In the much-anticipated follow-up to Pretend Soup, celebrity chef Mollie Katzen cooks up 20 new vegetarian recipes that kids six and under can prepare themselves (with a little help from their adult assistant). The last decade has seen unprecedented demand in healthy eating for kids. Taking this interest one step further, Mollie Katzen presents kid-friendly recipes that will inspire joyful kitchen adventures and food appreciation. With Salad People, children will enjoy a lifelong love and playful respect for ...
In the much-anticipated follow-up to Pretend Soup, celebrity chef Mollie Katzen cooks up 20 new vegetarian recipes that kids six and under can prepare themselves (with a little help from their adult assistant). The last decade has seen unprecedented demand in healthy eating for kids. Taking this interest one step further, Mollie Katzen presents kid-friendly recipes that will inspire joyful kitchen adventures and food appreciation. With Salad People, children will enjoy a lifelong love and playful respect for nutritious food from Tiny Tacos, Counting Soup, Salad People, and beyond. Complete with kitchen tips, safety and behavior rules compiled by actual kids, and thoughtful observations on what children gain from cooking, Salad People is the model children's kitchen guide for a new decade. All-new recipes make the perfect companions to Pretend Soup recipes. Reviews“If you’ve never cooked with kids before, begin with Mollie Katzen’s ebulliently illustrated Salad People and More Real Recipes (Tricycle, 2005; PreS-Gr 3), showcasing 20 child-friendly food projects that focus on healthy ingredients, individual creativity, and hands-on fun. A section for adults introduces each recipe and provides tips on helping children successfully navigate the specifics, followed by a pictorial version appropriate for even the most inexperienced chefs (including pre-readers).” —School Library Journal Curriculum Connections "A is for Amandine: A List for Beginners"-The New York Times
Review, Booklist, October 1, 2010: "...Katzen offers another gold-standard collection of vegetarian, kid-friendly recipes in an artistic, innovative format."
From the author of Moosewood Cookbook comes the paper-over-board Salad People and More Real Recipes: A New Cookbook for Preschoolers and Up by Mollie Katzen, geared towards youngest food-lovers and vegetarians. All recipes unfold nearly wordlessly in step-by-step panel illustrations against neon-bright backgrounds. For "Tiny Tacos," seven panels unfold as "1. Put chips on plate/ 2. Add beans." Yet, by box #7, the recipe is complete: "Eat!" Copyright 2005 Reed Business Information.
Katzen excels again as the preschool set's and their parents' favorite cooking guru. Practical recipes written for adults and drawn for children present a delightful activity for any time of the day or year. It is never too early to teach the importance of nutrition and food presentation. As the subtitle suggests, this is for anyone beyond the teething stage and can easily be incorporated into a classroom setting from nursery school and beyond. Twenty recipes are presented--first in text version for caregivers, then pictorially for even the youngest cooks--to show progression, if nothing else. Each step is shown chronologically with minimal text. Each recipe is preceded by the "Critics Rave," featuring accolades from real preschoolers during the assembling process and tasting. Helpful hints are sprinkled throughout the recipes, such as suggesting it is easier for children to push blender buttons with their thumbs; to properly flour their hands, instruct them to "wash their hands" with flour--great tips for everyone, not just the kids. This is one of those books that has the potential to create memories that can be passed through the generations, yet can be cozy enough just for the two of you. 2005, Tricycle Press, Ages 4 to 8.
School Library Journal
PreS-Gr 3-In this charming offering, Katzen follows the format and emphases of Pretend Soup and Other Real Recipes (Tricycle, 1994) to present 20 new kid-tested concoctions. Not a hot dog, tub of frosting, or package of Kool-Aid is to be found among these dishes; this is real food, the nutritious and delicious kind-low fat, low sugar, and meatless. The first recipe encourages kids to be creative and make their own miniature "Salad People" out of cheese, fruit, vegetables, and pasta. "Tiny Tacos" are tortilla chip sandwiches of refried beans, guacamole, salsa, and grated cheese. "Focaccia" starts with store-bought pizza dough that is painted with olive oil, sprinkled with rosemary, and baked. "Chewy Energy Circles" are a nutritious alternative to expensive power bars. Each tasty treat is presented in an easy-to-use, three-part format. First, an introductory section for grown-ups describes the end product and outlines tips to help children achieve success. Next, ingredients and directions are provided. Finally, a colorful spread combines simple language with clear illustrations to clarify each step. Safety tips and an essay discussing the benefits of this activity for children are included. Throughout, the writing is clear and encouraging, empowering novice chefs to discover new skills and tastes as they explore this rewarding endeavor. A winner!-Joyce Adams Burner, Hillcrest Library, Prairie Village, KS Copyright 2005 Reed Business Information.
MOLLIE KATZEN is a cookbook author and artist who has profoundly shaped the way America eats. Mollie is a consultant and cocreator of Harvard's groundbreaking Food Literacy Project. She lives in the San Francisco Bay Area.