Kids' Kitchen

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 conesAuthor BiographyLorna 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.