The Kitchen Science Cookbook

The Kitchen Science Cookbook

4.62 (16 ratings by Goodreads)
By (author) 

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Description

All you need to explore science is a kitchen, this book - and a dash of curiosity

The Kitchen Science Cookbook is a beautifully crafted book with a unique twist: each recipe is a science experiment that you can do at home, using the everyday ingredients you'll find in your kitchen.

No need to be a science expert -- these easy-to-follow recipes make mind-blowing science experiments fun for everyone. From sticky ice and raising raisins to balloon science and scrumptious slime, nanotechnologist and educator Michelle Dickinson shows that we can all be scientists, no matter how young or old.

With recipes tested by hundreds of enthusiastic families around the world, The Kitchen Science Cookbook is the perfect gift for all ages.
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Product details

  • Hardback | 176 pages
  • 228 x 294 x 18mm | 1,037g
  • Particular Books
  • London, United Kingdom
  • English
  • 0241395585
  • 9780241395585
  • 28,351

Review quote

Full of hands-on scientific learning experiences, where little ones can play, experiment, create, discover, explore, test and ultimately have a lot of fun. . . Dr Michelle Dickinson has an inspiring ability to make science accessible to all and this beautiful book easily brings science into the home where all you need is a kitchen, a recipe and a dash of curiosity * Natural Parent magazine * If bad weather keeps you indoors during the school holidays, this book could help pass a few hours or a few days * Cuisine * There is so much to love about this book. It's beautifully laid out and illustrated. . . Every child will be able to see themselves in it * The Sapling * Dickinson is a scientist on a mission, promoting the idea that science doesn't just happen in a classroom or laboratory but can be found everywhere and is for everyone * New Zealand Herald * Who knew you could make a candle out of an almond and a banana, or release your inner Rodin using milk to build sculptures? Turns out there are a load of interesting science experiments you can do using food or other kitchen staples, and this book is packed full of them. * Science Focus * Edible slime, jelly worms, 'unicorn noodles': what better way to entertain children than by making a mess in the name of science? * Guardian *
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About Michelle Dickinson

Dr Michelle Dickinson is a nanotechnologist on a mission to make science and engineering accessible for all. Born in the UK, she studied in the US and is now based in New Zealand. She is a founder of Nanogirl Labs, member of New Zealand Order of Merit, and winner of many prizes including the New Zealand Association of Scientists Science Communicators Award.
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Rating details

16 ratings
4.62 out of 5 stars
5 69% (11)
4 25% (4)
3 6% (1)
2 0% (0)
1 0% (0)
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