Gr 6-10-This attractive assortment of international dishes, many of them quite exotic, features 17 recipes set on colorful pages with clear photographs and step-by-step procedures. A brief guide for healthy vegetarian eating is also included, plus safety tips and quantities and measurements. A bar above each recipe shows preparation time and difficulty level. Many of the recipes call for sophisticated ingredients like saffron, lemongrass, and fenugreek. This is not your typical cookbook for young people, vegetarian or not. Black-eyed bean cakes (Ethiopia); pineapple curry (Sri Lanka); and olive, pomegranate, and walnut salad (Turkey) are a few of the unusual dishes that are offered. The difficulty level of some will also present a challenge. Consider this for large collections and/or if your patrons are looking for authentic recipes from other countries. Judy Krizmanic's The Teen's Vegetarian Cookbook (Viking, 1999) and Judi Gillies and Jennifer Glossop's The Jumbo Vegetarian Cookbook (Kids Can, 2002) are better introductions for vegetarian cooks, though they don't share the international focus found here.-Lauralyn Persson, Wilmette Public Library, IL Copyright 2003 Reed Business Information.