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From Cow to Ice Cream (Changes)
 
 
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From Cow to Ice Cream (Changes) (Paperback)

by Bertram T. Knight (Author) "Imagine a world without ice cream!..." (more)
4.0 out of 5 stars  (1 customer review)

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Editorial Reviews

From School Library Journal
Kindergarten-Grade 2. Two books chock-full of bold, colorful photographs that show the complete process of turning raw materials into end products near and dear to kids' hearts. The lively narrative and detailed photographs clearly present each step in making pasta or ice cream. The large size and brief texts make these books useful for sharing aloud. Kate Haycock's Pasta (Carolrhoda, 1990) covers the same material and also includes nutritional information and cooking methods. Peggy Thomson's Siggy's Spaghetti Works (Tambourine, 1993) visits a fictional pasta factory and deals with the history and different types of pasta. H. I. Peeples's Ice Cream (Contemporary Books, 1988; o.p.) presents the same information with more detail and whimsical illustrations. William Jaspersohn's Ice Cream (Macmillan, 1988) also takes the "cow to cone" approach, with black-and-white photos taken at the Ben and Jerry's plant, and is aimed at an older audience.?Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
Copyright 1997 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Product Description
Describes in photographs and brief text the steps involved in making ice cream

See all Editorial Reviews

Product Details

  • Reading level: Ages 4-8
  • Paperback: 32 pages
  • Publisher: Children's Press (CT) (October 1997)
  • Language: English
  • ISBN-10: 0516260669
  • ISBN-13: 978-0516260662
  • Product Dimensions: 9.9 x 8.7 x 0.1 inches
  • Shipping Weight: 4 ounces (View shipping rates and policies)
  • Average Customer Review: