Wrap-n-Bake Egg Rolls: And Other Chinese Dishesby Nick Fauchald, Ronnie Rooney
It’s your turn to cook a delicious Chinese dish! From eight treasures pudding to dim sum dumplings, these kid-friendly Chinese dishes will bring everyone to the table.
Children's Literature - Gwynne SpencerPart of the "Kids Dish" series which includes desserts, snacks, dinners, lunches, Italian dishes, Middle Eastern dishes, Mexican dishes and special occasion recipes, this picture book cookbook introduces Chinese recipes. Grouped by difficulty level based on the skills and time required as well as the number of ingredients and tools needed, these recipes require adult supervision and help. Each book starts off with a food pyramid, then Notes to Kids from the author, then Notes to Adults, Special Tips and Glossary, Metric Conversion Chart, and Kitchen Tools section with lots of graphics and illustrations that would make this series extremely accessible and attractive for older students who are not top-notch readers. The recipes each include number of servings, how long the process takes, a quick one-sentence note about the recipe's relationship to the culture as well as ingredients list, tools, and numbered pictured steps. It all makes the recipes look really easy, but for the most part they are from-scratch and somewhat challenging, at least to me, admittedly the world's worst cook. Recipes in the Easy chapter include Five-Spice Broccoli; Birthday Noodles; Eight Treasures Pudding; Sichuan Bold Beans; Hoisin Chicken Lettuce Wraps; and Sticky Sesame Wings. The Intermediate section has Not-Fried Rice; Dim Sum Dumplings; Egg Drop Soup; and Honey-Hoisin Barbecued Ribs. The Advanced recipes include Fortune Cookies; Wrap-n-Bake Egg Rolls; and Spiky Meatballs. Each volume is indexed by category, main ingredients, as well as preparation time. Food Facts and other sidebars (at the bottom of the pages) add interesting amplification to recipes. While the publisher fact sheet indicated that there isa booklist, I did not find one. Reading level is fairly easy, but the recipes are all somewhat challenging in my opinion for the publisher recommended age level (grades one through three). Maybe in some parallel universe, second graders can make Fortune Cookies from scratch, but not in my world. At the end of the index is a mention of www.facthound.com as the portal to safe internet sites related to this book, the only one of which was myfoodpyramid.gov. Never having tackled any from-scratch Chinese dishes other than Fried Rice, this one will remain on my "high challenge" cookbook shelf for the days when I can deal with a steep learning curve. Reviewer: Gwynne Spencer
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