From strawberry to jam

K-Gr 2-Lerner adds to this long-running, well-received series about transformation (previous titles have tackled animal and plant life cycles, food, and science). Though concise and comprehensible, the books still convey the essence of how these things come to be. Each spread features only a few sentences and serviceable photos. The small trim size, vocabulary words in bold, colorful and clean design, and spare but well-presented index and table of contents make this an ideal first step for nonfiction newbies. In choice of subject matter, too, this one sets itself apart from the usual fare for this audience. Strong offerings. (c) Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

A clean design and clear texts make these books solid, basic nonfiction choices. The appealing photographs feature a diverse group of people working or enjoying the products. The occasionally awkward writing ("In the kitchen, gardeners become bakers") doesn't fully diminish the interesting overall concept of explaining how food and spices are made. Reading list, websites. Glos., ind. [Review covers the following Start to Finish, Second Series: Nature's Treasures titles: From Goat to Cheese, From Pumpkin to Pie, From Sea to Salt, From Strawberry to Jam, and From Sugar Beet to Sugar.] (c) Copyright 2015. The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.