Kitchen Science Lab for Kids: EDIBLE EDITION

Pub Date:   |   Archive Date: 23 Jul 2019

Member Reviews

This is a fun book. Some of the activities are a bit more involved than I had expected (sweet soda syrups), but others (like popcorn and pretzel bread sticks) ensure that there is something for everyone.
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My 4 year old daughter loved this book. The book itself was easy to follow and provided hours of fun for us.
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Great fun, easy to follow. Perfect for kids and big kids. Everything used you would have readily available and not too difficult. It’s a great way to educate about science and all info provided is in a fun way
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Whenever my children and grandchildren complained of "boring" science, I took them into the kitchen to show them  the most often used science principles.  Liz Lee Heinecke just gave me many more "experiments" to demonstrate that yes, they will use all of this "stuff" the rest of their lives.  Making education fun and entertaining makes everyone more apt to learn and retain their knowledge.  Love this book and would love to see another one!
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This is a well done science book filled with experiments kids can do in the kitchen. Some of the experiments won't work for kids on restricted diets, but there are enough that every family should be able to find some.

Sections include: drinks, snacks, cheese and ferments, dips and sauces, main dishes, sides, baked things, decorations and desserts. Each one has between 4 and 12 or so recipes. The recipes tell if there are allergens and also have an ease level. Each recipe has some sort of scientific principle that it demonstrates.

Examples of recipes -- make a syrup for homemade soda and learn about supersaturated solutions, making popcorn in a microwave in paper bags to learn about water vapor and gas pressure (though both the USDA and the popcorn board have said this is not recommended, as paper bags are not processed to be safe for heated contact with food and are full of as many as 300 different chemicals from processing pulp and recycled paper, see: https://www.freep.com/story/life/food...), making hummus to learn what pureeing is, and making alfredo sauce to learn how to make sauces more viscous.

Quite a lot of the recipes involve wheat, dairy, meat and sugar. Nutritional information is not provided. Color photos accompany every recipe. Directions are very detailed and it's quite heavy on safety information in most cases.

If our family ate a Standard American Diet, I'd probably like this book a bit more. As it is, most of the recipes won't work for us and the few sentences about the science of the food can't justify getting a copy for our home. Others are likely to enjoy it more.

My rating system:

1 = hated it
2 = it was okay
3 = liked it
4 = really liked it
5 = love it, plan to purchase, and/or would buy it again if it was lost

I read a temporary digital ARC of the book for the purpose of review.
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Hands on science is without a doubt the best way to learn concepts! Add in taste testing and you have a delicious way to remember scientific concepts! Kitchen Science Lab for Kids: EDIBLE EDITION is a super fun way to teach kids the science behind cooking! Our kids have enjoyed seeing science in action in the kitchen before, but when it creating edible experiments, the memories are just that much stronger. Not only are they involved with auditory, visual, and tactile learning, they also have multiple sense involved, specifically taste, touch, and smell. 

The layout of this beautiful book is quite simple. The experiments/recipes are broken down into 8 courses, just like serving a variety of courses at a fancy dinner! The courses each have a different scientific focus and the table of contents includes this information. This makes it super easy to choose a recipe to fit whatever concept you are covering in science. 

Each recipe includes all ingredients and equipment needed right up front so there aren't any surprises! This is great for those of us who sometimes like to do something like this a little last minute. Also included are safety tips. The book does a great job explaining about keeping your kitchen clean from germs and why. 

Next are colorful photographs illustrating steps in the recipe. These are real kids actually making the delicious experiments! I love that immediately following the recipe there is a science connection. This is clearly explained and very thorough. Even if you don't feel really comfortable with science, you won't have any trouble teaching your kids about it. 

One really delicious way to learn about density gradient is through layering drinks of different sugar content. The recipe in the book is called Sunset Lemonade. This delicious concoction works because the simple syrup is more densely concentrated with sugar. The less dense lemonade rests atop the bottom layer before mixing. Such a cool concept! 

Once you understand this concept you can layer drinks with different sugar contents to achieve some really fun effects! 

Delicious! 

If you are looking for a way to liven up your science lessons this is an excellent way to add some fun!
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Kitchen Science Lab for Kids: Edible Edition by  Liz Lee Heinecke is a fun book with step by step directions for 52 different science based recipes. I love this project that the author undertook and it is beautifully presented with clear directions and lovely photos.  I was excited to try this book with my eight year old son, but I quickly discovered that he is not the target audience for this book.  While he absolutely loves science projects and baking with me, he does not like anything too complicated in the kitchen and did not find any of the recipes appealing to him.  However, I still find this to be a lovely book, especially for kids that love cooking and spend a good amount of time in the kitchen.  I received a digital copy of this book from the publisher with no obligations.  These opinions are entirely my own.
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This was a fun cookbook to peruse. The recipes are often simply, always easy to follow, and make some great explanations to the science of cooking. If your kids (or you!) want to start exploring such a fascinating topic, this is a wonderful place to start.
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My 5 year old LOVES science experiments and is really enjoying helping mommy in the kitchen. This was a cool book for me to read/ work on with him. It would probably be even better for an older child with more skills, but I really enjoyed it for myself too. (Wouldn't be the best for a picky eater, but it might help them see that food isn't scary!!) His favorite recipe was "Wicked- Good Chocolate Cupcakes!"
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Fun and colorful book with amazing science activities galore! This is a must have for teachers, homeschoolers or parents/babysitters who want some fun learning activities for their kiddos! Great buy!!!
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This book is brilliant. Full of colourful, easy to follow recipes complete with allergy information and utensil lists . Perfect for teaching your little ones to cook. I’ve used this several times already....the soufflé was a particular hit.
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Kitchen Science Lab for Kids: Edible Edition by Liz Lee Heinecke is a cookbook that is packed full of fun and educational recipes. This book turns everyday food into a science experiment that both kids and adults can learn from. Topics such as fermentation and emulsion are presented in an interesting and engaging manner to spark your quest for knowledge.

Hands-on learning is one of the best ways to excite kids about science and food. The collection of recipes in this book are kid-friendly instructional “labs.” As you make foods like pizza and ice cream, the science behind how the ingredients work together are presented in easy, yet fascinating experiments.

❀ DELICIOUS AND EDUCATIONAL

What is unique about this recipe book for kids is the fact that many of the recipes are adapted from ones by well-known chefs, such as Julia Child and Yotam Ottolenghi. This makes creating the recipes with kids more thrilling as an adult because these dishes provide not only learning, but a delicious treat to enjoy. I tried the Bodacious Bubble Tea and found the process to be both simple and yummy.

I highly recommend Kitchen Science Lab for Kids: Edible Edition to anyone wanting to know a bit more about the scientific aspects of the food we eat. It is a suitable book for all ages, and I am sure that these authentic learning experiences will be thrilling for kids. I am looking forward to checking out the other books in this series as well.
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An amazingly detailed cookbook for kids. I love the variety of recipes and the complete and understandable instructions. Many recipes do call for adult supervision, The science behind the food after each recipe is detailed and understandable without talking down to the reader. I learned a few new things about my food. The only problem I had with my netgalley copy of the book was that the name of what you were going to make didn't show up at the beginning of the recipe. It just said Lab 34 or Lab 47. You could figure it out, but it would have been nice not to have to.
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Fun book that demonstrates science in a way that kids can see and eat the results. Easy to understand, and has more modern updated ideas to do. Would recommend.
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Kitchen Science Lab for Kids is a fun book that will get kids and parents working together in the kitchen. The wide variety of recipes range from drinks and snacks to main dishes and desserts and more. With 52 recipes, you could try a new one each week!
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Heinecke’s Kitchen Science Lab for Kids is an interesting take on introducing tweens and teenagers to the vibrant and exciting world of food science, brimming with potential, but unfortunately failing to hit the mark at times.

The author clearly lays down the law of the kitchen so as to ensure a safe and enjoyable cooking experience - a great chance to build important habits for budding chefs to absorb and carry with them into adulthood and independent cooking, but the photos throughout the book, while beautifully captured in a way that clearly illustrates each stage of recipe execution, don’t mirror these rules. The models’s hair, whether long or short, is often hanging loose, rather than tied up as urged by Heinecke, knives are shown held incorrectly (with the index finger resting along the top of the blade) or an inappropriate size for the purpose, undesirable grips for whisking, dual-wielding salt and pepper grinders.. it would have been wonderful if she could have stepped forward during shooting to help coach the children with proper procedure and technique, laying down a foundation for comfort and safety for both the models and readers.

The recipes chosen for this volume have solid pedigree, adapted from a cast of classics such as Julia Child and Yotam Ottolenghi, many of which will likely make parents and children alike salivate, covering all bases from drinks and snacks to mains and dessert. Allergens are clearly marked and there are many recipes that are allergen friendly, including a mouthwatering nut-free pesto, fruit leather and homemade popcorn. With exactly 52 recipes to explore, one a week or fortnight, this book has plenty to keep kids excited about learning new dishes and techniques over the course of many months or years. However, contrary to the bold “let things taste the way they are” quote from Alice Waters, most of these recipes are high in sugar or fat, and veggies soaked in a rich, decadent sauce seems a world away from bringing out the true taste of in-season, fresh produce, which hardly needs a half-stick of butter to sing.

The explanation of the different food science concepts explored in each recipe are done fantastically, clear and concise without talking down to the audience. Some recipes lean on each other,  with great suggestions for combining recipes from different sections to teach kids about the versatility of homemade staples to bring life and personality to dishes.

As this book was put together by someone with such a strong background in science, I was a little disappointed to see that there were a few common food myths perpetuated in these recipes, such as “activating” dry yeast (which can simply be mixed in with no wait time) or all of the alcohol being cooked out in the beurre blanc (which would take hours upon hours), but to her credit, she did supply an alcohol-free version.

Overall, I found Kitchen Science Lab to be a great resource to dip into, but definitely to be used under the guidance of a confident cook of an adult.
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Was a bit surprised by this book as it wasn't what I was expecting. It is more of a recipe book but reveals the science behind cooking. Each recipe has a clear ingredient list, photos and at the end the science behind the process of cooking. It was good and I can imagine doing lots of these over the holidays.
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I absolutely LOVE this book and will definitely be purchasing a hard copy of this book.  It has step by step recipes and includes many pictures for kids to be able to follow along.  It also includes the science behind the recipes!! Am amazing resource!! 

*I received an advanced reader's copy of this book in exchange for my honest review.
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What a fabulous way to get kids interested in food and producing very interesting and "cool" edible food.
This book is pure fun for the kids in your life, as well as the big people, who will want to become involved in this fun science lab.
Yes science lab, as this book is not only about yummy food production but about the science behind the food, such what makes corn pop and what is the secret about making mozzarella, there are a lot more of these questions as food is being prepared and dissected (and eaten)
Love the book, so will the "kids" in the family and friends.  Great photos, facts and information.
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You can't have a poetical name like 'Liz Lee Heinecke' - and that last name redolent of my favorite Dutch lager, without a certain confidence that whatever she cooks up in the kitchen will be worth followinbg. Not that I've cooked up any yet, but I have my list of ingredients prepared so I can try at least a couple of them over the July 4th weekend. I;ve made jelly rolls before, but never a tie-dyed one, so that's on the list. Plus I need the food coloring for another project related to my 'The Little Rattuses' series!

This book here is dubbed the 'Edible Edition' but I'm not sure why - unless the print version is printed with vegetable ink on rice paper or something! I suspect it's because there are other labs, and this is the one working with actual food. Overall I found it enjoyable. It is full of great ideas for fun foods and drinks, but more than this, it offers some science tips on why foods bake, cook, ferment, rise, and otherwise behave the way they do when manipulated in our kitchens. This was a fun twist that I really enjoyed because knowing some science is never a bad thing.

This book covers simple projects like 'mere' decoration (that's not 'decoration of meres' but decoration of foods, BTW), to tastier treats like desserts, as well as drinks, main courses, snacks and sauces (again with the poetry!), so there ought to be something for everyone. All of these recipes are nut-free and other potential allergens are identified, so those fears are also addressed. The preparations are aimed at being child-friendly too, so there are advisories about potential problem areas where an adult might be needed or is required.

The recipes begin not only with a complete list of ingredients, but also any other items needed to complete it successfully, and each step is laid out with a photograph so you can make sure you're staying on track - assuming you can keep your mind off sampling those ingredients along the way! There's a richness of recipes and no frugality of finished foods to enjoy when you're done. It's fun, easy to follow, great to look at, and it's educational! Who could ask for a more useful book than this? I commend this one as a worthy read followed by a worthy eat!
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