Cooking the French Way or Cooking the Mexican Way

Cooking the French Way

Author: Lynne Marie Walde

An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes. Also includes typical menus and a brief description of the special features of a French table setting.

School Library Journal

Gr 5-8-These three titles are, for the most part, worthy successors to the originals. (Cooking the East African Way was originally called Cooking the African Way [Lerner, 1988].) Each well-organized and well-written book now has a greater emphasis on low-fat and vegetarian recipes. An introductory section contains information on the culture, geography, food, holidays, and festivals of the country or region. This is followed by safety tips; glossaries of cooking utensils, terms, and special ingredients; healthy and low-fat cooking tips; and a metric conversion chart. A short discussion on eating customs is followed by sample menus complete with shopping lists. The clearly written recipes that follow are organized by type of meal. Brief introductory notes, suggestions for substitute ingredients, and cooking tips are included in many of the recipes. Preparation time and serving size are indicated. The books are visually appealing with many full-page, full-color photographs (frequently adjacent to the recipes they refer to). A couple of minor quibbles are the lack of pronunciation guides (present in the previous editions) and the lack of a nutritional breakdown for each recipe. Carole L. Albyn and Lois S. Webb's The Multicultural Cookbook for Students (Oryx, 1993) would be a good companion to any of these volumes. Fran Osseo-Asare's A Good Soup Attracts Chairs (Pelican, 1993; o.p.) introduces West African cuisine. These new titles will be useful for cultural and heritage school projects as well as fun reads for intermediate cooks.-Janice Greenberg, formerly at Brooklyn Public Library, NY Copyright 2001 Cahners Business Information.

Interesting book: The New Leaders or The Asian Financial Crisis

Cooking the Mexican Way

Author: Rosa Coronado

Introduces fundamentals of Mexican cooking, including special ingredients and cooking utensils. Also provides recipes for suggested dishes.

Susan Smith <%ISBN%>0822541173 - VOYA

First published in the 1980s, this title is part of the revised and expanded series, Easy Ethnic Menu Cookbooks, containing recipes from different countries. The most noticeable change is in the design and format of the books. They are taller and better laid out, with more pictures and more pages, and feature extra white space and less crowding and clutter on each page. Newly added is information on holidays and festivals, healthy and lowfat cooking tips, and recipes for holiday and festival food. The color and quality of the photographs are improved greatly, and most recipes are illustrated in a full-page photograph. Mexican Way is typical, beginning with an introduction that includes information on land and people, Mexican heritage, holidays and festivals, and Mexican markets. Next are sections for the cook, including cooking terms, special ingredients used in Mexican cooking, and Mexican menus. Nineteen recipes are collected under the headings of breakfast, dinner, supper, snacks, and holidays and festivals. Most are recognizable, such as tacos, refried beans, or Mexican rice, and two, turkey mole and three kings bread, are new to this edition. The steps involved in cooking each dish are straightforward and could be followed easily by teens, but the recipe for fried pastry or bunelos includes no hints or cautions about frying in hot oil. This series, which includes books on Italian, Chinese, Spanish, and French cooking among others, is recommended for most collections. More extensive and in-depth than single volume works such as Passport on a Plate (Simon & Schuster, 1997), the set is essential for projects involving cooking food from other countries. Glossary. Index. Illus. Photos.Maps. VOYA CODES: 4Q 2P M J (Better than most, marred only by occasional lapses; For the YA with a special interest in the subject; Middle School, defined as grades 6 to 8; Junior High, defined as grades 7 to 9). 2002, Lerner, 72p. PLB

School Library Journal

Gr 5-8-These three titles are, for the most part, worthy successors to the originals. (Cooking the East African Way was originally called Cooking the African Way [Lerner, 1988].) Each well-organized and well-written book now has a greater emphasis on low-fat and vegetarian recipes. An introductory section contains information on the culture, geography, food, holidays, and festivals of the country or region. This is followed by safety tips; glossaries of cooking utensils, terms, and special ingredients; healthy and low-fat cooking tips; and a metric conversion chart. A short discussion on eating customs is followed by sample menus complete with shopping lists. The clearly written recipes that follow are organized by type of meal. Brief introductory notes, suggestions for substitute ingredients, and cooking tips are included in many of the recipes. Preparation time and serving size are indicated. The books are visually appealing with many full-page, full-color photographs (frequently adjacent to the recipes they refer to). A couple of minor quibbles are the lack of pronunciation guides (present in the previous editions) and the lack of a nutritional breakdown for each recipe. Carole L. Albyn and Lois S. Webb's The Multicultural Cookbook for Students (Oryx, 1993) would be a good companion to any of these volumes. Fran Osseo-Asare's A Good Soup Attracts Chairs (Pelican, 1993; o.p.) introduces West African cuisine. These new titles will be useful for cultural and heritage school projects as well as fun reads for intermediate cooks.-Janice Greenberg, formerly at Brooklyn Public Library, NY Copyright 2001 Cahners Business Information.