..".encourages kids to grab a beaker, pick up a whisk and cook up some science fun. Using food as the tools or even the ingredients, culinary-minded kids become scientists in the kitchen...Adults and kids will have fun with this innovative new book." "-- Epicurious.com" "With the right know-how, any kind of cooking can be studied as a science experiment, but National Geographic takes that idea a few steps further...you ll never again make couscous or beef jerky without thinking about osmosis." "-- Austin American-Statesman" "This eye-catching, step-by-step manual is backed up by online resources and will be of interest to home and classroom experimenters. " Booklist" ."