Relates the history and describes the use and production of such roots and tubers as potatoes, yams, cassava, carrots, beets, turnips, radishes, and parsnips. Includes recipes.
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Editorial Reviews
From School Library Journal
Gr 4-7-This book combines thorough research with a lively presentation. After an introduction giving general plant information, there are chapters on potatoes; sweet potatoes; carrots; and turnips, beets, and radishes. The authors describe the origin and history of each vegetable; growing and production techniques; and the way the food affects the lives of the people who raise, eat, and use it around the world. Each chapter also contains a simple recipe. Clearly labeled watercolor-and-ink diagrams of the plants, historical reproductions, and full-color photographs appear throughout. Not only does this book give readers facts about foods that they eat, but it also widens their awareness of how these vegetables are viewed in other countries.-Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Copyright 1999 Cahners Business Information, Inc.
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