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On Wednesday April 24 at 10pm ET the CELA website will be unavailable for about 15 minutes for planned maintenance.
Showing 1 - 20 of 45 items
By Betty Crocker. 1957
Two hundred forty-five step-by-step recipes featuring campfire cooking, party specials, and standard favorites for breakfast, lunch, and dinner. Covers main…
dishes, salads, side dishes, breads, desserts, and more. Introduces cooking basics including proper use of utensils, key techniques, and practical tips. For grades 4-7. 1957By C. J Polin. 2005
History of chocolate, beginning with the farming of Central American cacao trees in ancient times. Follows explorers' transportation of cocoa…
beans to Spain and the growth of chocolate's popularity. Discusses European inventions for processing cocoa and describes a vast modern industry. Uncontracted braille. For grades 2-4 and older readers. 2005By Jane Breskin Zalben. 1999
Presents a brief history of holidays throughout the calendar year with recipes for traditional favorites. Covers New Year's, Valentine's, St.…
Patrick's, April Fools', Easter, Passover, Mother's Day, Memorial Day, Father's Day, Fourth of July, Labor Day, Halloween, Thanksgiving, Chanukah, Kwanzaa, and Christmas. For grades 4-7 and older readers. 1999By Sarah Williamson. 2001
More than twenty-five step-by-step cookie recipes for beginning bakers. Suggests "Secret Treat Thumbprints" for a first cookie-baking experience. Includes such…
favorites as lemon squares, brownies, and snickerdoodles. Provides practical advice on basic equipment, ingredients, and preparation. For grades 3-6 and older readers. 2001By Russell Hoban. 1992
By Meredith Hughes. 2001
Examines one of the oldest, most portable foods on earth, the nut. Discusses the history, growing requirements, and food value…
of pecans, walnuts, almonds, pistachios, cashews, macadamias, and other species grown around the world. Includes a recipe featuring each of these six nuts. For grades 4-7. 2001By Meredith Hughes. 2000
By Meredith Hughes. 1999
By Meredith Hughes. 2001
By Meredith Hughes. 2000
By Meredith Hughes. 1999
Discusses the history and uses of plants that are normally thought of as vegetables but share some of the traits…
of fruits, such as tomatoes, eggplants, avocados, cucumbers, peppers, squash, and breadfruit. Includes recipes. For grades 4-7. 1999By Meredith Hughes. 2000
Describes the historical origins, uses, and growing requirements of various spices and herbs derived from flowers, fruits, leaves, bark, seeds,…
roots, and rhizomes. Includes pepper, vanilla, nutmeg, horseradish, licorice, ginger, cinnamon, mustard, basil, rosemary, saffron, and parsley. For grades 4-7. 2000By Robin Davis. 1998
Twenty-nine recipes arranged as breakfasts, beverages, snacks, main courses, and desserts--each with a list of necessary ingredients and step-by-step instructions.…
Try the C-3PO pancakes, drink a Yoda soda, snack on a Jabba jiggle, and dine on Obi-Wan kebabs, followed by R2-D2 treats. Includes health and safety tips. For grades 3-6By Gary Goss. 1999
Thirty-three soup recipes grouped by season. For winter, hearty choices: minestrone, French onion, and Cuban black bean. Summer has cold…
soups: gazpacho, vichyssoise, and ice cream! Ingredients are listed first, then step-by-step directions. Includes nine related recipes for breads, nachos, and croutons. For grades 4-7 and older readers. 1999By Meredith Hughes. 1999
Explains how humans have cultivated and used various grains including wheat, rice, corn, millet, oats, barley, and rye. Discusses the…
nutritional value of these cereal products and provides recipes. For grades 4-7. 1999By Meredith Hughes. 1999
Describes historical origins, uses, and growing requirements of four bulb vegetables (garlic, onions, shallots, and leeks) and three stem vegetables…
(celery, asparagus, and rhubarb). Includes recipes. For grades 4-7 and older readers. 1999By Joan Scobey. 1993
In this revised edition of the cookbook designed to accommodate the taste of young people, the recipes have been updated…
to fit the more health conscious 1990s. Includes descriptions of equipment and ingredients, general cooking tips, and menu planning as well as over one hundred recipes. For grades 4-7 and older readersBy Joan D'Amico. 1995
Explains how cooking uses chemistry to mix and heat ingredients to make something new, like bread from flour, yeast, and…
water. Experiments show why popcorn pops and toast turns brown. Includes recipes for pizza, muffins, mashed potatoes, and fudge brownies. For grades 4-7 and older readersBy Carolyn Meyer. 1974
By Terry Cooper. 1974
Savory recipes from forty countries including groundnut soup from Nigeria, guacamole from Mexico, baked fish from Iceland, and lamb kebabs…
from Turkey. Each recipe is coded to show whether it is simple or difficult. For grades 4-8