The Vegetables We Eat

by Gail Gibbons

Overview

Nonfiction expert Gail Gibbons responds to the need for books on good nutrition with this accessible exploration of vegetables. Glossy red peppers; lush, leafy greens; plump, orange pumpkins; and delectable little peas: vegetables come in many shapes, colors, and forms. Using her signature combination of a clear and informative text with plenty of illustrations, diagrams, and cross sections, this book provides a wealth of information about produce.

Product Details

ISBN-13:	9780823421534
Publisher:	Holiday House
Publication date:	12/21/2007
Edition description:	Reprint
Pages:	32
Product dimensions:	9.80(w) x 9.80(h) x 0.30(d)
Lexile:	AD660L (what's this?)
Age Range:	4 - 8 Years

About the Author

Gail Gibbons is a master nonfiction author/illustrator for children. Her more than fifty titles with Holiday House include From Seed to Plant, which received the NSTA Outstanding Science Trade Book award, and The Pumpkin Book, which was praised as "a good resource for educators, this also has plenty of kid appeal," by Booklist. Visit her on the web at www.gailgibbons.com.

Editorial Reviews

K-Gr 3
A clear, informative introduction to eight groups of vegetables, categorized by the part of the plant that is eaten. For each group, Gibbons includes an illustration of one representative veggie as it grows in a garden. The rest of the page includes illustrations of related plants. For example, readers see green beans on a plant but discover other seed vegetables such as peas, lima beans, and corn. Small insets show people harvesting or eating the crops. The author offers basic suggestions for starting a garden and shows how produce goes from large farms to processing plants and grocery stores. No matter if readers find their vegetables in their backyards, in the grocery store, or at a farmers market, they will have a better understanding of the origins of these vital foods. Familiar paneled illustrations and accessible text combine to present a simple, effective approach to the topic.
—Kathy PiehlCopyright 2006 Reed Business Information.

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