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Summary
Summary
Take a Tasty Tour of America s 50 States
1. In what state were both the lollipop and the hamburger-on-a-buninvented?
2. Where do the largest watermelons grow and what s the distancerecord for spitting watermelon seeds? How big is the world slargest 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 youll discove and learn how to make fabulous foods from every part ofthe 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 foodtrivia, fascinating tidbits about each state s history andtraditions, and yummy recipes you can cook yourself. What a greatway 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
Author Notes
JOAN D'AMICO is a cooking instructor at Kings Cooking studio 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.
Reviews (2)
School Library Journal Review
Gr 4-6-Readers can cook their way around the nation while digesting fascinating trivia about the states. The book is divided into seven parts by regions, with each region divided into chapters with states listed alphabetically. The authors present foods of the states as well as a brief history, boxed facts (capital, major cities, state bird, tree, flower, etc.), and "Fun Food Facts." There are helpful sections on the use of equipment; cooking skills, such as cutting, measuring, and mixing; and safety rules. Recipes are presented in a consistent fashion: ingredients, step-by-step directions for preparation, time/tools involved, and number of servings. "Fabulous Food Festivals" are highlighted with month and city or town. The wide range of tempting recipes (breads, vegetables, desserts, a beverage, breakfast, fish, sandwiches, salads, and meats) should please all palates. Readers will discover traditional dishes like Boston baked beans, Maryland baked crab cakes, Key lime pie, Mississippi mud pie, and Waldorf salad. There are also fun-to-prepare recipes such as Kentucky burgoo, Wisconsin cheddar dill puffs, and mallo-mallo fudge squares, and foods with lots of kid appeal like Philadelphia soft pretzels. Simple, black-and-white maps, cartoons, and sketches appear throughout. Like Aileen Paul's The Kids' Fifty State Cookbook (Doubleday, 1976; o.p.), this title will be a popular choice.-Augusta R. Malvagno, Queens Borough Public Library, NY (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
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 state's 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 aren't (what's shortening?). There's a heavy reliance on prepackaged, 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 isn't 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. 914) Copyright ©Kirkus Reviews, used with permission.
Table of Contents
| Partial table of contents |
| New England |
| Connecticut-The Constitution State: Election Day Cake |
| Maine-The Pine Tree State: Blueberry Cornbread |
| Vermont-The Green Mountain State: Banana Berry Pancakes with Real Maple Syrup |
| The Middle Atlantic |
| Delaware-The First State: Classic Gingerbread Squares |
| Maryland-The Old Line State: Maryland Baked Crab Cakes |
| Pennsylvania-The Keystone State: Philadelphia Soft Pretzels |
| The South |
| Alabama-The Heart of Dixie: Sweet Potato Biscuits |
| Arkansas-The Land of Opportunity: Chocolate Rice Pudding |
| North Carolina-The Tar Heel State: North Carolina BBQ |
| South Carolina-The Palmetto State: Peach Roll |
| West Virginia-The Mountain State: Golden Delicious Apple Pie |
| The Midwest |
| Illinois-The Prairie State: Deep-Dish Pizza |
| Indiana-The Hoosier State: Bread Pudding |
| Missouri-The Show Me State: Black Walnut Quickbread |
| Nebraska-The Cornhusker State: Reuben Sandwich |
| Wisconsin-America's Dairyland: Wisconsin Cheddar Dill Puffs |
| The Southwest |
| Arizona-The Grand Canyon State: Cheese Quesadilla with Vegetables |
| Texas-The Lone Star State: Spicy Barbecue Sauce |
| The Rocky Mountains |
| Colorado-The Centennial State: Denver Sandwich |
| Idaho-The Gem State: Baked Sliced Potatoes |
| Utah-The Beehive State: Mallo-Mallo Fudge Squares |
| Wyoming-The Cowboy State: Rancher's Beef Pot Pies |
| The Pacific States |
| Alaska-The Last Frontier: Baked Salmon |
| California-The Golden State: Classic Caesar Salad |
| Washington-The Evergreen State: Baked Apples |
| Index |
