The Kitchen Science Cookbook

Review

Full of hands-on scientific learning experiences, where little ones can play, experiment, create, discover, explore, test and ultimately have a lot of fun. . . Dr Michelle Dickinson has an inspiring ability to make science accessible to all and this beautiful book easily brings science into the home where all you need is a kitchen, a recipe and a dash of curiosity (Natural Parent magazine)

If bad weather keeps you indoors during the school holidays, this book could help pass a few hours or a few days (Cuisine)

There is so much to love about this book. It's beautifully laid out and illustrated. . . Every child will be able to see themselves in it (The Sapling)

Dickinson is a scientist on a mission, promoting the idea that science doesn't just happen in a classroom or laboratory but can be found everywhere and is for everyone (New Zealand Herald)

Who knew you could make a candle out of an almond and a banana, or release your inner Rodin using milk to build sculptures? Turns out there are a load of interesting science experiments you can do using food or other kitchen staples, and this book is packed full of them. (Science Focus)

Edible slime, jelly worms, 'unicorn noodles': what better way to entertain children than by making a mess in the name of science? (Guardian)

About the Author

Dr Michelle Dickinson is a nanotechnologist on a mission to make science and engineering accessible for all. Born in the UK, she studied in the US and is now based in New Zealand. She is a founder of Nanogirl Labs, member of New Zealand Order of Merit, and winner of many prizes including the New Zealand Association of Scientists Science Communicators Award.