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.

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!

I received a copy of this book in exchange for my honest review. Thank you NetGalley.


There is some GREAT information in this book. Especially for a mom like me who has NO idea what she's doing! My kids loved this book too!

I really liked this book. I'm not embarrassed to say I wanted to review this book primarily for me, then secondarily for the kids in my life :) When it comes to baking, I still feel like a novice, no matter how many times I try it. I'm always trying to do something STEM related with my niece and this book combines baking and science perfectly. I'm excited to try all the recipes - first of all the pizza since it was on my to-do list for a babysitting gig this week (second a souffle - how it never works for me is a sign to keep trying)! I would have preferred a better design layout wise but it's a great book overall that I'm excited to try with little ones.

Quarry Books and NetGalley provided me with an electronic copy of Kitchen Science Lab for Kids: Edible Edition. I was under no obligation to review this cookbook and my opinion is freely given.

Do not let the title fool you, there are bona fide, great recipes here, such as Beurre Blanc (a classic French sauce) and Homemade Pasta. Kitchen Science Lab for Kids goes through the science behind cooking and baking, in a way that children will understand. It highlights safety in the kitchen, from asking for help with dangerous or difficult tasks, to the best placement of pots on the stove.

Each recipe has a box explaining the science behind the recipe, which are very informative and interesting. I love the safety tips and hints that are scattered throughout the book, delineated by a bright orange headline. The step-by-step instructions are easy to follow, with photographs depicting some of the procedures. There are recipes for fun drinks like Bubble Tea, challenging dishes such as Pretzel Bread Sticks, hands down kids favorites like Stretchy Mozzarella, nutritious and healthy offerings like Heavenly Hummus, sure to be a house favorite Pizza Dough, parent approved Vibrant Veggies, and delicious meal ending desserts like Tie-Dye Roll Cake.

Overall, I was impressed with the quality of the recipes in Kitchen Science Lab for Kids. The cookbook is dessert heavy, which will appeal to the target audience. There are crowd favorites such as homemade ice creams, sorbets, and marshmallows, as well as fancy desserts like Baked Alaska. I highly recommend this cookbook to both adults and children, as the finished dishes in Kitchen Science Lab for Kids will appeal to all members of the family.

Kitchen is a fantasctic place to explore basic chemistry and physics concepts. The recipes (labs) look fun and fairly simple to make, including the most delicious cakes such as Baked Alaska and Meringue Mushrooms. I'm sure they are not going to come out of our kitchen looking as delicious as they are in the photos in the book, but if my little ones look as happy and curious as the featured kids, I'll be happy about the inevitable mess.
On a serious note, I like the fact that the book emphasizes safety and pays attention to possible allergens. The vignettes on science behind the food are very short and perhaps could have provided more details and a more thorough explanation, but I believe the whole point is to create conditions and let your children discover things through experimentation.
Thank you to NetGalley and Quarry books for the ARC provided in exchange for an honest opinion.

Firstly I'd like to thank Netgalley for providing me with an E-ARC copy of Kitchen Science Lab for Kids in exchange for an honest review. The following thoughts are completely my own.

This is a great cookbook that has it's main focus not only on the food but on the science of cooking and education children as well. Having done a number of edible science experiments with students before, I have seen first-hand how fascinating and fun they find it all. I like that the food she chose was not only food that children would actually enjoy, but they are ones that are more strongly based in science (for example, meringues and marshmallows). The dietary and allergy warnings as well as safety and general tips were a great addition, as was the engaging photos. I also liked that there were so many action photos of the cooking process for each recipe. The instructions were clear and easy to follow, which is also vital when children are the target audience. Overall a great cookbook!

Lots of interesting ideas for food preparation that includes children in a playful way. The "science" behind the cooking process is explained and the recipes are easy to follow for children.

I've tried the pizza recipe with my kids. Yes, some of the dough did not make it, but throwing it in the air and trying to swirl it on our hands was great fun.

My daughter loved this. It was a great deal of fun! Would recommend to anyone who has kids interested in cooking, science, or both! I think most elementary school aged kids would find this at least somewhat entertaining, if not very much so and you can have fun with all of your kids at once!

I am so excited to try some of the recipes with my grandchildren the next time they visit. This books has a great introduction to tools and equipment as well as the science behind the cooking process. Wonderful illustrations, easy to follow directions plus easily found ingredients make this book a big winner in my book!

If you have a young person in your life that likes to cook and wants to know more about hows and whys food reacts this is a great read. 52 recipes with good illustrations and instructions talk about physics, chemistry and biology of foods. Book is geared to young cooks and scientists with the understanding that an adult is available to help. From edible decorations to fermentation and emulsions the science of cooking is explained. I received a copy of this ARC in exchange for a fair and honest review.

This is a great book that is hugely appealing to children and adults.
Covering safety, kitchen tools and particularly the science behind the food.

Its filled with lots of information, facts and a huge selection of recipes.

The ingredients are fresh and good quality, encouraging children to broaden their tastes and try new and different things.

This really appealed to my as a home school family, we are always on the look out for fun ways to cover subjects.
This was ideal for us!
There is a big selection of recipes, but I have to say the kids loved the chocolate bowls and the tie dye roll cake.
The fruit spaghetti was a wonderful experiment!

I voluntarily read and reviewed an advanced copy of this book. All thoughts and opinions are my own.

This is such a fabulous book Not only are there some brilliant recipes but it also explains the science behind each recipe and how they work!

This summer I have decided to use some of these recipes with my son so that we can do a home 'summer camp' and learn a little bit about food science.

Each section is very well laid out with a list of ingredients and also a list of the equipment that you will need.

Some recipes and lessons i'm looking forward to trying are

Angel food cake
Wicked good chocolate cupcakes
Lemon curd
Cream puffs and
Marshmallows

The author gives the students a list of the equipment that they will need to have on hand in order to be successful cooks. These materials include a saute’ pan, sauce pan, knives, a blender, a grater and measuring cups and spoons. There is also a list of safety rules that include adult supervision, electrical and fire safeguards.
This is not a healthy cookbook - these recipes use sugar, flour, butter and cream, so do not expect to lose weight!
The first chapter deals with making your own fruit-flavored sodas using fruit, carbonated water, sugar, yeast, root beer flavoring, and water to understand how the fermentation process works.
You will find scientific explanations for each of the recipes throughout the book. The book discusses the processes of fermentation, pressure, browning, acidity, enzymes, rising agents, and gels.

You will enjoy making popcorn, pretzels, fruit leather, pickles, cheese, yogurt, vinaigrette dressing, hummus, nut-free pesto, popovers, pizza, soufflés, spring rolls, roasting vegetables, layer cakes, a tie dye roll cake, homemade pies, cream puffs and pudding.

There are allergic warnings and difficulty levels listed in each recipe so that you know about each ingredient and who can make the recipes. You will enjoy teaching and learning about food by using this fun and delicious cookbook!

I loved this book. The author creates a variety of recipes that are easy to follow and easy enough to involve your kids. Each recipie has in depth pictures and gives ou saftey tips. The science is broken down to where you can y=understand them and make cooking a fun science experiment!

Kitchen Science Lab for Kids: EDIBLE EDITION is a fun book for parents and kids to use together. This book features over 50 recipes featuring food that will appeal to kids. Each recipe also teaches kids a science concept. My kids are picky eaters but there is even stuff in here that they would eat. I've bookmarked a handful of recipes but we are going to start with the Juicy Fruit Spaghetti and Popping Boba.

Each recipe includes info about the challenge level (easy to hard), the time it will take, how much it makes, the ingredients and equipment required, the steps to follow (including helpful photos), and a write up of the science behind the food. Every recipe is also clearly labeled with any pertinent allergen warnings.

We are a big time food family. My husband and I both enjoy cooking. Now, even though the kids are pickier than we would like they both are very interested in helping out around the kitchen. they both also like experimenting and "making secret formulas". This book is perfect for them.

This book would be a great addition to a family's book shelf. It provides lots of ideas for fun ways to bond with your kid in the kitchen. There are a lot of color pictures so it is perfect for kids to flip through themselves to decide what they want to try next.

I think this book will appeal to a wide variety of kids. It has great recipes, with the level of difficulty clearly stated, so beginners will be able to try their hand, but those up for a challenge will also have options. Kids that are into cooking will love the variety of recipes and understanding why they word. Kids that are into science will be able to the practical side of it all. Overall a great cookbook with fun link to science!

Thanks to NetGalley for providing an ARC in exchange for an honest review.

Great book! Teaches kids science while they make (or help make) very kid-friendly recipes. Starts with an overview of how the "Labs" (recipes) are written and a section on food safety, explained in easy to understand terms for kids. Includes items from drinks to snacks to meals and desserts. There are recipes for making your own root beer and cheese! There are some recipes in here that kids may not have tried before, but framing it as a science experiment would likely help them be more willing to taste. All recipes have an equipment list along with the ingredients, a difficulty rating, and a series of color photos showing the steps. They also explain "the science behind the food" to cover what is happening with the dish and why. This book is perfect for school age kids to work with parents or on their own as they get older, to learn both how to cook and the science behind it.
I received an ebook ARC in exchange for an honest review.

La cucina: una laboratorio chimico-fisico che tutti hanno a disposizione, ma a cui a volte non si pensa.

Eppure, ogni volta che si preparano dei biscotti, o si fa un piatto di pasta, o si mette a lievitare il pane entrano in scena processi segreti, che questo libro di deliziose ricette porta allo scoperto.

Cinquantadue ricette, cinquantadue piatti, cinquantadue schede che spiegano come chimica, fisica e biologia si siano messe al servizio del piccolo cuoco, permettendogli di realizzare manicaretti di ogni genere.

Un volume interessante, utile e divertente, da esplorare una ricetta alla volta. :)