The Coming to America Cookbook - by Karen E D'Amico & Karen E Drummond (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><b>COOK UP A HEAPING DISH OF CULTURE WITH TASTY RECIPES FROM AMERICAN IMMIGRANTS</b><br /> <br /> 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.<br /> <br /> Kids will have a great time learning about each culture's distinctive foods and traditions while they cook up easy and yummy recipes, including: <br /> <ul> <li>NAAN, a bread made with yogurt, which is a staple of Indian cooking</li> <li>SAVORY SHRIMP OVER RICE, a recipe from Northern Italy passed down through generations</li> <li>BRATWURST WITH SAUERKRAUT, a favorite dish of Wisconsin, where many Germans settles in the nineteenth century</li> <li>BANANA STRAWBERRY BATIDOS, icy Cuban drinks that are as common as cola in cities with many Cuban residents, such as Miami</li> <li>DUTCH WINDMILL COOKIES, which are traditionally made in the Netherlands at Christmas time</li> </ul> <b>THE COMING TO AMERICA COOKBOOK</b> also includes information on cooking tools and skills, with important rules for kitchen safety and cleaning up.<p/><br></br><p><b> From the Back Cover </b></p></br></br><b>COOK UP A HEAPING DISH OF CULTURE WITH TASTY RECIPES FROM AMERICAN IMMIGRANTS</b> <p>Who knew culture could be so delicious? In <b>THE COMING TO AMERICA COOKBOOK</b>, 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.</p> <p>Kids will have a great time learning about each culture's distinctive foods and traditions while they cook up easy and yummy recipes, including: </p> <ul> <li> <b>NAAN</b>, a bread made with yogurt, which is a staple of Indian cooking </li> <li> <b>SAVORY SHRIMP OVER RICE</b>, a recipe from Northern Italy passed down through generations </li> <li> <b>BRATWURST WITH SAUERKRAUT</b>, a favorite dish of Wisconsin, where many Germans settles in the nineteenth century </li> <li> <b>BANANA STRAWBERRY BATIDOS</b>, icy Cuban drinks that are as common as cola in cities with many Cuban residents, such as Miami </li> <li> <b>DUTCH WINDMILL COOKIES</b>, which are traditionally made in the Netherlands at Christmas time </li> </ul> <p><b>THE COMING TO AMERICA COOKBOOK</b> also includes information on cooking tools and skills, with important rules for kitchen safety and cleaning up.</p><p/><br></br><p><b> About the Author </b></p></br></br><b>JOAN D'AMICO</b> is a cooking instructor at King's Cookingstudio in New Jersey and an educational consultant. <br /> <br /> <b>KAREN EICH DRUMMOND</b> is a registered dietitian and the author of several adult cookbooks.<br /> The two also coauthored <b>The Science Chef, The Science Chef Travels Around the World, The Math Chef, The Healthy Body Cookbook, The United States Cookbook</b> and <b>The U.S. History Cookbook</b>, all from Wiley.
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