Availability: Ready for release. Delivery options and dispatch timing will be confirmed before checkout opens.
Why does dough become stretchy? What makes a chilli taste hot? How does a liquid turn into ice cream?
You are making dinner, and your child wants to know why the bread rises, the water bubbles and the onion smells so strong. It is wonderful that they want to understand. It is also hard to explain three things while trying not to burn a fourth.
You don’t need to know every answer to help your child discover something wonderful.
Join Ayden and Aysha as they discover the science behind cooking and eating, from stretchy dough to melting ice and changing flavours. With 60 illustrated lessons, each beginning with a question, Food and Cooking Chemistry gives curious children aged 6 to 11 clear explanations and surprising Fun Facts about heat, bread, freezing, mixtures and taste, and gives parents somewhere to begin.
Read one question together. Follow the conversation wherever it leads. Younger children can enjoy listening and asking more questions; confident readers can explore for themselves.
With a lesson index and four vocabulary pages, it’s easy to return to a favourite discovery or find the words for a new one.
Book 6 of 25 in the Ayden and Aysha Discover the World collection, created by Monalisa.
Let the next kitchen question become a conversation worth savouring.
Availability: Ready for release. Delivery options and dispatch timing will be confirmed before checkout opens.
Why does dough become stretchy? What makes a chilli taste hot? How does a liquid turn into ice cream?
You are making dinner, and your child wants to know why the bread rises, the water bubbles and the onion smells so strong. It is wonderful that they want to understand. It is also hard to explain three things while trying not to burn a fourth.
You don’t need to know every answer to help your child discover something wonderful.
Join Ayden and Aysha as they discover the science behind cooking and eating, from stretchy dough to melting ice and changing flavours. With 60 illustrated lessons, each beginning with a question, Food and Cooking Chemistry gives curious children aged 6 to 11 clear explanations and surprising Fun Facts about heat, bread, freezing, mixtures and taste, and gives parents somewhere to begin.
Read one question together. Follow the conversation wherever it leads. Younger children can enjoy listening and asking more questions; confident readers can explore for themselves.
With a lesson index and four vocabulary pages, it’s easy to return to a favourite discovery or find the words for a new one.
Book 6 of 25 in the Ayden and Aysha Discover the World collection, created by Monalisa.
Let the next kitchen question become a conversation worth savouring.
