Amazing (Mostly) Edible Science: A Family Guide to Fun Experiments in the Kitchen | Book Review
The Children’s Book Review | June 27, 2017
Age Range: 7 – 10 years
Publisher: Quarry Books (January 15, 2016)
What to expect: Singing Cakes and Bouncy Eggs
Amazing (Mostly) Edible Science is an ingenious way to introduce your children to the amazing world of science. This book includes forty-one different experiments that can be completed in your very own kitchen. Can you think of a better way to teach kids about thermal dynamics, gelatinization of starches, or the hygroscopic nature of sugars? The fun does not end when the science experiment is over because everything in this book is edible! Some things are tastier than others, so be sure to check out the edible rating provided with every activity. Along with providing an edible scale, every recipe also includes an “amazing” rating, a description of the level of difficulty, required time information, a list of materials, a cost scale, and safety ratings. The format of this book allows you to find the perfect project for your family depending on your budget, the age of your kids, and how much time you have to spare. Additionally, every lesson includes a description of the science behind what happened to create the edible treat. Author and professional chef, Andrew Schloss has created a real gem in this piece of literature. If you have kids of any age at home, this book is a must-have in your home library. Your little ones will have a ball making a masterpiece out of Lick Your Finger Paint and older children will be amazed when they create Little Edible Water Bottles. Don’t be surprised if you find yourself licking your fingers and anticipating your next science lesson!
About the Author
Andrew Schloss, cooking teacher, food writer, cookbook author and food industry consultant, is recognized for his ability to explain technical aspects of cooking in easily understandable terms. He writes a column on food and science for the New York Times and is the author of 12 cookbooks.Among Andy’s most recent books are Homemade Liqueurs and Infused Spirits: Innovative Flavor Combinations, Cooking Slow: Recipes for Slowing Down and Cooking More, Homemade Sodas: 200 recipes for Soft Drinks, Soda Pop, and Healing Waters, and Fire It Up with David Joachim. His book Fifty Ways to Cook Most Everything, which was a main selection for Book of the Month Home Style Club, was re-issued as 2,500 Recipes: Everyday to Extraordinary. His other books include Dinner’s Ready; One-Pot Cakes; While the Pasta Cooks; Cooking with Three Ingredients; One-Pot Chocolate Desserts; One-Pot Cookies; Almost From Scratch; Homemade in a Hurry; The Art of the Slow Cooker; and Mastering the Grill. The last book was coauthored with David Joachim and was a New York Times Best Seller.Andy is the former president of The International Association of Culinary Professionals and former director of the culinary curriculum for The Restaurant School in Philadelphia.He has appeared on Good Morning America, The Home Show, Home Matters, MSNBC, QVC, and The Main Ingredient. He has made numerous appearances on local television and radio throughout the country, as an author and in his role as a spokesperson for the National Potato Board, Whirlpool ovens and The Canned Food Alliance.Andy and his family live near Philadelphia, Pennsylvania. Find frequent updates and new recipes from Andy on his blog, Schloss Cook
Amazing (Mostly) Edible Science: A Family Guide to Fun Experiments in the Kitchen, by Andrew Schloss, was reviewed by Jillian Sciacca. Discover more books like Amazing (Mostly) Edible Science: A Family Guide to Fun Experiments in the Kitchen by following along with our reviews and articles tagged with Cookbooks, Cooking, and Science.
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