From Cow to Ice Cream

by Bertram T. Knight

Overview

This new series details the astounding transformations that raw materials experience as they are manufactured into goods that every child knows and uses. Young readers will see mud made into the bricks used to build a house, a cow's milk turned into ice cream, the fiberglass used to make a boat, and more. Clear and detailed photographs illustrate the changes at each step and fun, lively text further clarifies the processes.

Product Details

ISBN-13:	9780516260662
Publisher:	Scholastic Library Publishing
Publication date:	09/28/1997
Series:	Changes Series
Pages:	32
Product dimensions:	9.88(w) x 8.98(h) x 0.09(d)
Lexile:	710L (what's this?)
Age Range:	7 Years

Editorial Reviews

K-Gr 2Two books chock-full of bold, colorful photographs that show the complete process of turning raw materials into end products near and dear to kids' hearts. The lively narrative and detailed photographs clearly present each step in making pasta or ice cream. The large size and brief texts make these books useful for sharing aloud. Kate Haycock's Pasta (Carolrhoda, 1990) covers the same material and also includes nutritional information and cooking methods. Peggy Thomson's Siggy's Spaghetti Works (Tambourine, 1993) visits a fictional pasta factory and deals with the history and different types of pasta. H. I. Peeples's Ice Cream (Contemporary Books, 1988; o.p.) presents the same information with more detail and whimsical illustrations. William Jaspersohn's Ice Cream (Macmillan, 1988) also takes the "cow to cone" approach, with black-and-white photos taken at the Ben and Jerry's plant, and is aimed at an older audience.Joyce Adams Burner, Hillcrest Library, Prairie Village, KS

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