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Children's LiteratureThis is a fascinating history of cooking in America for younger--and older--readers. Ichord has done her research and writes with enthusiasm and warmth of the myriad threads which came together to constitute the current palate of these United States. Beginning with the cuisine which evolved from the confrontation between the Conquistadores and the Aztecs and Mayans, she plows on through the cooking inspirations derived from English, Dutch, German, Portuguese, Chinese, Hungarian, Polish, Italian, and Jewish immigrants. Interspersed between chapters are recipes for making iconic dishes such as "Matzoh Balls and Chicken Soup." These are real recipes, not watered down for youngsters. And they are fairly right on. My only complaint with her chicken soup is that she suggests only 4 sprigs of parsley. It could be my Hungarian background, but really, the more parsley the better . . . and a dollop of paprika never hurts, either. An appendix, a bibliography, and an index, as well as chatty source notes make up the back matter. This is a welcome book made even more palatable by Jan Davey Ellis' charming illustrations. 2006, Millbrook Press, Ages 6 up.