"This book provides a comprehensive culinary history of soup in all its forms. Part One provides an overview of the earliest cuisines of the ancient world. Part Two examines soup in the New World. Appendices detail vegetables and herbs used in centuries-old soup recipes and contains dozens of recipes from the medieval era through World War II"--Provided by publisher.
Rhyming text describes how a rabbit mother conquered her daughter's picky eating habits. At intervals the reader is given a choice of words to complete the rhyme.
Presents colonial food preparation with a look at the influences of available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.