The Coming to America Cookbook: Delicious Recipes and Fascinating Stories from America's Many Cultures

The Coming to America Cookbook: Delicious Recipes and Fascinating Stories from America's Many Cultures


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Who knew culture could be so delicious? In THE COMING TO AMERICA COOKBOOK, you'll discover how America's immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine—Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, Nigerian, and many more—blends together an appetizing mix of kid-friendly recipes and fun food facts throughout each chapter.

Kids will have a great time learning about each culture's distinctive foods and traditions while they cook up easy and yummy recipes, including:

  • NAAN, a bread made with yogurt, which is a staple of Indian cooking
  • SAVORY SHRIMP OVER RICE, a recipe from Northern Italy passed down through generations
  • BRATWURST WITH SAUERKRAUT, a favorite dish of Wisconsin, where many Germans settles in the nineteenth century
  • BANANA STRAWBERRY BATIDOS, icy Cuban drinks that are as common as cola in cities with many Cuban residents, such as Miami
  • DUTCH WINDMILL COOKIES, which are traditionally made in the Netherlands at Christmas time
THE COMING TO AMERICA COOKBOOK also includes information on cooking tools and skills, with important rules for kitchen safety and cleaning up.

Product Details

ISBN-13: 9780471483359
Publisher: Wiley
Publication date: 03/04/2005
Pages: 192
Product dimensions: 7.50(w) x 9.20(h) x 0.50(d)
Age Range: 9 - 14 Years

About the Author

JOAN D’AMICO is a cooking instructor at King’s Cookingstudio in New Jersey and an educational consultant.

KAREN EICH DRUMMOND is a registered dietitian and the author of several adult cookbooks.
The two also coauthored The Science Chef, The Science Chef Travels Around the World, The Math Chef, The Healthy Body Cookbook, The United States Cookbook and The U.S. History Cookbook, all from Wiley.

Read an Excerpt

The Coming to America Cookbook

By Joan D'Amico

John Wiley & Sons

ISBN: 0-471-48335-4

Chapter One


Shaped like a diamond, Brazil lies in the heart of South America. Brazil borders ten countries. In South America, only Ecuador and Chile do not border Brazil. Brazil's coastline along the Atlantic Ocean extends for over 4,500 miles. Northern Brazil is home to the Amazon rain forest, a hot and wet region on the Amazon River. Plains, plateaus, and mountains occupy the rest of the country. Warm tropical weather extends north from Rio de Janeiro (the capital) throughout most of the year. South of Rio de Janeiro, the climate generally includes warm summers and cold winters.

Brazil was home to millions of native Brazilians for thousands of years before a Portuguese sailor, Pedro Alvares Cabral, landed there in 1500. Cabral was trying to reach India to trade for spices, silk, and other valuables. Instead, he claimed the region for Portugal. Portuguese colonists started moving to coastal sections of Brazil, and many planted sugarcane. Between 1550 and 1850, about 4 million Africans were brought as slaves to Brazil to work in the sugarcane fields. Later, farmers grew coffee, which continues today to be a very important crop. In 1822, Brazil declared its independence from Portugal, but the national language is still Portuguese.

For most of the 1900s, Brazil welcomed immigrants from around the world. In the past 40 years, however, Brazilians have been emigrating to the UnitedStates and other countries because of Brazil's growing population, which has led to overcrowded cities and a poor economy. Many immigrants came to the United States looking for better-paying jobs and settled in cities such as New York and Boston.

Brazilian culture and foods reflect the four major groups of people who make up the population of Brazil: native Brazilians, Portuguese and other Europeans, Africans, and Asians. The samba is a famous Brazilian dance with African origins. The bossa nova is a popular Brazilian music that combines jazz with unique rhythms. Brazilians love sports, and their favorite sport is soccer, which they call futebol.

Brazilians eat a great deal of beef because cattle are raised in many areas of Brazil. A favorite dish in southern Brazil is churrasco, skewers full of grilled meats of all kinds. In America, restaurants serving Brazilian-style grilled meats called churrascarias have recently become quite popular. Other basic Brazilian ingredients include rice, black beans, and fresh fruits and vegetables. Brazil's national dish is feijoada, a stew of beef, pork, sausage, and black beans. The stew is simmered for a long time and served on special occasions with side dishes such as rice, orange slices, and shredded kale (a green leafy vegetable).

The Africans gave Brazilian food its spicy flavors and ingredients such as malagueta (a hot red pepper), coconut milk, and palm oil. Native Brazilians contributed many types of native fish and wild animals, sweet potatoes, corn porridge, hearts of palm, and manioc. Hearts of palm are the edible inner portion of the stem of the cabbage palm tree, which grows in many tropical climates and is Florida's official state tree. Manioc, also called cassava, is native to the Amazon rain forest. Once peeled, sweet manioc can be boiled and eaten like potatoes. It is also used to make flour.

The Portuguese heritage is seen in the Brazilian love for coffee and desserts that use a lot of eggs and sugar. For example, quindim is an upside-down dessert made with eggs, sugar, and grated coconut. The Portuguese also brought dried fruits to Brazil.


In the United States, Brazilian cooks might grill beef steaks, pork tenderloin, chicken, or a spicy sausage that is like Brazilian sausage. This recipe uses sirloin steak and includes a dipping sauce.


1 pound sirloin steak, 1 inch thick 1 teaspoon adobo seasoning 1/2 red onion 2 garlic cloves 1/8 cup red wine vinegar 1/4 cup olive oil 1 teaspoon dried parsley salt and pepper to taste


1. Season the steak with 1 teaspoon Adobo seasoning. Set aside.

2. Remove the papery skin from the red onion. Lay the onion half on its side on a cutting board. Slice and then chop into small pieces. Put 1/4 cup chopped red onion in a small bowl.

3. Peel the papery skin from the garlic cloves. On a cutting board, mince. Add to the bowl with the red onion.

4. Add the red wine vinegar, olive oil, dried parsley, salt, and pepper to the onion and garlic. Whisk together well. Set aside as your sauce for the steak.

5. Preheat the broiler. Place the seasoned steak in the broiling pan. Using oven mitts, place the pan about 3 to 4 inches from the heat element or flame. Broil about 6 to 7 minutes, keeping an eye on the broiler at all times.

6. Using oven mitts, remove the pan from the oven. Turn the meat with a spatula and broil 6 to 7 minutes more for medium-doneness.

7. Using oven mitts, remove the pan from the oven. Turn the broiler off.

8. Slice the steak and serve immediately with the sauce on the side.

Time 40 minutes

Tools measuring cups measuring spoons cutting board paring knife small bowl whisk broiling pan oven mitts spatula

Makes 4 servings

Classic Corn Cakes

Corn, which is a staple in Brazil, is used in many Brazilian American recipes, such as pudding and cookies. Enjoy these corn cakes with dinner.


vegetable oil cooking spray

1 tablespoon margarine 3 cups sugar 3 eggs 4 cups low-fat or nonfat milk 1 1/2 cups yellow cornmeal 1 1/2 tablespoons all-purpose flour 1 tablespoon baking soda 4 tablespoons Parmesan cheese


1. Preheat the oven to 350°F.

2. Spray a 9 x 13-inch baking pan with vegetable oil cooking spray.

3. Place the margarine in a small microwave-safe dish and put a lid on top. Heat on high power for about 20 seconds until melted.

4. In a large bowl, whisk the margarine, sugar, and eggs together.

5. Add the milk, and mix until well combined.

6. In a separate medium bowl, mix the cornmeal, flour, baking soda, and Parmesan cheese together with a wooden spoon.

7. Slowly add the dry ingredients to the milk mixture. Stir with a wooden spoon just until all of the dry particles are moistened.

8. Pour the batter into the baking pan. Use oven mitts to place pan in oven.

9. Bake at 350°F for about 30 to 35 minutes or until the top turns golden brown.

10. Use oven mitts to remove the pan from the oven. Allow to cool for at least 15 minutes before cutting into squares.

Time 15 minutes to prepare plus 30 to 35 minutes to bake

Tools measuring cups measuring spoons 9 x 13-inch baking pan small microwave-safe dish with lid large bowl whisk medium bowl wooden spoon oven mitts

Makes 15 squares

Fried Bananas with Cinnamon

Brazilians cook fried bananas and serve them with meals or as dessert. Cinnamon trees grow in the tropical parts of Brazil.


2 ripe bananas 1 tablespoon vegetable oil or margarine 1 teaspoon cinnamon or 1 tablespoon cinnamon sugar


1. Peel the bananas. Using a cutting board, cut the bananas in half lengthwise.

2. Heat the frying pan over medium heat for 2 minutes. Add the oil or margarine and heat for a minute.

3. Add the banana halves. Fry them on one side until golden brown, then turn with a spatula.

4. Once the second side is golden brown, put the bananas on plates. Sprinkle with cinnamon or cinnamon-sugar. Serve immediately.

Time 10 minutes

Tools cutting board paring knife large frying pan measuring spoons spatula

Makes 2 to 4 servings


Excerpted from The Coming to America Cookbook by Joan D'Amico Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

About This Book.

Discovering the Kitchen.

Tools of the Trade.

Cooking Skills.




Stovetop Cooking.

Cracking and Separating Eggs.

Safety Rules.

Around the Stove and Oven.

Using Any Appliance.

Using a Microwave Oven.

Using a Knife.

Cleaning Up.

Chapter 1. Brazil.


Classic Corn Cakes.

Fried Bananas With Cinnamon.

Chapter 2. China.

Chicken Lo Mein.

Sichuan-Style Beef Stir-Fry With Rice.

Ginger Scented Fruits With Orange Sorbet.

Chapter 3. Cuba.

Cuban Sandwich.

Banana Strawberry Batidos.

Cuban Black Bean Soup.

Chapter 4. Ethiopia.

Ethiopian Injera.

Ethiopian Vegetable Bowl.

Chapter 5. Germany.

Bratwurst with Sauerkraut.

German Potato Salad.

Gingerbread People.

Chapter 6. India.


Curried Chicken.

Basmati Rice.

Chapter 7. Ireland.

Mom's Irish Soda Bread.

Corned Beef and Cabbage Dinner.

Anytime Apple and Blackberry Pie.

Chapter 8. Italy.

Everyday Escarole, Bean, and Barley Soup.

Savory Shrimp Dinner Over Rice.

Filomena's Love Knot Cookies.

Chapter 9. Lebanon.

Hummus Bi-tahini.

Ree's Tabbouleh.

Chapter 10. Mexico.

Amazing Avocado Dip.

Oh-So-Hot Salsa.

Awesome Tex-Mex Spuds.

Mexican Bean Salad.

Chapter 11. Morocco.

Zuri's Orange Nut Couscous.

Banana Milkshake.

Moroccan Lemon Anise Bread.

Chapter 12. The Netherlands.

Dutch Stew.

Dutch Apple Cake.

Dutch Windmill Cookies.

Chapter 13. Nigeria.

Sausage Roll.

Mashed Yams.

Chapter 14. Norway.

Open-Faced Roast Beef Sandwich.

Norwegian Waffles.

Shilling Bun.

Chapter 15. Poland.

Mildred Goldberg's Amazing Stuffed Cabbage Rolls.

The Ultimate Pierogies.

Orange-Iced Babka.

Chapter 16. South Korea.

Korean-Style Short Ribs.

Korean Sweet Rice Cakes.

Amazing Asian Dumpling Soup.

Chapter 17. Thailand.

Thai Chicken Salad.

Sticky Rice With Fruit.

Chapter 18. Turkey.

Bob's Scrambled Eggs.

Overstuffed Zucchini.

The Best Baklava.



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