Kitchen Fun for Kids: Healthy Recipes and Nutrition Facts for 7- To 12-Year-Old Cooks

Offers fifty-five low-fat and low-cholesterol recipes divided into chapters on breakfast, lunch, dinner, desserts and snacks, and beverages, with nutritional facts for each recipe

Grade 2-6-- This volume combines 60 recipes for wholesome dishes, drinks, and snacks with nutritional facts, tips, and information in an easy-to-read, easy-to-follow format. An introduction summarizes the underlying philosophy of the recipes and gives general advice for preparing foods and working in the kitchen, stressing safety and caution. The recipes are rated "Rookie," "Intermediate," or "Master" for level of difficulty involved; they're designed to appeal to children in both taste and convenience. Very few call for sugar, white flour, or egg yolks. Each recipe opens with a brief, catchy description of the dish, a list of tools, and ingredients. Many require the use of a gas or electric stove or oven; few use the microwave. Each one ends with the calories, fat, sodium, and cholesterol per serving, as well as a nutrition "fun fact" and a clever black-and-white line drawing. This is an appealing update on such standards as Better Homes and Gardens New Junior Cookbook (Meredith, 1979; o.p.) or Better Homes and Gardens Step-by-Step Kids' Cook Book (Better Homes and Gardens, 1984), both of which have the advantage of featuring color photography, or Betty Crocker's Cookbook for Boys and Girls (Golden, 1984; o.p.). --Joyce Adams Burner, formerly at Spring Hill Middle School, KS
Copyright 1991 Reed Business Information, Inc.

Parents concerned with their children's nutrition will welcome this anthology of low-fat, low-sugar recipes easily put together by kids themselves. Without preaching, Jacobson ( The Fast Food Guide ) and dietitian Hill ( Eating the Low-Fat Way ) admonish young readers that "the rest of your body needs more than sweet, salty or crispy foods . . . to help it grow as strong and smart as it can." Accordingly, the book abounds with handy facts (e.g., a list of "golden safety rules") certain to help budding gastronomes and likely to enlighten more than a few adults. From a healthful "bananany breadsic " to clever "English muf-faces" (muffins with raisin eyes, strawberry nose and orange mouth) and hearty bean-and-vegetable chili, recipes are consistently unelaborate and include preparation tools needed for each. The proof, however, will be in the pudding--happily, the single one here calls for brown rice rather than white--and in whether children will want to fix this food. A smattering of rollicking pen-and-ink cartoons illustrate ideas. Notably missing, though, are the full-color photos that would grab and hold attention.
Copyright 1991 Reed Business Information, Inc.

A nutritionist and a dietician collaborate on a cookbook that's not only sensible and up-to-date but appealing and fun. Unlike most cookbooks for kids, the emphasis here is on eating for good health: low fat, sugar, and salt; plenty of fruits, vegetables, whole grains, and fiber. The recipes are rated for difficulty (``rookie,'' ``intermediate,'' ``master''), are made from scratch with wholesome ingredients, are admirably clear, and sound delicious. There are commendable and easy omissions and substitutions (e.g., egg whites only in pancakes) to improve nutritional value without departing too radically from favorite foods. Cautions on safety are exemplary, not just included in the introduction but reiterated throughout. Nutritional information is included for each recipe: calories, fat, sodium, cholesterol. A good variety of foods is included, well chosen to appeal to hungry children; the type organized by meals, concluding with some tasty drinks, desserts, and snacks (easy low-fat tortilla chips). An excellent contribution to any library--or kitchen. Illustrations not seen. Index. (Nonfiction. 7-12) -- Copyright ©1991, Kirkus Associates, LP. All rights reserved.