New Junior Cookbook (Better Homes & Gardens Test Kitchen) by Better Homes and Gardens  (38)
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The Fannie Farmer Cookbook: Anniversary by Marion Cunningham (97)
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Editorial Reviews
From Publishers Weekly
This updated version of the 1957 edition incorporates innovations in technology and changes in Americans' attitudes toward foodAresulting in a fresher, healthier take on the original. Ages 10-up. (Apr.)n
Copyright 2000 Reed Business Information, Inc.
From School Library Journal
Grade 5-7-Fannie Farmer has come a long way from the creamed eggs and stewed vegetables of yore. As Scobey writes in the introduction, "The world of food has changed dramatically...." There are new tools, products, and attitudes; there is more interest in international cooking and more attention being paid to health. What's left of the original book's approach is the good description of basic principles and recipes. "Cooking know-how" includes a helpful discussion of ingredients (including amounts of meat and fish recommended per serving), tools that may or may not be needed, terms that may be misunderstood by beginners, handy tips, and safety pointers. All are clear and to the point; the author understands that readers want to get to the preparations as soon as possible. The 119 recipes and their variations are all made from scratch, and are healthy without being extreme. Microwave instructions are given not as a way of life, but as a possible contribution to the goodness of the dish being prepared. Patience Brewster's pen-and-ink drawings are a pleasant addition. Sara and Zachary Williamson's Kids Cook! (Williamson, 1992) is a comparable, current cookbook for this age group. It's more folksy and fun, but not as basic and comprehensive as this one.
Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
This updated version of the 1957 edition incorporates innovations in technology and changes in Americans' attitudes toward foodAresulting in a fresher, healthier take on the original. Ages 10-up. (Apr.)n
Copyright 2000 Reed Business Information, Inc.
From School Library Journal
Grade 5-7-Fannie Farmer has come a long way from the creamed eggs and stewed vegetables of yore. As Scobey writes in the introduction, "The world of food has changed dramatically...." There are new tools, products, and attitudes; there is more interest in international cooking and more attention being paid to health. What's left of the original book's approach is the good description of basic principles and recipes. "Cooking know-how" includes a helpful discussion of ingredients (including amounts of meat and fish recommended per serving), tools that may or may not be needed, terms that may be misunderstood by beginners, handy tips, and safety pointers. All are clear and to the point; the author understands that readers want to get to the preparations as soon as possible. The 119 recipes and their variations are all made from scratch, and are healthy without being extreme. Microwave instructions are given not as a way of life, but as a possible contribution to the goodness of the dish being prepared. Patience Brewster's pen-and-ink drawings are a pleasant addition. Sara and Zachary Williamson's Kids Cook! (Williamson, 1992) is a comparable, current cookbook for this age group. It's more folksy and fun, but not as basic and comprehensive as this one.
Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
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