Oklahoma Ag in the Classroom

Ag-Related Books for Children and Young Adults

Cookbooks

Albyn, Carole Lisa, The Multicultural Cookbook for Students, Oryx, 1993 (Grades 6-9).

Stressing safety and adult assistance, the authors give young cooks a taste of the culture and foods of 122 countries through 337 authentic recipes in a book that is arranged geographically by continent or region--Africa, the Middle East, Europe, Asia and the South Pacific, the Caribbean, Latin America, and North America. Each of the seven sections opens with a general, but brief, description of the area and its culinary traditions; within the sections, the countries and their typical foods are introduced (outline maps show where each country is located), and in general, at least two recipes for each country are listed.

American Heart Association, American Heart Association Kids Cookbook: All Recipes Made by Real Kids in Real Kitchens, Crown, 1993. (Grades K-6)

Colorful illustrations and quick and easy hearth-healthy recipes that kids will enjoy.

Barchers, Suzanne, and Peter Rauen, Storybook Stew, Fulcrum, 1996. (Grades K and up)

Each recipe is accompanied by a featured book and a suggested activity.

Barkan, Joanne, and Jody Wheeler, My Measuring Cup, Warner Juvenile, 1989. (Preschool and up)

Illustrates the different types of measuring utensils and how they are used in cooking.

Carle, Eric, Pancakes, Pancakes, Aladdin. (Preschool)

A step by step description of making pancakes and all the ingredients.

Cobb, Vicki, Science Experiments You Can Eat, HarperTrophy, 1994 (Grades preK-3).

Published more than 20 years ago, Cobb's classic has been revised and updated to reflect advances in scientific knowledge and the invention of the microwave. There are lots of new experiments as well as all the old favorites. Black-and-white illustrations throughout.

D'Amico, Joan, and Karen Drummond, The Healthy Body Cookbook, Wiley, John & Sons, 1998. (Grades K-6)

Over 50 fun activities and delicious recipes for kids. Filled with lots of hands-on lessons about the important roles that diet and exercise play in the development of our bodies. All activities are kid-tested and require only common ingredients and kitchen utensils.

D'Amico, Joan, and Karen Eich Drummond, The Science Chef: 100 Fun Food Experiments and Recipes for Kids. (Grades 3-6)

This book examines the science of food, while instructing children on the science behind various cooking reactions. Answers such questions as "How does bread rise?" and "Why does popcorn pop?" Includes over 100 simple, quick recipes that can be made with easy-to-obtain ingredients and standard kitchen equipment.

Darling, Jennifer Dorland, Better Homes & Gardens New Junior Cookbook, Better Homes and Gardens, 1997. (Grades 3-6)

Every recipe has been kid-tested.

Ehlert, Lois, Eating the Alphabet: Fruits and Vegetables From A to Z, Voyager, 1993 (PreK).

An alphabetical tour of fruits and vegetables, featuring vibrantly colored collage illustrations, large capital and lowercase letters of the alphabet, an A to Z glossary of produce and a pronunciation guide.

Ehlert, Lois, Growing Vegetable Soup, Voyager, 1990. (Grades K-2)

In brightly-colored collage illustrations, a father and child share the simple joys of planting, watering, and watching seeds grow in their garden. Then they cook them all up into a delicious vegetable soup, the recipe for which is included.

Foote, Barbara Johnson, Cup Cooking: Individual Child-Portion Picture Recipes, Red Leaf, 1998. (Grades Preschool and up)

The simple recipes in this book are ideal for young children.

Harms, Thelma, Cook and Learn: Nutritious Foods From Various Cultures, Red Leaf, 1981. (Grades PreK-3)

A child's cookbook of single-portion recipes from a variety of cultures.

Ichord, Loretta Frances, Hasty Pudding, Johnnycakes, and Other Good Stuff: Cooking in Colonial America, Millbrook, 1998. (Grades K-3)

Facts about America's culinary heritage covering such topics as manners, food preservation, and culinary staples such as corn. Ichord also includes a section on regional diversity and one she calls "Soul Cooking," which focuses on the unique cuisine created by slaves. Recipes for popular dishes, updated for modern kitchens and accompanied by clear directions and discussion of how the same dish would have been prepared by colonial cooks, conclude each chapter. Children will need adult help when they prepare the food, but they'll have fun learning the history and making such dishes as johnnycakes, pumpkin soup, and, of course, hasty pudding.

Katzen, Mollie, Honest Pretzels: And 64 Other Amazing Recipes for Cooks Ages 8 and Up, Red Leaf, 1999. (Grades 3-6)

Many fun and easy recipes for school-age children, with good reading and math practice. Safety tips are included.

Katzen, Mollie, Pretend Soup and Other Real Recipes: a Cookbook for Preschoolers and Up, Tricycle, 1994.

Classroom and home-tested recipes that children between the ages f 3-8 can prepare with adult supervision. Designed to inspire an early appreciation for creative, wholesome food. Helps children gain counting skills, reading skills, science awareness, self confidence, patience and food literacy.

Kurzweb, Carol, A Kid's Cookbook, Pearson Learning, 1994. (Grades 3-6)

Over 52 educational and edible delights to introduce children to cooking. Includes recipes for making bunny bread, rocket salad, caterpillars, vegetable bouquet, picnic chicken, etc. Also includes tips for healthy eating and cultural facts.

Mayer, Marianna, The Mother Goose Cookbook: Rhymes and Recipes for the Very Young, William Morrow, 1998. (Grades K-3)

Now parents and children can join friends from their favorite nursery rhymes for breakfast, lunch, dessert and snacks. The recipes will introduce young chefs to the delights of reading, cooking and eating, with a little help from Mother Goose.

McGinley-Nalley, Sharon, Pigs in the Pantry: Fun with Math and Cooking, Simon and Schuster Children's, 1999. (Grades K-3)

This book takes a look at the concepts of measurement, featuring a family of pigs in the mood for cooking. Includes a recipe for vegetarian chili and a page of measurement facts.

Miller, Jay, American Indian Foods: A True Book, Children's Press, 1997

Nissenberg, Sandra, The Healthy Start Kids Cookbok, Wiley, John and Sons, 1994. (Grades 1-3)

Fun and healthy recipes that kids can make themselves. Shows 6-10 year olds that making nutritious food can be just as much fun as eating it. Contains 90

Osseo-Asare, Fran, A Good Soup Attracts Chairs: A First African Cookbook for American Kids, Pelican, 1993. (Grades 4-6)

Over 50 fun activities and delicious recipes for kids. Filled with lots of hands-on lessons about the importan roles that diet and exercise play in the development of our bodies. All activities are kid-tested and require only common ingreients and kitchen utensils.

Pratt, Dianne, Hey Kids You're Cookin' Now: A Global Awareness Cooking Adventure, Harvest Hill, 1998. (Grades 3-6).

Eighty healthy recipes with nutritional analyses, 100 full-color illustrations, 25 craft and ecology experiments, kitchen safety and cooking preparation, a culinary glossary and a measurement conversion table.

Scobey, Joan, The Fannie Farmer Junior Cookbook, Little Brown, 2000. (grades 4-6)

Discusses cooking techniques and presents recipes for soups, breads, meat and fish dishes, vegetables, pastas and grains, salads and desserts. Aspiring cooks are given tips on how to cook good food for the entire family.

Scott, Emiily, and Catherine Duffy, Dinner From Dirt, Gibbs Smith, 1998. (Grades (2-6)

This cookbook allows kids to prepare and eat foods they have grown in their garden. Kids can make a pizza garden, a spaghetti garden, a soup garden and deserts such as sugar 'n spice pumpkin bars and pumpkin chocolate chip cookies.

Sinaiko Webb, Lois, Holidays of the World Cookbook for Students, Greenwood, 1995. (Grades 3-6)

A collection of 388 recipes from more than 136 countries. Also described arre the local holidays, customs and foods that are part of the holiday traditions in each country.