The Vegetables We Eat

by Gail Gibbons

Overview

What are vegetables, anyway? Give kids the 411 on veggies with this richly illustrated introduction to produce!


Peppers, beans, corn, and peas!  Nonfiction superstar Gail Gibbons lays out the basics of veggies with colorful watercolors and straightforward text. Learn how they grow, how they get to stores, and how many kinds there are—and learn some weird trivia, too!

Diagrams, cross sections, and illustrations get kids up close and personal with glossy red peppers, plump orange pumpkins, delectable little peas, and dozens of other vegetables in this essential primer on the subject.

Product Details

ISBN-13:	9780823420018
Publisher:	Holiday House
Publication date:	04/15/2007
Pages:	32
Sales rank:	932,391
Product dimensions:	10.35(w) x 10.30(h) x 0.35(d)
Lexile:	AD660L (what's this?)
Age Range:	4 - 8 Years

About the Author

According to The Washington Post, Gail Gibbons "has taught more preschoolers and early readers about the world than any other children's writer-illustrator." The multi award-winning Ms. Gibbons is the author of more than 100 books for young readers, including the bestselling titles From Seed to Plant and Monarch Butterfly. Her many honors include the Regina Medal, the Washington Post/Children's Book Guild Nonfiction Award and the NSTA Outstanding Science Trade Book Award.

Editorial Reviews

K-Gr 3
A clear, informative introduction to eight groups of vegetables, categorized by the part of the plant that is eaten. For each group, Gibbons includes an illustration of one representative veggie as it grows in a garden. The rest of the page includes illustrations of related plants. For example, readers see green beans on a plant but discover other seed vegetables such as peas, lima beans, and corn. Small insets show people harvesting or eating the crops. The author offers basic suggestions for starting a garden and shows how produce goes from large farms to processing plants and grocery stores. No matter if readers find their vegetables in their backyards, in the grocery store, or at a farmers market, they will have a better understanding of the origins of these vital foods. Familiar paneled illustrations and accessible text combine to present a simple, effective approach to the topic.
—Kathy PiehlCopyright 2006 Reed Business Information.

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