Oklahoma Ag in
Bardhan-Quallen, Sudipta, and Edward Miller, Kitchen
Science Experiments: How Does Your Mold Garden Grow?, Sterling, 2010. (Grades
Curious young minds will enjoy experimenting with food to answer
questions like "How do temperature and time affect the growth of
microbes in milk?"
Burke, Lisa, I'm a Scientist: Kitchen, DK, 2010. (Grades K-4)
With sturdy, colorful pages and simple experiments such as mixing
oil and water to understand density, this will whet students' appetites
for science by encouraging them to play with their food.
Cook, Deanna F., and Michael P. Kline, The Kids' Multicultural Cookbook, Williamson, 2008. (Grades 3-6)
In this tour of 41 countries, readers get a quick dose of culture from each one. There are one or two recipes for each place and an introduction to a child who lives there.
D'Amico, Joan, and Karen E. Drummond, The US History Cookbook: Delicious Recipes and Exciting Events From the Past, Jossey-Bass, 2003.
How Americans have lived and dined over the centuries. Includes food timelines, kid-friendly recipes and fun food facts.
Foote, Barbara Johnson, Cup Cooking:
Individual Child-Portion Picture Recipes, Gryphon House, 2001. (Grades
Preschool and up)
The simple recipes in this
book are ideal for young children.
Ichord, Loretta Frances, Hasty Pudding, Johnnycakes, and
Other Good Stuff: Cooking in Colonial America, Millbrook,
1998. (Grades K-3)
Facts about America's culinary heritage covering such topics as
manners, food preservation, and culinary staples such as corn.
Ichord also includes a section on regional diversity and one she
calls "Soul Cooking," which focuses on the unique cuisine
created by slaves. Recipes for popular dishes, updated for modern
kitchens and accompanied by clear directions and discussion of
how the same dish would have been prepared by colonial cooks, conclude
each chapter. Children will need adult help when they prepare the
food, but they'll have fun learning the history and making such
dishes as johnnycakes, pumpkin soup, and, of course, hasty pudding.
Karmilowicz, Hilary Shevlin, 50 Recipes
to Take to School, Chronicle,
2009. (Grades PreK and up)
Recipe cards with colorfully illustrated ideas to get children
excited about packing their own simple, healthy lunches.
Katzen, Mollie, Honest Pretzels:
And 64 Other Amazing Recipes for Cooks Ages 8 and Up, Tricycle, 2009. (Grades 3-6)
Many fun and easy recipes
for school-age children, with good reading and math practice.
Safety tips are included.
Nissenberg, Sandra, The Healthy Start
Kids Cookbook, Wiley, 2008. (Grades PreK-3)
Fun and healthy recipes
that kids can make themselves. Shows 6-10 year olds that making
nutritious food can be just as much fun as eating it. Contains
90 kid-tested recipes fully approved by parents and nutritionists alike.
Osseo-Asare, Fran, A Good Soup
Attracts Chairs: A First African Cookbook for American Kids,
Pelican, 2006. (Young Adult)
More than 35 recipes from Ghana in West Africa, from palmnut soup and African doughnuts to kelewele (fried plantain cubes) and peanut butter stew. Introduction stresses the connection between the food of the West African coast and that of the American South, including the use of such ingredients as okra, peanuts, sesame and black-eyed peas.
Scobey, Joan, The Fannie Farmer
Junior Cookbook, Little Brown, 2000. (grades 4-6)
Discusses cooking techniques
and presents recipes for soups, breads, meat and fish dishes,
vegetables, pastas and grains, salads and desserts. Aspiring cooks
are given tips on how to cook good food for the entire family.
Smart, Denise, The Children's Baking Book, DK, 2009. (Grades
With plenty of pictures, step-by-step instructions and a glossary,
this book makes baking look both exciting and accessible to young
Stern, Sam, Sam Stern's Get Cooking, Candlewick, 2010.
Teenage British cook Sam Stern aims this book at his "mates," with
simple recipes like chicken parmigiana and cheese and potato pizza.
Stevens, Janet, Cock-A-Doodle-Doo, Tiger Tales,
2004. (Grades PreK-2)
A rooster and his eager assistants set out to make strawberry
shortcake. Teaches basic cooking skills and builds vocabulary.
Wagner, Lisa, Cool Pizza to Make and Bake (Cool Cooking), Abdo, 2007. (Grades 4-6)
Easy-to-follow, step-by-step instructions take readers from dough to sauce to toppings to completed pizza. An overview of necessary cooking tools is included, as is an index and glossary.
Webb, Lois Sinaiko, Holidays of
the World Cookbook for Students, Greenwood, 2011.
A collection of 388 recipes
from more than 136 countries. Also described arre the local holidays,
customs and foods that are part of the holiday traditions in each
Webb, Lois Sinaiko, and Lindsay Grace Roten, The Multicultural Cookbook for Students, Greenwood, 2009. (Grades 3-6)
Hundreds of recipes representing every country and every culture around the globe, the book is organized on a regional basis and offers one to three recipes each drawn from 150 countries. Commentary on food safety and sanitary kitchen practices are included.
Wilkes, Angela, The Usborne First Cookbook, Usborne, 2007. (Grades
Easy-to-use recipes often require little or no cooking. Includes
handy hints, tips for preparing vegetables, basic kitchen equipment
and an excellent glossary.
Oklahoma Ag in the Classroom is a program of the Oklahoma Cooperative
Extension Service, the Oklahoma Department of Agriculture, Food and
Forestry and the Oklahoma State Department of Education.