How would you like to be able to do your science labs right in your own kitchen, and then eat all the results?

Your kitchen will be transformed into a labratory worthy of a mad scientist as you make startling discoveries about how cabbage can detect acid, how bacteria makes yogurt, and how decomposed sugar turns to caramel.

Learn about solutions, suspensions, colloids, emulsions, carbohydrates, proteins, gases, plants, microwaves, enzymes and more. Even includes cooking terms.

Published more than 20 years ago, Cobb's classic has been revised and updated to reflect advances in scientific knowledge and the invention of the microwave. There are lots of new experiments as well as all the old favorites. Black-and-white illustrations throughout.