National Geographic Kids
September 08, 2015
8.3 X 10.9 X 0.3 inches | 0.85 pounds
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About the Author
JODI WHEELER-TOPPEN is a former teacher and the author of nine books and numerous articles for teachers and students. She holds a Ph.D. in science education from the University of Georgia and conducts teacher workshops on science and literacy. RACHEL FULLER, freelance illustrator, works as part of a co-operative called Studio Greenhouse, which she helped set up in 2004. In addition to studying at Reigate Art College and Camberwell in London, she graduated from Brighton University with a B.A. in Graphic Design. Rachel has worked for major publishers including Macmillan, Tango Books, Child's Play, Emma Treehouse, A&C Black, Cowley Robinson, Oxford University Press, and more. She is also an active member of Brighton Illustrators Group.
"...encourages kids to grab a beaker, pick up a whisk and cook up some science fun. Using food as the tools or even the ingredients, culinary-minded kids become scientists in the kitchen... Adults and kids will have fun with this innovative new book." -- Epicurious.com "With the right know-how, any kind of cooking can be studied as a science experiment, but National Geographic takes that idea a few steps further... you'll never again make couscous or beef jerky without thinking about osmosis." -- Austin American-Statesman "This eye-catching, step-by-step manual is backed up by online resources and will be of interest to home and classroom experimenters." -- Booklist