Book (15 Apr 1994)
Not available for sale
Includes delivery to the United States
Out of stock
This is an introductory book to the science behind the art of cooking. It answers questions such as: why does water boil?; what makes popcorn pop?; and why do onions bring tears? It is filled with facts, safety tips and recipes from around the world.
| ISBN: | 9780716765011 |
| Publisher: | Scientific American Books for Young Readers |
| Imprint: | Scientific American Books for Young Readers |
| Pub date: | 15 Apr 1994 |
| DEWEY: | 641.5 |
| DEWEY edition: | 20 |
| Number of pages: | 80 |
| Weight: | 524g |
| Height: | 260mm |
| Width: | 215mm |
| Spine width: | 14mm |
