Ice cream The full scoop

Gail Gibbons

Book - 2006

Saved in:

Children's Room Show me where

j637.4/Gibbons
1 / 1 copies available
Location Call Number   Status
Children's Room j637.4/Gibbons Checked In
Subjects
Published
New York : Holiday House 2006.
Language
English
Physical Description
unpaged : col. ill
ISBN
0823420000
9780823420001
Main Author
Gail Gibbons (-)
Review by Booklist Reviews

K-Gr. 2. In cheerful watercolors and a lucid text, Gibbons delivers the scoop on ice cream history, ingredients, innovations, and the mechanics of its small- and large-scale production. Labels, captions, and occasional cross-sectional images (a hand-cranked ice cream maker, a giant mixing vat) pack the artwork with as much information as the text itself. A step-by-step tour of an ice cream factory occupies the bulk of the book and will probably interest readers the most, even if Gibbons' honest reporting about the manufacturing process (such as the inclusion of stabilizers and emulsifiers) takes some of the romance out of her subject matter. Trivia concludes ("More ice cream is sold on Sunday than any day of the week"), along with the caveat "DON'T EAT TOO MUCH!"--a well-intentioned but probably ineffectual warning in a book that pretty much guarantees instant cravings for a fudge-drenched sundae. Adding to the author-illustrator's reliable oeuvre of informational picture books, this will provide solid support for ice cream-themed field trips or classroom projects. ((Reviewed June 1 & 15, 2006)) Copyright 2006 Booklist Reviews.

Review by School Library Journal Reviews

PreS-Gr 3 Ice cream is easy to love, but it has not always been easy to make. Like spaghetti, its origins date back to Marco Polo and his famous trip to China. Gibbons explains how this favorite food developed from flavored ice to the creamy dessert we know today, describes the invention and workings of the ice-cream maker, follows the journey from cow to factory to grocery-store shelves, and mentions the innovative creation of the cone. All of these details combine to pay homage to what is arguably the most popular treat on the planet. The narrative is simple and direct and the cartoon illustrations are colorful and cheerful. Potentially unfamiliar vocabulary is defined within the text or on the same page, and all diagrams are clearly labeled. There is a lot going on in this book, but the layout guides readers through the wealth of information.Kara Schaff Dean, Needham Public Library, MA [Page 104]. Copyright 2006 Reed Business Information.

Review by Publisher Summary 1

Describes the history of ice cream, discussing Chinese, British, and American roles in recipe development, and describes how the dessert is produced and prepared.

Review by Publisher Summary 2

Cool and smooth and sweet, ice cream has long been a favourite treat. It cools you off when it's hot and is too delicious to resist even in cold weather. How did it get to be so scrumptious? Best-selling author/illustrator Gail Gibbons dishes out the latest scoop on ice cream production. Ice cream has come a long way from its humble beginnings as a mixture of snow, milk, and rice. Gail Gibbons details the many firsts in ice cream history, from the earliest ice cream crank to the original waffle cone. Children's mouths will be watering as they follow ice cream's journey from farm to factory to freezer.