This is one of the cookbooks in the "Kids Dish" series, which presents appealing recipes in terms that young children can understand. It would be a useful educational tool for both home and school. This cookbook helps develop nutrition awareness with a graphic of the USDA's "My Pyramid" on the first page. Each recipe then refers to the pyramid by listing the food groups included in the dish. Introductory notes to both kids and adults ensure that they are ready to follow these basic recipes. A "Tips and Glossary" section, designed specifically for the recipes in this book, ensures that young children are familiar with all of the terms, temperatures, measures, and tools they will need. The recipes are color-indexed by complexity from simple Caprese Salad, which can be made in twenty minutes with three tools, to the more complex Stromboli which can be made in only thirty minutes but requires twice as many steps, ingredients, and tools. Each recipe includes clearly defined steps with colorful, accurate illustrations for each direction. Ingredients and tools are clearly listed and children are encouraged to completely review the recipe and have all the necessary equipment ready before beginning. Directions intended for adults are clearly labeled. Simple English explanations are offered for the Italian-named dishes; e.g. "strata" is described as a "traditional Italian breakfast casserole." Additional tips offer alternate ingredients and extra nutritional information. The index allows searching by recipe name, ingredients, tools, and cooking time. While some of the recipes may introduce young children to ingredients that are unfamiliar such as mascarpone, prosciutto, or pine nuts, they areall likely to be very appealing to this age group. A link to the "Fact Hound" website for this book leads to more information about nutrition and family recipes for Italian dishes. Reviewer: Leigh Geiger, Ph.D.
New York-based Nick Fauchald is the author of numerous children books. He helped create the magazine Every Day with Rachael Ray and has been an editor at Food & Wine and Wine Spectator magazines. Nick attended the French Culinary Institute in Manhattan and has worked with some of the world's best chefs. However, he still thinks kids are the most fun to cook with.
Ronnie Rooney is a native of Massachusetts and has a great affinity for the sight, sound, and smell of the Atlantic Ocean. Though she currently resides in sunny Georgia, she hopes to settler in her beloved New England after traveling overseas. Ronnie was recently married and quickly added Roxie, a pound-puppy, to her new family. Ronnie has dedicated herself to creating art since she was a very young girl and she has no plans to slow down.