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Book cover of Skillet Bread, Sourdough and Vinegar Pie

Skillet Bread, Sourdough and Vinegar Pie

by Loretta Frances Ichord, Jan Davey Ellis (Illustrator), Jan Davey Ellis

Publisher: Lerner Publishing Group
Pages: 64
Library Binding
ISBN: 9780761318644






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Overview of Skillet Bread, Sourdough and Vinegar Pie

Presents a look at what was eaten in the American West by pioneers on the trail, cowboys on cattle drives, and gold miners in California camps, with available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.

Presents a look at what was eaten in the American West by pioneers on the trail, cowboys on cattle drives, and gold miners in California camps, with available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.

Synopsis of Skillet Bread, Sourdough and Vinegar Pie

Presents a look at what was eaten in the American West by pioneers on the trail, cowboys on cattle drives, and gold miners in California camps, with available ingredients, cooking methods, and equipment. Includes recipes and appendix of classroom cooking directions.

Naomi Butler - Children's Literature

Here is a look at what was eaten in the American West by pioneers on the trail, cowboys on cattle drives, and gold miners in California camps. Ingredients, cooking methods, and equipment are all discussed. There are recipes, classroom cooking directions and other information about the times, places and events. An appendix of additional directions for cooking, source notes, bibliography and index are included. The illustrations and recipes are well displayed and definitely create an interest in picking up the book. The brown and other earthy colors give one the feeling of being on the prairie and or desert. The front and back cover pictures set the mood of the story. This book should be valuable to use in social studies units, and public/school libraries will want to purchase it. 2003, The Millbrook Press,

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Editorials

Children's Literature

Here is a look at what was eaten in the American West by pioneers on the trail, cowboys on cattle drives, and gold miners in California camps. Ingredients, cooking methods, and equipment are all discussed. There are recipes, classroom cooking directions and other information about the times, places and events. An appendix of additional directions for cooking, source notes, bibliography and index are included. The illustrations and recipes are well displayed and definitely create an interest in picking up the book. The brown and other earthy colors give one the feeling of being on the prairie and or desert. The front and back cover pictures set the mood of the story. This book should be valuable to use in social studies units, and public/school libraries will want to purchase it. 2003, The Millbrook Press,
— Naomi Butler

School Library Journal

Gr 3-5-An introduction outlines the challenges the pioneers faced regarding food preparation, including storing and preserving of food, sickness, bugs, etc. In addition to providing recipes for bacon cornbread, skillet bread, dried apple pie, sourdough starter, sourdough flapjacks, Cornish pasties, vinegar pie, and chuck wagon beans, the book tells readers how the pioneers prepared each of the particular items. There is mention of adult assistance (using the oven, handling utensils, etc.). Chapters address the foods of Oregon Trail pioneers, the forty-niners, and the cowboys. Ichord discusses supplies, making a campfire, buffalo, Native Americans, the influence of various ethnic groups on cooking, and the cowboys' cook and chuck wagon. Full-color illustrations add charming bits of humor and insight. This interesting book will supplement classroom lessons, library programs, and themed-party ideas.-Augusta R. Malvagno, Queens Borough Public Library, NY Copyright 2003 Reed Business Information.

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