I received a copy of “Amazing (Mostly) Edible Science” ($22.99 value) in exchange for this promotion. Any opinions expressed here are honest and my own.”
“Introduce your children to the wonders of science by creating projects and experiments in your very own kitchen. Entertaining to make and spectacular to behold, not only will your child learn important scientific principles, but they can even enjoy the delicious final product. Almost everything made in this book is edible. Learn and appreciate projects like classic exploding volcano cakes, glow-in-the-dark Jell-O, singing cakes, and bouncy eggs. Food expert Andrew Schloss provides you and your kids with practical and humorous projects that include step by step instructions, illustrated with fun full-color photos sure to appeal to kids of all ages.”
Amazing (Mostly) Edible Science – A Family Guide to Fun Experiments in the Kitchen is a real FUN book that shares science, eating and just plain fun. This book is geared for ages 7-10 (grades 2-5), but I think with adult supervision…good to go for all ages. The book is broken down into chapters of Wiggly, Jiggly Experiments, Sweet Crystal Experiments, Cookies, Cakes and Other Baked Experiments, Fruitastic Vegedacious Experiments, Eggcellent Eggsperiments and Sodolacious Experiments so you can pick your area of interest. Each experiment is also ranked in seven key areas….Amazing, Edible, Experiment, Time, Materials, Cost and Safety. This effort is huge so you know how long, what materials you need, taste, hard or easy, cost, need help, etc., so you know if mom or dad needs to help or the kiddos can be on their own. There’s a 40 -Second Sponge Cake to make or Creamless Ice Cream to just name a few fun treats to make. Truthfully looks like an amazing fun book to create some fun treats. Oh…and don’t miss the great pictures for each project that shows beginning to end of project. (Important item for all!) Seems like an addictive book and the kiddos will be bugging you to try more experiments once they get started.
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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.
*All recipes/projects in this book are non-toxic and safe for consumption; some just to taste (slime, ectoplasm) and many you will love, such as molten chocolate cupcakes, disappearing peppermint pillows, and amber maple syrup crystals!
Images Courtesy of Amazing (Mostly) Edible Science