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
Lorna Brash is a food writer, home economist and food stylist. She has worked for many years on high profile advertising campaigns for major food retailers, magazines and popular TV cookery shows.
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