This incredible guide for foodies will have young scientists making yoghurt, exploding cupcakes and ice cream in a bag! While young readers are creating these fun recipes they will also learn about the science behind our food. Readers will learn about what heat does to food molecules, mixing and un-mixing, emulsifying liquids, spreading solids and liquids and so much more. It explores the basic principles of the really cool science of everyday foods, such as why jelly sets, why popcorn pops or why beans give you wind!
Recipes included:
Pop-tastic popcorn
Smashing caramel shards
Ice cream in a bag
Double-dipped mallow cookies
Mini superhero pies
Gold bullion honeybomb bars
Big dipper breadsticks
Sticky burger stacks
Tex-mex taco bowl salad
Posh fish 'n' chips 'n' dip
Superfood cannelloni
Chocolate chilli
Red velvet whoopee pies
Chocolate choux puffs
Exploding cupcakes
Custard tarts
Very berry chocolate ripple meringues
Kitchen sink pot pies
Hot ice cream
Super seedy flowerpot bread
Stack 'em high cheesy puff pie
Black & blue buns
Stained glass cookies
Tropical fruit with gooey chocolate dip
Incredible edible tie-dye ices
Icy watermelon slices
Hot pineapple 'lollies'
Super blueberry cheesecake
Wobbly strawberry mousse
'Magic' apple & blackberry pudding
Summer fruit jelly
Instant frozen yoghurt
Sticky banoffee cones
- ISBN10 075028160X
- ISBN13 9780750281607
- Publish Date 28 August 2014 (first published 28 November 2013)
- Publish Status Out of Print
- Out of Print 29 March 2021
- Publish Country GB
- Publisher Hachette Children's Group
- Imprint Wayland
- Format Paperback
- Pages 112
- Language English