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Español
Description
Now available in paperback, Guacamole is the third title of Jorge Argueta's popular bilingual Cooking Poems series, celebrating the joys of preparing, eating and sharing food.
Guacamole originated in Mexico with the Aztecs and has long been popular in North America, especially in recent years due to the many health benefits of avocados. This version of the recipe is easy to make, calling for just avocados, limes, cilantro and salt. A little girl dons...
Author
Series
Language
English
Description
This delightful recipe in poem form shows us all, young and old, how to make a heartwarming, tummy-filling bean soup
From gathering the beans, onions, and garlic to letting them swim in the pot until the house smells wonderful and it's time for supper. A young boy helps his mother prepare a soup the whole family will enjoy using ingredients from Mother Earth. Onions are "yellow as the dawn," beans are like stars spread out on the "sky of the table"...
Author
Series
Language
Español
Description
For people who have left their homeland for a new country, comfort foods from home take on a huge emotional importance. This delightful poem teaches readers young and old how to make a heartwarming, tummy-filling black bean soup, from gathering the beans, onions, and garlic to taking little pebbles out of the beans to letting them simmer till the luscious smell indicates it’s time for supper. Jorge Argueta’s vivid poetic voice and Rafael Yockteng’s...
Author
Language
Español
Description
Now available in paperback, Arroz con leche / Rice Pudding is the second title of Jorge Argueta's popular bilingual Cooking Poems series, celebrating the joys of preparing, eating and sharing food.
From sprinkling the rice into the pot, to adding a waterfall of milk, cinnamon sticks, salt stars and sugar snow, Jorge Argueta's recipe is not only easy to follow, it is a poetic experience. The lively illustrations by Fernando Vilela feature an enthusiastic...
Author
Series
Language
English
Description
In this bilingual cooking poem for young children, Jorge Argueta encourages more creativity and fun in the kitchen as he describes how to make tamalitos from corn masa and cheese, wrapped in cornhusks.
The book opens with an homage to corn - white, yellow, blue, purple, red and black. In Maya mythology, the first men and women are even said to be made of corn. It has been an important food for people in Central America for centuries, and one of the...
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