How Inedible Becomes Edible?
What happens when a science popularizer and a chef meet in the same kitchen? It turns into a chemical laboratory!
Why does boiled potato become soft? And an egg, on the contrary, hardens? Why does meat sizzle in the pan? And...
by the way, why can't everything be eaten raw?
Amazing transformations, secret ingredients, and various methods of processing food will be revealed to those who read this book, created in conjunction with experts from the Polytechnic Museum.
For younger school age.
Author: Татьяна Алексеева, Тим Скоренко
Printhouse: Rozovyi zhiraf
Series: Pocket Scientist
Age restrictions: 6+
Year of publication: 2023
ISBN: 9785437003817
Number of pages: 32
Size: 187x238x8 mm
Cover type: hard
Weight: 300 g
ID: 1475297
21 August (Th)
free
20 August (We)
€ 9.99
free from € 80.00
21 August (Th)
free
20 August (We)
€ 9.99
free from € 80.00
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