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Editorial Reviews
From School Library Journal
Grade 2-3-Set at the author's beautiful Wisconsin dairy farm, this explanation of how mozzarella cheese is made begins with the birth of Annabelle's calf and ends with a pizza recipe. Nicely balanced pages contain brief blocks of clearly written text and many full-color photographs that take readers into the barn, onto the tank truck, and through the elaborate process of making cheese at the factory. Peterson includes ways of understanding amounts of things, e.g., Annabelle eats "seven tons of feed in a year, enough to fill your bedroom to the ceiling twice." At the same time, she occasionally lapses into a condescending tone in an effort to connect with children. The book as a whole, however, is attractive and informative.
Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Copyright 1994 Reed Business Information, Inc.
From Booklist
Ages 4-7. Appealing color photographs and clear, simple text highlight this introduction to dairying and cheese making. Using her own farm as an example, Peterson describes the care and feeding of dairy cattle, the milking process, and the steps involved in producing mozzarella cheese. Information is geared to the intended audience; the fact that one cow annually produces "40,000 glasses of milk, enough to make cheese for 1,800 pizzas" will surely impress young listeners. Upitis' informative photos correlate well with the text and feature children prominently. Appended with a bibliography, glossary, and recipe for cheese pizza, this makes a good complement to Gail Gibbons' The Milk Makers (1985) and an appealing addition to primary farm and nutrition units. Kay Weisman
See all Editorial Reviews
Grade 2-3-Set at the author's beautiful Wisconsin dairy farm, this explanation of how mozzarella cheese is made begins with the birth of Annabelle's calf and ends with a pizza recipe. Nicely balanced pages contain brief blocks of clearly written text and many full-color photographs that take readers into the barn, onto the tank truck, and through the elaborate process of making cheese at the factory. Peterson includes ways of understanding amounts of things, e.g., Annabelle eats "seven tons of feed in a year, enough to fill your bedroom to the ceiling twice." At the same time, she occasionally lapses into a condescending tone in an effort to connect with children. The book as a whole, however, is attractive and informative.
Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Copyright 1994 Reed Business Information, Inc.
From Booklist
Ages 4-7. Appealing color photographs and clear, simple text highlight this introduction to dairying and cheese making. Using her own farm as an example, Peterson describes the care and feeding of dairy cattle, the milking process, and the steps involved in producing mozzarella cheese. Information is geared to the intended audience; the fact that one cow annually produces "40,000 glasses of milk, enough to make cheese for 1,800 pizzas" will surely impress young listeners. Upitis' informative photos correlate well with the text and feature children prominently. Appended with a bibliography, glossary, and recipe for cheese pizza, this makes a good complement to Gail Gibbons' The Milk Makers (1985) and an appealing addition to primary farm and nutrition units. Kay Weisman
See all Editorial Reviews
Product Details
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