Delectable Cupcakes with a Side of Science: 4D An Augmented Recipe Science Experience

by Christine Elizabeth Eboch

Overview

How does liquid batter turn into a solid cupcake? What causes baked goods to rise? Jnior chefs will find delicious cupcake recipes with a healthy side of science. Sweet

Product Details

ISBN-13:	9781543510720
Publisher:	Capstone
Publication date:	08/01/2018
Series:	Sweet Eats with a Side of Science 4D
Pages:	32
Product dimensions:	8.00(w) x 10.00(h) x (d)
Age Range:	9 - 14 Years

About the Author

Chris Eboch, aka M.M. Eboch, writes about science, history, and culture for all ages. She has written several novels for ages nine and up. Learn more at www.chriseboch.com.

Table of Contents

A craving for cupcakes — Cookie dough cupcakes — Vegan vanilla cupcakes — Chocolate cherry cupcakes — Boston cream pie cupcakes — Snowball cupcakes — Caramel all the way — Carrot cupcakes with cream cheese frosting — Gluten-free cupcakes with chocolate chip frosting — Gingerbread cupcakes with cinnamon frosting — Peanut butter cupcakes — Almond coconut cupcakes — Rainbow cupcakes — Baking help — Glossary — Read more — Internet sites.

Interviews

Novel way to introduce science through the high-interest topic of baking and cooking;  Features step-by-step, numbered instructions and ingredient lists to increase success; Readers learn about physical and chemical science as they bake and cook; Appeals to fans of Good Eats, Top Chef Junior and Masterchef Junior;

Editorial Reviews

11/01/2018
Gr 5 Up—Cooking is a great way to absorb science concepts and learn lab techniques, and when that learning is incentivized with dessert? Slam dunk. Twelve recipes per book are presented in a nice tidy layout, with ingredients and supplies clearly listed in boxes at the top of the page. Detailed process writing in a slightly casual tone is good for clarity—a timer "dings," frosting can lose its "fluffiness," and illuminating sidebars explain what is happening as ingredients combine or heat is applied. In each volume, valuable information, especially for students, is cemented by observable (and edible) results, which will also make for better cooking and baking results. Gluten-free, dairy-free, and vegan recipes are sprinkled throughout, as well as substitutions for common allergens. Some recipes require only a microwave or a refrigerator, which is great for clubs or classrooms without access to an oven. Most recipes are for beginning bakers, but some are more challenging or fiddly—fortune cookies and biscotti. VERDICT Helpful tips, smart science, and lots of sugar! An excellent pick for cooking programs looking to incorporate science concepts.

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