Edible Science

Praise

“…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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