Big Soup
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Mudluscious
Author: Jan Irving
language: en
Publisher: Bloomsbury Publishing USA
Release Date: 1986-01-15
This light-hearted sourcebook for teachers and librarians describes food-related activities, including stories, rhymes, fingerplays, crafts, cooking and tasting experiences, and short skits, designed to delight young minds while teaching skills. Each group of recommended picture books is supplemented by topical songs, poems, chants, flannel board constructions, and puppet skits. Grades PreK-3.
The Yummy Hunter's Guide
For those of you who never thought there was such a thing as a delicious low-calorie food, you're in for a treat. For those of you who knew such foods existed, but were frustrated because you had to buy six bottles of dressing to find the one that tasted just OK, your salad days are just beginning! There are over 590 foods in 43 different categories. Yummy Hunters provide reviews of their submissions. Then Eric and I add our own reviews. These product reviews take the guesswork out of shopping for you. They will give you important insights into each food and will help you determine if the product is something you want to try for yourself and your family. This translates into saving time and money and pays off with delicious-tasting, low-cal products that make your dieting more enjoyable and ultimately more successful.
Recipes from America's Small Farms
Recipes from America’s Small Farms gathers the most exciting, original, and authentic recipes—using the freshest ingredients—from those who know best how to set a table anytime of the year. Favorite recipes from farmers across the country and members of Community Supported Agriculture—a national organization that facilitates direct farmer-to-consumer sales of produce—will inspire home cooks everywhere. Also included are recipes from high-profile chefs such as Rick Bayless (Frontera Grill), Peter Hoffman (Savoy), Roxanne Klein (Roxanne’s), and Kevin von Klause (White Dog Café). Readers will find it easy to locate recipes, organized by food family, that call for the vegetables and fruits that are in season, readily available, and simple to use. Recipes like Creamy Turnip Soup; Heirloom Tomatoes with Fresh Herbs, Toasted Pine Nuts, and Tapenade Toast Points; Greek Zucchini Cakes; and Hiroko’s Fusion Choy with Tahini-Soy Dip give common produce exotic appeal. The book includes a chapter on meat, poultry, eggs, and seafood, and there are vegan recipes throughout. Each chapter provides details about the history, characteristics, and nutritional qualities of specific fruits and vegetables. Cooking techniques, useful sidebars, and a glossary make this book an indispensable resource.