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From Wheat to Bread

By Kristin Thoennes Keller

This is one in an excellent series of books depicting the various plant and animal source of food and fibers. As an early reader book, the content is minimal but fairly accurate. Each page has three to five sentences. The best feature of the book is that it begins with depicting wheat kernels and moves to harvesting wheat. Most students and teachers have never seen wheat seeds. The excellent photographs depict modern production and processing. The book ends with wheat weaving, a glossary, a recipe and recommended Internet sites.


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