From Publishers Weekly
Health-conscious young chefs will appreciate The Jumbo Vegetarian Cookbook by Judi Gillies and Jennifer Glossop, illus. by Louise Phillips. Recipes range from garlic bread and mashed potatoes to more challenging dishes such as Mediterranean Couscous and Chickpea Curry. Introductory pages teach about nutrition, safety tips and cooking terms.
Copyright 2002 Cahners Business Information, Inc.
Booklist
Gr. 4-8. Much more than just a cookbook, this sprawling title introduces basic nutrition and how to achieve it with a vegetarian diet. Beginning sections cover safety tips and culinary basics--how to measure dry and liquid ingredients, for example--as well as types of vegetarianism, the environmental and health reasons that have led many to a meatless diet, and a list of common vegetarian ingredients. The recipe sections are extensive, with well-chosen dishes from breakfast foods through entrees and desserts. The somewhat lackluster format, sprinkled with cartoon illustrations, will appeal mostly to a younger audience, although teens who can get past the graphics will enjoy the recipes. The spreads are uncluttered, with easy-to-follow directions and symbols that note prep time and difficulty. Even if they're not interested in distinguishing tempeh from textured vegetable protein, kids will come away from this title feeling more independent in the kitchen. Gillian Engberg
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
