Product Details

• Amazon Sales Rank: #1767958 in Books
• Published on: 1996-09-01
• Original language: English
• Binding: Hardcover
• 32 pages

From School Library Journal
PreSchool-Grade 2?In a simple text, Rotner and Hellums explore the various ingredients that make up a pizza, where they come from, and how they are combined. Opening photographs showcase a variety of children munching on pizza. The following pages sequence the necessary ingredients, with each one receiving a two-page spread that shows the food in both its natural and processed form. A recipe for pizza is included at the end. The full-color photos serve their purpose well, tantalizing readers with images of plump, shiny tomatoes; garden fresh basil; and mottled rounds of pepperoni. The book's concept is not a new one. Marjorie Pillar photographed a day in the life of a pizza maker in Pizza Man (HarperCollins, 1990; o.p.), and Stephen Krensky presented the basic information plus historical tidbits in The Pizza Book (Scholastic, 1992). Hold the Anchovies is an interesting supplement to this Dewey locale. Combine it with Pillar's title, a few facts from Krensky's book, and a favorite pizza picture book for a fun-filled story time.?Lisa Marie Gangemi, Sousa Elementary School, Port Washington, NY
Copyright 1996 Reed Business Information, Inc.

From Booklist
Ages 5^-7. A splendid photo-essay celebrates a favorite American food--the pizza. This introductory pizza profile describes the various ingredients, including wheat, tomatoes, and mushrooms, that make up a pizza, how each ingredient is produced, and how an actual pizza is made. A recipe for basic pizza dough concludes the book. The rich, vibrant colors of the well-chosen photographs enhance the simple narrative, which is printed in bold, crisp white letters. Youngsters will smell the delectable aromas of a slow-cooking pizza as they feast visually on this scrumptious treat. April Judge

Ingram
Full-color photographs illustrate each step of the pizza-making process, as young pizza lovers learn how flour comes from wheat fields, the reason why dough rises, and the origins of popular toppings.