Reviews (1)

Great fun in a cookbook
These recipes are presented in classic Roald Dahl style. Each recipe takes its name from Dahl's books such as Wonka's Whipple-Scrumptious Fudgemallow Delight and Spitsizzlers. Quentin Blake, who illustrated many of Dahl's books also lends a hand to this collection so the reader truly relates to the material as if these were the recipes that Dahl spoke of in his books. Also, each recipe starts out with a quote from the book that served as that recipe's namesake. The author is careful to note that several of these recipes require an adult's supervision as they are listed as part of the ingredients in those recipes that use heat. This will be a clever addition to the cookbook collection that may even inspire the reader to look into Dahl's books serving as the inspiration for these recipes. ... Read more

Book Description

In clear and eloquent language, Gary Paulsen pays tribute to a cycle of life--from seed to plant to tortilla. Workers till the black soil, operate the clanking machinery of the factory, and drive the trucks that deliver the tortillas back into the hands that will plant the yellow seeds. With Ruth Wright Paulsen’s expressive paintings, The Tortilla Factory brings forth the poetry and beauty of a simple way of life. “This title is beautiful to look at, and will also fit nicely into units on food, regional culture, art, and many other topics.”--School Library Journal ... Read more

Reviews (2)

HONORING THE CYCLE OF LIFE
Simply but movingly Gary Paulsen honors the cycle of life. Beginning with the earth, the seeds, and then the plants, he traces the making of flour and then bread.

Thirty-two illustrations in ripe harvest colors add a richness to his story.

A lovely story
I found this at our local library and it's one of my 3 year old son's favorite books. I've now bought a copy because he knew it by heart after we returned our library copy. I've read other Gary Paulsen books and have enjoyed them as well, but this simple story with it's beautiful illustrations is one of our family favorites. ... Read more

Reviews (2)

An all around great cookbook for any age!
Technically this is a children's cookbook, but that's the kind of cookbook I like to use the best. Just because you're all grown up, doesn't mean you have to eat that way. This cookbook is definitely good for beginners though. It's got a great little guide in the front with all the "official" cooking terms in it so you can understand it all. Like a picture of a spaghetti strainer and next to it, it says "colander," so you know what they mean when the instructions say you need a colander. It also tells you exactly what they mean when they ask you to stir, beat, dice julienne, etc. It also breaks down carbohydrates, protein, fats, and vitamins, and tells why you need them. This is definitely a book that you should pick up if you're just starting your vegetarian diet. Although the recipes are mostly vegetarian, there are a few vegan ones in there also. Each recipe is in metric (European) and Imperial (American) measurements. And most recipes give you little alternatives and variations that you can try. In the beginning of each chapter they have about three meal plans that you can try out like a movie night at home, southern meal or a good winter lunch. All of these recipes are fun, easy and taste great. There's everything from full meals to basic vegetables to snacks, shakes and desserts. This is an all around great book for any age.--Reviewed by Danica for vegetarianteen.com

Recommended addition to any cookbook collection for kids!
The Jumbo Vegetarian Cookbook by Judi Gillies and Jennifer Glossop is an appetizing selection of fun, mouth-watering, easy to prepare, meatless cuisine for budding young chefs of all ages and skill levels. From Cheese Omelet; Cuban Black Bean Soup; and Vegetarian Tacos; to Applesauce Muffins; Stuffed Pepper Boats; and Peach-Banana Sorbet, The Jumbo Vegetarian Cookbook makes a wonderful gift and a very useful reference to preparing delicious meals for the entire family! ... Read more

Book Description

Children will have fun preparing some of China's typical dishes themselves! The Young Chef's Chinese Cookbook contains a dozen easy-to-prepare recipes with step-by-step instruction and photographs, plus warnings for safety in the kitchen. A special section features the traditions, costumes, food, and fun of Chinese New Year. ... Read more

Reviews (3)

My opinion of the book Cooking Art
Cooking Art is a book specially made for young kids to teach them about the kitchen. This book has easy-to-follow instructions that kids can easily follow.

I really liked this book because it was really easy to follow. I tried a few of the recipes and they are delicious. I would recommend this book for 5 year olds and beyond.

A hit with the kids!
We all loved "Cooking Art" but especially my children. They loved looking through the illustrations, making the recipes and especially eating their "creations". One of their favorites was the "Zucchini Train". There's just something special about eating something that you yourself have created. Even my finicky eater licked his plate clean! The recipes are easy to do and if you don't have one of the ingredients it's easy to make substitutions. In fact, that's one of the best parts about the book, it gets you thinking how to be creative on your own. The possibilities are endless!

Easy Edible Art
I like this cook book because it encourages art and creativity, but food is not wasted, it is eaten (gobbled!!). Maybe some child will become a chef in a fancy five star restaurant because of these activities? It's just good fun that tastes good too. ... Read more

Book Description

In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips andthe reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook. ... Read more

Reviews (25)

McGee-lite plus recipes
If Harold McGee's works go into a little more detail than you're interested in, or if you would like a friendly introduction to kitchen science, complete with illustrative and interesting recipes, then you will enjoy this offering by LA Times food editor Russ Parsons.

This book is well-organized. Separated into chapters about frying, produce, eggs, starches, meats and doughs, approximately a dozen pages of explanatory text is followed by a chapter synopsis and then recipes.

There were more recipes than I'd expected, and sometimes these seemed to be chosen more for illustrating the principles discussed than for being appetizing, but there are also quite a few delicious-sounding recipes and the several that I've tried so far have been winners. If you love goat cheese, salmon or lamb, as the author seems to, you will find a LOT to do!

All-in-all, I thoroughly enjoyed the fascinating and lucid text, and learned a lot. The author writes well and explains the science of cooking in a clear manner. The recipes are a mixed bag, but there are so many that you will undoubtedly find a number that will be of interest. Bon appetit!

Best food science book available
As a chef and avid cookbook collector, this book is on my top 5 of all times. Forget what other 'critics' have said. I've read all the Corriher, Wolke, McGee, Fennema, Belitz... books from first to last page and I can state to you in all honesty: this book is the most practical an useful book of all the 'food science books' currently available. It is a must for amateur cooks and chefs alike.

I've learned things here that I never heard in professional cooking school or restaurant kitchens, I've read practical cooking hints that I never saw in any other 'cookbook'. Parsons has the 'audacity' to unveil 'chefs cooking secrets' that a lot of chefs desperately want to keep to themselves so as to distinguish themselves from the 'amateur cooks'.
If you are a cook who wants to know 'WHY?' and so mold your own style, recipes and techniques, instead of just wanting to know 'WHAT?' and blindly following a very often not working recipe 'developped' by a top chef or his aide or his copywriter, because you are working in your 'amateur' kitchen and the chef or his ghost writer has developped the recipes in a professional kitchen, then this is your book. The difference between an average cook and a good one is that the average one just blindly follows recipes, doesn't ask questions and hasn't got a clue why some things work and others not. Result: he keeps making the same mistakes over and over again.

Parsons doesn't loose himself in totally useless ego stroking circus experiments like Harold 'Saint' McGee' does. Parsons also goes beyond the Ann Landers-format of FAQ's and answers of Robert Wolke and he is much more up to date and practical than Shirley O'Corriher. AND... he writes better than all three combined! This book is not only a treasure trove of kitchen knowledge, 'chefs secrets' and 'dry food science', it is also fun to read. And very well organised.

Parsons divides his book in the most commonly used kitchen techniques and subjects like 'frying', 'vegetables', 'meat'... No truffles and foie gras here, thank God! Parsons first explains all the scientific ins and outs of the subject in a very readable manner. All the while sprinkling it generously with sometimes amazing practical hints. And he tops every chapter off with a summary of the most important 'rules' concerning the chapter-subject. 'Rules' which a lot of chefs honestly but sadly don't have a clue about. As dessert to each chapter he serves some (very tasty) recipes to bring the science into practice.

As for the famous 'fixing hollandaise' subject, Parsons nowhere in the book says to throw away curdled hollandaise. However, he says that when the hollandaise is too far gone and you have literally scrambled eggs, there is no fixing that should be served to a paying restaurant guest. And he's right! I know, some chefs throw the scrambled eggs-hollandaise into the food processor, add some butter and other camouflage stuff, and serve this as authentic 'hollandaise' to their clients. I wouldn't go near a restaurant with such a chef! Better to throw away your scrambled eggs than to recycle them and serve as 'hollandaise' to a paying guest. And I would never read or recommend a book that promotes such 'recycling'. Paying guests are not stupid cash cows that must be cheated, they must be served good, tasty, professionally cooked honest food, not some recycled waste product. And that's what this book is all about: Parsons has the guts to tell it like it is: don't recycle rotten or spoiled food and never serve it to paying customers for the chef's profit! Don't use dirty food tricks. And he's right.

Don't be fooled: this book isn't 'McGee lite' it's the book that McGee always wanted to write but didn't do because he lost himself in outreageaous experiments for the sake of expermenting. Look ma, no hands!

Parsons book should be essential reading for all the so called professional and amateur chefs. Highly informative, fun to read, tasty anecdotes. This book is just great. An absolute must for every chef or cook that isn't into cheating his guests or milking them as cash cows but wants to know why his food works or doesn't. If it doesn't here he can find ways to cure his recipes, not to 'fix' his spoiled food.

Ultimately with this book, a cook can let his guests enjoy his food more by using Parsons' vast and practical knowledge. And that's what cooking is all about, isn't it?

I'll Read It, But I Won't Eat It
It's telling that Russ Parsons titles his book with the one food that's on virtually no one's diet: The French Fry. Now that the forbidden fruit has got my attention, I am deep frying myself in this compendium. I read all the food science books and get something from each one, but I like Parsons' way of putting things. For example, he entitles a chapter "fat, flour, and fear," the fear relating to failure or perhaps a piecrust. This is smart, because this kind of thing happens. Food science helps, with a good dose of hands-on experience. As Parsons tells us: "The only way to learn how to make a good piecrust is to make enough bad ones..." Of course, we knew that already, but it helps seeing it repeated in a science context. Applying the science is the key.

Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com

One of the Best Popular Books on Food Science
Russ Parsons is a 'Los Angeles Times' culinary columnist originally hired by Ruth Reichl who, with Shirley Corriher ('Cookwise'), Alton Brown (TV's 'Good Eats'), and Robert Volker ('What Einstein Told His Cook') work at explaining cooking to us all. I have not read Corriher's very highly regarded book, but I would give Parsons the highest regard when compared to Brown and Volker when looking at what they do in common. To anticipate any thoughts that I am overlooking Harold McGee, I believe McGee's book 'On Food and Cooking' is literally in a class of its own, from which all of these other authors have probably borrowed.

While Brown and Volker give scientific explanations of culinary phenomena, with Brown's chapters in 'I'm Only Here for the Food' being somewhat deeper than Volker's question and answer format, Parsons is looking at culinary facts from a much broader point of view. It is as if all three understand food and all three have good scientific explanations for food facts, but only Parsons understands SCIENCE. Alton Brown gives an excellent metaphor for science in describing what he does as drawing a roadmap of a neighborhood (of custards, for example) rather than simply giving step by step instructions as one would when writing out the method for a recipe. Brown, however, seems constantly constrained by the limits of a 30-minute 'Good Eats' episode or of a book chapter on braising.

Parsons addresses the whole field of food science from the other direction. He doesn't talk about what causes meat to brown (and why this tastes so good) or how simmering in water creates gelatin in stocks, or how the barbecue method is so good at producing tender meat from tough primals. Instead, he talks about MEAT, its composition, and how it reacts, in general, to heat, and what the variations are from chicken to pork to veal to beef to lamb. From these, we can see the similarities between, for example, barbecue and braising. This is what science is all about. Explaining individual facts without an underlying theory becomes nothing more than description. Alton Brown uses the theory to explain the facts. Russ Parsons talks about the theory, with facts as examples of how the theory works.

What so frustrates me about the clarity with which Parsons writes is that in spite of this, TV food show hosts continue to perpetuate myths about cooking like the one about searing meat is done to 'seal in the juices'. Both Parsons and McGee have refuted this statement, yet some Food Network hosts make that statement over and over. I think all people who make their living by writing or speaking about food should be required to take a good chemistry course, followed by a food science course before they are let loose with word processor or microphone. But I digress.

Parsons' book is composed of six essays, each on some basic aspect of food composition or behavior. These chapters are:

How to read a French fry: Frying and the chemical and physical properties of frying oils.
The second life of plants: Changes to fruits and vegetables after harvest and cooking.
Miracle in a shell: Eggs and their amazing emulsifying properties.
From a pebble to a pillow: Starches from rice, beans, flour, potatoes and their ability to thicken.
Meat and heat: The Maillard principle, collagen, fats, and what it is that gives meat its flavor.
Fat, flour, and fear: Pie crusts, butter or lard, and gluten formation.

Each essay is longer or much longer than a typical newspaper column. It is also a level of writing that rarely sees the food pages of my local newspaper. I suspect most of the articles were serialized over several issues. These essays alone make the book worthwhile. Parsons goes on to give practical cooking tips. All these tips should now be fully understandable and therefore eminently easy to remember once the cook has read the essay on which they are based. A favorite for me is the recommendation to thicken sauces with flour rather than with cornstarch or arrowroot. If one is exposed to a little Chinese cooking, cornstarch acquires a great attraction and is seemingly easier to use than flour. What experienced chefs know, but never say, is that flour is a much more stable thickener and will stand up to reheating much better than other starches. For those of us who dote on 'Molto Mario' and 'Good Eats', many of the hints, especially for pasta, will seem obvious, but then not everyone mainlines the Food Network six hours a day.

Parsons caps each essay with a collection of recipes appropriate to the lessons in the essay. Most of the recipes are old standards that the foodies among us have seen often before, such as snickerdoodles, macaroni and cheese, pot roast, and ratatouille. This means that anyone with a cookbook collection of any size may not find very much new in these pages, except as concrete examples of the science presented in the essays. I will say the recipes I examined are highly respectable and should produce excellent results. The author does provide a complete table of all recipes by principle ingredient (fish) or course (dessert). I think this should be a feature of every cookbook. It is doubly useful when ingredient or course does not organize the book.

My only regret about this book is that it is so short and that so few people will be attracted to reading it. We need food science to replace the extensive drilling in cooking techniques that we used to get at our mothers or grandmother's side. That has disappeared, and it wasn't all that great to begin with.

With sincere apologies to Alton Brown, who gives me more laughs in one 'Good Eats' episode than Parsons has in this whole book, I highly recommend this to anyone and everyone who likes to read about food.

Clever but not accurate
If you are looking for a cutesy book with no actual food science merit, then buy this arrogant book! ... Read more

Reviews (1)

Ice Cream Cone Synchronicity!
Half of what makes a picture book wonderful is, of course the pictures, and there are lots of books out there that can stand alone on illustrations. Ice-Cream Cones For Sale! can certainly rely on its beautiful, nostalgic monoprints but doesn't have to - it also tells the great and mysterious tale of the invention of the ice cream cone and the St. Louis World's Fair.

Greenstein's author's note is a great insight into how fun, exciting, and unpredictable history can be as she details some of the twists and turns of her own research.

A great book for reading and enjoying but also a great book to use for the start of a historical research project, to introduce the concept of synchronicity, and to inspire budding young inventors. ... Read more

Book Description

Discover the delicious answers as you satisfy your hunger for science!

The Science Chef Travels Around the World is serving up a feast of fun with over 60 easy-to-do food experiments and recipes. Come and join the adventure! You'll travel to 14 fascinating countries—starting in Canada and ending in Ghana—and along the way you'll explore the science secrets of food.

Why does orange soda fizz? Do vegetables really die when you pick them? What makes peanut butter smooth? You'll discover the scientific answers to these and dozens of other yummy mysteries. Plus you'll get to make and eat Sizzling Mexican Chicken Fajitas, tasty Italian Cannoli, Awesome Chinese Egg Rolls, and many other delicious dishes.

Whether you're a beginner or an experienced cook, you can become an International Science Chef, too. All experiments and recipes are kid-tested, include metric equivalents, and require only common ingredients and kitchen utensils. The Science Chef Travels Around the World also includes rules for kitchen safety and a complete nutrition guide. ... Read more

Reviews (1)

Great Book!
This Book is a great but can get a little boring. The recipes are really fun to make and eat. The discriptions about the countries were very interesting to read. But the one thing I didn't like was the experiments. Ididn't think the book needed them and they were weird. example:determiningthe specific gravity of potatoes. I enjoyed this book and i hope you willtoo(if you buy it). this book is great for kids and adults alike. They willenjoy learning about different contrys,foods,and coultres. ... Read more

Book Description

Two new books, chock-full of rich DK photography and lots of specially encapsulated sniffs, make these the board books toddlers will be itching to get their hands on! ... Read more

Reviews (10)

It's my 4yr old granddaughter's favorite book for a month
Our daughter had scratch & sniff books as a child so thought our granddaughter would too. She really loves that book and now we are on a quest to find others. It a nice & bright book with an easy text.

Even used it was worth the money!
I picked up this book in a half priced book store and it STILL had smell galore and on top of that it wasn't all scratched looking! It really holds up!! The smells are very accurate - unlike many other scratch and sniff books we have! My son ADORES the pizza page. This book got me to buy all the other ones in this series!

Wonderful Book!
Our 15 month old dives into this book "nose" first! She loves all of the scents and can name each item on each page. Subsequently, we have purchased the garden book too. Great buy!!!!

Yum!!!!
My children love this book! The smells are wonderful and have lasted a long time! Smell Bananas, Pizza, Oranges, Chocolate and Strawberries. The hardest part is trying to get my 1 year old to not lick the pages :)

Shopoholic Mom to Triplets
We LOVE this book! We have *almost* all of the 'Touch and Feel' books and this is a favorite! The bananas, oranges and strawberries n' creme smell good enough to eat! Our babies are currently 9 months old and the smell is strong enough that I know they can smell it eventhough they aren't old enough to 'sniff'. It's worth it to see the faces they make, especially when they smell the spicy pizza!! Thumbs up! ... Read more

Reviews (1)

Wonderful!
This wonderful craft book is part of the American Girls series, and focuses on the sort of crafts and recipes that would have been done during the time of Kit Kittredge, 1934. The book has five chapters, each with six to ten recipes, crafts and activities: Boarding House Breakfast (recipes: oatmeal with peaches, ambrosia, goldenrod eggs, waffles, and banana fritters; crafts & activities: mosaic tile trivet, and sew a patch), In the Backyard (recipes: fruity freezer jam, club sandwiches, apple kuchen, and iced fruit tea; crafts & activities: sun print greeting card, scrapbook, clutch purse, and backyard games), Radio Night (recipes: Cincinnati chili, and bread pudding; crafts & activities: create a radio show, baseball pennant, yo-yo, jigsaw puzzle, and marble maze); Up in the Attic (recipes: oatmeal raisin cookies, checkerboard sandwiches, and vanilla milk shake; crafts & activities: Scottie pillow, Toppy-Walkers, paper box, desk blotter, pencil holder, and antics in the attic), and finally Care and Share (recipes: glazed carrots, baked macaroni and cheese, roast beef hash, and banana cake; crafts & activities: flour-sack napkin, and checkerboard).

As you can tell from the above description, this book is jam-packed with wonderful recipes and lots of things to do. My daughter received this book as a gift, and absolutely loves it. She and I both highly recommend this book to you! ... Read more

Book Description

Making art that is good enough to eat-and requires no time-consuming cooking or baking- is easy with this kid-friendly approach to the kitchen. This crafty cookbook encourages children to go beyond playing with their food-like the creations of great chefs, the finished products are tasty works of art. Each activity is rated by level of simplicity and estimated time to complete. Simple instructions help parents or older children guide young ones through the preparation of fun and nutritious snacks including tomato towers, alphabet sandwiches, and dinosaur eggs. Instead of disguising healthy food with cheese sauce or syrups, children learn that eating foods that are good for their bodies can be an enjoyable and creative activity. Cleaning up is made especially easy as all the art materials can be eaten, a fun fact that is not lost on budding chefs. ... Read more

Reviews (1)

Author Comments from MaryAnn Kohl
*** Important note: The projects and recipes in"Snacktivities" are selections from the previously published Gryphon House book, "Cooking Art" by MaryAnn Kohl and Jean Potter.

Look in your fridge. See all that boring ol' food? Turn it into art with these playful art experiences...and eat the results! These are easy cooking and food prep projects for kids of all ages. I personally love the Bunny Pear Salad and the Polka-Dot Party Melons. How about you? ~~~ MaryAnn Kohl ... Read more

Book Description

A group of neighborhood children transforms a bare patch of earth into a vegetable garden, and in so doing, they learn how to plant in straight rows, how to thin seedlings, and how to cope with slugs and worms. They make notes on their efforts and compile useful lists of gardening tips. The result is a colorful, graphic scrapbook-diary-photo album.

Turning her lens from growing a single sunflower (A Handful of Sunshine) to focus on planting and raising five different vegetables (carrots, radishes, potatoes, zucchini, and beans), Melanie Eclare inspires young readers to reach for their trowels. ... Read more

Reviews (2)

Good for beginners, but...
... sparse on the recipes. It is very basic (and I was a bit surprised to see that in the publication info at the front of the book, it's also listed under "juvenile literature"). There is good info on Thiland, it's customs, people, etc., but a full half of the book concentrated on that and a few silly things like describing the term "boil". Definately not enough recipes. A grand total of 24 recipes, including how to cook rice and recipes for simple sauces. I'm disappointed with this (and the book "Cooking the Vietnamese Way" which I ordered with it) but hate to return things so I'll just have to make the dozen or so recipes that interest me. Then get a nice, comprehensive Thai cookbook where I can preview it before buying!

Well put together
I happened upon this book in the library and took it home with me. It has 70 pages and includes about 24 recipes, with many photos of different foods. It is one of those books that you pick up and immediately like the way it looks. The recipes are easy to read and instructions are fairly simple. That same day I took it home, I tried the recipe for Lemon Chicken Soup, which only required 9 separate ingredients,and none difficult to find. I have made plenty of thai soups and none came close to what I would get at a thai restaurant. I didn't expect a whole lot out of this recipe as it was simple to prepare, but when I tasted it, it was the best thai style soup I had ever made. I couldn't believe it was one of the easiest to make,but the best tasting. I then went on to try the thai fried rice. Their recipe includes using pork or tofu, but I just left those out. Once again, the ingredient list was simple and the technique not at all hard. The cayenne pepper was what made it nice and spicy and it was an easy and quick recipe to make. I made it twice in the 2 weeks I had the book. There was also a Panaeng Beef Curry recipe which I had to try. I can't say mine came out as good as I hoped, but it may have been because I used lite coconut milk instead of the regular, the sauce was thinner that I would have expected. Nevertheless I copied the recipe down and will try it again with nice fatty coconut milk. In the end, I copied onto 3x5 cards several recipes and think this book was a great find. I only wish they had more recipes in it. ... Read more

Book Description

It's time to get crackin' with Once Upon A Recipe: Favorite Tales, Food & FUNtivities. More than a traditional children's cookbook, Once Upon A Recipe combines classic tales with delicious, tasty recipes and learning activities.Pig-Faced Pizzas and Berry Pink Lemondae are the yummy treats from " The Three Little Pigs," while Little Red's Gooey Heart-Shaped Biscuits are great to munch while helping Little Red Riding Hood through her "A-Maze-ing Journey" to Grandma's house.It's great at bed-time, family time, playtime and in the kitchen, of course!! Tom Thumb gave it two thumbs up . . . way up! ... Read more

Reviews (2)

This book captures the best of the spirit of family traditon
Once Upon A Recipe Favorite Tales, Food & FUNtivities brought back wonderful memories for me of playing "big girl" in the kitchen with my easy bake oven while mom cooked Sunday dinner.I was first attracted to the book's colorful cover and once I gave it to my children they loved looking at the illustrations, reading the stories and doing all the FUNtivities.They especially liked creating their masterpieces like "The Three Little Pigs'Pig-faced Pizzas". As a mom, I found the book endearing and educational , and the recipes surprisingly easy and tasty!Once Upon A Recipe's Favorite Tales, Food & FUNtivities has already given us hours of family fun!We give it `two Tom Thumbs up' too!

Once Upon A Recipe brought back wonderful memories...
Once Upon A Recipe brought back wonderful memories for me of playing "big girl" in the kitchen with my easy bake oven while mom cooked Sunday dinner.I was first attracted to the book's colorful cover and found the stories, rhymes and games endearing and educational, and the recipes surprisingly easy and tasty!I especially recommend the "Pig-faced Pizzas," my son and daughter had a great time creating their masterpieces. ... Read more

Book Description

Food for Today provides a comprehensive source of food and nutrition information. The text teaches students to make good food choices, use essential food preparation skills and be savvy consumers. ... Read more

Reviews (1)

a great text
I found this to be a good introductory textbook for a middle/high school age food and nutrition class.The text covers a wide range of topics related to food.One finds chapters on healthy eating and lifestyle, being a vegitarian, how to design a kitchen, and food profiles from around the world.Other chapters even discuss eating etiquette, buying food, and careers in food.The text starts with the basics (this is a whisk...) for the kitchen and for food.One is given profiles of food, nutritional information, and cooking ideas.While it may seem too basic for students who have some knowledge of cooking, it does a good job of introducing it to those who have to knowledge of it at all.

The writing is informative and easy to read.The text is well illustrated with bright drawings and photographs that expand on the written content.I enjoyed the recipes that were chosen for each chapter - they looked fun and doable.In all, this is a well balanced text that fulfills its purpose of presenting food for today. ... Read more