The Science Chef Travels Around the World: Fun Food Experiments and Recipes for Kids
Grade 4-8-A fun combination of simple science experiments and international cooking, arranged by country. Fourteen nations  are included, representing both hemispheres. Each chapter begins with a brief discussion of the cuisine, followed by a quick,  easy project related to a basic ingredient, and ends with several recipes for a complete meal. Some of the activities deal specifically with cookery ("How Does Soaking Affect Dried Beans?" and "What Makes Orange Soda Fizz?"), while others are more general in nature ("How Does a Barometer Predict the Weather?") or even quirky ("Do Vegetables Die When You Pick Them?"). The directions and black-and-white drawings are clear and the explanations concise and direct. The recipes are rated for difficulty and include lists of equipment needed and preparation time. Safety information, nutritional guidelines, and nutrient content of individual dishes complete the book. A nice companion to Vicki Cobb's Science Experiments You Can Eat (HarperCollins, 1994), which also utilizes a "learning by doing" approach to relate scientific principles to typical foods.?Joyce Adams Burner, Hillcrest Library, Prairie Village, KSCopyright 1996 Reed Business Information, Inc.