Locricchio begins with a brief discussion on the different provinces of France and the importance that good food plays in French culture. Before any recipes are presented, a careful introduction to safety measures in the kitchen and terms used in the book are presented in a straightforward manner. The recipes are divided up into several chapters from "Soups, Salads, and Breads," to "Desserts." Each recipe is prefaced by a brief introduction to the dish as well as the name of the dish in French. Full-color photos of several dishes appear throughout the text, as well as illustrations showing certain steps appearing in the recipe. A catalogue of kitchen equipment and utensils as well as a list of essential ingredients in French cooking appear after the last chapter. Also included are an index and a metric conversion chart. 2003, Benchmark Books,
School Library Journal - School Library Journal
Gr 4 Up-Although similar to the "Easy Menu Ethnic Cookbooks" series (Lerner), these titles have a larger format; many new recipes; and clear, more comprehensive directions. The books begin with overviews of regional foods in their respective country, accompanied by full-color photos and a map. The recipes start with an explanation of the dish, its origins, customs surrounding it, and the local name for it. Next comes the list of ingredients, followed by the steps, which are divided into "On your mark-," "Get set-," and "Cook!" The recipes are divided by categories such as soups, salads, main dishes, and desserts. Crisp, full-color photos show the finished product. Although some steps, such as peeling shrimp, will most likely be unfamiliar to children, and a few of the recipes lack the necessary step-by-step illustrations (making egg rolls and trussing a chicken), these books are welcome additions. Both children and their parents will be cooking like locals.-Genevieve Gallagher, Orange County Public Library, VA Copyright 2003 Cahners Business Information.