Loricchio, Matthew. The Cooking of France.

Loricchio, Matthew. The Cooking of France.  Marshall Cavendish/Benchmark, 2012.  96p.  $35.64.

ISBN 978-1-60870-551-1       ms       E-BN              

The twofold purpose of this book is to introduce the culture of France through its regional cooking styles and provide authentic French recipes.  In the first part of the book, the eleven regions of France are grouped into three larger regions -- north, central and southern -- and the similarities and general characteristics of the foods of each region are discussed.   The remainder of the book consists of recipes, with five to seven recipes for each region.  Each recipe is extremely well presented, with clear lists of ingredients and well-written directions.  All of the recipes require adult assistance.  Tips are provided, and cooking terms such as "fold" are explained.   There is even an explanation of how to recognize egg whites that have been beaten until stiff peaks form.  Many of the recipes have color photographs.
The second-edition titles in this series (Super Chefs) are almost identical to the ones in the first edition, with the addition of two recipes and more color photographs.  If your first-edition copies are well worn, it is definitely worth the money to replace them with the second edition.  For libraries without this series, it is a "must-have".  There are eight titles in the Super Chef series, each one representing the culture of a country through its regional cuisine.            Subject: Cookery, French                               Joan Theal

Gold, Rosanne. Eat Fresh Food: Awesome recipes for Teen Chefs.

Gold, Rosanne. Eat Fresh Food: Awesome recipes for Teen Chefs.
Bloomsbury see St. Martins 2009 160p 17.99 978-1-59990-445-0 ms/hs

A food writer and winner of three James Beard awards has teamed with a nutritionist and several teen sous-chefs to present a fun and healthy book of recipes that teens will want to cook. The bright luscious photographs of the food and the teens preparing and eating it will make you want to head for the kitchen. Rozanne Gold, food writer and winner of three James Beard awards for her other cookbooks has teamed with a nutritionist and several teen sous-chefs to present a fun and healthy book of recipes that teens will want to cook.
The author states that the letters in “fresh” stand for farmer-friendly, ripe-ready, easy-exciting, sustainable and honest-healthy. Readers are encouraged to be a locavore and visit farmers within fifty miles of home for their ingredients when possible. Organic foods are explained, notes are provided on pantry staples, equipment, and safety.
The recipes are divided into seven chapters according to the meal or type of food. The bright luscious photographs of the food and the teens preparing and eating the food are the stars of the book. Recipes range from Asian summer rolls to whole wheat bread. The recipe for mac and cheese contains cauliflower and the sauce is made bright and rich with a red bell pepper and garlic puree. Four of the desserts require an ice cream maker.
A section of menus for using the recipes for special occasions and an index complete the book. Margaret Tatro