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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
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
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Inside This Book
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First Sentence:
Imagine a world without ice cream! Read the first page New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | First Pages | Back Cover | Surprise Me!
Imagine a world without ice cream! Read the first page New!
Concordance | Text Stats Browse Sample Pages:
Front Cover | First Pages | Back Cover | Surprise Me!
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What Do Customers Ultimately Buy After Viewing This Item?
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72% buy the item featured on this page: From Cow to Ice Cream (Changes) $6.95 |
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8% buy Ice Cream: The Full Scoop $6.95 |
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7% buy Ice Cream Cones For Sale! $10.85 |
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6% buy Ice Cream Larry $5.95 |
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