Do restaurant menus featuring full-color food photos kick your salivary glands into high gear? Angela Wilkes's inviting, heavily illustrated cookbook offers the same satisfaction of seeing exactly what you're going to get--along with the ensuing hunger pangs. Children can follow each recipe step by step, with photographs that show what you're supposed to do, how to do it, and when. Thankfully, the 60 recipes are appealing dishes the whole family will want to eat, from Salade Nicoise and Filled Crepes to the more basic Tacos and Guacamole and Spicy Chicken Burgers. The chapters include: "Before You Start," "Kitchen Rules," "Super-Fast Snacks" (Cheater's Pizzas, Crunchy Crostini, Fruit Smoothies), "Speedy Meals" (Classic Omelettes, Vegetable Soups, Chicken Curry and Rice); "Delightful Desserts" (Lemon Cheesecake, Fruit Crumble, Tiramisu), "Treats and Sweets" (Oat Bars, Chocolate Dips, Macaroons), "Picture Glossary" (Grilling, Stir-Frying, Marinating), and a helpful index. The book provides quantities of ingredients in both imperial and metric measurements and clearly organizes the ingredients lists. The overall effect is dazzling--youngsters will find themselves right at home in the kitchen, whipping up simple or elaborate dishes with confidence and glee. (Ages 9 to 12)
From School Library Journal
Grade 4-6?This beautiful cookbook, full of eye-catching photographs, is a companion piece to The Children's Step-by-Step Cook Book (DK, 1994). The recipes are categorized by snacks, speedy meals, desserts, and treats and sweets, with no repeats from the first book, but similar in type. However, the collection is overpowered with sweets, and the categories are not precise; instead, they overlap a great deal. Cooks' tools are listed, not pictured as they are in Step; ingredients are pictured in a smaller, boxed area. The method steps are similarly numbered, pictured, and described, and the final dish is pictured and labeled in both books. Unlike Step, Quick gives preparation time; it is a range of 7-40 minutes, the latter of which some young cooks would not agree is quick. The recipes in both books are inviting and are composed of real ingredients rather than mixes. The table of contents contains full-color photographs as well as descriptions, so that readers can know just what to expect from "Crunchy Crostini," "Fishcake Flounders," "Tiramisu," or "Flapjacks." Libraries that can afford them should have both titles. Bon appetit!?Carolyn Jenks, First Parish Unitarian Church, Portland, ME
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