Milk and Yoghurt

Describes how milk and yogurt are produced and how they are used for food in countries around the world. Includes several recipes and experiments.

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

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