The first book describes the science involved in baking, but not before new bakers develop confidence with bread from preceding recipes. Sandwiches opens with a thoughtful introduction that describes best practices and suggests that teens are ready for foods more refined than peanut butter and jelly, and are capable of preparing them. The results will clearly impress the lunchroom crowd. Dunnington's tone will appeal to new cooks for its pithy attitude and can-do, casual approach to food, despite the sophistication of the meals presented. The two titles complement each other, with breads featured in one being useful for sandwiches in the other. Some recipes include tips on how to make a variation of the dish, such as using different fruit in Spectacular Strawberry Shortcake. Exceptional full-page color photos entice and provide an accurate representation of the finished products. Everyone loves a cook, and Dunnington makes sure the popularity factor is emphasized along with many good eats. With spiral-bound pages encased within a sturdy cardboard cover, terrific photos, and enticing recipes, these books are must-haves.
Janet S. ThompsonCopyright 2006 Reed Business Information.