Liz Lee HeineckeQuarry Books Kitchen Science Lab for Kids: EDIBLE EDITION: 52 Mouth-Watering Recipes and the Everyday Science That Makes Them Taste Amazing

This is a nice little beginner cookbook, however the title is a little misleading. It's not really very experimental in nature, except for a few recipes. I don't consider things like hummus to be exciting kitchen experiments for kids.

This is going to be a Christmas gift , Looks great though ! I think my child will love it

I'm confused by the reviews that say there isn't much science in the book. I've included a few pictures of "The Science Behind The Food" that's included with every recipe. Sure, it's not advanced chemistry, but this is a kids cookbook. If they can learn a little bit of science while enjoying being in the kitchen, I consider that a win!My 10 year old chose to make the recipes for meatballs and chocolate mousse first. She did almost everything by herself, and I was around to help if needed. She was able to follow the directions and complete the steps.I would say these recipes are a great base. We followed the meatball recipe exactly, and it tasted like little balls of hamburger. We talked about how next time we could add more seasoning and flavor. She liked the idea of being able to expand these recipes to her taste.This would be great as a stand alone cookbook, but I do love that it explains the what/why/how behind the science of cooking (think Good Eats w/ Alton Brown for kids).

The cookbook is visually appealing and well organized. The depth of science in the recipes was disappointing. The science explanation was well written, easy to understand, and appropriate for elementary school. I was hoping for a deeper - but not college level explanation - something appropriate for gifted middle school students.

Excelent as a fun/creative cookbook. Not so much as a science book. Science definitely takes a back seat to fun-to-eat-food.