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2001., Pre-adolescent, Capstone Call No: 394.1 08997 Availability:1 of 1 At Location(s) Series Title: Exploring history through simple recipesSummary Note: Simple recipes provide historical insight into North American Indians lived before 1500.
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By Snyder, Inez2005., Juvenile, Children's Press Call No: 641.6 SNY Availability:1 of 1 At Location(s) Series Title: How things are madeSummary Note: Follows the process of manufacturing applesauce, from harvesting the apples to making sauce.
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2005., Juvenile, DK Pub. Call No: 641.815 Edition: 1st American ed. Availability:1 of 1 At Location(s) Summary Note: Presents a collection of recipes to teach young children how to bake, in simple text with illustrations, including step-by-step directions for making pies, scones, cookies, and more.
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1990., Carolrhoda Books Call No: 635 .65 Availability:1 of 1 At Location(s) Series Title: Foods we eatSummary Note: Describes beans and peas, the history of their cultivation and use, and their role in industry and diet. Includes some recipes.
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c1979, Juvenile, Meredith Corp Call No: 641.5 Edition: 4th ed. Availability:1 of 1 At Location(s) Series Title: Better homes and gardens booksSummary Note: Illustrated directions for making simple beverages, desserts, main dishes, salads, and vegetables, for planning menus, and for using kitchen equipment.
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c1979, Juvenile, Meredith Corp Call No: 641.5 Edition: 4th ed. Availability:1 of 1 At Location(s) Series Title: Better homes and gardens booksSummary Note: Illustrated directions for making simple beverages, desserts, main dishes, salads, and vegetables, for planning menus, and for using kitchen equipment.
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1984., Meredith Corp. Call No: 641.5 BET Edition: 1st ed. Availability:1 of 1 At Location(s) Series Title: Better homes and gardens booksSummary Note: Provides illustrated directions for making simple beverages, desserts, main dishes, and salads, for planning menus, and for using kitchen equipment.
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c2001., Heinemann Library Call No: 641.59 729 Availability:1 of 1 At Location(s) Summary Note: Contains a range of Caribbean recipes from easy to difficult, an overview of Caribbean food, information about authentic ingredients, and safety tips.
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c2001., Heinemann Library Call No: 641.59729 McC Availability:1 of 1 At Location(s) Series Title: World of recipesSummary Note: Contains a range of Caribbean recipes from easy to difficult, an overview of Caribbean food, information about authentic ingredients, and safety tips.
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2002., Juvenile, Blackbirch Press/Thomson/Gale Call No: 641.5 Availability:1 of 1 At Location(s) Series Title: How do I become a: seriesSummary Note: This book describes some of the varied duties of a chef, the education and training needed, safety concerns, and different kinds of chefs.
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By Snow, Pankyc2002., Bridgestone Books Call No: 641.5 023 Availability:1 of 1 At Location(s) Series Title: Community helpers
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c2000., Primary, Compass Point Books Call No: 641.5 023 Availability:1 of 1 At Location(s) Series Title: Community workers.Summary Note: Briefly describes the job of chef, including duties, artistry, and contribution to community.
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c1990., World Book Call No: 394.2 663 09599 Availability:1 of 1 At Location(s) Series Title: Christmas around the world from World BookSummary Note: Describes in text and illustrations how Christmas is celebrated in the Philippines. Includes stories, songs, craft projects, and recipes.
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c2000., Blue Earth Books Call No: 641.597 DOS Availability:1 of 1 At Location(s) Series Title: Exploring history through simple recipesSummary Note: Discusses everyday life, cooking methods, foods, and celebrations of Confederate soldiers during the Civil War. Includes recipes.
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1989, Juvenile, F. Watts Call No: J745.5 Cor Availability:1 of 1 At Location(s) Summary Note: A collection of thirteen projects and recipes which relate to the colonial of American home and the way of life there.
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2002., Crabtree Pub. Co. Call No: 641.597 KAL Availability:1 of 1 At Location(s) Series Title: Colonial peopleSummary Note: Discusses the foods, methods, equipment, and places used by cooks in colonial America.
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2003., Juvenile, Benchmark Books Call No: 641.5945 Availability:1 of 1 At Location(s) Series Title: Superchef.Summary Note: Introduces the different culinary regions of Italy through recipes adapted for young chefs and discusses the basics of food handling and kitchen safety.
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2003., Juvenile, Benchmark Books Call No: 641.5971 Loc Availability:1 of 1 At Location(s) Series Title: Superchef.Summary Note: Introduces the different culinary regions of Mexico and presents all kinds of recipes for traditional Mexican dishes.
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c2004., Pre-adolescent, Lerner Publications Call No: 641.5994 Edition: Rev. and expanded t Availability:1 of 1 At Location(s) Summary Note: An introduction to the cooking of Australia, featuring such recipes as egg and bacon pie, Anzac biscuits, pumpkin soup, and glazed kiwi tart. Also includes information on the history, geography, customs and people of the "land down under."
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c2004., Pre-adolescent, Lerner Publications Company Call No: 641.5981 Availability:1 of 1 At Location(s) Summary Note: An introduction to Brazilian cooking, featuring traditional recipes for Brazilian pork chops, black bean stew, and codfish bites. Also includes information on the history, geography, customs, and people of this South American nation.