""Engaging images accompany information about disgusting foods. The combination of high-interest subject matter and light text is intended for students in grades 2 through 7""--

The recipes for all kinds of foods from each of the fifty states reflect the many different people and their histories as well as the climate and geography of the country.

As host of several shows on the Travel Channel, Zimmern's passion is exploring how different foods are important to different cultures, and now he shares his wildest culinary experiences--as well as fun facts about culture, geography, art, and history--with readers of all ages.

Have you ever eaten a bug? How about a caterpillar or a tarantula? Believe it or not, kids in other parts of the world eat these tasty treats every day. Learn all about different countries and the sometimes unusual and creepy things people eat. Get out your spoon and fork and get ready to learn about what everyone eats! This title will allow students to identify the main topic and retell key details of a text.

A collection of stories, poems, games, and activities, all focusing on food, introduce such basic mathematical skills as number awareness, addition, subtraction, and estimation.

In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level—from two food world professionals (a chef and a writer). When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained...

"History of food, fun facts about food, plus recipes, for children"--

"Introduces a variety of animals and types of food they eat"--

"Why is there no ham in hamburgers? How did we make ice cream before we could make ice? How did hot dogs get their name? From the origins of pizza to the invention of chicken fingers, There's No Ham in Hamburgers has all the ingredients for an entertaining read about the origins of some of America's most popular foods."--Back cover.

"A food critic chronicles four years spent traveling with renowned chef Rene Redzepi in search of the most tantalizing flavors the world has to offer. Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef Rene Redzepi, whose restaurant, Noma, has been called the...