Author: Libby RomeroPublisher: Benchmark Education Company
ISBN: 1410864987
Category : Chemistry
Languages : en
Pages : 28
Book Description
Read about chemical reactions that happen in the kitchen.
Amazing KITCHEN CHEMISTRY Projects
Author: Cynthia Light BrownPublisher: Nomad Press
ISBN: 1619301210
Category : Juvenile Nonfiction
Languages : en
Pages : 130
Book Description
In Amazing Kitchen Chemistry Projects You Can Build Yourself, kids ages 9 and up will experiment with kitchen materials to discover chemistry. Readers will learn about atoms, molecules, solids, liquids, gases, polymers, the periodic table, the important history of science, and much more. Along the way, they'll make goop, cause chemical reactions, and create delicious treats, and all of it will illustrate important chemistry concepts. Amazing Kitchen Chemistry Projects is a fun and exciting way for young readers to learn all about chemistry and become scientists right in the kitchen.
Author: Kitchen Chemistry
Author: Andrea DebbinkPublisher: Simon and Schuster
ISBN: 1683371291
Category : Juvenile Nonfiction
Languages : en
Pages : 112
Book Description
Do you dream of being an artist, chef, or scientist? Did you know that in the kitchen, you can be all three at once? The kitchen is a place where art meets science. Most food science uses chemistry -- so once you understand a little chemistry, you'll be a better cook! This book features more than 30 delicious recipes; a fill-in-the-blank logbook to rate and review the recipes; and stories about chefs, inventors, and more.
Kitchen Chemistry
Author: Dr. Sreeraj GopiPublisher: Notion Press
ISBN:
Category : Health & Fitness
Languages : en
Pages : 54
Book Description
There is a saying in the traditional Indian system of medicines, especially in Siddha medicine which is prominent in South India – “Unave Marunthu,” which means “food itself is medicine”. This sentence will go hand-in-hand with the famous Hippocrates slogan, “Let food be thy medicine and medicine be thy food,” as we all know that Hippocrates is the father of modern medicine and his words got tremendous attention even among laymen. But, if we look into the history, “Unave Marunthu” was there even before 300 years of the birth of Hippocrates.
Kitchen Chemistry
Author: Amanda GyuranPublisher: SCB Distributors
ISBN: 1733240241
Category : Cooking
Languages : en
Pages : 463
Book Description
It's no secret that cooking at home and creating meals from scratch is often healthier than dining out or reheating pre-made food. What might come as a surprise, though, is that doing so with your partner has its own set of health benefits. From refining communication skills, increasing feelings of support, creating quality bonding time, and stimulating sex drive, cooking a meal together is the new and improved date night. Authors TJ Anderson and Amanda Gyuran will highlight each step of the process for readers, creating rituals for relationships. In doing so, couples develop in and out of the kitchen—preparing food, emotional intimacy practices, and creating time together. By incorporating these rituals, each meal made in Kitchen Chemistry will leave you feeling fully nourished, on a physical, emotional, and relational level. This unique cookbook for couples features 100 whole food-based recipes, homemade aphrodisiacs and intimacy rituals that will create better health together. This is the perfect book to grow closer to your partner, get messy, and get healthier all at the same time.
Chemistry in Your Kitchen
Author: Matthew HartingsPublisher: Royal Society of Chemistry
ISBN: 1839162937
Category : Science
Languages : en
Pages : 241
Book Description
Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.
Author: Glen Phelan
Author: Seymour Simon
Author: 