Honey in a Hive (Let's-Read-and-Find-out Science Series)
Author: Anne Rockwell
Buzzing from flower to flower, honeybees are busy gathering nectar and pollen. The nectar will be made into honey, and the pollen will feed their queen bee and her offspring back in the hive. Like people, bees form societies with leaders -- the queen -- and workers, and like people, their survival depends on every bee doing its part. Read and find out about bees, honey, and life in the hive.
School Library Journal
Gr 1-3-An appealing blend of smoothly written text and meticulous color illustrations. Short blocks of large, easy-to-read print, most of which are set on the backgrounds of picture spreads, briefly describe the functions of the queen, drones, and workers; some major physical and behavioral characteristics; the bee communication "dance"; swarming; and the honey-making process. The realistic, finely detailed paintings match the serene tone of the text. Several spreads offer full-color views of bees foraging for food in idyllic meadows, while others are close-ups of workers busy inside golden-hued hives. The book concludes with miscellaneous facts about the insects and honey. The text omits some important information. For instance, metamorphosis is not described, although several pictures include cross-sections of developing larvae and pupae within their wax cells, and a queen is shown laying an egg. There is little discussion of physical characteristics; however, the illustrations extend the text in this regard as well. Joyce Milton's Honeybees (Grosset & Dunlap, 2003) describes the stages of metamorphosis and discusses physical characteristics in more detail, but its serviceable illustrations lack the visual detail and technical skill of Schindler's work. Despite the omissions, Rockwell's book will be a useful addition to the subject area and a great read-aloud.-Karey Wehner, formerly at San Francisco Public Library Copyright 2005 Reed Business Information.
Chicken on the Grill: 100 Surefire Ways to Grill Perfect Chicken Every Time
Author: Cheryl Alters Jamison
The aroma should be irresistible. The outside should be crisp, the inside juicy. We're talking about one of America's most popular foods -- grilled chicken. But how many times does the outside look perfect while the inside is perfectly raw? Or you're simply left with a smoldering, charred mess?
Award-winning cookbook authors and America's outdoor grilling experts, Cheryl and Bill Jamison come to the rescue in Chicken on the Grill.
The Jamisons identify the most common mistakes in grilling chicken and, most important, teach you how to correct them. Learn how to tend to the fire, how to time the grilling process, and how to check for doneness. Their advice and expertise make it easy to enjoy perfectly tender, juicy chicken that is bursting with true flavor only grilling over a fire can impart.
With more than 50 color photographs throughout, Chicken on the Grill is as much a feast for the eyes as it is for the table. The 100-plus recipes include everything from classic Grill-Roasted Chicken and Grilled Chicken Caesar on a Skewer to exotic new dishes like Tequila-Lime Chicken Tacos with Charred Limes and Curried Chicken Roti. There are 50 inspiring ideas for boneless, skinless breasts, plus recipes for wings, sandwiches, and satays. Since man can't really live by chicken alone, there are recipes for sides and sweets such as Rockin' Guac, Grilled Asparagus with Orange Zest, and Frozen Margarita Pie.
Chicken is economical, rich in protein and nutrients, and can be prepared in a wide variety of ways to suit a wide variety of tastes. From everyday family meals to entertaining a crowd, you can't beat a great grilled chicken. And you can'tbeat Chicken on the Grill for showing you just how to do it.
The New York Times - Dwight Garner
The chapter on tacos and sandwiches is worth the price of admission all by itself.
Library Journal
In their latest offering, the Jamisons (A Real American Breakfast) run the full gamut of grilled chicken preparations, from appetizers, wings, sandwiches, salads, skinless breasts, and bone-in pieces through whole chickens. After an introductory section on food safety and grilling dos and don'ts, the authors segue into the various recipes, which range from favorites like Beer Can Chicken and Grilled Chicken Pizza to Stuffed Chickens Ni oise and Tequila-Lime Chicken Tacos. Overall, there is an emphasis on fresh herbs, spices, seasonings, and ease of preparation. A section on rotisserie grilling includes recipes and detailed instructions for setting up the equipment, while a final chapter of mostly nongrilled items, such as side dishes and a few desserts, rounds out the menu. The book is well illustrated with large closeups and has an easy-to-follow format, with most recipes fitting neatly on one page. Another nice touch is that many of the recipes list several variations to add further variety. Highly recommended for public libraries and cookbook collections.-Susan Hurst, Miami Univ. Lib., Oxford, OH Copyright 2004 Reed Business Information.
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