Barnham, Peter. The Science of Cooking, Springer, New York, 2001.
This book presents great straight-forward information on the physics and chemistry of food and cooking. There are many anecdotes and suggested experiments to illustrate scientific principles.
Carey, Stephen S., A Beginner's Guide to the Scientific Method. Wadsworth Publishing, 1998.
This book provides accessible reading for the understanding of the scientific method. Written by a philosophy of science professor, the first chapter in particular is helpful with a great overview of the logic and reasoning for using the scientific method.
Cobb, Vicki and David Cain. Science Experiments You Can Eat, HarperCollins, 1984
This is a great kitchen chemistry book for teachers and students that explains through experiments why cakes rise, how sugar turns into caramel, and what makes popcorn pop. Easy to understand and fun to use for reference.
D'Amico, Joan and Karen Eich Drummond. The Science Chef: 100 Fun Food Experiments and Recipes for Kids, Wiley, 1994.
This cooking resource for students is arranged by topic in the form of a question, such as Why Does Toast Brown? An appropriate experiment is suggested followed by several recipes to create and enjoy. The first chapter, which covers cooking skills and kitchen safety, is helpful background information for teachers and students.
Hauser, Jill Frankel. Science Play!: Beginning Discoveries for 2- To 6- Year Olds, Williamson Publishing, 1998.
This functional teacher resource using basic household materials encourages young students to get right in and participate in active learning. The Change It chapter includes some chemistry in the kitchen activities useful for this unit.
Hillman, Howard. The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen, Mariner Books, 2003.
Straight-forward language and a logical sequence make this a quick-find resource for cooking methods for various foods, with an added piece of mistakes that cooks make, discussing for example why the eggs got rubbery. These mistakes are excellent examples of using the scientific method, how mistakes lead to retrying and finding the why and how.
McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen, Scribner, New York, 2004.
This complete text serves as a bible for cooks and food lovers. It provides an excellent foundation for the understanding of the chemistry of foods and cooking in "cook-friendly" language
McPherson, Guy. "Teaching & Learning the Scientific Method." The American Biology Teacher. 63(4):242-245. 2001.
Meredith, Susan. Science in the Kitchen, Usborne Books, 2007.
Great photographs of several kitchen experiments leveled for first and second grade readers making it appropriate for independent reading.
Muller, Eric Paul and Eldon Doty. While You Are Waiting for the Food to Come: A Tabletop Science Activity Book: Experiments That Can Be Done at a Restaurant, the Dining Room Table or Wherever Food is Served, Orchard Books, New York, 1999.
Too challenging for students to read but great for teachers to get ideas for science experiments related to food and eating. The organization of the book is fun using the courses in a meal for chapters and cooking terms for conducting the experiments - good example for connecting scientific method to everyday activities.
Wolke, Robert. What Einstein Told His Cook, W. W. Norton, New York, 2002.
A witty and clever resource, this book explains the science behind the foods we eat and the tools we use to prepare them. Its question and answer format that makes it easy to locate directly from the table of contents the subject you want to research. It provides a great foundation for some basic cooking knowledge in a clear yet entertaining way.
Wood, Chip. Yardsticks: Children in the Classroom Ages 4-14, Northeast Foundation for Children, 2007.
This book provides clear descriptions of developmental traits of young children. A resource for helping to better understand the students you are working with.