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An introduction to the cooking of England, including simple recipes for traditional breakfast, lunch, teatime, and dinner dishes. Also includes a brief history of English cooking and typical menus. --This text refers to an out of print or unavailable edition of this title.
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Grade 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 2002 Reed Business Information, Inc.
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Introduces fundamentals of Mexican cooking, including special ingredients and cooking utensils. Also provides recipes for suggested dishes. --This text refers to an out of print or unavailable edition of this title.
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Grade 5-8-These wonderful series entries will pique the interest of curious young chefs and the adults who assist them in creating the delectable recipes. Revised and expanded, these editions will appeal to the health-conscious as well, as several low-fat and vegetarian recipes have been added. The books open with an introduction to the land and cultural aspects of each cuisine, followed by a discussion of safety measures, cooking utensils and terms, special ingredients, and healthy cooking tips. A discussion of the "table" comes next, followed by more than a dozen recipes for various meals and occasions, including holiday and festival fare. Christian also describes a Spanish market and her experience of sharing a simple supper with a shepherd. Weston emphasizes the role of fresh foods such as wild plants, vegetables, and fish in Japanese cooking. It is apparent that, in this culture, food selection, cooking, and presentation are considered an art. The books are well designed, attractively arranged, and have lots of color photos. Recipe names are in English with the Spanish or Japanese equivalents next to them. Tasteful titles that will be popular and useful.
Augusta R. Malvagno, Queens Borough Public Library, NY
Copyright 2002 Reed Business Information, Inc.
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An introduction to the cooking of Japan featuring basic recipes for soups, appetizers, main dishes, side dishes, and desserts. Also describes some special ingredients used in Japanese dishes, how to set a Japanese table, and how to eat with chopsticks. --This text refers to an out of print or unavailable edition of this title.
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The Cook-Zen Cookbook: Microwave Cooking the Japanese Way--Simple, Healthy, and Delicious
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Grade 5-9-This appealing title for beginning cooks has been revised to include vegetarian recipes and low-fat suggestions in addition to pasta and pizza. The introductory section also has been expanded-it covers the land and its people, regional foods, holidays and festivals, and the market. The next section covers safety suggestions, utensils needed, cooking terms, ingredients, healthy-cooking tips, and a metric conversion chart. The remainder of the book is devoted to recipes, which are divided into dinner, supper, and holiday and festival food. Recipes for risotto, Bisignano spinach, bruschetta, and ossi dei morti (dead bone cookies) are among the 19 offerings. Full-page color photos of the food inspire novices to try their hands in the kitchen. The recipes have simple step-by-step instructions and some call for packaged items (hot cross buns uses refrigerator crescent rolls). Substitutions are suggested if the Italian ingredients are not available. For example, Bisignano recommends using long grain rice if arborio can't be found. A good offering for multicultural events that include food.
Sandra L. Doggett, Urbana High School, Ijamsville, MD
Copyright 2001 Reed Business Information, Inc.
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Introduces the land, people, and regional cooking of Italy and includes recipes for such dishes as Minestrone soup, spaghetti with meat sauce, and chicken cacciatore. --This text refers to an out of print or unavailable edition of this title.
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The ABC's of Cooking the Italian Way: Recipes From Mother's Kitchen
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An introduction to the cooking of India featuring such traditional recipes as lamb kebabs, yogurt chicken, pumpkin curry, and apple chutney. Also includes information on the geography, customs, and people of India. --This text refers to an out of print or unavailable edition of this title.
Cooking the Indian Way is simply the best introduction to Indian cooking for the novice.
A nice bonus: an easy way to plan and serve well-coordinated dinners which include both vegetarian and non-vegetarian options.
This delightful little gem will teach you how to make complete Indian dinners, including savory Indian breads, chutneys, yogurt dips, many vegetarian dishes, plus spicey fish, yogurt chicken, and several other treats. The tips will enable you to quickly discover how to use Indian spices to nice effect in creating your own dishes, including your own tea and signature spice blends.
The recipes in Vijay Madavan's Cooking the Indian Way have been so popular with my family and friends that several recipes now number among their favorites -- the ones which are most often and enthusiastically requested. Be sure to make large portions when you serve these to your guests -- the dishes are quite filling, but you will be astonished at how quickly they will disappear!
This title is one in a series, "Cooking the Easy Way," which our local library features in the juvenile/culture section. Studying cuisine is among the best ways to learn about a culture, and so I've happened to try several from this series with my homeschooled daughter. This is the nicest of the Indian cookbooks we've found, in any section: it includes a nice introduction to the regional differences in Indian cooking, and informative cultural information, as well.
We're so glad to be able to create, at home, many dishes we once spent quite a small fortune on, in expensive restaurants. Thanks to Vijay Madavan, my work as amateur chef is gaining a bit of a reputation!
By Marynna L. Kerce
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Cooking the Indian Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
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Introduces the history, land, and food of Germany and includes recipes for such dishes as potato dumplings, noodle salad, and Black Forest torte. --This text refers to an out of print or unavailable edition of this title.
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The New German Cookbook: More Than 230 Contemporary and Traditional Recipes
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From School Library Journal
Grade 3-7-- Students needing to locate distinctive national recipes may have some trouble with Australia due to its British-based diet. Many of the foods mentioned here, such as chips, fruit salad, and roast vegetables, will not be foreign or exotic to American readers. But Germaine and Burckhardt also include recipes for pavlova, anzac biscuits, lamingtons, and other uniquely Australian treats. Oddly, no recipe is provided for meat pies, although this standard food is no more difficult to prepare than kiwi tarts or egg and bacon pie. As is true for all the titles in the series, many of the recipes require extensive adult supervision and advanced cooking skills. Use in conjunction with a reading of Mem Fox's Possum Magic (Abingdon, 1987) for a great Australian program. --Jeanette Larson, Mesquite Public Library, TX
Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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An introduction to the cooking of Australia, featuring such recipes as egg and bacon pie, Anzac biscuits, pumpkin soup, and glazed kiwi tart. Also includes information on the history, geography, customs and people of the "land down under."
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Cooking the Australian Way (Easy Menu Ethnic Cookbooks)
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An introduction to the cooking of Austria including such traditional recipes as Wiener schnitzel, potato noodles, and Sacher cake. Also includes information on the geography, customs, and people of this European country.
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Cooking the Austrian Way (Easy Menu Ethnic Cookbooks)
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From School Library Journal
Grade 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 2002 Reed Business Information, Inc.
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An introduction to the cooking of France, featuring basic recipes for everyday breakfast, lunch, and dinner dishes,as well as typical menus and a brief description of the special features of a French table setting. --This text refers to an out of print or unavailable edition of this title.
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Vietnam's warm climate allows for an abundance of rice, fresh fruits, and vegetables that are the mainstays of Vietnamese meals. Its seas yield the fish that produce the fish sauce that is a trademark of Vietnamese cooking. Discover the distinctive flavors of Vietnam and its dishes.
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This book contains expert summaries of various aspects of plant-based, or meatless, diets. It provides not only ethical, moral, and religious viewpoints from different periods of history but also modern perspectives on health promotion and disease prevention. The editor, Joan Sabate, is a physician and nutrition specialist who for several decades has been a principal investigator in observational and intervention studies of health promotion among Seventh-Day Adventists. He has recruited an international group of authors and many of his colleagues at Loma Linda University for this collection. That the 26 contributors include only 2 physicians may indicate the need for this book, since the overall impression the book leaves is that vegetarian diets are safe, palatable, healthy, and at times curative.
The material is presented succinctly, with good use of tables, and is referenced appropriately. Vegetarian diets may be classified as lacto-vegetarian, ovo-vegetarian, lacto-ovo-vegetarian, or vegan, respectively, if they include dairy products, eggs, both dairy products and eggs, or no animal products at all. The macrobiotic diet is an extremely restrictive vegetarian diet that is not nutritionally adequate and leads to malnutrition, especially in children. The book's synopsis of growth studies involving children and adolescents who are vegetarians provides data on children from birth to 18 years of age. Lacto-ovo- or lacto-vegetarians, as most Seventh-Day Adventists are, have normal physical growth, whereas children who are vegans may have slower growth even if they are in good health.
In a discussion of nutrients of concern in vegetarian diets, the authors conclude that appropriately planned vegan or lacto-ovo-vegetarian diets can be nutritionally adequate. There is concern about the adequacy of zinc intake in vegan women and about low intakes of vitamin B12 and iodine in vegans in general, but these needs can be met by fortified foods (such as breakfast cereal and salt). White and Asian vegan women may need to take calcium supplements in order to ensure that their intake is adequate, and those who live in northern climates may require vitamin D supplementation in winter, or year-round if they are elderly.
Tables of health-promoting phytochemicals (beyond the traditional nutrients) provide information about the food and herbal sources of approximately 20 compounds, ranging from carotenoids to tocotrienols. The author of the chapter on phytochemicals recommends that whole foods rather than phytochemical supplements be consumed for the best protection against disease, since the safety and health benefits of concentrated extracts of fruits and vegetables with high levels of phytochemicals are unknown.
The discussion of vegetarian diets in relation to the U.S. Dietary Guidelines and disease-specific guidelines (for heart disease, obesity, hypertension, diabetes, and cancer) concludes that these recommendations promote the eating of more unrefined grains, fruits, and vegetables and the reduction of the intake of saturated fat and cholesterol (present in all animal products and in no plants) -- a diet that overlaps with vegetarian eating patterns. The author of the chapter on dietary guidelines concludes that ``present knowledge suggests that diets rich in plant foods with small or minimal amounts of animal foods may be the remedy for modern life-style diseases.'' Dietary guidelines for vegetarians could be developed with the aim of promoting the consumption of a variety and abundance of plant foods; primarily unrefined and minimally processed plant foods; optional dairy products, eggs, or both; and a generous amount of water and other fluids.
The concluding chapters on the historical context of vegetarianism and its relation to religion and spirituality are intriguing and provide new insights. Although the term ``vegetarianism'' was coined in the mid-1800s, the practice of abstinence from eating meat dates back, in Western society, at least to Pythagoras in southern Italy in the 6th century b.c. and to Zoroaster in Persia and Daniel in Babylon in the 7th century b.c. Prominent advocates of vegetarianism in America were Sylvester Graham, the leader of a 19th-century religious movement that called for temperance and the reform of health and hygiene practices, and John Harvey Kellogg, a 20th-century Seventh-Day Adventist who was trained as a physician and operated a Seventh-Day Adventist Sanitarium in Battle Creek, Michigan. He developed meat substitutes and other vegetarian health foods, including the breakfast cereals that have immortalized the family name worldwide.
Elaine B. Feldman, M.D.
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Vegetarian Nutrition (Modern Nutrition Series)
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Nutrition and HealthTopics and Controversies (Crc Series on Modern Nutrition)
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Greek cuisine is both exciting and rich in tradition. Influenced by both western European and Middle Eastern foods, contemporary Greek dishes reflect an interesting combination of old and new customs. Featuring such staples as honey, almonds, olives, feta cheese, and lemon juice, Greek dishes are delicious and unique.
Grade 5-8-Three attractive titles in an extensively revised series. In each volume, the front matter comprises close to half the book. Geography, history, holidays and festivals, typical ingredients, and sample menus are all covered. Safety tips are also included (with no mention of adult supervision), as are tips for healthful cooking. Each book presents about 20 recipes, mostly focusing on lunch, dinner, and holiday foods. A number of recipes are vegetarian, and several seem to be low in fat (although nutrition information is not included). Skills needed cover a fairly large range, from easy to difficult, such as working with phyllo dough (Greek) or making yeast bread (Norwegian). The narrative pieces are smoothly written and offer some interesting tidbits. The authors are either natives or have some family connection to the country under discussion. The pages are a warm buff color, and the design allows plenty of space on the page for the text and the nicely reproduced color photos. All in all, these are good resources for reports and for older kids who want to add something new to their cooking for family or friends.
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Cooking the Greek Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
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Introduces fundamental of Chinese cooking, including special ingredients and cooking utensils. Also provides recipes for suggested dishes. --This text refers to an out of print or unavailable edition of this title.
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Featuring foods, cultures, and holidays from around the world, go on a tour of international kitchens as cooks prepare traditional holiday dishes. With easy-to-follow recipes from many different countries, readers are given a sampling of the celebrations held in each featured country.
Grade 5-8-These revisions feature low-fat and vegetarian recipes along with a new format and colorful close-up photos. Holiday includes fascinating information on celebrations and a wide range of dishes from more than a dozen countries. West African, which incorporates some of the material found in Cooking the African Way (Lerner, 1988), begins with a discussion of the land and people of Africa, an illustrated map of the region, and mention of several holidays. In both titles, "Before You Begin" sections cover safety, utensils, special ingredients, healthy-cooking tips, and metric conversions while chapters focus on such topics as soups and main dishes. Sample dinner menus along with shopping lists are provided. Most ingredients are readily available with just one or two that may need to be purchased at a specialty store. Recipe titles are both in English and the language of the culture in most cases. Glossy covers, pictures throughout, and well-designed layouts add to the overall appeal of these volumes. Although these are not essential purchases for libraries owning the original editions, they are handsome, useful updates, along with Fran Osseo-Asare's A Good Soup Attracts Chairs: A First African Cookbook for American Kids (Pelican, 1993; o.p.), and Diane Vezza's Passport on a Plate (S & S, 1997; o.p.).
Augusta R. Malvagno, Queens Borough Public Library, NY
Copyright 2002 Cahners Business Information, Inc.
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A collection of holiday recipes from fifteen different countries including a variety of dishes such as Thai Egg Rolls, Passover Layer Cake, Paella, and Danish Rice Pudding. --This text refers to an out of print or unavailable edition of this title.
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Holiday Cooking Around the World (Easy Menu Ethnic Cookbooks)
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The Jewish Holiday Kitchen: 250 Recipes from Around the World to Make Your Celebrations Special
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British columnist and cookbook writer Beattie (The Table of Content: A Vegetarian Dinner Party Book for All Seasons) has come up with over 100 meatless Mexican soups, main courses, salads, snacks and desserts to be prepared quickly. Savory offerings include chili-spiked chickpea soup, Sopa de Garbanzos; tomato-tortilla layered Mexican Lasagne; and eggplant and roasted pepper Fajitas. Desserts are highlighted by super-fast coconut ice cream (Helado de Coco), prepared with canned coconut milk, corn syrup, half-and-half and flavored with rum. The use of canned corn or canned creamed corn--called for in Corn Soup, the corn-based stew, Pepian, and Mexican Corn Pudding--may strike American cooks as somewhat odd, but when speed's the issue, such products can be a blessing. Occasionally other British usages (e.g., "Blacken the tomato skins") might give pause to inexperienced American cooks, but many of Beattie's selections will please adventurous palates--and beat the clock. (July) FYI: This book and a simultaneous publication, 30-Minute Vegetarian Indian Cookbook by Mridula Baljekar ($21.95 176p ISBN 0-88001-600-0), launch Ecco's new ethnic 30-Minute Vegetarian Cookbook series.
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30-Minute Vegetarian Indian Cookbook (The 30-Minute Vegetarian Cookbook Series)
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An introduction to cooking in Turkey, featuring such recipes as spinach-filled Anatolian flat bread, lamb kebabs, and baklava. Also includes information on the history, geography, customs, and people of this partly European and partly Asian country.
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Cooking the Turkish Way: Including Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
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Now in a completely revised, expanded, and updated edition, Alison Behnke's Cooking Around The World is and international tour-de-force of delicious ethnic recipes, including wonderfully delicious low-fat dishes. After an informative introduction on vegetarianism around the world, vegetarian nutrition, holidays and festivals, and planning the menu, aspiring kitchen chefs are treated to sound advice about cooking safety, utensils, terms, special ingredients, low-fat cooking tips, and a metric conversion chart. From Stuffed Tomatoes with Feta Cheese, Potato-and-Leek Soup, and Curried Chickpeas, to Bulgur Salad, Mango with Cinnamon, and Passover Matzo Layer Cake, Vegetarian Cooking Around The World is a superb addition to any vegetarian kitchen cookbook collection -- especially for young cooks still learning their way around meal time preparations.
By Midwest Book Review (Oregon, WI USA)
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Vegetarian Cooking Around the World: To Include New Low-Fat Recipes (Easy Menu Ethnic Cookbooks)
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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything)
