Cool Chinese & Japanese Cooking

April 1, 2011

Gr 3-5-Though the word "cool" is overused in these books, it will no doubt be the reaction from children after they whip up these tasty dishes. Each book begins with basic cooking terms and techniques, a picture list of ingredients (in their original packaging so that people will know what to look for at the grocery store), and key symbols that indicate whether the preparation requires sharp tools, heat, or may affect people with food allergies. The step-by-step directions make it easy to create both essential components of meals ("Remarkable Red Sauce" in Italian Cooking) and side dishes ("Chapati Flatbread" in African Cooking), as well as to make main dishes that are as enticing as the pictures. These are worthy guides for the first few steps around the kitchen, but the tendency toward broad generalizations-such as grouping Chinese and Japanese cooking into one title-and the books' uniform look takes away from the multicultural theme. Use these titles to instill a sense of accomplishment and adventure in the kitchen rather than as platforms for learning about international cuisine.

Copyright 2011 School Library Journal, LLC Used with permission.

July 1, 2011
These appealing books provide recipes for children seeking a general idea of a culture's special foods while staying with basic, familiar ingredients and simplified preparation routines. Each country is shown on a map and its cuisine characterized briefly before tools, techniques, and safety rules are presented. A pronunciation guide is also included. Bright photographs show the tasty-looking menu items. Glos., ind.

(Copyright 2011 by The Horn Book, Incorporated, Boston. All rights reserved.)