This is a bit of an oddity, and I can’t help but suspect someone somewhere had a meeting and said ‘Science books for kids don’t sell very well. But cookery books do sell well. So
let’s do a cookery book and sneak a bit of science into it. As such it does kind of work, but it could have been a lot better.
Most of the book is really just a basic kid’s cook book. Nothing wrong with that – it just isn’t particularly relevant to a science site. They do stick in little comment boxes to tell you the ‘science bit’, but it’s rather like those cosmetic adverts – the science bit doesn’t really explain itself very well. So, for instance, we are told that when you cook an egg the proteins in it change. Fine and dandy – but we aren’t told what proteins are, why they change and why this results in the effects we see. It is information with no context and hence relatively little value.
Slightly better are a series of experiments at the back of the book that let you make an indicator with red cabbage or see what happens when you put a pen into a jar of rice. But they aren’t quite enough to save the book. It’s fine if you want a nice children’s cookbook – but it’s no challenger for Horrible Science. (And I find it really irritating it spends so long advertising the Science Museum’s madcap (ahem) ‘punk science’ team. Grow up lads.)
Review by Jo Reed








