Deering, Alison & Bob Lentz Sandwiches!

Deering, Alison & Bob Lentz    Sandwiches!   Capstone Publishers 2017   144p   15.95  978-1-62370-816-0            all ages                       VG       

This book includes “more than you ever wanted to know about making and eating America’s favorite food. It includes recipes, easy-to-follow directions, facts, trivia, and challenges, and allergy friendly substitutions along with local specialties.         

     This book includes “more than you ever wanted to know about making and eating America’s favorite food. It includes recipes, easy-to-follow directions, facts, trivia, and challenges, and allergy friendly substitutions along with local specialties.
     After the importance of an informative text, the most supportive factor of this book is visual appeal to readers.  The layout of the various pages is diversified and well balanced between text and very descriptive colorful illustrations. Cooking skill levels are grouped together so readers can successfully make a sandwich.  There are more than 50 recipes, five skill levels, and tons of tips and ideas.
The flow and balance of both the text and visuals are integrated to present a very stimulating book for both young and reluctant readers.
Warning! I do not recommend reading this book if you are considering a diet even though it does provide dietary restrictions.
After gaining a few pounds, my favorite sandwich was the Chicken, Apple,and Brie combination.                            McNeil, Linda       Cooking

Locricchio, Matthew. The Cooking of China.

Locricchio, Matthew.  The Cooking of China.     Marshall Cavendish/Benchmark, 2011. 96p.  $24.95  ISBN 978-1-60870-550-4      ms/hs E-BNS      

     This new addition to the superb Superchef series informs readers of the different regions of China and how they influence the well-known foods, spices and flavors they are famous for. Author Matthew Locricchio and photographer Jack McConnell take readers on a brief tour of the Northern, Western-Central, Eastern and Southern Regions of China, including succinct history, famous landmarks, and tastes of the areas. Locricchio also provides information about different foods and spices of each region, brief cooking instructions and several traditional recipes from the different areas. 
     The book responsibly begins with an emphasis on safety and introduces cooking terms to prepare young readers for cooking, and then delivers the influences of the regions. The next chapter provides “The Basics”, which includes information and recipes needed in preparation of the subsequent chapters. These chapters consist of recipes divided into the categories “Soups and Appetizers,” “Vegetable Dishes,” “Main Dishes,” and “Deserts.” The book concludes with a directory of kitchen equipment and utensils, a description of essential ingredients used in Chinese cooking, a “Find Out More” list, metric conversion chart, and extensive index.
     Matthew Locricchio has impressively created an improved and updated edition of the previously well-known and responsible Cooking of China. In addition to the informative text, it has an attractive layout and includes lively illustrations and photographs. Text boxes with chef’s tips are scattered throughout the recipe chapters, adding to the visual appeal, as well as providing helpful information.
     This book is one of eight titles in the new, second edition Superchef series. Other titles include The Cooking of ... Italy, Thailand, Mexico, Greece, France, India, and Brazil.      

Subject: Cooking, Chinese    

Virginia McGarvey

 

Dickmann, Nancy. La Carne y las proteinas.

Dickmann, Nancy.   La Carne y las proteinas.      

Heinemann (Capstone)    2011  24p 16.77 978-1-4329-5130-6 

elem              VG-BNes     

Children learn which animals and other food products contain proteins, why eating proteins is

important and the negative side of eating too many fatty foods.   The

combination of simple sentences, repetition of key vocabulary words and eye-

catching photographs is perfect for young children to learn about healthy foods

that contain proteins.  Written in Spanish, this handy guide will entertain

children, parents, elementary school teachers and early readers. Its simple

sentences make reading practice easy and fun, and the repetition of certain key

words promotes early reading skill building.  With each turn of a page, a new

sight greets a youngster!  The best is a huge tuna draped across the shoulder of

a young fisherman.  The tuna’s eye looks right at the readers making this

picture the best in the book!  Finally, the book teaches the basics about

proteins in a clear, well-organized format, making this book a very good

selection for Spanish-speakers.  The diversity is contemporary, the colors and

food arrangements are eye-catching and the glossary is clear and illustrated! 

Spanish speakers who have first learned to read and write in their own language

find learning to read English to be much easier.  With books such as this one,

students can practice reading at the same time learning how to make healthy

choices.    “Comer sano” includes books about milk & cheese, fruits, greens,

grains and the food pyramid.  

Written in Spanish, this set is wonderful to introduce healthy eating to young readers.  

It describes the food groups, their origins and their benefit to the body.    Squaresky, Martha

 

Jacob, Matthew & Mark Jacob. What the Great Ate

Jacob, Matthew & Mark Jacob. What the Great Ate
Three Rivers Press see Random House 2010 310p 14.00
978-0-307-46195-7 ms/hs VG-BN

A fascinating smorgasbord of culinary oddities of famous and not so famous people throughout history. The book proves that food is often much more than an edible creation.
The authors have concocted a wide variety of enticing anecdotes about the likes, dislikes, and peculiarities of various notable people in history from different walks of life.

In “What Edvard Munched” you learned that Renoir always had his wife hire cooks whose face retained light so that he could use them as models. We also learned why Andy Warhol chose to paint Campbell’s soup cans and the trouble Georgia O’Keefe had over painting or not painting pineapples.

In “Hail to the Beef”, we find out that Thomas Jefferson was probably the original foodie because he introduced eggplant, ice cream, planting and eating tomatoes, and lastly established new standards for the presidential dinners. We also learned that G.W. Bush stated that since he was the president of the United States he didn’t have to eat broccoli anymore. And his aides stated that “junk food is his lifestyle”.
In “Experiments for dining”, Galileo got into an egg fight with a Church scholar over whether a projectile would heat up or cool off in flight.
In “Business Lunch”’ we learn that “Steve Jobs is a vegetarian who named his company after his favorite fruit.”
The authors have done a wonderful job of researching and compiling interesting facts and oddities to satisfy the palettes of discerning readers. I would advise to nibble some of your favorite tidbits as you devour the book.
This is a very well written book that will relate well to many young readers. It is recommended as a basic book for any upper elementary/middle school library. It would make an excellent selection for a basic books list for school libraries. McNeil, Linda