This specific ISBN edition is currently not available.View all copies of this ISBN edition:
Describes how milk and yogurt are produced and how they are used for food in countries around the world. Includes several recipes and experiments.
"synopsis" may belong to another edition of this title.
Gr 3-5--Similar to titles in the British series "Everyone Eats" (RSVP, 1997), these books are good, up-to-date additions. Each one offers a short history of the foods featured in the title; discusses their uses in various countries; and then focuses on their growth, processing, and nutritional value, including each food's nutrients and place in the food pyramid. Related experiments and recipes are included. The full-color photographs are appealing and informative, as are the maps and diagrams. Milk and Yogurt explains pasteurization and mentions allergies to cow's milk. Fruit and Vegetables has maps showing the origins of some common produce, describes some unusual fruits and vegetables, and briefly mentions genetic engineering. The authors provide a basic introduction to these foods and give readers enough information and encouragement to eat in a healthy way and know why to do it.
Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Copyright 1999 Cahners Business Information, Inc.
"About this title" may belong to another edition of this title.
Book Description Heinemann-Raintree. Library Binding. Condition: Good. A copy that has been read, but remains in clean condition. All pages are intact, and the cover is intact. The spine may show signs of wear. Pages can include limited notes and highlighting, and the copy can include previous owner inscriptions. At ThriftBooks, our motto is: Read More, Spend Less. Seller Inventory # G1575726572I3N00
Book Description Rigby Interactive Library. Condition: Acceptable. Ex-library. Shows wear. Seller Inventory # I-00000933
Book Description Heinemann Library, 1998. Library Binding. Condition: Used: Good. Seller Inventory # SONG1575726572