Coming to America Cookbook - Softcover

D'Amico, Joan

Softcover

ISBN 10: 0471483354 ISBN 13: 9780471483359

Publisher: Wiley, 2018

Synopsis

COOK UP A HEAPING DISH OF CULTURE WITH TASTY RECIPES FROM AMERICAN IMMIGRANTS

Who knew culture could be so delicious? In THE COMING TO AMERICA COOKBOOK, you'll discover how America's immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine--Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, Nigerian, and many more--blends together an appetizing mix of kid-friendly recipes and fun food facts throughout each chapter.

Kids will have a great time learning about each culture's distinctive foods and traditions while they cook up easy and yummy recipes, including:

• NAAN, a bread made with yogurt, which is a staple of Indian cooking
• SAVORY SHRIMP OVER RICE, a recipe from Northern Italy passed down through generations
• BRATWURST WITH SAUERKRAUT, a favorite dish of Wisconsin, where many Germans settles in the nineteenth century
• BANANA STRAWBERRY BATIDOS, icy Cuban drinks that are as common as cola in cities with many Cuban residents, such as Miami
• DUTCH WINDMILL COOKIES, which are traditionally made in the Netherlands at Christmas time

THE COMING TO AMERICA COOKBOOK also includes information on cooking tools and skills, with important rules for kitchen safety and cleaning up.

About this title

About the Author:

JOAN D’AMICO is a cooking instructor at King’s Cookingstudio in New Jersey and an educational consultant.

KAREN EICH DRUMMOND is a registered dietitian and the author of several adult cookbooks.
The two also coauthored The Science Chef, The Science Chef Travels Around the World, The Math Chef, The Healthy Body Cookbook, The United States Cookbook and The U.S. History Cookbook, all from Wiley.

From School Library Journal:

Grade 4-7–Eighteen countries, including Brazil, Ethiopia, Norway, and South Korea, are represented in this book that offers recipes as well as some background on how cooking and dining are affected by a nation's climate, geography, culture, and history. Also provided are a few details about the country's typical immigration patterns to the U.S. and how some dishes have been Americanized over time. While the simple black-and-white illustrations depict young people, the recipes are not necessarily for beginners: many require fairly specialized ingredients and/or complicated techniques. There is a good balance of main dishes, side dishes, vegetarian meals, and sweets. Safety rules, step-by-step instructions, preparation times, and lists of utensils needed are given, but nutritional information is not. Diane Simone Vezza's Passport on a Plate (S & S, 1997) is a more attractive book for those who are interested only in recipes from other countries. Mark H. Zanger's The American Ethnic Cookbook for Students (Oryx, 2001) focuses on immigration but is for older readers. Overall, D'Amico's title might be useful for larger collections, especially where the topic is frequently assigned.–Lauralyn Persson, Wilmette Public Library, IL
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About this edition

• Publisher: Wiley
• Publication date: 2018
• ISBN 10: 0471483354
• ISBN 13: 9780471483359
• Binding: Paperback
• Edition number: 1
• Number of pages: 192