About this book

From peanut butter and jelly sandwiches to macaroni and cheese, Valorie Fisher explores the science behind our most delicious dishes!

Valorie Fisher dives deep into the science of what we eat and where ingredients come from by exploring what happens behind the scenes of favorite, everyday foods like pizza, honey, milk, maple syrup, vegetable soup, and more! With the help of bold, eye-catching yet simple graphics, inquisitive minds will love discovering what makes popcorn pop, why bread rises, and how bees make honeycomb. With this book peppered with facts like how many eggs a hen lays in a year and how many gallons of sap it takes to make one gallon of syrup, readers will be fascinated by all the amazing things they never knew about the food they eat! Now You Know What You Eat also includes a glossary, and a graphic about the food groups, as well as an introduction to vitamins and minerals. With a growing focus on STEM for this early age group, this book encourages readers to ask their own questions about the world around them, and to fall in love with discovering the answers!

Reviews

Praise for Now You Know What You Eat:
"In a visual feast of a book, Fisher provides intruiging, infographic-style explanations of common kid foods. . . .the graphic styling will be irresistible to many kids."--BCCB

"This vibrant book explains the provenance of many beloved foods. . .Browsers and those who enjoy almanacs and other nonfiction compendiums of miscellany will appreciate this book."--School Library Journal

"Accessible and playful. . . .Fun and fundamental food facts."--Kirkus Reviews

Praise for Now You Know How It Works:

A Junior Library Guild Selection

"A bright and stimulating introduction to the mechanics and makeup of everyday
objects and phenomena." -- School Library Journal

"Crisply presented models and charts demonstrate how a toilet, zipper, and whistle
operate... Fisher introduces complex concepts concisely while gently suggesting to readers that there is a world of knowledge to be discovered in everyday things." -- Publishers Weekly