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There's No Ham in Hamburgers.
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I love writing about food, and it appears as a motif in nearly every comic I've ever drawn. Comics are an exceptional medium for discussing food – a talented artist can render a drawing into something that looks delicious, but they can tie it into a story that gives the dish meaning or connects to a particular character's inner life. With Meal I had the opportunity to tell a story about a kind of cuisine that delights me, but that most people know very little about – and I turned to my favorite comics about food for inspiration on how to translate that joy from the plate to the page.
This recent release is a deep dive for young readers into the history of popular desserts, from brownies to biscotti. The gorgeous colors and charming character design make Yummy a joy to page through, but it's a great way to introduce to kids that people are responsible for the foods that we love – and sometimes our favorite dishes were complete accidents!
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Yummy
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This book is for kids age
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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,…
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!
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…
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!
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,…
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!
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…
I am a food writer who has long been interested in seeing food in its cultural, historical, and social context. Food is too often put in a neat little box, whereas actually it offers a fascinating prism through which to explore the world. Researching and writing The Missing Ingredient – in which I explore the role of time as the universal, invisible ‘ingredient’ in the food we grow, make, and cook brought this home to me.
With entries on foods from Aardvark to Zucchini, this wonderful, wide-ranging reference book has a place of honour by my desk. The idea of a global guide to foodstuffs was conceived of by Alan Davidson in 1976 – before the digital age – and first published in 1999. Davidson, who edited it, brought his intellectual curiosity, knowledge, and humour to the project. The result is a seminal reference book which instead of being dull or stodgy is lively, engaging, and interesting. A book that I never tire of using, as always come across something that catches my attention in the most beguiling way.
the best food reference work ever to appear in the English language ... read it and be dazzled' Bee Wilson, New Statesman
First published in 1999, the ground-breaking Oxford Companion to Food was an immediate success and won prizes and accolades around the world. Its blend of serious food history, culinary expertise, and entertaining serendipity, was and remains unique.
Interest in food, cooking, and the culture surrounding food has grown enormously in the intervening period, as has the study of food and food history. University departments, international societies, and academic journals have sprung up dedicated to exploring the meaning of…
As an archaeologist for over 50 years, I specialized in Household Archaeology, the branch of archaeology that investigates daily life. I was born and spent my childhood in British Mandatorial Palestine and then grew up to adulthood in Israel after it was founded. I spent many years as a kibbutz member in the Northern Negev living near the Bedouin. These experiences brought me close to pre-industrial societies. All my life I was surrounded by archaeological sites, taught biblical archaeology for over 40 years in college and wrote several books and articles on subjects related to daily life in biblical times.
The Mediterranean Diet, the basis of which is formed by the Israelite diet, is something many people talk about. Although I had a chance to write articles and present papers on the Israelite diet, this book covers the subject and answers many related questions in a very thorough way: What did the ancient Israelites eat, and how much? The author carefully sifts through all the relevant evidence—biblical, archaeological, anthropological, environmental—to uncover what the people of biblical times really ate and how healthy (or unhealthy) it was.
What food did the ancient Israelites eat, and how much of it did they consume? That's a seemingly simple question, but it's actually a complex topic. In this fascinating book Nathan MacDonald carefully sifts through all the relevant evidence -- biblical, archaeological, anthropological, environmental -- to uncover what the people of biblical times really ate and how healthy (or unhealthy) it was.
Engagingly written for general readers, What Did the Ancient Israelites Eat? is nonetheless the fruit of extensive scholarly research; the book's substantial bibliography and endnotes point interested readers to a host of original sources. Including an archaeological timeline…
I am a food writer who has long been interested in seeing food in its cultural, historical, and social context. Food is too often put in a neat little box, whereas actually it offers a fascinating prism through which to explore the world. Researching and writing The Missing Ingredient – in which I explore the role of time as the universal, invisible ‘ingredient’ in the food we grow, make, and cook brought this home to me.
Truly a remarkable book, this seminal work has been – and continues to be - profoundly influential in shaping our understanding of food. The book’s subtitle – An Encyclopedia of Kitchen Science, History and Culture – expresses its huge breadth Writing with great clarity and concision, McGee shares the history of foods – such as cheese, chocolate, grains, sugar – and explains the science of how humans use, cook and preserve them. If you’re at all interested in understanding food better, then this is the book for you.
An updated twentieth-anniversary edition of the classic culinary reference features ninety percent new material and provides a wealth of kitchen tips, food-preparation techniques, folklore, literary anecdotes, and health information, in a volume that features particular coverage of trends from the p
Some of my earliest memories are of sitting with my mom or dad while they read me stories like The Tale of Peter Rabbit by Beatrix Potter or Charlotte’s Web by E.B. White. These memories, along with many great teachers who got me excited about stories, are what helped me develop a love of reading and writing. I love stories with animal characters in them, whether they’re the main characters, or simply there in a supporting role.
This is a cute children’s story great for bedtime, or anytime! It follows the story of little Lisbon as she is hunting for a snack. All her animal friends have suggestions that work great for them, but Lisbon is a human! She doesn’t want to eat bugs or any of their animal food!
This is a great read-aloud book for parents with children, but the font was specifically chosen to make it easier for children to read as well.
Bugs are for the birds!
Lisbon is hungry and it’s hard to wait for dinner. When her animal friends try to help her find something tasty to eat, the real the problems begin! Join Lisbon on her funny misadventures.
Each beautiful illustration is designed to inspire the imaginations of children. An activity page at the end of the book allows for more fun as they search for special items in the illustrations.
While I Don’t Want to Eat Bugs is a great read-aloud book for parents, teachers, and other adults to share with children, we have chosen fonts that are…
When I first visited Central Asia in 2008, little did I know that it would become the focus of my life and work. I now advise the World Bank and national governments on economic development, with a particular focus on tourism, and I’m the Chairman of the Royal Society for Asian Affairs. I am Uzbekistan’s Ambassador for Tourism, a co-founder of the Silk Road Literary Festival, and I’ve written and updated guidebooks to Kazakhstan, Kyrgyzstan, Tajikistan, Uzbekistan, and the Silk Road.
Food is without doubt one of the most insightful windows into any culture. The food we eat is a mirror of who we are and where we come from, a strong trigger for memory, and cooking together or sharing a meal creates an unusually strong bond between people who were previously strangers. In Red Sands, Caroline Eden combines reportage, photography, and recipes to build a rich picture of Central Asia, introducing people and places foreigners would never normally encounter. Her stories are diverse, evocative, and thought-provoking, but they have one thing in common: they make you hungry for adventure and to taste the many ingredients and dishes she describes.
"Caroline Eden is an extraordinarily creative and gifted writer. Red Sands captures the sights, tastes and feel of Central Asia so well that when reading this book I was sometimes convinced I was there in person. A wonderful book from start to finish." Peter Frankopan, author of The Silk Roads\
"Caroline Eden, whose book Black Sea was showered with awards, is on the road again, this time travelling through the heart of Asia. It's not your usual cookbook, it's more a travel book with recipes, the recipes acting as postcards which…
I love writing about food, and it appears as a motif in nearly every comic I've ever drawn. Comics are an exceptional medium for discussing food – a talented artist can render a drawing into something that looks delicious, but they can tie it into a story that gives the dish meaning or connects to a particular character's inner life. With Meal I had the opportunity to tell a story about a kind of cuisine that delights me, but that most people know very little about – and I turned to my favorite comics about food for inspiration on how to translate that joy from the plate to the page.
I'm no stranger to the tropes and pitfalls of the Dungeons & Dragons campaign or fantasy video game, but Delicious in Dungeon proves there is plenty of ground left to tread in this genre. A team of dungeon crawlers face a long journey in an ever-changing subterranean maze to rescue a comrade, but discover they can progress by eating the creatures they encounter on the way. By reimagining the dungeon as a vibrant ecosystem, and classic monsters like griffins and slimes as wild game with their own flavors (and nutritional value!), Kui subverts a tired genre and makes it fresh and unpredictable – and incredibly funny.
When young adventurer Laios and his company are attacked and soundly thrashed by a dragon deep in a dungeon, the party loses all its money and provisions. They're eager to get right back to it, but there's just one problem: if they set out with no food or coin to speak of, they're sure to eat it on the way! But Laios comes up with a brilliant idea: 'Let's eat the monsters!' Slimes, basilisks, mimics, and even dragons...none are safe from the appetites of these dungeon-crawling gourmands!
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