Recipes and Cook Books    Food – fuel for living and the subject of great discussions as to what is “good to eat” and how to prepare it for consumption. One can imagine the earliest people discovering a variety of edibles and telling their offspring how best to savor them. Cookbooks became the way to record the methods of preparation of particular dishes. The creations of the cook could be reproduced over and over, even when the original treat had long since been consumed. The early Greeks produced cookbooks describing how various specialties were to be prepared, as did the early Chinese—in fact; cookbooks seem to be universal in literate cultures—oral recipes probably existed in cultures without written language. Many different cookbooks have been preserved for our study and enjoyment, although some of the recipes would not be on today’s modern menus, for example, the Romans had a number of ways of preparing dormice and considered them a special delicacy. As the methods handling and shipping food products improved, tastes and cooking possibilities have changed to the point that many people are able to produce, in their own homes, what once would have been considered gourmet restaurant fare.    In America in 1896, when Fannie Farmer took over as editor of The Boston Cooking-School Cook Book, she standardized measurements for recipes; a “pinch” of this and a “handful” of that was translated into teaspoons, tablespoons, cups, etc., thus making more reliable results possible for every cook. Many chefs guarded recipes as highly treasured secrets and refused to share their successes with others. Today there is a proliferation of cooking shows on television, as well as many, many cookbooks available for master chefs and novice cooks alike--in every sort of cuisine imaginable.    Children especially enjoy being included in everyday cooking, as well as helping prepare for special occasions. The act of planning, measuring ingredients, and actually cooking provides youngsters with wonderful math enrichment opportunities as well as perfecting those “following directions” skills. No where else is the necessity to follow directions seen as clearly as in baking. A stew can survive a bit of change in the recipe, but the chemistry lessons taught by baking are invaluable—use the proper amounts and adhere to the directions or risk a seven layer cake that is only four inches tall (yes, that is a family story at my house!). Whether you turn to Betty Crocker’s long-lived cookbook or consult The Joy of Cooking, following the directions will most often result in a “masterpiece” to server to family and friends. The following books will provide some “food for thought” at your house. As the famous chef and cookbook author, Julia Child, would have said, “Bon Appetite!” Contributer: Sheilah Egan Reviews African American Compiled by Ellyn Sanna Recipes contributed by Rosa Waters    If African American cookery is what you want--this is the book for you. African American cuisine is often referred to as “soul food” that feeds the body and the soul. It is uniquely American with a few things brought from Africa--legumes, grains, yams, watermelon, pumpkin, leafy greens, yams, sorghum, okra. Eggplant, onion, garlic and cucumber are believed to be African in origin. You will find these recipes offer simple comfort and hearty nutrition. To start, “Special African American Flavors” are listed. Each recipe is laid out in a simple but attractive format on the page under “Ingredients and Directions.” In a small insert the “Cooking Utensils You’ll Need” are listed and on the opposite page is a beautiful picture of the finished product. The size of the book is nice for resting on a counter or for propping up. Some of the really unique recipes include Barbecue Sauce, Collard Greens, Black-Eyed Peas, Fried Okra, and Sesame Cookies. The wonderful Fried Chicken, Fried Catfish, Corn Bread, Sweet Potato Pie, and Pecan Pie are all included, too. The color and design of the whole book is magnificent. The front of the book contains an “Introduction”; “African American Culture, History, and Traditions”; “Before You Cook” with safety tips; a “Metric Conversion Table”; “Pan Sizes”; “Useful Tools, Utensils” and a “Cooking Glossary.” Included at the back are further reading and information sources, an index, and credits for the author, recipe tester/food preparer, consultant, and recipe contributor and picture credits. This book is part of the “American Regional Cooking Library: Culture, Tradition, and History” series. The series consultant is The Culinary Institute of America. 2005, Mason Crest Publishers, $19.95. Ages 12 to 18. Reviewer: Naomi Butler (Children's Literature). ISBN: 1590846109 American Indian Compiled by Ellyn Sanna Recipes contributed by Alfred Herron    If American Indian cookery is what you want--this is the book for you. As you look at these recipes you may see the influence that Indian food traditions have had. Food experts indicate that 60 percent of modern foods around the world came from Native people of the Americas. To start, “Special American Indian Flavors” are listed. Each recipe is laid out in a simple but attractive format on the page under “Ingredients and Directions.” In a small insert, the “Cooking Utensils You’ll Need” are listed and on the opposite page is a beautiful picture of the finished product. The size of the book is nice for laying on a counter or for propping up. Some of the really unique recipes include Salmon Soup (Pacific Northwest), Sunflower Seed Soup (Northeast), Fried Squash Blossoms (Southwest), Steamed Fiddleheads (Northeast) plus others. There are some all will recognize, like Indian Pudding, Maple Popcorn Balls, and Blackberry Cobbler. The color and design of the whole book is magnificent. The front of the book contains an “Introduction”; “American Indian Culture, History, and Traditions”; “Before You Cook” with safety tips; a “Metric Conversion Table”; “Pan Sizes”; “Useful Tools, Utensils”; and a “Cooking Glossary.” At the back are further reading and information sources, an index, and credits for the author, recipe tester/food preparer, consultant, and recipe contributor and picture credits, This book is part of the “American Regional Cooking Library: Culture, Tradition, and History” series. The series’ consultant is The Culinary Institute of America. 2005, Mason Crest Publishers, $19.95. Ages 12 to 18. Reviewer: Naomi Butler (Children's Literature). ISBN: 1590846117 Bee-bim Bop! Linda Sue Park Illustrated by Ho Baek Lee    A young Korean girl is "Hungry hungry hungry for some Bee-Bim Bop." That is the refrain to this catchy, upbeat poem about a girl and her mother preparing dinner for their family. Not just any dinner, but Bee-Bim Bop, an appealing Korean dish that translates to "'mix-mix rice.'" The rhythm of this poem is irresistible and the little protagonist adorable. The illustrations convey the sense of urgency the protagonist feels as she anticipates her favorite meal. She and her mother race through the grocery store, boil rice, flip the eggs, chop vegetables, and cook meat before they set the table with "spoons and chopsticks too." Then all come running as the little girl shouts, "Hurry, family, hurry, Gotta hop hop hop! Dinner's on the table and it's Bee-Bim Bop!" There is a moment of silence as, "Papa says the grace...," before all at the table "MIX IT! MIX LIKE CRAZY! Time for BEE-BIM BOP!" Readers will wish that dinnertime at their houses could be as much fun as the one depicted in this book. The text and illustrations will broaden horizons as they help children learn a bit about Korean food in an entertaining way. A recipe for Bee-Bim-Bop is included at the back of the book with detailed, kid-friendly instructions and pictures of ingredients. An author's note and photograph with her niece and nephew are also found at the back of the book. The book jacket mentions that the author has won cooking contests and has worked as a food journalist. Her novel, A Single Shard, received the Newbery Medal. So, hurry readers hurry, gotta shop shop shop, gotta learn to make some Bee-Bim Bop! 2005, Clarion Books/Houghton Mifflin Company, $15.00. Ages 3 to 8. Reviewer: Jeanne K. Pettenati, J.D. (Children's Literature).    Hurry, Mama, hurry, I’m hungry for some bee-bim bop.” This familiar phrase is repeated throughout the book as a young girl excitedly helps her mother prepare a delicious meal. We watch as the girl accompanies her mother on a shopping trip to the supermarket. Together the two purchase the necessary ingredients. Next, the mother and her young helper gather in the kitchen and being preparing their special dish. The eggs are fried, the rice is boiled, and vegetables, onions, and meats are sliced. The table is set and the family gathers for their feast of bee-bim bop. The author’s note explains that “bop” is the Korean word for rice and “bee-bim” means “mix-mix.” The ingredients and cooking instructions for one of the many versions of bee-bim bop is given at the back of the book. Young readers will enjoy the repetition and rhyming words used to tell the story. They will equally enjoy the colorful and detailed watercolor illustrations. This book embraces one of the many aspects of Korean culture. Linda Sue Park, a Newbery Award winning author, does a wonderful job of instilling an appreciation for diversity. 2005, Clarion Books/Houghton Mifflin, $15.00. Ages 5 to 10. Reviewer: Denise Daley (Children's Literature). Best Books: Best Children's Books of the Year, 2005; Bank Street College of Education; United States Children's Books 2005: One Hundred Titles for Reading and Sharing, 2005; New York Public Library; United States Children's Catalog, Nineteenth Edition, 2006; H.W. Wilson; United States ISBN: 978-0-618-26511-4 ISBN: 0-618-26511-2 Betty Crocker's Kids Cook!    Whether your child is the next Emeril, or you just want to be sure your child can survive the after school hours without burning the house down, this is a great cookbook to start with. Who better to teach the art of cooking that Grandmother's very own Betty Crocker? Children are instructed in kitchen safety, basic tools, and what the unfamiliar terms really mean. For example, the explanation for "knead" tells the cooking student to "1) curve your fingers around and fold dough toward you; 2) Push the dough away with the heels of your hands, using a quick rocking motion." Each two page spread includes a picture of the finished product, utensils needed, ingredients needed, instructions and nutrition information. An upper elementary student can make most of the recipes in this book with no supervision, unless it is in preparing some of the ingredients. A little planning makes most of these recipes child-friendly. This would make a great gift. End pages illustrate all the basic tools and measurements. 1999, Copper Beech Books, $18.95. Ages 8 to 12. Reviewer: Joyce Rice (Children's Literature). ISBN: 0028634063 Chet Gecko's Detective Handbook (And Cookbook): Tips for Private Eyes and Snack Food Lovers As decoded by Bruce Hale Recipes by Shirley Chameleon's dad with help from Nancy Oster    For comic relief, I read Chet Gecko’s Detective Handbook (and cookbook) Tips for Private Eyes and Snack Food Lovers as decoded by Bruce Hale, who is a very good friend of Chet Gecko, the lizard equivalent of Guy Noir. The recipes are interspersed with private-eye tactics like “Interrogation Techniques,” “Gathering Evidence,” “Undercover Work,” and other vital parts of the job. Never mind the dreadful puns. If you are a mystery fan, these will make you laugh out loud as you discover the joys of snappy dialogue, wisecracks and earnest sleuthing. I would start with Hamster of the Baskervilles or The Malted Falcon, but hey, any day with Chet Gecko in it is a good day for reading, a bad day for crime. 2005, Harcourt, $9.95. Ages 8 to 12. Reviewer: Gwynne Spencer (Children's Literature). ISBN: 0-15-205288-7 The Coming to America Cookbook: Delicious Recipes and Fascinating Stories from America's Many Cultures Joan D'Amico and Karen Eich Drummond Illustrations by Lizzy Rockwell and Tina Cash-Walsh    Eighteen countries are represented in this cookbook for older children. Some of each country’s familiar recipes are here, such as stuffed cabbage rolls from Poland and hummus from Lebanon. Side dishes, entrees and desserts are also included. The cookbook begins with a “Tools of the Trade” section dealing with cooking equipment, cooking skills and safety rules. Appropriate illustrations, lists, and subtitles make this introduction user-friendly. Especially commendable are the two paragraphs on cracking and separating eggs. If the introduction does not impress the reader, each country’s chapter will with its readable explanation about the country, its location, its culture, its language and its food customs. The emphasis is placed on the cooking traditions the immigrants from each country brought to America. We learn, for example, that Cuban dishes “frequently contain tomatoes, garlic, peppers, onions, lime, and olives.” Beyond the 2 or 3 recipes per country, each chapter also lists the favorite dishes of the country. Back matter includes a lengthy glossary and an index. Schools would benefit from such a cookbook because it contains more than recipes; it is a practical approach to multiculturalism. 2005, John Wiley & Sons, $14.95. Ages 9 to 12. Reviewer: Jacki Vawter, Ph.D. (Children's Literature). Best Books: Children's Catalog, Nineteenth Edition, 2006; H.W. Wilson; United States Middle and Junior High School Library Catalog 2006 Supplement to the Ninth Edition, 2006; H.W Wilson Company; United States ISBN: 0471483354 Cooking in a Can: More Campfire Recipes for Kids Katherine L. White Illustrated by Debra Spina Dixon    Most kids love to cook. Give them simple chores to do during dinnertime and you not only have the opportunity to light a spark for cooking that could last them a lifetime, but you have the chance to spend quality time with your child. While cooking in the kitchen at home is a fun activity, cooking outside can be even more fun. White has written a colorful and fun book filled with recipes designed to be cooked by children outdoors. White begins by describing the tools and supplies needed when going on a camping trip and planning to cook outside. Basic supplies are listed, as well as a few fun activities that will help children create things not strictly necessary but that can add a fun dimension to the trip. Safety information and basic conservation information are included in the first chapter, followed by chapters that emphasize different methods of outdoor cooking. The recipes are simple enough for children to create on their own and fun enough that, with slight modification, can be cooked at home, too. 2006, Gibbs Smith Publisher, $9.95. Ages 5 to 9. Reviewer: Danielle Williams (Children's Literature). ISBN: 1-5868-5814-9 ISBN: 978-1-5868-5814-8 Cooking Up a Storm Sam Stern with Susan Stern    This is Sam Stern’s first cookbook. Sam (born August 1990) is a British celebrity chef and also author of Real Food, Real Fast. He lives in Yorkshire, England, where he writes a column, “Sam’s Super Kids” and has appeared alongside chefs like Jamie Oliver, Rik Stein, Gordon Ramsay, and Anthony Worrall Thompson. He has also appeared on The Today Show with a cooking demonstration. So, now that we know who he is, let us look at the range of recipes in this book, which are in eye-pleasing “Hot Dog” type (large print, too) and range from “Brilliant Breakfasts,” “Cool Quick Lunches,” “School Recovery” (snacks), “Evening Chill-out” to party recipes, exam survival cookery, and “Sam’s Top 20 Tips.” Recipes are geared for one person, with lots of variations offered in sidebars with lavish photographs of Sam and his friends, finished recipes, and processes like wokking and baking. A good basic cookbook, especially appealing to the guys, this would be a great addition to the high school library or classroom, and a wonderful cookbook for the off-to-college-learning-how-to-cook kid. Best of all, Sam is definitely not a junk food kid! 2006, Candlewick Press, $16.99. Ages 12 up. Reviewer: Gwynne Spencer (Children's Literature). ISBN: 0-7636-2988-X ISBN: 978-0-7636-2988-5 Cool Sweets & Treats to Eat: Easy Recipes for Kids to Cook Lisa Wagner Photographs by Anders Hanson    Part of the “Checkerboard How-To Library,” this book includes eight snack recipes: Dilly and Chilly Dips for Veggies, Nachos with Pico de Gallo, No-Bake Energy Bars, Super Cereal Snack Mix, Berry Frozen Fruit Pops, Over-the-Top-Apple Crisp, Chocolate-Dipper Treats, and Campfire-Free S'Mores. The section titled “What Makes Cooking So Cool” introduces the recipes, tells readers how the book works, and offers encouragement for new chefs. The section called “Basics” colorfully teaches new cooks to ask permission, to be prepared, be smart, be safe in the kitchen, and to be clean and neat. It also teaches new cooks how to measure and includes symbols used in the book. The section called “Tool Box” provides photographs of all the implements and appliances used in the recipes, thus preventing misunderstandings a la Amelia Bedelia. The “Cool Cooking Terms” section photographically introduces vocabulary used in the recipes: peel, chop, mince, spread, grate, core, slice, fold, mix, grease. The “Coolest Ingredients” section has clear photos of all the ingredients mentioned in the recipes. Also included is a sidebar called “Allergy Alert” because nuts are included in some recipes. These features make this book (and the series) ideal for developmentally challenged adults as well as for kids in the kitchen. The book includes an index and a glossary. 2007, ABDO Publishing, Ages 6 to 12, $22.78. Reviewer: Gwynne Spencer (Children’s Literature). ISBN: 978-1-59928-726-3 ISBN: 1-59928-726-9 Cool Pizza to Make and Bake: Easy Recipes for Kids To Cook Lisa Wagner Photographs by Anders Hanson    Part of the “Checkerboard How-To Library,” this book includes eight pizza recipes--pizza dough from scratch, tomato-based sauce from scratch, four-cheese pizza, combo pizza, pita pizza, bagel veggie pizza, and pesto pizza. The section titled “What Makes Cooking So Cool” introduces the recipes, tells readers how the book works, and offers encouragement for new chefs. The section called “Basics” colorfully teaches new cooks to ask permission, be prepared, be smart, be safe in the kitchen, and to be clean and neat. It also teaches new cooks how to measure and includes symbols used in the book. The section called “Tool Box” provides photographs of all the implements and appliances used in the recipes, thus preventing misunderstandings a la Amelia Bedelia--imagine how she would interpret “pizza stone.” The “Cool Cooking Terms” section photographically introduces vocabulary used in the recipes: peel, chop, cube, dice, slice, mince, grate, knead, mix. The “Coolest Ingredients” section has clear photos of all the ingredients mentioned in the recipes. These features make this book (and the series) ideal for developmentally challenged adults as well as for kids in the kitchen. An index and a glossary are included. 2007, ABDO Publishing, Ages 8 to 12, $24.21. Reviewer: Gwynne Spencer (Children’s Literature). ISBN: 978-1-59928-725-6 ISBN: 1-59928725-0 A Day with Mom Sonali Fry Illustrated by Lisa Workman    Family cooperation is the basic theme of this paper-over-board book with an inner spiral binding (making it easy to fold flat). Holly Hobbie is in the middle of loading the car with the cookies Aunt Jessie has baked to take to the Spring Festival when her brother runs into her on his bike. When it is determined that there is still time to replace the ruined treats, Holly volunteers to stay behind with her mother to bake another batch while Aunt Jessie and Robby go to set up the booth at the festival. Holly is surprised that her mother can bake cookies; thus the reader learns that mom no longer “has time” to bake because of family and work demands, etc. The author tries to incorporate one too many themes with the introduction of a cherished cookie cutter that mom used to use when she baked all sorts of goodies. Of course, Aunt Jessie has the cookie cutter stored in the attic and Holly manages to retrieve it for Mom’s use. There is nothing actually wrong with the storyline but it just does not ring true as Aunt Jessie says “I didn’t know that my sister was such a talented baker!” Robby’s behavior is also a bit off-putting as he is not upset in the least that he had ruined the cookies (and even blamed Holly because “You’re the one who dropped them, so doesn’t that mean that you ruined them?”) This title in the “Holly Hobbie” series includes a recipe for Springtime Sugar Cookies and two plastic cookie cutters. One could wish that the cookie cutters matched the design of the one used in the book. 2007, Little Simon/Simon & Schuster, Ages 4 to 7, $8.99. Reviewer: Sheilah Egan (Children’s Literature). ISBN: 978-1-4169-3579-7 ISBN: 1-4169-3579-7 Delicious Desserts Bobbie Kalman    This is an easy cookbook for any new chef to follow. It has step-by-step directions for custards, ice pops, pies, and much more, all of which are low in fat and sugar. Brief descriptions of each of the desserts are included, as well as basic nutrition facts, cooking terms, and kitchen safety. Many pictures show young cooks how to follow each step along the way to make these desserts fun and interesting. The pictures also include images of what the various ingredients look like and how they appear when they are done. Interesting facts are also found about these treats, such as the amount of fat in three scoops of ice cream, which equals the fat in one cheeseburger. A cooking terms glossary and an index are included. This cookbook is a part of "Kid Power Healthy Lifestyles For Kids." It would be appropriate for a beginning home economics class, or for any young chef with a sweet tooth. 2004, Crabtree Publishing, $8.95 and $22.60. Ages 10 up. Reviewer: Kymberlee Chandler (Children's Literature). ISBN: 0-7787-1254-0 ISBN: 0-7787-1276-1 DK Children's Cookbook Katharine Ibbs Photography by Howard Shooter    This beautifully photographed cookbook for children has step-by-step instructions for making nearly 50 different recipes from appetizers to desserts. There’s also a guide for healthy eating and cooking safely. The multi-cultural recipes are not the typical children’s fare and include dishes such as Falafel with Tzatziki, Lamb Kebobs, Roasted Vegetable Lasagne, Tropical Fruit Meringues, and Middle Eastern Naan bread. For each recipe an ingredient list is presented along with a list of tools needed for cooking. A definite plus is the last section on kitchen equipment with photographs of the real tools. Children and adults who are ready for something more than microwave and cereal crispy squares will enjoy working their way through this cookbook. Nonfiction (641.5). Grades 5-8. 2004, DK, 128p., $17.99. Ages 10 to 14. Reviewer: Lynn Butler (The Lorgnette - Heart of Texas Reviews (Vol. 17, No. 4)). ISBN: 0756605970 Does a Camel Cook? Fred Erlich, M.D. Illustrated by Emily Bolam    Men and animals alike need food to survive. This story about food helps toddlers understand where our food comes from. Do you purchase your food from the store or grow it in your yard? This can differ from country to country or home to home. How do animals get their food? Do they grow gardens, shop in stores, or cook in a kitchen? No, I am afraid not. As each animal is presented, the listener can chime in and respond with his or her opinion. The writer could have enhanced this interactive word play for toddlers by creating repetition in response to the “does this animal cook” question. However, this is a fun and lively look at the comparisons between men and animals when it comes to the foods we eat. Parents or preschool teachers could easily engage the children in a lesson on graphing favorite foods or identifying foods that both animals and people like to eat. The illustrations are simple and support the text as the emphasis fluctuates from people to animals. 2007, Blue Apple Books, Ages 3 up, $13.50. Reviewer: Kimberly O’Meara (Children’s Literature). ISBN: 1-59354-595-9 ISBN: 978-1-59354-595-6 Double Cheeseburgers, Quiche, and Vegetarian Burritos: American Cooking into the Twenty-First Century Loretta Frances Ichord Illustrated by Jan Davey Ellis    This is more than a cookbook! It is a history of food in America, with lots of information that will delight readers in upper elementary classrooms up through high school. Learn about the origin of “three square meals” a day; get immersed in the wartime rationing of food and commodity stamps; learn how TV dinners were invented; and about culinary advances by icons like Fannie Farmer, James Beard, Julia Child, Emeril, and others. From the boring basics of early 20th century food to today’s diverse trends (and a discussion of organic foods, farmers’ markets, fighting fat, and fusion cuisine), this book has lots of facts to chew on. Readers learn about the origins of Wheaties, baby food, Spam, White Castle, and celebrity cooking shows. Each chapter culminates with a recipe that sometimes is tied directly to the text, as in the “warcake” that has no eggs, no milk and no butter, an example of cookery arising from WWII ration books. According to this nifty addition to the “Cooking Through Time” series--that includes Hasty Pudding: Johnny Cakes and Other Good Stuff, Cooking in Colonial America; Skillet Bread, Sourdough and Vinegar Pie, Cooking in Pioneer Days; and Pasta, Fried Rice and Matzoh Balls, Immigrant Cooking in America--the most dramatic changes in the way Americans cook and eat have taken place in the 20th century. Chapters include “American Cooking and Eating in the Mid-Twentieth Century: 1920-1959,” which includes “Putting Three Squares on the table,” “War Rations and Victory Gardens,” “TV Dinners and Fast-Food Beginnings;” “Years of Great Culinary Advances: 1960-1989” which includes “Mastering French Cooking and Other International Cuisines,” “Popular Food Movements: Vegetarian and Mexican American Cookery,” and “Organic Produce and More Food Trends;” “Dining, Cooking, and Eating into the 21st Century: 1990-21st Century” with “Hold the Fat, Hold the Cholesterol, Hold the Carbs” and “The Future of American Cooking and Eating.” Back matter includes an “Appendix,” “Source Notes,” a “Bibliography” and an “Index.” Illustrations are on almost every page, and unique and appropriate borders are around each recipe, which concludes the text of each chapter. 2007, Millbrook Press/Lerner Publishing Group, $25.26. Ages 8 to 14. Reviewer: Gwynne Spencer (Children's Literature). ISBN: 9780822559696 ISBN: 0822559692 Dumpling Soup Jama Kim Rattigan Illustrated by Lillian Hsu-Flanders    7-year-old Marisa's aunties are experts at making dumplings, but grandma is the master who guides their progress. Her aunties' dumplings are wrapped with style, but Marisa's are lumpy. Will anyone eat them? Grandma assures her that dumplings are like her family, a spicy blending of ingredients, Korean, Japanese, Chinese, Hawaiian, and haole [Hawaiian for white people]. Their wrappings may be different but inside they are rich, loving, and very tasty. The pictures depict the island setting with its lush flowers and plants. Since it is New Years, the air is filled with the crackling of firecrackers. 1993, Little Brown, $15.95 $5.95. Ages 4 to 8. Reviewer: Jan Lieberman (Children's Literature).    There's rollicking adventure here at a big family reunion when celebration and circumstance collide. A young Hawaiian girl learns to appreciate the ethnic differences at her family's New Year's celebration. 1993, Little Brown, $15.95 and $5.95. Ages 5 to 8. Reviewer: Susie Wilde (Children's Literature).    Marisa's family is a big melting pot of people from different cultures. They are Korean, Japanese, Chinese, Hawaiian or haole (white people, in Hawaiian). Every New Year's Day, they get together and celebrate. It is a family tradition for the women to get together and make dumpling soup. With gossip, jokes and ingredients from different cultures, they wrap little dumplings and make the soup. This year, Marisa joins the circle of women for the first time. But her small hands do not make perfectly shaped dumplings. When no one scoops her odd shaped dumplings and the other children makes fun of them, Grandma scoops a few and takes a big bite. When she announces that they are just as delicious as the others, Marisa beams with confidence. A cheerful and wonderful story of cultural values, tradition and family. It provides a recipe for the soup at the end of the story, and would be great for children from all cultures to try making the "perfect" shaped dumplings. 1993, Little Brown, $15.95 and $5.95. Ages 6 to 12. Reviewer: Yumiko Bendlin (Children's Literature). Best Books: Adventuring with Books: A Booklist for Pre-K--Grade 6, 1997; National Council of Teachers of English; United States Children's Catalog, Eighteenth Edition, 2001; H.W. Wilson; United States Kaleidoscope, A Multicultural Booklist for Grades K-8, Second Edition, 1997; National Council of Teachers of English; United States Sharing Cultures: Asian American Children's Authors, 2001; ALSC American Library Association; United States Awards, Honors, Prizes: New Voices/New World Minority Fiction Contest Winner 1990 United States ISBN: 0-316-73445-4 Emeril's There's A Chef In My World!: Recipes That Take You Places Emeril Lagasse Illustrated by Charles Yuen Photographs by Quentin Bacon    Third in Emeril’s “There’s a Chef” series, which includes There’s a Chef in My Soup and There’s a Chef in My Family, readers will enjoy a wide variety of recipes that make the world a smaller place. Emeril brings children into the wide world of cooking with a thorough introduction, tips on being a safe cook, the nuts and bolts and pots and pans you will need, a list of “Good Things to Know” (terms and techniques that even experienced cooks will enjoy), and even the secret recipe for “Baby BAM.” Recipes are clustered by meals. “Destination Breakfast” has eight entries including scones, latkes, and huevos rancheros. “Sightseeing Snacks, Salads and Starters” offers nine recipes, including spanakopita, spring rolls from scratch, and empanadas. “Globe Trotting Soup and Sandwiches” has eleven entries. And then we journey to “Main Meal Masterpieces” with ten world favorites, “A Guide to Sides” (eight) and a “Bread Map” (six), ranging from “Challah” to nahn. “Sweet Snapshots” ends the book with sixteen desserts. Emeril appears on the opening page of each recipe with photos of a landmark from the featured nation, information on the cultural origins of the recipe, a flag, and lively illustrations. Recipe ingredients and tools are at the top of the facing page with clearly enumerated directions that include handy tips on when to get adults involved in the process. The back matter includes a web site guide related to products which Emeril plugs, a list of Emeril’s restaurants, and a nicely formatted index. The endpapers includes access information for The Emeril Lagasse Foundation. Emeril is to cooking as Jack Prelutsky is to poetry. This would be appropriate in high school and middle school, as well as upper elementary, especially as an anchor resource for world studies and cross-cultural units. 2006, HarperCollins, $22.99. Ages 10 up. Reviewer: Gwynne Spencer (Children's Literature). ISBN: 978-0-06-073926-3 ISBN: 0-06-073926-6 Festival Foods Jenny Vaughan and Penny Beauchamp    Beginning with basic information defining festivals and fasts as well as explanations of ingredients such as saffron, chili peppers and herbs, this illustrated book contains recipes from 17 countries around the world. The kitchen rules, lists of utensils, and explanation of abbreviations will be helpful to young cooks. Recipes list degree of difficulty and amount of preparation time. From "Santa Lucia Cakes" (Sweden) to "Mancha Manteles" (Mexico) and "Peanut Sauce for Chicken" (Uganda), the dishes seem mostly unusual and tasty. While the instructions and short introductions are clear and helpful, all of the recipes require the assistance of an adult and some need ingredients that U.S. children may find hard to locate, such as golden syrup and creamed coconut. A short, helpful list of books for further information, a measurement and conversion chart, and a glossary round out this book in the "World of Recipes" series. 2004, Heinemann Library, $18.95. Ages 8 to 12. Reviewer: Augusta Scattergood (Children's Literature). ISBN: 1403446997 ISBN: 1403460124 First Book of Sushi Amy Wilson Sanger    For those who enjoy sushi and who may wish to share that enjoyment with little ones, this board book fits the bill. However, it may challenge those unfamiliar with the words and ingredients. The illustrations are a delight, but kids may have trouble identifying a particular item. This board book really has more adult than child appeal, unless you are in a household that consumes lots of sushi. 2001, Tricycle Press, $6.95. Ages 3 to 6. Reviewer: Marilyn Courtot (Children's Literature). ISBN: 1582460507 The Green Eggs and Ham Cookbook Recipes inspired by Dr. Seuss Concocted by Georgeanne Brennan Photographed by Frankie Frankeny    Working from illustrations taken from the original books, these wildly outrageous recipes for over forty www.seussville.com recipes will entice every adult and kid to try cooking up everything from “Scrambled Eggs Super” and “Blueberry Bumplings” to lunches and snacks of the zaniest kinds. Dinners include “Who-Roast” (but no photo of the chicken with mushrooms stuffed under the skin before baking) and desserts include “Sneetch Treats” and “Who-Pudding.” If your school includes edible book reports, or if teachers have discovered www.cookingupreading.com as a classroom resource to join up books and cookery, this book is a must. If your school celebrates Seuss Day in March, this book is a must. For home-ec classes that have gotten too heavily invested in “Welsh Rarebit” or baking powder biscuits, this is a must. From the “Green Eggs” (real hardboiled eggs with an enhanced yolk of guacamole) to the “Cindy Lou Who” cornflake Christmas wreaths, this will delight cooks and readers of all kinds, all sizes, all ages. 2006, Random House, $16.95. Ages All. Reviewer: Gwynne Spencer (Children's Literature). ISBN: 0-679-88440-8 ISBN: 978-0-679-88440-8 Hana Sushi: Colorful & Fun Sushi Rolls for Parties Boutique-Sha    This book is sure to circulate widely due to the increasing popularity of sushi. By adding some simple ingredients to rice or vegetables, all you have to do is roll and cut to create such fanciful designs as Panda, Bunny, Dandelion, Snail, Butterfly, Swirl, Snowman, Turtle, Basketball, Soccer Ball, and many others, along with pressed sushi and decorated sushi cakes. Beautiful full-color photographs along with step-by-step instructions accompany each recipe. Basic techniques are scattered throughout the book, providing information about the various ways to roll different sushi and how to make pressed rice and vinegared rice, along with a conversion table and frequently asked questions. This is a fabulous book that is sure to entice both basic and experienced cooks who want to bring an unexpected touch to their entertaining. Category: Cookbooks. KLIATT Codes: JSA--Recommended for junior and senior high school students, advanced students, and adults. 2004, Kodansha, 89p. illus., $15.95. Ages 12 to adult. Reviewer: Shirley Reis (KLIATT Review, January 2005 (Vol. 39, No. 1)). ISBN: 4-88996-171-2 The Healthy Body Cookbook: Over 50 Fun Activities and Delicious Recipes for Kids Joan D'Amico, Karen Eich Drummond; illustrations by Tina Cash-Walsh    This cookbook successfully combines health information, science experiments and kid friendly recipes. Families and teachers will enjoy completing projects such as "Honey-Raisin Pick-Me-Up Popcorn Snack" and a homemade stethoscope. Each chapter covers a different aspect of maintaining a healthy body, with hands-on experiments and related recipes. Simple black and white drawings illustrate the tools and food needed for each activity. Elementary and middle school teachers can use this book to create cross-curriculum units in which children will learn and have fun. Parents will appreciate the simple healthy recipes. The "Pick-Me-Up Power-Packed Lasagna" and the "Strawberry-Kiwi Cooler" look great! 1999, John Wiley & Sons, $12.95. Ages 3 up. Reviewer: Wendy Pollock-Gilson (Children's Literature). Best Books: Children's Catalog, Eighteenth Edition, 2001; H.W. Wilson; United States Children's Catalog, Nineteenth Edition, 2006; H.W. Wilson; United States Middle And Junior High School Library Catalog, Eighth Edition, 2000; H.W. Wilson; United States Middle and Junior High School Library Catalog, Ninth Edition, 2005; H.W. Wilson; United States ISBN: 0-471-18888-3 Honest Pretzels: And 64 Other Amazing Recipes for Cooks Ages 8 & Up Mollie Katzen    Looking for a great kids' cookbook that adults will love also? I think you'll find it in this selection. Not only does it give the reader 64 delicious recipes to try but also explains the interaction and learning that can take place while preparing the dishes. It very carefully details the ingredients needed to complete a recipe and also has very easy to understand directions. The recipes are sure to appeal to most kids and suggestions for continuing enjoyment of the culinary arts are very helpful. The author's love of cooking shines throughout. 1999, Tricycle Press, $19.95. Ages 7 to 12. ISBN: Barbara Youngblood (Children's Literature). Best Books: The Best Children's Books of the Year, 2000; Bank Street College of Education; United States Children's Catalog, Eighteenth Edition, 2001; H.W. Wilson; United States Children's Catalog, Nineteenth Edition, 2006; H.W. Wilson; United States The Children's Literature Choice List, 2000; Children's Literature; United States Notable Books for Children, 2000; American Library Association-ALSC; United States Smithsonian Magazine's Notable Books for Children, 1999; Smithsonian; United States Awards, Honors, Prizes: ABC Children's Booksellers Choices Award Winner 2000 Special Subjects United States ISBN: 1-8836-7288-0 How to Bake an American Pie Karma Wilson Illustrated by Raúl Colón     Wilson tackles a tough problem with her patriotic metaphor of baking "the first ever made on the Fourth of July." A cat and a dog with chef's hats begin by preheating the world "until fiery hot with a hunger and taste to be free." They set out to satisfy these appetites with "a crust of fruited plains…" A text-less double-page then depicts fields covered with huge fruits, with more falling from the sky, all being rolled into a crust by a gigantic rolling pin. And "that's just the start of an American pie!" Next she adds "purple mountain majesties" and "cupfuls of courage." And so the baking continues with ingredients borrowed from our nation's qualities of "sweet freedom," "spiced with ideas…from faraway lands," and "plenty of faith, hope, and love." The text is set in a large typeface in short lines with rhymes. The single and text-less double-page illustrations are rendered in Colón's scratchy ink lines and watercolors. He incorporates historic images, such as Columbus's three ships and Lindbergh's Spirit of St. Louis, into the imaginative cooking process. This stirring recipe should have readers standing proudly to attention. 2007, Margaret K. McElderry Books/Simon & Schuster Children's Publishing Division, Ages 4 to 8, $16.99. Reviewers: Ken Marantz and Sylvia Marantz (Children's Literature). ISBN: 978-0-689-86506-0 ISBN: 0-689-86506-6 How to Make an Apple Pie and See the World Marjorie Priceman    Enjoy a deliciously silly recipe for apple pie that takes the reader around the globe to gather ingredients, including stowing away on a banana boat to Jamaica for the sweetest sugar cane, apple picking in Vermont, and a stop in Italy for the finest semolina wheat. Contains lots of tongue-in-cheek humor and delightful watercolor art. 1996 (orig. 1994), Knopf, $16.00, $16.99 and $6.99. Ages 4 to 8. Reviewer: Marilyn Courtot (Children's Literature). Best Books: Booklist Book Review Stars, Apr. 15, 1994; United States Bulletin Blue Ribbons, 1994; Bulletin of the Center for Children's Books; United States Children's Catalog, Eighteenth Edition, 2001; H.W. Wilson; United States Children's Catalog, Nineteenth Edition, 2006; H.W. Wilson; United States Editors' Choice: Books for Youth, 1994; American Library Association-Booklist; United States Recommended Literature: Kindergarten through Grade Twelve, 2002; California Department of Education; California Awards, Honors, Prizes: ABC Children's Booksellers Choices Award Winner 1995 Picture Books United States Carolyn W. Field Award Winner 1995 United States State and Provincial Reading Lists: Georgia Children's Literature Awards, 1999; Nominee; Grades K-4; Georgia Kentucky Bluegrass Award, 1996; Nominee; Kentucky ISBN: 0-679-83705-1 ISBN: 0-679-93705-6 I’m in the Mood for Food: In the Kitchen with Garfield Jim Davis Recipes by Barbara Albright    Although designed with an adult market in mind, any kitchen-competent adolescent can follow these simple recipes to produce basic meals. There are a number of lasagna recipes—standard, deluxe, and vegetarian. Standard calls for a can of tomato sauce, while the deluxe and vegetarian varieties rely on cans of crushed tomatoes and a certain amount of diced veggies. Overall, then, the emphasis is on comfort foods: spaghetti and meatballs, mac and cheese, Tex-Mex chili. Comfort, of course, carries over into desserts. Who would think that the production of S’Mores requires an entire two-page essay on technique? And then there is the raison d’etre for the entire enterprise. This, naturally, is the appending of pertinent “Garfield” strips as well as a few single, possibly new, Garfield the Cat/hapless Jon images onto the pages, which add a certain cheerful color to the slim book. This is not a cookbook meant to compete with Julia Child but, for a franchise product, the end result is fairly successful. 2003, Andrews McMeel, Ages 12 up, $18.95. Reviewer: Kathleen Karr (Children’s Literature). ISBN: 0-7407-3386-9 The International Cookbook for Kids Matthew Locricchio Photographs by Jack McConnell    Chef Locricchio provides a rich selection of classic recipes from the “big four” culinary traditions of the world--France, Italy, China, and Mexico. He emphasizes fresh organic ingredients and takes no shortcuts. There are wonderful recipes in this cookbook, but the execution of them is not for the faint-hearted chef. The word “kids” in the title is a misnomer; the recipes are really geared toward teenagers. The recipe for Quiche Lorraine calls for either a frozen 9-inch pie shell or the cook’s “favorite recipe pie crust,” but no ingredients are listed to make one, and how many kids have a favorite pie crust recipe? There are no pictures or diagrams for making the crust and anyone who has ever struggled with making pie crust from scratch knows it is not that simple. The food photography is stunning. The format includes a variety of typefaces and background colors which make the cooking tips stand out. The book’s spiral binding is practical in the kitchen. Interesting historical tidbits introduce the recipes. While the book might provide language teachers with ideas for cultural culinary celebrations in class, many recipes are not easily transported. Safety tips are useful and are not the obvious, and helpful lists of essential ingredients and utensils are included. Locricchio’s banter is lively and includes kid-friendly analogies like using a baseball diamond to explain how to fold eggrolls. Those looking for challenging make-from-scratch classical cookery will find much inspiration in this book. 2004, Marshall Cavendish, $18.95. Ages 12 up. Reviewer: Quinby Frank (Children's Literature). Best Books: Children's Catalog, Nineteenth Edition, 2006; H.W. Wilson; United States Middle and Junior High School Library Catalog 2006 Supplement to the Ninth Edition, 2006; H.W Wilson Company; United States ISBN: 0-7614-5185-4 Kids Cake Mix Fun and More     It really is a bit sad that many parents cannot bring home made goodies into the classroom, but must go to the bakery or supermarket to purchase them. The good news is that creative juices can flow with parents and kids as they prepare cakes for special events including of course birthday parties. This cookbook which is spiral bound so that pages lie flat is filled with easy to follow recipes and directions for making some spectacular cakes using commercial cake mixes. Each recipe is accompanied by a full color picture of the finished product. Tips such as reading through the entire recipe first, a metric conversion chart, baking pan sizes and oven temperatures and an index are handy references. There are bar cookies with nuts, fruit flavors and chocolate. The cupcakes range from simple mini doughnut cupcakes to those decorated to look like pigs, bearcubs, doodlebugs and butterflies. Sometimes I wonder why I didn't think of doing what the recipe calls for-it is so simple when you see the finished product, but you have to have that extra spark of creativity. For holidays there are Boo Hands Cupcakes, Little Devils, Spider cupcakes, a Scaredy Cat Cake. It really all look delicious and most of the recipes take surprisingly little time as long as you have assembled all the ingredients beforehand. 2006, Publications International, Ages 9 up, $7.00. Reviewer: Marilyn Courtot (Children's Literature). ISBN: 1-4127-2221-7 ISBN: 978-1-4127-2221-6 Jalapeño Bagels Natasha Wing Illustrated by Robert Casilla    In order to try and decide what kind of food he should bring for his school's International Day, Pablo accompanies and helps his Mexican American Mother and Jewish American Father during a busy, early morning work session at their panaderia, or bakery. After making Mexican specialties like Chango Bars and Empanadas, and Jewish treats like Challah, Pablo finally decides to bring something that represents his parents' combined efforts: Jalapeno Bagels. The warm, realistic watercolors, actual recipes, and both Spanish and Yiddish glossaries add to the appeal of this multicultural picture book which was inspired by Los Bagels Bakery, in Los Angeles. 1996, Atheneum, $15.00 and $15.95. Ages 4 to 11. Reviewer: Jan Lieberman (Children's Literature).    For multicultural units or a celebration of International Day, this book will add a touch of spice. Pablo's parents own a panaderia/bakery and when he has to bring something to school for International Day, he decides that he will bring a taste treat that is a mixture of both parents: Jalapeno Bagels. Recipes are included for Chango bars and the bagels which are from an authentic Mexican-Jewish-American bakery in Arcata, California. Rich watercolor paintings extend the story and convey a feeling of family togetherness. 1996, Atheneum/S&S Childrens, $15.00 and $15.95. Ages 5 to 8. Reviewer: Gisela Jernigan, Ph.D. (Children's Literature). Try locating this one at your local bookstore or library…it is worth the effort. Best Books: Adventuring with Books: A Booklist for Pre-K--Grade 6, 12th Edition, 1999; National Council of Teachers of English; United States Americas Award for Children's and Young Adult Literature, 1996; Consortium of Latin American Studies Programs (CLASP); Commended; United States Growing Up Latino in the U.S.A., 2004; ALSC American Library Association; United States Kaleidoscope, A Multicultural Booklist for Grades K-8, Third Edition, 2001; National Council of Teachers of English; United States Notable Children's Trade Books in the Field of the Social Studies, 1996; National Council for the Social Studies NCSS; United States Awards, Honors, Prizes: Tomas Rivera Mexican American Children's Book Award Nominee 1996 United States ISBN: 0-02-793077-7 ISBN: 0-689-80530-6 Kids Around the World Cook!: The Best Foods and Recipes from Many Lands Arlette N. Braman Illustrated by Jo-Ellen Bosson    Let your kids cook this week and sample cuisine from Thailand, Ethiopia, Israel, Germany and more. This cookbook provides interesting recipes from diverse countries and teaches children about the origin of these dishes and how they are linked to foods in other cultures. The author begins with basic rules about kitchen safety and ends with a glossary of food-related terms. Some of the recipes are simple, such as strawberry soup from Poland. However, the author also includes more challenging recipes, such as saffron meatballs and rice from Spain. The book's layout is very child friendly, with illustrations and step-by-step instructions to help young cooks succeed with their nascent kitchen skills. 2000, John Wiley & Sons, $12.95. Ages 9 to 12. Reviewer: Jeanne K. Pettenati, J.D. (Children's Literature). Best Books: Children's Catalog, Eighteenth Edition, 2001; H.W. Wilson; United States Children's Catalog, Nineteenth Edition, 2006; H.W. Wilson; United States ISBN: 0-471-35251-9 Kids Cook 1-2-3 Rozanne Gold Illustrations by Sara Pinto    The author of this lovely cookbook comes from a family that loves to cook. The variety of colored pages and the charming illustrations all make the reader (even a novice cook) feel competent, even eager to cook. Basic categories include “Morning Food,” “What to Have for Lunch,” “Quick and Healthy Snacks,” “Dinner is Fun,” “A Rainbow of Vegetables and Side Dishes,” and “Delicious Desserts.” More than 125 easy recipes are included with the three main ingredients bolded at the beginning of each set of simple-as-1-2-3 directions. This handsomely designed cookbook also includes safety tips, measuring hints, how to follow a recipe, types of cooking equipment, cooking terms, suggested pantry acquisitions, and at the end, an index. The illustrations (and variety of page colors) are a feast for the eyes, with yummy borders and easy-on-the-eyes type. Pages are nicely divided by colored sections, pulling the reader into reading recipes as entertainment, not just directions. The print is a bit small for kids under ten, or oldsters who prefer larger type, but the overall appearance of each page is a delight. Also by the same author are Little Meals: A Great New Way to Eat and Cook and Recipes 1-2-3: Fabulous Food Using Only 3 Ingredients. Her web sites, www.rozannegold.com and www.kidscook123.com are a treasure trove of information. 2006, Bloomsbury Publishing Children’s Books, $17.95. Ages 8 up. Reviewer: Gwynne Spencer (Children's Literature). ISBN: 9781582347356 ISBN: 1582347352 Kids Cooking     Considered a "beginner's cookbook", Kid's Cooking attempts to entice young chefs into the culinary world. Unfortunately, the format just doesn't work. The advanced text and vocabulary does not compliment the thick cardboard pages with glossy photos of fun foods. The text is far more sophisticated in relationship to the presentation. Recipes are varied and have explicit directions. Each recipe is accompanied by a color photo. There are A-B-C-D's down the side of each page however, that do not necessarily correlate to the ingredients in the recipe. Recipes range from "sunrise starters", to "do it yourself dinners" and "sweet treats." Careful attention has been paid to healthy ingredients which youngsters are familiar with. These include such items as peanut butter, hummus, tortillas, carrots, black beans, etc. Perhaps glossy pages in a spiral notebook format would have greater appeal to middle grade students. A marginal addition to a media center collection. 2006, Publications International, Ages 7 to 10. Reviewer: Theresa Finch (Children's Literature). ISBN: 978-1-4127-2469-2 ISBN: 1-4127-2469-4 Kids Cooking: A Very Slightly Messy Manual The Editors of Klutz Illustrated by Jim M’Guiness    As the copy points out, this is a cookbook for kids and their grown-up assistants. Care is taken in giving prefatory kitchen rules: be careful; be clean; be ready. Any possibly tricky recipes separate adult roles from those of children--especially in matters of cutting, chopping, and dicing ingredients. This is all to the good, as is the design format: heavy-duty, almost board-book thick pages that can be wiped clean; sturdy spiral binding; and the four color-coded measuring spoons attached. As for the recipes themselves, they cover breakfast, lunch, dinner, dessert--and “Not to Eat” options such as play dough, face paint, and giant soap bubbles. The instructions and ingredients are kept as simple as possible, but you can tell when the anonymous editor authors begin having fun. It’s when the illustrator has a little fun, too. Who could resist “The Buried Treasure Muffins” with crocodilian pirates sailing across the page in muffin pans? (Not to mention the possibility of baking secret messages inside them!) The standard tuna casserole is turned into a “Tuna Wiggle” with instructions to test the doneness of the noodles by tossing one against the refrigerator--if it sticks, it’s ready! That single directive might keep a lot of casserole on the family dinner menu. Overall, then, this a cookbook for parents with a sense of humor and a fair amount of patience. Those firmly in hand, kids and adults alike will have a lot of good, messy, edible fun. 1987, Klutz/Scholastic, Ages 8 up, $14.95. Reviewer: Kathleen Karr (Children’s Literature). ISBN: 0-932592-14-7 Latino Cuisine and Its Influence on American Foods: The Taste of Celebration Jean Ford     This culinary-themed study emphasizes how Latinos, the largest U.S. minority group, have shaped what many Americans eat. Describing crops indigenous to Latin American countries, the text comments that Aztecs grew tomatoes, known as xitomatl, before Spanish explorers arrived and notes foods introduced by various ethnicities resulted in a fusion of Amerindian and foreign foodstuffs which Latinos incorporated in their dishes. Latino immigrants' food culture impacted the U.S., with entrepreneurs establishing such popular eateries as El Chico. This book lists examples of Latino food which U.S. chain restaurants appropriated, including wraps, chili, and salsa. A glossary of Spanish terms on menus is provided. Readers learn about Nuevo Latino cuisine's innovative combination of Caribbean and Latin American styles. Text includes cookbook excerpts in which U.S. and Latino cooks describe Latino food experiences but offer no favorite recipes. Latino desserts such as flan are omitted. Only hot chocolate, not other forms of that Latino delicacy, is mentioned. This book inappropriately glamorizes alcohol, considering most intended readers are legally minors. No citations are supplied for statistics. The bibliography contains such puzzling entries as the University of Iowa's website without references to that school or state in the text or index. The timeline places Christopher Columbus arriving in the New World one thousand years too early. Volume in "Hispanic Heritage" series. 2006, Mason Crest Publishers, Ages 12 up, $22.95. Reviewer: Elizabeth D. Schafer (Children's Literature). ISBN: 1-59084-935-3 ISBN: 1-59084-924-8 Let's Make Pizza Mary Hill    Kid's in general seem to love to eat pizza. Why not encourage their reading with a small, colorful book that describes the process of making a pizza. An easy-to-read text with good photos of cute kids and their parents making their very own pizza is a great combination. No recipe is really needed; the reader will have a visual recipe. New words are listed in the back with pronunciation help. A bibliography of additional books on the subject and a great Web site are listed at the end of the book. If you want other similar reads, there are three other books that make up the "Welcome Books, In The Kitchen" series for early readers--Let's Make a Sandwich, Let's Make Cookies, and Let's Make Tacos. 2002, Children's Press, $$14.50. Ages 6 to 8. Reviewer: Barbara Youngblood (Children's Literature). ISBN: 0-516-23959-7 ISBN: 0-516-24020-X The Little Red Hen Makes a Pizza Retold by Philemon Sturges Illustrated by Amy Walrod    Following the folktale pattern, this contemporary urban hen asks her friends if they'll help. The hep cat, the bathing-suited chicken, and the game-playing dog won't do anything until they get to eat the pizza. When it's all gone, they volunteer to help do the dishes, a nice twist on the old story. Sturges has fun with the telling by making catalogues of what the hen buys or assembles each time and then adding "and...some other stuff" which becomes a story refrain. Walrod's wonderful collage illustrations never become overbusy but are detailed enough to provide humor and amazement at how she has cut and pasted. Labels imposed on the cooking items invite children to read around in the pictures in addition to chiming in on the text. Plenty of white space makes this book readable with large groups, as well, and it stands up well beside to Paul Galdone's beloved standard version. Pair this with another funny take on an old tale, The Teeny Tiny Teacher by Stephanie Calmenson, illustrated by Denis Roche (Scholastic, 1998). 1999, Dutton, $15.99. Ages 5 to 9. Reviewer: Susan Hepler, Ph.D. (Children's Literature). Best Books: Children's Catalog, Eighteenth Edition, 2001; H.W. Wilson; United States Children's Catalog, Nineteenth Edition, 2006; H.W. Wilson; United States The Children's Literature Choice List, 2000; Children's Literature; United States Publishers Weekly Book Review Stars, August 1999; Cahners; United States Recommended Literature: Kindergarten through Grade Twelve, 2002; California Department of Education; California School Library Journal Book Review Stars, December 1999; Cahners; United States School Library Journal: Best Books, 1999; Cahners; United States Awards, Honors, Prizes: The Golden Kite Award Award Book 1999 Illustration United States State and Provincial Reading Lists: Red Clover Children's Choice Picture Book Award, 2000-2001; Nominee; Vermont Texas Reading Club, 2002; Texas Volunteer State Book Award, 2001-2002; Nominee; Primary; Tennessee Young Hoosier Book Award, 2003; Nominee; Picture Book (Grades K-3); Indiana ISBN: 0-525-45953-7 Mama Provi and the Pot of Rice Sylvia Rosa-Casanova Illustrated by Robert Roth    Mama Provi lives on the first floor of a tall apartment building. Her granddaughter, Lucy, lives on the eighth floor of the same building and spends the night with Mama Provi twice a month. When Lucy gets the chicken pox and is unable to visit, Mama Provi prepares to visit her with a large pot of arroz con pollo (chicken with rice). But as Mama Provi climbs the seven flights of stairs to Lucy's door, she begins exchanging food with the neighbors creating, by the end of her climb, a multicultural feast. Roth's illustrations enhance the warm feeling in this story of good neighbors and good food. 1997, Atheneum Books, $16.00. Ages 5 to 8. Reviewer: Tim Whitney (Children's Literature). Best Books: Adventuring with Books: A Booklist for Pre-K--Grade 6, 12th Edition, 1999; National Council of Teachers of English; United States The American Experience: Strength from Diversity; ALSC American Library Association; United States Kaleidoscope, A Multicultural Booklist for Grades K-8, Third Edition, 2001; National Council of Teachers of English; United States Recommended Literature: Kindergarten through Grade Twelve, 2002; California Department of Education; California Awards, Honors, Prizes: Marion Vannett Ridgway Award Honor Book 1998 United States State and Provincial Reading Lists: California Young Reader Medal, 2000; Nominee; Primary; California North Carolina Children's Book Award, 2001; Nominee; Picture Book; North Carolina ISBN: 0-689-31932-0 The Mash And Smash Cookbook: Fun and Yummy Recipes Every Kid Can Make! Marian Buck-Murray Illustrations by Ralph Butler    There are recipes in this book for breakfast, lunch, dinner, snack time, and dessert. There are "real" food recipes as well as recipes for junky food that only a kid could love. There are opportunities for kids to create their own variations of basic recipes; and to get down and messy with plastic bag mashing replacing the more traditional kitchen techniques of stirring, blending, and mixing. Best of all, there's a real basic introduction in the front of the book which defines the safety rules, tools, and skills needed in the kitchen. The sound kitchen information will appeal to kids' sense of being grown up. The goofiness of the presentation style will appeal to kids' sense of "cool." And the food prepared from these recipes will appeal to all the family members' sense of taste! 1998, John Wiley & Sons, $12.95. Ages 5 up. Reviewer: Dr. Beverly Kobrin (Children's Literature).    Marian Buck-Murray adds a sense of playful abandon to the culinary arts with the suggestion that young cooks "bash, pound, squeeze, smush, bubble up" or otherwise "Mash & Smash" the ingredients listed in her Cookbook. Ralph Butler's light-hearted line drawings depict boys and girls as they enthusiastically prepare the nutritious recipes. 1997, Wiley, $12.95. Ages 9 up. Reviewer: Judy Katsh (Children's Literature). ISBN: 0-471-17969-8 The Math Chef: Over 60 Math Activities and Recipes for Kids Joan D'Amico and Karen Eich Drummond Illustrations by Tina Cash-Walsh    The authors, one a cooking instructor and educational consultant and the other, a registered dietitian and cookbook author, have collaborated to produce this kitchen-centered math book. The focus is on measurement, metric and English; and on providing hands-on math experiences for children. The result is fun and delicious! How could you miss? The authors have two other books--The Science Chef and The Science Chef Travels Around the World. 1997, John Wiley and Sons, $12.95. Ages 6 up. Reviewer: Judy Katsh (Children's Literature). Best Books: Annual Best Children's Science Book List, 1997; Science Books & Films; United States Children's Catalog, Eighteenth Edition, 2001; H.W. Wilson; United States Children's Catalog, Nineteenth Edition, 2006; H.W. Wilson; United States ISBN: 0-471-13813-4 Matzah Meals: A Passover Cookbook for Kids Judy Tabs & Barbara Steinberg Pictures by Bill Hauser    What to do with all that matzah during the week-long Passover? With Matzah Meals, kids will soon be concocting such delectables as matzah pizza and tostados. Through their cookbook, Judy Tabs and Barbara Steinberg welcome youngsters to the kitchen. Imagine a child's pride in following these easy recipes to turn out gefilte fish kabobs, peach kugel and other dishes for the seder table. Also included is a child-friendly Passover guide, with a re-telling of the Passover story, description of seder symbols and ideas for decorative crafts such as a kiddush cup and matzah cover. Kids can even dramatize the ten plagues with homemade props. White rice transforms into lice with the addition of black-dot eyes. Styrofoam packing pellets make a good hail. Bill Hauser's funny black-and-white pictures will bring out the smiles along with the spatulas. 2004, Kar-Ben/Lerner, $7.95. Ages 5 to 12. Reviewer: Mary Quattlebaum (Children's Literature). Best Books: Notable Children's Books of Jewish Content, 2004; Association of Jewish Librarians; United States ISBN: 1580130860 Mom and Me Cookbook: Have Fun in the Kitchen Annabel Karmel    Ready...set...cook together! With this kid-friendly cookbook, it's easy to whip up yummy meals for the whole family. Each recipe has color photos of both ingredient lists and numbered step-by step instructions. Little ones will learn how to measure, follow directions, and eat their results--all while enjoying themselves. From "My Favorite Crepes" and "Slurpy Spaghetti" to "Raspberry Ripple Cheesecake" and "Traffic Light Freezer Pops," this fun book is truly a treat. Category: Non-Fiction. Grade Level: Toddlers; Preschool; Primary (K-3rd grade). 2005, DK Publishing, Inc. Ages 1 to 9. Reviewer: Susan (BookHive (www.bookhive.org)). ISBN: 0756610060 The Moon Might Be Milk Lisa Shulman Illustrated by Hillenbrand    Rosie awakes in the early morning and watches the large round moon sink in the sky. “I wonder what it’s made of,” she asks Cat. Cat tells her the moon is a saucer of fresh milk that spilled from the sky into puddles on the ground. Maybe. Rosie is not sure, so she and Cat ask Hen. Hen tells them the moon is a large egg that hatches small shining chicks as stars. Maybe. These characters wander into the meadow and ask a butterfly. The butterfly replies that the moon is made of sugar: sticky, sparkling, and sweet. Dog tells them that the moon is made of creamy butter, and Mouse reports that it is made of flour, providing the clouds in the sky. Somehow, Rosie does not think she has found the correct answer yet. She returns to the house with her animal friends following close behind. Rosie explains the various opinions about the composition of the moon to her grandmother. Gran combines all of the ingredients mentioned in a large bowl and makes cookies. The sugar cookies do look just like the moon and they are delicious. The recipe appears in the back of the book. Large, full-color, cartoonlike illustrations fill the pages, making this a good choice for read-aloud time--especially if sugar cookies are served to the listeners afterwards. 2007, Dutton Children’s Books/Penguin, Ages 3 to 7, $16.99. Reviewer: Phyllis Kennemer (Children’s Literature). ISBN: 978-0-525-47647-4 ISBN: 0-525-47647-4 Mr. Cookie Baker Monica Wellington    Mr. Baker assembles the ingredients for his cookies each morning and prepares to bake cookies. He chooses a recipe from four in the back of the book, mixes the dough, rolls it out, and cuts it with shaped cookie cutters. He then bakes them and decorates them with icing and sprinkles. The children soon arrive to buy cookies, and Mrs. Cookie Baker sells the cookies to them from her bakery shop. After all the cookies are sold, Mr. Baker closes his shop and gets to taste one of his delicious cookies. Miss Wellington’s simple illustrations are large and colorful, as are her words, making the entire format friendly to the discerning eyes of young children. Simple recipes for sugar, chocolate chip, oatmeal, and peanut butter cookies are included for home or classroom interaction with adults. This book is one of a series developed by Miss Wellington on occupation awareness for young children. 2006 (Orig. 1992), Dutton Children’s Books/Penguin, Ages 1 to 6, $15.99. Reviewer: Gail C. Krause (Children’s Literature). ISBN: 0-525-47763-2 Multicultural Meals Bobbie Kalman    This is an easy cookbook for any new chef to follow. It has step-by-step directions for meals from all over the world, all of which are low in fat and sugar. Brief descriptions of each dish are included, as well as basic nutrition facts, cooking terms, and kitchen safety. Many pictures show young cooks how to follow each step along the way to make these meals fun and interesting. It explains what types of foods belong to which cultures and also describes what the foods are, just in case the reader is new to the cuisine. The pictures also include images of what the various ingredients look like and how they appear when they are finished. Soups, pasta, and bagels are just a few foods that are included. A cooking terms glossary and an index are included. This cookbook is a part of "Kid Power Healthy Lifestyles For Kids." This book would be appropriate for a beginning home economics class, or for any young chef with a desire to try something new. 2004, Crabtree Publishing Company, $8.95 and $22.60. Ages 10 up. Reviewer: Kymberlee Chandler (Children's Literature). ISBN: 0-7787-1255-9 ISBN: 0-7787-1277-X Pancakes, Pancakes! Eric Carle    The smiling pancake in the frying pan on the cover of this picture book is the end, not the beginning, of this wonderful story. With bright collage illustrations, Carle tells the story of young Jack who woke up and asked his mother for pancakes. She was certainly willing, but told Jack that she needed his help. From this point, kids learn what it takes to get the ingredients to make something as simple as a pancake. First the wheat is harvested, threshed, and taken to the miller to produce flour. Then Jack must collect eggs from the henhouse and milk from the cow. Next, his mother tells Jack that they need some butter so he is set to work at the churn turning the cream into butter. Finally, a fire is built, jam is procured from the storage shelves and then the ingredients as well as all the implements are ready to make a pancake. Jack’s mother is a pro, she even flips the pancake high in the air to get it brown on both sides. Finally, Jack gets his delicious golden-brown pancake with strawberry jam on top. This is part of the “Stories to Go!” series. 2005 (orig. 1990), Aladdin/Simon & Schuster, $4.99. Ages 4 to 8. Reviewer: Marilyn Courtot (Children's Literature). ISBN: 0-689-87148-1 Pretend Soup and Other Real Recipes: A Cookbook for Preschoolers Mollie Katzen and Ann Henderson    The celebrated author of The Moosewood cookbooks offers deliciously healthy recipes for young chefs in this attractive and kid-friendly cookbook. Each recipe (there are nineteen plus a few extra ideas) has three parts: an adult preparation section, a printed version of the recipe, and a two-page comic-like sequence showing the steps from "Beginning" to "Eat!" Along the way chef Katzen and preschool teacher Henderson share their wisdom about kids in the kitchen, kids being safe, and kids' relationship with food. Try it all--the food--the kitchen tips--the advice--it's all delicious--even if it isn't all as easy as it looks. 1994, Tricycle Press, $15.95. Ages 3 up. Reviewer: Judy Katsh (Children's Literature).    Ann Henderson's and co-author/ illustrator Mollie Katzen's colorful Pretend Soup and Other Real Recipes is filled with directions for nutritious snacks, salads, and simple entrees preschoolers can prepare with parental or older-sibling assistance. The fun-to-make foods, among them ""Number Salad" and "Hide and Seek Muffins" are practicable for the youngest chefs, once their seniors have prepared everything. The recipes are written out for "grown-ups" and pictured in a series of numbered illustrations for little ones. 1994, Tricycle, $14.95. Ages 4 up. Reviewer: Dr. Beverly Kobrin (Children's Literature). ISBN: 1883672066 Ratatouille (rat-a-too-ee) Adapted by Katherine Emmons and Mary Olin Illustrations by Ron Cohee, Mara Damiani, Caroline Egan, et. al.     Ratatouille is based on the Disney Pixar film of the same title. It is the story of a rat named Remy who dreams of becoming the "best gourmet chef in all of France." The text is accompanied by bright, animation style illustrations. As the story opens, Remy's role in the rat community is to smell the food from the compost and determine if it is safe for everyone to eat. He considers this a demeaning job and dreams of grander things. The story includes all the elements of a great read-aloud - danger, intrigue, romance, adventure and finally a happy ending. Young children will enjoy hearing all about Remy's escapades, even though the cast of characters is at times a bit difficult to keep track of. The plot isn't fully developed, however, as it would be impossible to include all the details from a full length film. A marginal addition to a picture book collection. 2007, Random House, Ages 5 to 8, $8.99. Reviewer: Theresa Finch (Children's Literature). ISBN: 978-0-7354-2440-0 Rick & Lanie's Excellent Kitchen Adventures: Chef-Dad, Teenage Daughter, Recipes and Stories Rick Bayless & Lanie Bayless with Deann Groen Bayless Photographs by Christopher Hirsheimer    In this new cookbook a lá culinary travelogue, chef Bayless collaborates with his teenage daughter, Lanie. Four years in the making and with dishes from Mexico, Peru, Oklahoma, France, Italy, Ireland, Morocco, Spain, Thailand, Japan, and Hong Kong, the book is a smorgasbord of taste, techniques, and travel experiences. Each section begins with commentary first from Bayless and then Lanie. Every individual recipe (there are more than one hundred) is highlighted with suggestions and descriptions. The juxtaposition of two perspectives-one from a veteran of gourmet kitchens and the other from an eager novice-adds a lively, personal element. For example, about Peruvian potatoes Huancaina, Bayless writes, "Think of this as a kind of Peruvian potato salad," and Lanie writes, "Delicious-even though the name looks weird. Nothing weird about the flavor, though. It's just potatoes.” Although the book will interest anyone with a passion for cooking or travel, it is much more than an ordinary collection of international recipes. As Bayless explains in the introduction, cooking can bring a family together through tradition. Learning about food from other countries can tear down cultural stereotypes. Finally Bayless believes that everyone should know how to cook because the art of food preparation can foster independence and personal satisfaction. If teachers and librarians offer the cookbook from the authors' viewpoint, it should appeal to a wide variety of readers. Sprinkled liberally with fun, colorful sidebars, and excellent quality photographs of food, family, and locations, it is a feast for the eyes as well as the imagination. VOYA CODES: 5Q 3P J S (Hard to imagine it being any better written; Will appeal with pushing; Junior High, defined as grades 7 to 9; Senior High, defined as grades 10 to 12). 2004, Stewart Tabori & Chang, 224p.; Index. Photos. Appendix., $29.95. Ages 12 to 18. Reviewer: Kim Zach (VOYA, April 2005 (Vol. 28, No. 1)). Best Books: Middle and Junior High School Library Catalog 2006 Supplement to the Ninth Edition, 2006; H.W Wilson Company; United States Senior High School Library Catalog, Sixteenth Edition, 2005 Supplement, 2005; H.W. Wilson; United States ISBN: 1584793317 The Real Story of Stone Soup Ying Chang Compestine Illustrated by Stéphane Jorisch    Compestine becomes the narrator of “the real story” of the legendary stone soup, speaking as the Chinese owner of a fishing boat who has hired the three lazy Chang brothers to work for him. Stopping for lunch, he is annoyed because the brothers have forgotten to bring a pot to cook in. Our fisherman continues his superior, sneering attitude toward Kuai, Ting, and Pong, as the brothers proceed cleverly to put together what is necessary to make the soup from the “magical” stones. Of course, from then on, the fisherman always carries rocks in his pocket, although he hasn’t had time to make the soup yet, because he works “too hard already.” It’s obvious to the reader that he is a blow-hard, but that doesn’t stop him from boasting that he invented “the real stone soup.” Inked lines and transparent paints create the lively characters in the appropriate clothing, straw hats, and bare feet of long ago China. Settings include sandy beaches, quaint wooden houses, typical fishing boats, and gossiping townsfolk. But the focus is on the three ingenious brothers and the comic story-teller. An Author’s Note fills in the background of the legend of this traditional dish from southeast China, while the recipe for the Chang brothers’ egg drop stone soup is included. 2007, Dutton Children’s Books/Penguin Young Readers Group, Ages 5 to 9, $16.99. Reviewers: Ken Marantz and Sylvia Marantz ISBN: 978-0-525-47493-7 Salad People and More Real Recipes: A New Cookbook for Preschoolers & Up Mollie Katzen    Katzen excels again as the preschool set’s and their parents’ favorite cooking guru. Practical recipes written for adults and drawn for children present a delightful activity for any time of the day or year. It is never too early to teach the importance of nutrition and food presentation. As the subtitle suggests, this is for anyone beyond the teething stage and can easily be incorporated into a classroom setting from nursery school and beyond. Twenty recipes are presented--first in text version for caregivers, then pictorially for even the youngest cooks--to show progression, if nothing else. Each step is shown chronologically with minimal text. Each recipe is preceded by the “Critics Rave,” featuring accolades from real preschoolers during the assembling process and tasting. Helpful hints are sprinkled throughout the recipes, such as suggesting it is easier for children to push blender buttons with their thumbs; to properly flour their hands, instruct them to “wash their hands” with flour--great tips for everyone, not just the kids. This is one of those books that has the potential to create memories that can be passed through the generations, yet can be cozy enough just for the two of you. 2005, Tricycle Press, $17.95. Ages 4 to 8. Reviewer: Elizabeth Young (Children's Literature). Best Books: Booklist Book Review Stars, Nov. 1, 2005; United States Children's Catalog, Nineteenth Edition, 2006; H.W. Wilson; United States School Library Journal Book Review Stars, November 2005; Cahners; United States ISBN: 1582461414 Sopa de cactus Eric A. Kimmel Illustrations by Phil Huling     This wonderful Spanish language version of Eric Kimmel's 2004 Cactus Soup will make you chuckle again. As a regiment of revolutionaries comes through San Miguel, a small town in Mexico, the town's officials know that before the revolutionaries leave, the town's people will be left with nothing to eat. Therefore, the mayor advises them to hide their foodstuffs. When the soldiers arrive and ask for something to eat, they are told that the town is very poor and have no food to offer them. That is fine the captain says, the soldiers will make cactus soup. All they will need is a large cactus thorn. Of course, they will need to boil some water and would not the soup taste better with salt, pepper, chilies, beans, etc.? All this and more materialize as the town "helps" to make the cactus soup. The end results in a great feast for the soldiers and townspeople alike. Huling's wonderful watercolor illustrations make the setting of the story come to life. The warm browns and golds are reminiscent of a Mexican locale. The languid elongated soldiers and the townspeople are richly drawn; most are rather thin, except for a smattering of rotund characters notably the mayor and the priest. The author's note on the last page puts the story in a historical context. Here is a book that will be loved by all, not once but again and again. 2007, Marshall Cavendish Children, Ages 5 to 8, $ 16.99. Reviewer: María E. Gentle (Children's Literature). ISBN: 0-7614-5344-X ISBN: 978-0-7614-5344-4 Stone Soup Retold by Jon J. Muth Illustrated by Jon J. Muth    The tale of clever travelers tricking a village into making soup for them is traditional in many cultures. Muth sets his stunning version in China; his tricksters are Buddhist spreaders of enlightenment, pondering the question of what makes one happy. When they put a pot of water on a fire, a young girl helps them find the "right" stones for the magical soup. Villagers one by one add ingredients, so when the soup is ready, all can gather together to overcome previous hostility to celebrate. The villagers are grateful that the monks have shown them that "sharing makes us all richer." The monks have found an answer to their question: "To be happy is as simple as making stone soup." Naturalistic ink and watercolor scenes combine a Western sense of representation and design with a more spiritual Asian sensibility, shown in the costumes and architecture as well as the subtle range of colors. There is an overall gentle quality to the visual telling, as images of the philosophical basis underlie the scenes of the villagers bringing their contributions and gazing with curiosity and pride. The double-page banquet scene with blazing red lanterns and smiling faces depicts the final magic. The author's note expands the background of both his verbal and visual retelling. 2003, Scholastic Press, $16.95. Ages 5 to 9. Reviewer: Ken Marantz and Sylvia Marantz (Children's Literature).    Beautiful watercolor and ink illustrations help to tell the story of Hok, Lok and Siew, three monks who attempt to bring happiness to a discontented and disconnected Chinese village. After happening upon the town, the monks pique the interest of the villagers by making their magical soup, and eventually everyone volunteers to add in their own vegetables. After the soup is ready, everyone has a celebratory feast, the citizens unite with one another, and the monks continue on their journey. This is a culturally detailed version of the "Stone Soup" story that originated in European folklore. Many versions have been told in France, Sweden, Russia, England, Belgium and other countries. These monks figure prominently in Chinese folklore, and the author uses them to spread contentment, not mischief, among the village. Young readers will learn that it is important to reach out to their communities and that they must accept and appreciate what they have. The drawings are deceptively simple at first, since they seem to feature little more than the characters and an austere backdrop. There are many hidden details, however, that figure more prominently with subsequent readings, like Chinese words and characters concealed within the drawings. After reading the author's note, parents will be able to explain the tale's origins to the child. The note also includes information on the Eastern symbols and objects used in the artwork, such as the Chinese musical instruments used in the banquet scene. 2003, Scholastic Press, $16.95. Ages 6 to 9. Reviewer: Heather Bivens (Children's Literature). Best Books: Best Children's Books of the Year, 2004; Bank Street College of Education; United States Choices, 2004; Cooperative Children's Book Center; United States Children's Catalog, Eighteenth Edition, Supplement, 2004; H.W. Wilson Children's Catalog, Nineteenth Edition, 2006; H.W. Wilson; United States Notable Children's Books in the Language Arts, 2004; NCTE Children's Literature Assembly; United States Publishers Weekly Book Review Stars, January 13, 2003; Cahners; United States Awards, Honors, Prizes: National Association of Parenting Publications Awards (NAPPA) Gold 2003 Ages 6 and Up United States Nautilus Book Award Finalist 2004 Children's Illustrated United States State and Provincial Reading Lists: Emphasis on Reading, 2004-2005; Book List; Grades 2-3; Alabama Washington Children's Choice Picture Book Award, 2005; Nominee; Grades K-3; Washington ISBN: 0-439-33909-X Taylor-Made Tales: The Penguin’s Peril Ellen Miles    This skillfully-written book alternates two engaging stories, a realistic tale about a boy named Jason who wants to be a chef, and an adventure story told by his elementary school teacher. Mr. Taylor is famous for his classroom storytelling. Finally it is Jason’s turn to challenge Mr. Taylor’s abilities by naming five objects for him to weave into a tale. Jason picks a polar bear, a penguin, quicksand, a cactus, and a baseball signed by every player on the 2004 Red Sox team. Mr. Taylor invents a story about Doc McTeagle and his son Duncan, a pair of world adventurers who are traveling with an Antarctic penguin named Pete to the North Pole to fix one of Doc’s inventions, a McTeaglometer. Between installments, we read about Jason’s ups and down. Jason, who has a twin sister named Jennifer, loves nothing more than working in his father’s restaurant. Jason’s father, of course, wants his son to aim higher than the family business. We learn how Jason overcomes his classmates’ teasing, because he is a boy who likes to cook, and convinces his dad that he is serious about becoming a chef. This entertaining book will appeal equally to girls and boys, to precocious accelerated readers, and to on-level, middle grade readers. 2007, Scholastic, Ages 6 to 12, $4.99. Reviewer: J.H. Diehl (Children’s Literature). ISBN: 0-439-59711-0 ISBN: 978-0-439-59711-1 Teens Cook: How to Cook What You Want to Eat Megan and Jill Carle with Judi Carle Photography by Jessica Boone    Megan and Jill have grown up in the kitchen, making messes, meals, and their own recipes under the guidance of their mother, Judi, a cookbook author and editor. Given this background, it is not surprising that their cookbook for teens is accessible, informative, and fun. The sisters provide easy-to-use recipes for a variety of dishes including chocolate chip scones, potato skins, broccoli cheese soup, steak fajitas, baked macaroni and cheese, and toffee bars. Because Megan is a vegetarian, there are several vegetarian recipes or vegetarian substitutes. The design and layout is really what makes this book unique, from the mouth-watering photography to the colorful sidebars that include commentary from both sisters on most of the recipes, tips, and how to avoid kitchen disasters. The combinations of photos, sidebars, and recipes are always arranged differently so that no two pages look the same. Other helpful elements are a sincere, confidence-inspiring introduction by Megan and Jill and tips on how to use or substitute common ingredients. Attractive, engaging, and told from a teen perspective, this cookbook will make an excellent addition to any nonfiction collection. VOYA CODES: 5Q 4P M J S (Hard to imagine it being any better written; Broad general YA appeal; Middle School, defined as grades 6 to 8; Junior High, defined as grades 7 to 9; Senior High, defined as grades 10 to 12). 2004, Ten Speed Press, 184p.; Index. Illus. Photos., $17.95 Trade pb. Ages 11 to 18. Reviewer: Julie Scordato (VOYA, December 2004 (Vol. 27, No. 5)). Best Books: Middle and Junior High School Library Catalog, Ninth Edition, 2005; H.W. Wilson; United States Popular Paperbacks for Young Adults, 2007; YALSA; United States Senior High School Library Catalog, Sixteenth Edition, 2005 Supplement, 2005; H.W. Wilson; United States ISBN: 1580085849 Tuckerbean in the Kitchen Jill Katz Illustrated by Brenton Mahan     This yellow-level addition to the "Read-it! Readers" series opens with a note to parents that characterizes the challenges each level poses to readers. When his owners go on vacation, a puppy named Tuckerbean visits the Puppy Inn. Tuckerbean quickly settles into his temporary home, making new friends and playing with the other pups. However, even the innkeeper isn't aware of the ongoing pup mischief. When the sun goes down, Tuckerbean and his friends meet in the kitchen to cook tacos, salad, pizza, cake, hamburgers, and shakes. The following morning, Tuckerbean finds he is too stuffed and too tired to eat breakfast. The question on the first page draws the reader into this active story. While the use of some longer sentences provides a challenge, the well-paced plot keeps the story moving to engage young readers. Natural oral language, variety of sentence length, partial support from illustrations, and no more than four lines of print per page make this animal fantasy a good choice for mid-level early readers. 2007, Picture Window Books/Coughlan Publishing Group, Ages 6 to 8, $19.93. Reviewer: Carol Kirkham Martin (Children's Literature). ISBN: 978-1-4048-2402-7 ISBN: 1-4048-2402-2 We Like to Help Cook Marcus Allsop Illustrated by Diane Iverson    Watch. Do. Learn. These are the things that happen in Marcus Allsop’s descriptive celebration of food. Children watch adults cook foods. They help to prepare them. They learn about different types of food, from crunchy to soft, yellow corn to orange carrots, cereals to fruits. They describe many of the tasks children can do to be involved in mealtime preparations: mixing, tossing, arranging, shaking, crumbling, blending, rinsing, and eating! This book stimulates critical thinking about the choices that people make about what they make and consume, and it encourages children and parents alike to think about how kids can be a part of making meals. Diane Iverson’s multicultural illustrations show a wide variety of ethnicities engaged in these mealtime activities in classrooms, community gardens, yards, and homes. The text and illustrations together effectively create a sense of excitement about food. This book would be an invaluable addition to any health or science collection. 2007, Hohm Press, Ages 3 to 7, $9.95. Reviewer: Heidi Hauser Green (Children’s Literature). ISBN: 1-890772-70-4 To stay up to date on new books on this topic, consider subscribing to The Children's Literature Comprehensive Database. For your free trial, click here. Added 6/24/2007