Starting From Scratch: What You Should Know about Food and Cooking

by Sarah Elton, Jeff Kulak (Illustrator)

Overview

introduction by the author; key terms defined in text; key terms accompanied by illustrations; headings and subheadings; sidebars; classroom projects; world map; ingredient list; flow-chart; step-by-step instructions; bullet point lists; table of contents; index; measurments and conversions reference page; tasting guide; recipes; fact boxes; internet resource (author Q&A)

Product Details

ISBN-13:	9781926973968
Publisher:	OWLKIDS BOOKS
Publication date:	03/18/2014
Pages:	96
Product dimensions:	7.90(w) x 9.50(h) x 0.40(d)
Lexile:	960L (what's this?)
Age Range:	10 - 11 Years

About the Author

SARAH ELTON is an award-winning author and journalist who specializes in writing about food. Her book for children, Starting from Scratch: What You Should Know about Food and Cooking, was published in 2014 to wide acclaim. Her bestselling books for adults include Consumed: Food for a Finite Planet and Locavore: From Farmers’ Fields to Rooftop Gardens, How Canadians Are Changing the Way We Eat. Sarah was the food columnist for CBC Radio's Here & Now for more than a decade. She lives in Toronto. Visit sarahelton.ca and find Sarah on Twitter @SarahAElton.

JEFF KULAK is an Edmonton-born, Montreal-based designer-illustrator. From his studio, a converted room in a former nunnery, he creates art for books, magazines, album covers, and event posters.

Table of Contents

Introduction 4

Chapter 1 6

Chapter 2 20

Chapter 3 32

Chapter 4 44

Chapter 5 56

Chapter 6 68

Conclusion 88

Index 96

Editorial Reviews

"An important book on this subject."

The Bracebridge Examiner

"Elton's insightful text is punctuated by Kulak's quirky, vintage art ... a sumptuous treat for any budding foodie to digest."

Booklist

"Recipes are demystified and cooking is boiled down to the basics... What a delicious idea!"

Canadian Children's Book Centre

"There are so many possible ways for teachers to use this book ... [it] deserves a place in every middle school (and yes, high school) library's nonfiction collection."

Canadian Review of Materials

"A boon to beginner cooks of all ages."

Alive Natural Health & Wellness Magazine

"A well-organized, descriptive book about the science, history, and tools of cooking and food. ... This book will supplement the 641 section by adding a food science and history dimension that is rarely seen at the intermediate level."

Library Media Connection - Carrie Randall

"An intelligent introduction to food and cooking meant for children 10 or older but useful for adult beginners as well."

The New York Times - Florence Fabricant

"Novice cooks of all ages will find Starting from Scratch an invaluable basic food preparation curriculum. Highly recommended!"

The Midwest Book Review

How are we going to teach our kids to cook? Sarah Elton has taken a big step with Starting from Scratch.

via Twitter - Michael Pollan

"If you have a future foodie in your midst, start exposing them to the science and FUN involved with cooking. With this book, they will become a chef for life!"

Green Teacher

"Will inspire your students to eat better, try new flavours, and understand what is on their plate."

Resource Links

"Starting from Scratch stands out because of its friendly, accessible approach to teaching kids about the importance of healthy eating and preparing your own food. ...Daring and picky eaters alike will feel encouraged to diversify their food choices by taking pride in their own cooking adventures."

STARRED REVIEW Quill & Quire

"An intelligent introduction to food and cooking meant for children 10 or older but useful for adult beginners as well."
– The New York Times

“How are we going to teach our kids to cook? Sarah Elton has taken a big step with Starting from Scratch.”
- Michael Pollan, via Twitter

"Elton's insightful text is punctuated by Kulak's quirky, vintage art ... a sumptuous treat for any budding foodie to digest."
– Booklist

"...a book I'd heartily recommend for elementary and middle school classrooms and libraries. Elton doesn't just talk about cooking and baking; she talks about nutrition, science and ethics as well."
– Julie Danielson, Kirkus Reviews

"Starting from Scratch stands out because of its friendly, accessible approach to teaching kids about the importance of healthy eating and preparing your own food. ...Daring and picky eaters alike will feel encouraged to diversify their food choices by taking pride in their own cooking adventures."
– Quill & Quire, STARRED REVIEW

"For those kids who love cooking and eating, this title should be required reading ... written in a clear and engaging style, this title has plenty of kid appeal."
– School Library Journal

"There's more than enough in this encouraging book to get aspiring chefs started and plenty for confirmed foodies who enjoy working in the kitchen."
– School Library Journal - Nonfiction Notes

"This abundantly illustrated book offers insight into areas that even adult cooks may take for granted. ...A fascinating look at food from a different angle."
– School Library Journal - Focus on Food & Cooking

"A well-organized, descriptive book about the science, history, and tools of cooking and food. ... This book will supplement the 641 section by adding a food science and history dimension that is rarely seen at the intermediate level."
– Library Media Connection

"A lively, colorful and matter-of-fact introduction to the culture of food ... what will make the volume of interest to young readers are the eye-catching art and the many fascinating tidbits of information."
– Kirkus Reviews

From the Publisher

2014-01-15
For young people beginning to take an interest in cooking, Canadian food writer Elton offers an overview of the world of food, a context for kids' adventures in the kitchen. "So why do we taste different flavors?" "Why are Mexican foods spicier than French foods?" "What is a healthy diet?" These and many other questions are answered in a lively, colorful and matter-of-fact introduction to the culture of food. Topics include the science behind cooking and eating, the global need for sustainable farming, and the day-to-day needs of shopping, stocking a pantry and cooking. Some statements are obvious—we can't live without food, knives can cut you, clean the dishes and pots after the meal—but what will make the volume of interest to young readers are the eye-catching art and the many fascinating tidbits of information. Cats can't taste sweet things; a clothespin on the nose not only prevents the smelling of food, but tasting; in 1491, nobody in Europe knew what a tomato was. Three useful appendices offer basic recipes, an approach to pairing foods, a guide to doing measurements and conversions, and a brief but well-selected list of excellent cookbooks. A lively and informative introduction to food, great for browsing while avoiding shopping or dreaming up the next meal. (index) (Nonfiction. 10-14)

Kirkus Reviews