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Description - The United States Cookbook by Joan D'Amico

Take a Tasty Tour of America s 50 States 1. In what state were both the lollipop and the hamburger-on-a-bun invented? 2. Where do the largest watermelons grow and what s the distance record for spitting watermelon seeds? How big is the world s largest potato chip and where is it now? 3. There s more to cuisine in America than just burgers and fries. Here s a mouthwatering journey across the United States where you ll discove and learn how to make fabulous foods from every part of the country. Treat yourself to such simple, kid-tested recipes as: Banana Berry Pancakes with Real Maple Syrup from Vermont Key Lime Pie from Florida Deep Dish Pizza from Illinois The United States Cookbook is a delicious mixture of fun food trivia, fascinating tidbits about each state s history and traditions, and yummy recipes you can cook yourself. What a great way to stuff your face and feed your brain at the same time! ANSWERS: 1. Connecticut. 2. Hope, Arkansas. The record is 30 feet. 3. 25 feet long and 14 feet wide. 3. It s in the Potato Museum, Blackfoot, Idaho

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Book Details

ISBN: 9780471358398
ISBN-10: 0471358398
Format: Paperback
(230mm x 190mm x 14mm)
Pages: 196
Imprint: John Wiley & Sons Inc
Publisher: John Wiley and Sons Ltd
Publish Date: 27-Mar-2000
Country of Publication: United States

Other Editions - The United States Cookbook by Joan D'Amico

Book Reviews - The United States Cookbook by Joan D'Amico

US Kirkus Review » This earnest amalgam of cookbook and geography lesson has some charm, but mostly falls flat. Beginning with a brief rundown of skills and safety rules about measuring, mixing, cutting, and using kitchen appliances, the authors then turn to the United States by region (New England, Southwest, Pacific, etc.). Each state gets an outline map, a box of info about its state tree, flower, etc. a few paragraphs of history, and an indication of some of its food products. This is followed by a regional recipe, nicely laid out with ingredients, steps, the time it takes, and the tools needed. Each states section ends with Fun Food Facts and a note about a local food festival. The research is sometimes frustrating (in what African language is goober a word for peanut?) and some terms that should be explained arent (whats shortening?). Theres a heavy reliance on pre-packaged, canned, and frozen ingredients in the recipes. Margarine and oil pan spray are used throughout, which might allay some health concerns but will surely offend some purists, too. There isnt much description to carry youngsters through the tricky parts, like yeast dough; or warnings about, for example, adding melted margarine to egg yolk and what might happen if the margarine is too hot. Budding young chefs will be better served by other readily available regional cookbooks. (Nonfiction. 9-14) (Kirkus Reviews)

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Author Biography - Joan D'Amico

JOAN D'AMICO is a cooking instructor at Kings Cookingstudio in New Jersey and an educational consultant. KAREN EICH DRUMMOND, Ed.D., R.D., is a registered dietitian and the author of several adult cookbooks. The two have coauthored Wiley's The Science Chef, The Science Chef Travels Around the World, The Math Chef, and The Healthy Body Cookbook.