Presents twenty activities that test the scientific properties of elements of popular children's books, including creating slime, shaking cream into butter, and constructing an air balloon.

""Distinctly a cook-book,"" this 1910 volume by Mary Lincoln and Anna Barrows aims ""not to answer the question 'what"" as to choice of foods, nor ""why"" certain processes have been adopted as best suited to their preparation for the table, but it endeavors to tell ""how"" to put materials together to produce results pleasing to the eye and palate and nourishing to the body.""

The present edition of A Textbook of Home Science for ICSE Class 9 has been thoroughly revised and updated strictly conforming to the latest syllabus (2020) prescribed by the Council for Indian School Certificate Examination. The presentation of the subject matter will make the learning process quicker, enjoyable and comprehensive. This edition has been oriented towards strengthening and sharpening student's skill in answering the questions and developing expertise in the domains of Home Science which are relevant to our current socio-economic scenario.

Contents: Introduction, Principles of Teaching, Methods of Teaching-1, Methods of Teaching-2, Teaching Devices, Teacher s Responsibility, Importance of the Subject, Sphere of the Subject, Objectives and Motives, Administrative Measures, Significance of Laboratory, Significance of Library, Managing Time, Curriculum Development, Prescribed Books, Lesson Planning, Examination System, School Records, Conclusion.

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.