Science Experiments You Can Eat (B&N Exclusive Edition)

Incredible Edible
Experiments

Ever wonderwhat makes popcorn pop? why cakes rise? how jelly gels?

Your kitchen will be transformed into a laboratory worthy of a mad scientist as you make startling discoveries about how cabbage can detect acid, how bacteria makes yogurt, and how decomposed sugar turns to caramel. Then after a long day at the lab you can relax and eat your results: soup, biscuits, pretzels, cupcakes, or cookies.

Vicki Cobb's seminal book has been revised and updated to encompass advances in modern technology but still provides what all kids want: a legitimate excuse to play with their food!

Author Biography:

VICKI COBB, a New York City native, received her bachelor's degree in zoology from Barnard College and her master's degree in secondary science education from Columbia University. She has written many science-related books for young readers, and was the creator and host of "The Science Game," a television show. Ms. Cobb lives in Mamaroneck, New York, with her two sons.