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Informationen zum Autor JOAN D'AMICO is a cooking instructor at King's Cooking Studio in New Jersey and an educational consultant. KAREN E DRUMMOND is a registered dietitian and the author of several adult cookbooks. The two coauthored Wiley's The Science Chef , The U.S. Cookbook , The Math Chef , and The Healthy Body Cookbook . Klappentext Serve up a heaping lesson of history with delicious recipes from our nation's past-- from the pilgrims' first feast to today's high-tech, low-fat fare Who knew history could be so delicious? In The U.S. History Cookbook, you'll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history mixes together a delectable batter of food timelines, kid-friendly recipes, and fun food facts throughout each chapter, including such fascinating tidbits as: Sunday was baked bean day in many colonial family homes; pioneers took advantage of the rough trails to churn milk into butter; the Girl Scouts first started selling cookies in the 1930s to save money for summer camp; and so much more! Kids will have a great time learning about the past while they cook up easy and yummy recipes, including: Cornmeal Blueberry Mush, a favorite dish of the Native Americans of the Northeast King Cake, the traditional cake served at the Mardi Gras Festival in New Orleans, Louisiana Amazing Country Scrambled Eggs, an essential part of any hearty pioneer breakfast Cocoanut Pudding, a favorite dessert of travelers riding the transcontinental railroad in the 1870s Baked Macaroni 'N' Cheese, a popular and inexpensive dish enjoyed during the Depression The U.S. History Cookbook also includes information on cooking tools and skills, with important rules for kitchen safety and clean up. Zusammenfassung Serve up a heaping lesson of history with delicious recipes from our nation's past-- from the pilgrims' first feast to today's high-tech! low-fat fare Who knew history could be so delicious? In The U.S. History Cookbook! you'll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U. Inhaltsverzeichnis ACKNOWLEDGMENTS. ABOUT THIS BOOK. DISCOVERING THE KITCHEN. Tools of the Trade. COOKING SKILLS. Cutting. Measuring. Mixing. Stovetop Cooking. Cracking and Separating Eggs. SAFETY RULES. Around the Stove and Oven. Using Any Appliance. Using a Microwave Oven. Using a Knife. Cleaning Up Chapter 1. The First Thanksgiving. Golden Harvest Pumpkin Bread. Cornmeal Blueberry Mush (Sautauthig). The Ultimate Roasted Turkey Breast. Traditional Cranberry Sauce. Chapter 2. Colonial Fare. Corn Chowder. Virginia Ham with Cherry Sauce. Old-Fashioned Dried Apple Rings. All-American Baked Apple Crisp with Dried Fruits. Chapter 3. Louisiana Territory Creole and Cajun Foods. Shrimp and Ham Jambalaya. Bread Pudding with Fruit. King Cake. Chapter 4. Remember (Those Great Tortillas at) the Alamo! Awesome Tacos. Ralph's Rib-Stickin' Hot and Spicy Texas Ribs. Meatless Chili. Chapter 5. A Pioneer Breakfast. Buckwheat Griddle Cakes. Amazing Country Scrambled Eggs. Trail Blazin' Beef Jerky. Chapter 6. Plantation Life. Southern Fried Chicken Wings. Plantation-Baked Corn Bread. The Sweetest Sweet Potato Pie. Peaches and Cream Ice Cream Sundae with Gingersnaps. Chapter 7. Dining on the Transcontinental Railroad. Chop Suey. Coast-to-Coast...
