pasta

This is a fascinating history of cooking in America for younger--and older--readers. Ichord has done her research and writes with enthusiasm and warmth of the myriad threads which came together to constitute the current palate of these United States. Beginning with the cuisine which evolved from the confrontation between the Conquistadores and the Aztecs and Mayans, she plows on through the cooking inspirations derived from English, Dutch, German, Portuguese, Chinese, Hungarian, Polish, Italian, and Jewish immigrants. Interspersed between chapters are recipes for making iconic dishes such as "Matzoh Balls and Chicken Soup." These are real recipes, not watered down for youngsters. And they are fairly right on. My only complaint with her chicken soup is that she suggests only 4 sprigs of parsley. It could be my Hungarian background, but really, the more parsley the better . . . and a dollop of paprika never hurts, either. An appendix, a bibliography, and an index, as well as chatty source notes make up the back matter. This is a welcome book made even more palatable by Jan Davey Ellis' charming illustrations. 2006, Millbrook Press, Ages 6 up.

Midwest Book Review on Amazon.com:

Pasta, Fried Rice, And Matzoh Balls: Immigrant Cooking In America will prove an exciting, eye-opening blend of history and culinary comparison to any young picture book reader who likes to cook. Jan Davey Elis provides lively and fun drawings to accompany the recipes and history, which use traditional immigrant dishes-Swedish Meatballs, German Potato Salad, Portuguese Sweetbread and more - to spice interest in immigrant food traditions. Text requires good reading skills but kids in grades 3-5 will find this unusual and intriguing.

ICHORD, Loretta Frances. Pasta, Fried Rice, and Matzoh Balls: Immigrant Cooking in America. illus. by Jan Davey Ellis. 64p. appendix. bibliog. index. Web sites. CIP. Millbrook. 2006. PLB $25.26. ISBN 0-7613-2913-7. LC 2004031103.

Gr 3-5-This title focuses on the food, culture, and traditions of various groups who came to America between 1565 and 1921, among them Spanish, French, Swedish, Portuguese, Italian, and Polish immigrants. Eight recipes are given from various cuisines, including Swedish meatballs and Portuguese sweet bread. The spot and full-page color illustrations are pleasing to the eye, as is the design of the book with its wide margin space. Readers also are introduced to the words for "good appetite" in various languages and to Jewish dietary laws. The appendix gives additional directions for classroom use of the dishes with 32 students and a teacher.-Augusta R. Malvagno, Queens Borough Public Library, NY

Pasta, Fried Rice, and Matzoh Balls: Immigrant Cooking in America

This informative book looks at the numerous contributions immigrant groups have made to American cuisine, broken down by ethnic group and time period. The chapters divide the groups into three main categories of early immigrants: Swedes and Germans; the larger, later wave of Italians, Poles, Jews, and Portuguese; and the more recent groups of Chinese and Japanese. Some historical information about each group’s arrival is included and key ingredients introduced and incorporated into mainstream cooking are mentioned. There is some discussion about the prejudice each encountered as they were assimilated into American culture. A representative recipe is offered for each ethnic group geared toward children. Each recipe has an explanatory paragraph with background information, for instance, describing a smorgasbord or explaining proper chopstick etiquette. Some native terms are used and defined. Detailed, colorful drawings are included on most pages. The appendix includes additional directions for using recipes in a classroom setting. Source notes, a bibliography, and an index make this a useful book for research. The background information is simple yet detailed enough to provide a start toward more in-depth research. It would also serve as an excellent resource for teachers looking for material for ethnic group study units. Recommended. Anna Hartle, Integrated Technology Teacher/Librarian, Cincinnati ( Ohio ) Country Day School