Review by Publisher's Weekly Review
For those ready to don an apron, the spiral-bound The International Cookbook for Kids by Matthew Locricchio, photos by Jack McConnell, starts off with safety tips for the kitchen, then dives right into soups such as "Sopa de Tortilla" followed by Salade Nicoise and classics like roast chicken and spaghetti and meatballs, topped off with an array of desserts. (c) Copyright PWxyz, LLC. All rights reserved
(c) Copyright PWxyz, LLC. All rights reserved
Review by School Library Journal Review
Gr 5 Up-A tempting buffet of recipes for classic dishes from "the big four" of world cooking: Italy, France, China, and Mexico. Locricchio promotes cooking as teamwork involving family and friends in an enjoyable experience. The dishes chosen involve basic culinary techniques that are not always simple but often used in all types of cooking. A list of safety tips appears at the beginning of the book, but discussion of essential ingredients, cooking terms, and equipment is, unfortunately, placed at the end. Everything, including soup stock, is made from scratch, with an emphasis on fresh ingredients and the resulting superior flavor. Each recipe is introduced briefly with its cultural context. Ingredients and directions are clearly written, with all cutting, chopping, and other preparation steps listed before the actual cooking begins. A bright color photograph of each dish is included. A special section devoted to "A Taco Party" begins with directions for making tacos (including frying tortillas), and proceeds through salsas, tostadas, guacamole, picadillo, carnitas, enchiladas, and beans. Several dishes involve handling dried or fresh chiles, but safety instructions for wearing gloves and taking other precautions aren't included until the end of this section. Overall, this is a strong collection of popular dishes attractively presented. More recipes for more international cuisines are included in the "Easy Menu Ethnic Cookbooks" series (Lerner), which includes Helga Parnell's Cooking the South American Way (1991).-Joyce Adams Burner, Hillcrest Library, Prairie Village, KS (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Review by Horn Book Review
Classic recipes from Italy, France, China, and Mexico are gathered in eight sections. Emphasizing the camaraderie of cooking with an adult ""assistant chef,"" clear directions give young cooks a chance to stretch skills in preparing everything from enchiladas rojas to profiteroles. Color photos of each finished dish (some not always with the recipe) provide presentation ideas. Glossaries of ingredients, equipment, and techniques are appended. Ind. (c) Copyright 2010. The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted. All rights reserved.
(c) Copyright The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
