Wrap-N-Bake Egg Rolls: And Other Chinese Dishes (Kids Dish) [Library Binding]

Nick Fauchald (Author), Ronnie Rooney (Illustrator)

Book Description

Publication Date: August 2009 | Age Level: 7 and up | Grade Level: 2 and up | Series: Kids Dish

It’s your turn to cook a delicious Chinese dish! From eight treasures pudding to dim sum dumplings, these kid friendly Chinese dishes will bring everyone to the table.

Editorial Reviews

About the Author

Nick Fauchald is a Capstone Press author.

Product Details

• Reading level: Ages 7 and up
  
• Library Binding: 32 pages
• Publisher: Picture Window Books (August 2009)
• Language: English
• ISBN-10: 1404851836
• ISBN-13: 978-1404851832
• Product Dimensions: 11 x 9 x 0.3 inches
• Shipping Weight: 12.6 ounces (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #3,163,285 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

2 of 3 people found the following review helpful:

5.0 out of 5 stars Cooking Up CHINESE goodies, September 29, 2009

By 

Gwynne C. Spencer (Mancos, Colorado) - See all my reviews
(REAL NAME)   

This review is from: Wrap-N-Bake Egg Rolls: And Other Chinese Dishes (Kids Dish) (Library Binding)

Part of the Kids Dish series which includes desserts, snacks, dinners, lunches, Italian dishes, Middle Eastern dishes, Mexican dishes and special occasion recipes, this picture book cookbook introduces Chinese recipes, grouped by difficulty level based on the skills and time required as well as the number of ingredients and tools needed. Adult help and supervision is required for all recipes. Each book starts off with a food pyramid, then Notes to Kids from the author, then Notes to Adults, Special Tips and Glossary, Metric Conversion Chart, and Kitchen Tools section with lots of graphics and illustrations that would make this series extremely accessible and attractive for older students who are not top-notch readers. The recipes each include number of servings, how long the process will take, a quick one-sentence note about the recipe's relationship to the culture as well as ingredients list, tools, and numbered pictured steps. It all makes the recipes look really easy, but for the most part they are from-scratch and somewhat challenging, at least to me, admittedly the world's worst cook. Recipes in the Easy chapter include Five-Spice Broccoli; Birthday Noodles; Eight Treasures Pudding; Sichuan Bold Beans; Hoisin Chicken Lettuce Wraps; and Sticky Sesame Wings . The Intermediate section has Not-Fried Rice; Dim Sum Dumplings; Egg Drop Soup; and Honey-Hoisin Barbecued Ribs. TheAdvanced recipes include Fortune Cookies; Wrap-n-Bake Egg Rolls; and Spiky Meatballs. Each volume is indexed by category, main ingredients, as well as preparation time. Food Facts and other sidebars (at the bottom of the pages) add interesting amplification to recipes. While the publisher fact sheet indicated that there is a booklist, I did not find one. Reading level is fairly easy, but the recipes are all somewhat challenging in my opinion for the publisher recommended age level (grades 1-3). Maybe in some parallel universe, second graders can make Fortune Cookies from scratch, but not in my world. At the end of the index is a mention of [...] as the portal to safe internet sites related to this book, the only one of which was [...]. Never having tackled any from-scratch Chinese dishes other than Fried Rice, this one will remain on my "high challenge" cookbook shelf for the days when I can deal with a steep learning curve.