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

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.

In stock

€ 12.09

Will be delivered to United States on 2 February (Mo):

By courier

from € 38.94

In stock

€ 12.09