Grade 5-8-Teens will find much encouragement in this guide to navigating the vegetarian lifestyle. The author opens with an overview of the different types of vegetarians and the rationale behind their decisions, then moves into advice on handling parental concerns and sticky social situations that are sure to arise. A consideration of nutrition and how to achieve a healthy diet that provides all necessary nutrients follows, ending with a smattering of suggested menus and recipes. Schwartz emphasizes how to deal with social interactions in ways that will educate others, rather than threaten them. She writes in a light, chatty tone, using a question-and-answer format, bulleted facts and lists, boxed information, and humor. Black-and-white drawings throughout add to the book's appeal. A friendly, rational volume that nicely complements Judy Krizmanic's A Teen's Guide to Going Vegetarian (Puffin, 1994).
Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
Copyright 2002 Cahners Business Information, Inc.
Gr. 6-10. This slim paperback is for young people who are already vegetarians as well as for those who are still thinking about it. Written in the breezy tone and with the depth of a lightweight magazine article, this offers the expected overview of vegetarian staple ingredients; tips on combining foods for best nutrition; sample menus; and a small section of well-chosen but poorly presented recipes (no nutritional information is given for the dishes, and the recipes' steps appear in a jumbled stream of text). What's best are introductory chapters that give advice on dealing with meat-heavy family holidays, explaining vegetarianism to carnivorous friends, and making snappy comebacks to common myths about a meatless diet. Despite whimsical drawings, the gray-toned layout is uninviting, but young people interested in the subject will still find satisfying browsing material. Suggest Judi Gillies and Jennifer Glossop's The Jumbo Vegetarian Cookbook [BKL Mr. 1 02] for more extensive recipes and a fuller introduction to the kitchen. Gillian Engberg
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