Cooking with Fruits and Vegetables Cooking with Meat and Fish

Gr 5—8—These books pair facts about the featured food, including where it is eaten, with eye-catching photos. However, in spite of the series title, several of the recipes in Fruits and Vegetables call for large amounts of heavy cream or butter. Meat and Fish has simple and clean illustrations of the animals and where the different cuts of meat come from. Each title starts with appetizing information about balanced diets—what to eat and how much of it. Each course (section) has an overview of the vegetable group or meat, followed by recipes from all over the world. They vary in difficulty from easy "Mashed Potatoes" to a more difficult "raspberry Pavlova"; however, the cooking directions are clear and straightforward. Cooking terms, such as blanching, are defined and illustrated. Both books are profusely illustrated with full-color photos. Students who are learning to cook will appreciate these excellently organized reads.—Samantha Larsen Hastings, Riverton Library, UT