Oklahoma Ag in the Classroom

Ag-Related Books for Children and Young Adults


Bardhan-Quallen, Sudipta, and Edward Miller, Kitchen Science Experiments: How Does Your Mold Garden Grow?, Sterling, 2010. (Grades 4-6)

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 3-6)

With plenty of pictures, step-by-step instructions and a glossary, this book makes baking look both exciting and accessible to young cooks.

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. (Grades 3-6)

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 country.

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 1-6)

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.