From the Publisher

The Complete Cookbook for Young Scientists

70+ Recipes and Experiments for Every Young Chef!

Good Science Makes Great Food

Bring delicious science to your kitchen!

Packed with over 70 recipes, experiments, and activities, this cookbook answers cooking questions from young chefs. From everyday dinners to doable science experiments to dazzling desserts, emerging scientists and young chefs will feel confident in the kitchen, and learn the basics of food science along the way.

Explore the fun and fascinating science of food!

Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen.

Over 75 kid-tested, kid-approved recipes and experiments

Breakfast
Lunch, Dinner & Sides
Snacks & Drinks
Sweets

Cooking—and science—has never been so fun!

Wide range of recipes

Recipes range from classic to modern to kid-trendy, and are organized first by meal (breakfast, lunch and dinner, snacks, and treats) and second by questions kids want to know about how food works. Learn about the power of umami by making meat sauce, and about the difference between egg yolks and egg whites by making cloud eggs.

Fun and doable science experiments

Each chapter has experiments (which can be done at home or in an educational setting) that demonstrate the concepts at work. Want to know why oil and water don't mix? Try an (edible) experiment all about emulsions.

Designed with kids in mind

A visually-driven book, every recipe comes with a styled food shot and many have step photos as well. Equipment and ingredient lists are clearly marked to help young cooks prepare before they start cooking.