind every simmer, bake, freeze, and ferment. Kitchen Science Lab for Kids: Edible Edition presents photo illustrated, step-by-step recipes for drinks, snacks, sauces, main dishes, and desserts, each paired with a science lesson.

Fermentation science: make your own pickled vegetables
Emulsion in action: whisk up a homemade vinaigrette
Water vapor at work: bake a popover and watch it inflate
Crystal formation: learn how ice cream freezes as you make your own
Helpful labels: each recipe lists difficulty, allergens, time, and yield
By Liz Lee Heinecke. Flexibound, nonfiction, 144 pages

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Fermentation science: make your own pickled vegetables
Emulsion in action: whisk up a homemade vinaigrette
Water vapor at work: bake a popover and watch it inflate
Crystal formation: learn how ice cream freezes as you make your own
Helpful labels: each recipe lists difficulty, allergens, time, and yield
By Liz Lee Heinecke. Flexibound, nonfiction, 144 pages

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