by Elizabeth Germaine & Ann L. Burckhardt (2004)
An introduction to the cooking of Australia, featuring such recipes as egg and bacon pie, Anzac biscuits, pumpkin soup, and glazed kiwi tart. Also includes information on the history, geography, customs and people of the "land down under."
Chi Nguyen & Judy Monroe
An introduction to the cooking of Vietnam featuring such recipes as spring rolls, sweet and sour soup, and Vietnamese fried rice. Also includes information about the land, history, and holidays of this south-east Asian country.
Helga Hughes
An introduction to the cooking of Austria including such traditional recipes as Wiener schnitzel, potato noodles, and Sacher cake. Also includes information on the geography, customs, and people of this European country.
Andrew Solway
Explores the reasons why we eat bread, looks closely at the key ingredients used to make a dough and investigates the chemical changes that take place when stodgy dough is turned into a solid, crusty loaf of bread. Suggested level: primary, intermediate.
Allison Ofanansky
"A photographic behind-the-scenes picture book about how a Torah scroll is made, from the parchment to the ink and the decorations, with interviews and vibrant, full color photos taken at workshops in Israel, plus activities for kids to try themselves"--