________________ CM . . . . Volume VIII Number 11 . . . . February 1, 2002

cover The Young Chef's French Cookbook. (I'm the Chef).

Rosalba Gioffre.
St. Catharines, ON: Crabtree, 2001.
38 pp., pbk. & cl., $9.86 (pbk.), $19.96 (cl.).
ISBN 0-7787-0296-0 (pbk.), ISBN 0-7787-0282-0 (cl.).

Subject Headings:
Cookery, French-Juvenile literature.
Quick and easy cookery-Juvenile literature.

Grades 4-7 / Ages 9-12.

Review by Harriet Zaidman.

**** /4

   
cover The Young Chef's Chinese Cookbook. (I'm the Chef).

Frances Lee.
St. Catharines, ON: Crabtree, 2001.
38 pp., pbk. & cl., $9.86 (pbk.), $19.96 (cl.).
ISBN 0-7787-0294-4 (pbk.), ISBN 0-7787-0280-4 (cl.).

Subject Headings:
Cookery, Chinese-Juvenile literature.
Quick and easy cookery-Juvenile literature.

Grades 4-7 / Ages 9-12.

Review by Harriet Zaidman.

**** /4

   
cover The Young Chef's Mexican Cookbook. (I'm the Chef).

Karen Ward.
St. Catharines, ON: Crabtree, 2001.
38 pp., pbk. & cl., $9.86 (pbk.), $19.96 (cl.).
ISBN 0-7787-0295-2 (pbk.), ISBN 0-7787-0281-2 (cl.).

Subject Headings:
Cookery, Mexican-Juvenile literature.
Quick and easy cookery-Juvenile literature.

Grades 4-7 / Ages 9-12.

Review by Harriet Zaidman.

**** /4

   
cover The Young Chef's Italian Cookbook. (I'm the Chef).

Rosalba Gioffre.
St. Catharines, ON: Crabtree, 2001.
38 pp., pbk. & cl., $9.86 (pbk.), $19.96 (cl.).
ISBN 0-7787-0293-6 (pbk.), ISBN 0-7787-0279-0 (cl.).

Subject Headings:
Cookery, Italian-Juvenile literature.
Quick and easy cookery-Juvenile literature.

Grades 4-7 / Ages 9-12.

Review by Harriet Zaidman.

**** /4

exerpt:

Crostini
Chicken Liver Toasts

Don't be put off by some of the ingredients in this recipe. The chicken livers and anchovies mix in with the other ingredients to make a delicious topping for the toast. This dish is found all over Italy, but originally comes from Tuscany, where it is served as an antipasto or appetizer along with a platter of ham and salami.
(The Young Chef's Italian Cookbook)

This series of quick and easy recipes from major ethnic groups that have populated North America is a great introduction to cooking for eager young chefs. The recipes are clearly explained, and almost all of them are dishes that children today may have seen or heard of. Ingredients can be found in most grocery stores.

     Printed on an 11 1/2 x 14 white background, the recipes are illustrated in two-page layouts by typical Canadian children who are photographed mixing, grating, dicing, etc. They are surrounded by a border made up of the ingredients. Each recipe is briefly described in the introduction, which may include some history or other information about the origins of the dish.

Here's an example:

Guacamole
Avocado dip

Guacamole is a dip made of mashed avocados. It is flavored with chilies and lime or lemon juice, and often has chopped tomatoes, green onion and cilantro. The word "guacamole" comes from two Aztec words - "agucate" meaning "avocado," and "mole" meaning "mixture." Some Mexican cities have their own way of serving guacamole. In Monterrey, the tomatoes and onions are served as a garnish, so that the dish looks like the red, white, and green stripes on the Mexican flag.
(The Young Chef's Mexican Cookbook).

     Boxes list the utensils and ingredients required and supply a photo of each item. A "Tips & Tricks" box offers alternative methods or ingredients, cooking tips as well as safety hints. Pictures accompany numbered instructions, finishing with a shot of the finished product. The kids who are cooking are obviously enjoying themselves; major festivals that occur in the country of origin are explained, including the way they are traditionally celebrated - food, costumes, activities, etc.

     In typical Crabtree style, the books have a list of contents, a glossary of highlighted words and an index. A modern touch recognizing today's more litigious society is found in a note on the "List of Contents" page which states that the recipes have been taste and safety tested by a mother of three young children; however, "The publishers and copyright owners will not accept any responsibility for accidents that may occur as children prepare these dishes."

     Children and adults will enjoy this book. Be prepared to see sopa de tortilla, penne al pomodoro, tofu with pork and salade nicoise on your table. Enjoy!

Highly Recommended.

Harriet Zaidman is a teacher-librarian in Winnipeg, MB.

To comment on this title or this review, send mail to cm@umanitoba.ca.

Copyright the Manitoba Library Association. Reproduction for personal use is permitted only if this copyright notice is maintained. Any other reproduction is prohibited without permission.

Published by
The Manitoba Library Association
ISSN 1201-9364

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