Edible Science (Paperback)

Experiments You Can Eat

By Jodi Wheeler-Toppen, Carol Tennant

National Geographic Children's Books, 9781426321115, 80pp.

Publication Date: September 8, 2015

List Price: 12.99*
* Individual store prices may vary.

Description

Grab a beaker, pick up your whisk, and get ready to cook up some solid science. Using food as our tools (or ingredients!) curious kids become saucy scientists that measure, weigh, combine, and craft their way through the kitchen. Discover dozens of thoroughly-tested, fun, edible experiments, sprinkled with helpful photos, diagrams, scientific facts, sub-experiments, and more. And the best news is when all the mad-science is done, you're invited to grab a spoon and take a bite -- and share your results with friends and family.


About the Author

JODI WHEELER-TOPPEN is a former teacher and the author of nine books and numerous articles for teachers and students. She holds a Ph.D. in science education from the University of Georgia and conducts teacher workshops on science and literacy.


RACHEL FULLER, freelance illustrator, works as part of a co-operative called Studio Greenhouse, which she helped set up in 2004. In addition to studying at Reigate Art College and Camberwell in London, she graduated from Brighton University with a B.A. in Graphic Design. Rachel has worked for major publishers including Macmillan, Tango Books, Child's Play, Emma Treehouse, A&C Black, Cowley Robinson, Oxford University Press, and more. She is also an active member of Brighton Illustrators Group.


Praise For Edible Science: Experiments You Can Eat

"...encourages kids to grab a beaker, pick up a whisk and cook up some science fun. Using food as the tools or even the ingredients, culinary-minded kids become scientists in the kitchen... Adults and kids will have fun with this innovative new book." -- Epicurious.com


"With the right know-how, any kind of cooking can be studied as a science experiment, but National Geographic takes that idea a few steps further... you’ll never again make couscous or beef jerky without thinking about osmosis." -- Austin American-Statesman

"This eye-catching, step-by-step manual is backed up by online resources and will be of interest to home and classroom experimenters.” — Booklist



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