I baked my first loaf of bread when I was eight. It was shaped like a brick and weighed about the same. With my grandma’s help, I tweaked the recipe, learned the importance of precise measurements, practiced my kneading, and ultimately won a blue ribbon for my efforts at the 4-H county fair. In the years since, my passion for food has grown. I love to learn how various crops are grown and harvested, I nearly cried when I tasted cheese I made myself, and I’ve been known to arrange travel around specific culinary adventures. For me, learning about food is nearly as enjoyable as eating it!
I love food and I love history, which is why I adore the way this offbeat book explains the origin stories of some of our favorite foods. Yes, some of the tales are gross. Did you know Genghis Khan’s soldiers put raw meat scraps between their horse and saddle? The friction tenderized the meat and turned it into an early version of ground meat patties – seasoned, of course, with horse sweat! Readers who love knowing the facts behind their food will enjoy learning about the beginnings of peanut butter, french fries, hot dogs, and much more.
Why is there no ham in hamburgers? How did we make ice cream before we could make ice? How did hot dogs get their name? From the origins of pizza (which got a big boost from Clarence Birdseye, of all people) to the Cornell professor who invented chicken fingers, There's No Ham in Hamburgers has all the ingredients for an entertaining and educational middle-grade read. Packed with informative sidebars, recipes, and experiments, along with fabulously funny illustrations by Peter Donnelly, this book is a reading recipe that kids will sink their teeth into!
Food facts become even more delectable when they’re shared in graphic novel form. Adorable food sprites Peri, Fee, and Fada lead readers through facts, legends, and myths behind some of the world’s favorite sweets. What do doughnuts have to do with religion? What do boiled hooves have to do with jelly beans? You’ll have to read the book to find out. Plus, there are colorfully illustrated recipes! Who doesn’t want to bake snickerdoodles or a funfetti cake with a sprite?
2
authors picked
Yummy
as one of their favorite books, and they share
why you should read it.
This book is for kids age
8,
9,
10, and
11.
What is this book about?
Cake is delicious, and comics are awesome: this exciting nonfiction graphic novel for kids combines both! Explore the history of desserts through a fun adventure with facts, legends, and recipes for readers to try at home.
Have you ever wondered who first thought to freeze cream? Or when people began making sweet pastry shells to encase fruity fillings? Peri is excited to show you the delicious history of sweets while taking you around the world and back!
The team-up that made ice cream cones!
The mistake that made brownies!
Learn about and taste the true stories behind everyone’s favorite treats,…
Kids’ cookbooks are about 1,000 times more awesome than they were when I was a kid. Recipes are easy to follow, they’re accompanied by colorful photos, and they feature foods kids actually want to make. For me, this cookbook, takes fun to the next level by including little food facts alongside most of the recipes (Did you know french toast isn’t actually French? The dish can be traced back to the Roman Empire – long before France was even a country!) The cookbook features standard breakfast, lunch, and dinner recipes but my favorite chapter is about Fake-Out Cakes. That’s right – they’re cakes, but they look like other things. There are instructions for making cakes that look like everything from a cheeseburger to mac and cheese. Bon appétit!
It's the ultimate kids cookbook from America's #1 food magazine: 150+ fun, easy recipes for young cooks, plus bonus games and food trivia!
"This accessible and visually stunning cookbook will delight and inspire home cooks of all ages and get families cooking together." -School Library Journal
"This is an exceptional introduction to cooking that children and even novice adult home cooks will enjoy." -Publishers Weekly
The Big, Fun Kids Cookbook from Food Network Magazine gives young food lovers everything they need to succeed in the kitchen. Each recipe is totally foolproof and easy to follow, with…
This book is like watching a food-centric episode of Dateline, with fraud, malice, and cheating behind every food factory door. Candy tainted with arsenic, sausages made with meat scraps and rodent droppings swept off the floor, toothache medication made with cocaine – it’s all true. Sure, most of these food and medication offenses happened more than 100 years ago, but this book presents the information in a fresh, fascinating, and understandable way. I, for one, was gripped by the stories and grateful for changes in food standards and oversight.
Six starred reviews- Booklist BCCB Kirkus Reviews Publishers Weekly School Library Connection Shelf Awareness
ALSC Notable Children's Book Washington Post Best Children's Book NCTE Orbis Pictus Honor Book BCCB Blue Ribbon Kirkus Reviews Best Children's Book NSTA Outstanding Science Trade Book for Students K-12 Chicago Public Library Best Children's Book
"Revolting and riveting in turns, Jarrow's masterfully crafted narrative will fundamentally alter how readers view their food.Though laced with toxins, this is anything but toxic." -- Kirkus Reviews, starred review
Formaldehyde, borax, salicylic acid. Today, these chemicals are used in embalming fluids, cleaning supplies, and acne medications. But in 1900,…
For generations, this book has been helping young readers turn their kitchens into laboratories. After introducing basic scientific concepts, kid chefs/scientists get to test scientific principles with edible results: beef jerky, cottage cheese, pudding, and more. Along the way, they learn that making a meringue is about denaturing protein and that mayonnaise is a simple emulsion. I love the way in which the text and illustrations pair to clearly allow readers to conclude that good cooks truly are good chemists.
Kids take the reins in the kitchen with this hands-on book of edible science experiments! With revised and updated material, a brand-new look, and hours of innovative, educational experiments, this science classic by award-winning author Vicki Cobb will be devoured by a whole new generation of readers.
Combine with such books as Awesome Science Experiments for Kids to help junior scientists continue their learning, whether at home or in a classroom.
With contemporary information that reflects changes in the world of processing and preserving foods, this cookbook demonstrates the scientific principles that underpin the chemical reactions we witness every day—just…
Most North Americans would rather squish a bug than eat it. But baby bees are eaten right out of the can in Japan and grasshopper tacos are popular in Mexico. More than one-fourth of the world’s population eats insects—a practice called entomophagy. Bugs for Breakfast helps middle-grade readers understand how insects can help feed people. Readers are introduced to insect specialties and traditions around the globe. Bug nutrition and sustainability are also discussed. Bugs for Breakfast may not completely remove the yuck factor from the notion of eating bugs, but it will open young readers’ minds to what is happening in the world around them.
I've been passionate about music for almost my entire life. Jazz music in particular speaks to me but not just jazz. I love music, full stop. I really discovered jazz when I attended a jazz club workshop in London and there, I had to join in or leave. I chose to join in and since then I have never looked back. I was introduced to more jazz musicians and now write about music for three major columns as well as Readers’ Digest. My Women In Jazz book won several awards. I have been International Editor for the Jazz Journalist Association and had my work commissioned by the Library of Congress.
With input from over 100 musicians, the book discusses what exactly jazz is, and how you know you are listening to it. Do we truly know when and how jazz first originated? Who was the first jazz musician? How does jazz link to other genres? What about women in jazz? And writers and journalists? Do reviews make any difference?
This book is a deep dive into jazz's history, impact, and future. It discusses jazz's social, cultural, and political influence and reveals areas where jazz has had an impact we may not even realize.Its influences on hip hop, the connection to…
This book is very different from other, more general jazz books. It is packed with information, advice, well researched and includes experiences from jazz musicians who gleefully add their rich voices to Sammy's in-depth research. All genres, from hard bop to be-bop, vocal jazz, must instrumental, free jazz, and everything between is covered in one way or another and given Sammy's forensic eye. There is social commentary and discussions of careers in jazz music. The musical background of those in the book is rich and diverse. Critics comment: "This new book by Sammy Stein is a highly individual take on…
