The United States Cookbook: Fabulous Foods and Fascinating Facts from All 50 States

( 2 )


Take a Tasty Tour of America s 50 States

1. In what state were both the lollipop and the hamburger-on-a-bun invented?

2. Where do the largest watermelons grow and what s the distance record for spitting watermelon seeds? How big is the world s largest potato chip and where is it now?

3. There s more to cuisine in America than just burgers ...

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Take a Tasty Tour of America s 50 States

1. In what state were both the lollipop and the hamburger-on-a-bun invented?

2. Where do the largest watermelons grow and what s the distance record for spitting watermelon seeds? How big is the world s largest potato chip and where is it now?

3. There s more to cuisine in America than just burgers and fries. Here s a mouthwatering journey across the United States where you ll discove and learn how to make fabulous foods from every part of the country.

Treat yourself to such simple, kid-tested recipes as:
* Banana Berry Pancakes with Real Maple Syrup from Vermont
* Key Lime Pie from Florida
* Deep Dish Pizza from Illinois

The United States Cookbook is a delicious mixture of fun food trivia, fascinating tidbits about each state s history and traditions, and yummy recipes you can cook yourself. What a great way to stuff your face and feed your brain at the same time!

ANSWERS: 1. Connecticut. 2. Hope, Arkansas. The record is 30 feet. 3. 25 feet long and 14 feet wide. 3. It s in the Potato Museum, Blackfoot, Idaho

Provides information about the fifty states along with a recipe native to each of them, such as Boston baked beans from Massachusetts, crab cakes from Maryland, Key lime pie from Florida, corn dogs from Iowa, and taco soup from New Mexico.

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Editorial Reviews

Children's Literature - Children's Literature
I've always believed that food and learning make a great combination. What better way to learn United States geography than by sampling regional foods, state-by-state. The book is divided regionally and fun facts about foods from each state are given along with a typical recipe for that state. Cooking utensils and safety are described at the beginning of the book in preparation for a safe workplace. Each recipe is clearly described and will easily be understood by beginning cooks. Last week, we had historic Waldorf salad with our Sunday lunch. It gave a whole new twist to the recipe to realize that it had such a venerable past. There should be many uses for this cookbook, inside the classroom, at home, 4-H cooking groups, boys and girls clubs, etc. The recipes are nutritious for the most part and definitely an improvement over many other fast food type meals. An index of recipes, states, and state events is helpful in locating items quickly. 2000, John Wiley and Sons, Ages 8 to Adult, $12.95. Reviewer: Barbara Youngblood
School Library Journal
Gr 4-6-Readers can cook their way around the nation while digesting fascinating trivia about the states. The book is divided into seven parts by regions, with each region divided into chapters with states listed alphabetically. The authors present foods of the states as well as a brief history, boxed facts (capital, major cities, state bird, tree, flower, etc.), and "Fun Food Facts." There are helpful sections on the use of equipment; cooking skills, such as cutting, measuring, and mixing; and safety rules. Recipes are presented in a consistent fashion: ingredients, step-by-step directions for preparation, time/tools involved, and number of servings. "Fabulous Food Festivals" are highlighted with month and city or town. The wide range of tempting recipes (breads, vegetables, desserts, a beverage, breakfast, fish, sandwiches, salads, and meats) should please all palates. Readers will discover traditional dishes like Boston baked beans, Maryland baked crab cakes, Key lime pie, Mississippi mud pie, and Waldorf salad. There are also fun-to-prepare recipes such as Kentucky burgoo, Wisconsin cheddar dill puffs, and mallo-mallo fudge squares, and foods with lots of kid appeal like Philadelphia soft pretzels. Simple, black-and-white maps, cartoons, and sketches appear throughout. Like Aileen Paul's The Kids' Fifty State Cookbook (Doubleday, 1976; o.p.), this title will be a popular choice.-Augusta R. Malvagno, Queens Borough Public Library, NY Copyright 2000 Cahners Business Information.|
Kirkus Reviews
This earnest amalgam of cookbook and geography lesson has some charm, but mostly falls flat. Beginning with a brief rundown of skills and safety rules about measuring, mixing, cutting, and using kitchen appliances, the authors then turn to the United States by region (New England, Southwest, Pacific, etc.). Each state gets an outline map, a box of info about its state tree, flower, etc. a few paragraphs of history, and an indication of some of its food products. This is followed by a regional recipe, nicely laid out with ingredients, steps, the time it takes, and the tools needed. Each state's section ends with "Fun Food Facts" and a note about a local food festival. The research is sometimes frustrating (in what African language is "goober" a word for peanut?) and some terms that should be explained aren't (what's shortening?). There's a heavy reliance on pre-packaged, canned, and frozen ingredients in the recipes. Margarine and oil pan spray are used throughout, which might allay some health concerns but will surely offend some purists, too. There isn't much description to carry youngsters through the tricky parts, like yeast dough; or warnings about, for example, adding melted margarine to egg yolk and what might happen if the margarine is too hot. Budding young chefs will be better served by other readily available regional cookbooks. (Nonfiction. 9-14)
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Product Details

  • ISBN-13: 9780471358398
  • Publisher: Wiley
  • Publication date: 3/20/2000
  • Edition number: 1
  • Pages: 196
  • Sales rank: 626,771
  • Age range: 9 - 12 Years
  • Product dimensions: 7.54 (w) x 9.21 (h) x 0.45 (d)

Meet the Author

JOAN D'AMICO is a cooking instructor at Kings Cookingstudio in NewJersey and an educational consultant.

KAREN EICH DRUMMOND, Ed.D., R.D., is a registered dietitian and theauthor of several adult cookbooks. The two have coauthored Wiley'sThe Science Chef, The Science Chef Travels Around the World, TheMath Chef, and The Healthy Body Cookbook.

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Table of Contents

Partial table of contents:


Connecticut—The Constitution State: Election Day Cake.

Maine—The Pine Tree State: Blueberry Cornbread.

Vermont—The Green Mountain State: Banana Berry Pancakes with RealMaple Syrup.


Delaware—The First State: Classic Gingerbread Squares.

Maryland—The Old Line State: Maryland Baked Crab Cakes.

Pennsylvania—The Keystone State: Philadelphia Soft Pretzels.


Alabama—The Heart of Dixie: Sweet Potato Biscuits.

Arkansas—The Land of Opportunity: Chocolate Rice Pudding.

North Carolina—The Tar Heel State: North Carolina BBQ.

South Carolina—The Palmetto State: Peach Roll.

West Virginia—The Mountain State: Golden Delicious ApplePie.


Illinois—The Prairie State: Deep-Dish Pizza.

Indiana—The Hoosier State: Bread Pudding.

Missouri—The Show Me State: Black Walnut Quickbread.

Nebraska—The Cornhusker State: Reuben Sandwich.

Wisconsin—America's Dairyland: Wisconsin Cheddar Dill Puffs.


Arizona—The Grand Canyon State: Cheese Quesadilla withVegetables.

Texas—The Lone Star State: Spicy Barbecue Sauce.


Colorado—The Centennial State: Denver Sandwich.

Idaho—The Gem State: Baked Sliced Potatoes.

Utah—The Beehive State: Mallo-Mallo Fudge Squares.

Wyoming—The Cowboy State: Rancher's Beef Pot Pies.


Alaska—The Last Frontier: Baked Salmon.

California—The Golden State: Classic Caesar Salad.

Washington—The Evergreen State: Baked Apples.


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Customer Reviews

Average Rating 5
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted July 9, 2004

    This is a great book with GREAT FACTS!!!

    This book is great and has awesome facts about each state. There's only one recipe per state which is a downfall, but there's history about each state and fun facts. I don't think I knew any of the facts before I read them.

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  • Anonymous

    Posted January 11, 2013

    No text was provided for this review.

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