Review: This cookbook gives background information on the ingredients and processes involved in the recipes. Some are quite complex, while others, like "Crisp Corn Wafers" could be done in school if you have access to an oven. A section of each recipe is, "What this recipe shows," giving you specific information about the effect of the ingredients in the recipe. This book can enhance aspects of classroom or kitchen chemistry.
Other Information: Cookwise: The Hows & Whys of Successful Cooking, by Shirley O. Corriher, ($28.50) is available through your local bookstore. William Morrow & Co. ISBN 0-688-10229-8.
Fruits and vegetables can teach you a great deal about plant anatomy, if you look closely. Gather together carrots, with green tops, Idaho potatoes, sweet potatoes, ginger root, onions (ideally with roots and the brown papery "skins" at the other end), iceberg lettuce and broccoli.