A Is for Artichoke: A Foodie Alphabet from Artichoke to Zest

by America's Test Kitchen Kids, Maddie Frost

Overview

The perfect book for your little future foodie—straight from the experts at America's Test Kitchen!

This is so much more than an alphabet book! From artichokes to ganache and from oven to zest, this is a whimsical and informative introduction to words and kitchen concepts. Future chefs and food fans of all ages will delight in reading about everything kitchen-related! Three levels of learning means this book will grow with your little one from foodie basics to kitchen confidence! No other board book features ABCs and food in this way—and no other board book features the expertise of the cooks at America's Test Kitchen!

Product Details

ISBN-13:	9781492670032
Publisher:	Sourcebooks
Publication date:	10/16/2018
Pages:	26
Sales rank:	10,585
Product dimensions:	6.90(w) x 7.90(h) x 0.60(d)
Age Range:	2 - 4 Years

About the Author

AMERICA'S TEST KITCHEN is the most authoritative resource for reliable, kitchen-tested recipes and cooking information. They value process, curiosity, practicality, and honesty. They believe everyone can learn to be a successful cook and their mission is to test recipes over and over until they understand how and why they work, and arrive at the best version.

Maddie Frost quickly discovered a love and talent for scanning paper then digitally cutting the pieces into layers. Her results arerich and textured, whimsical and fun, and oh-so-perfect for young readers.Visit her at maddie-frost.com

Editorial Reviews

09/01/2018
PreS-Gr 4—This is not your typical concept book where "A is for Apple" and "B is for Banana." Rather, this is an informational primer for young foodies and those interested in basic nutrition and cooking tips. Here readers find that "A is for Artichoke," "B is for Brine," and "D is for Dulse" (as the text explains, "Sea vegetables are some of the most nutritious food on the planet."). This board book can be used in multiple ways. The youngest of readers will enjoy identifying the letters and laughing at the anthropomorphized food. The book can extend beyond the early years as each page also includes a definition and some background information on the profiled food or ingredient. America's Test Kitchen is known for teaching home cooks, and this is their first board book venture to hopefully inspire the youngest of chefs. While it may not be a read-it-again bedtime favorite, many young children will enjoy the graphics and the new vocabulary. It is never too early to expose children to rich and complex terminology as well as important nutritional education. VERDICT Foodies will love this celebration of all good things to eat. Also an excellent introduction to more complex culinary vocabulary.—Kristen Todd-Wurm, Middle Country Public Library, NY

School Library Journal

2018-12-05

America's Test Kitchen presents 26 facts about food and cookery for aspiring chefs.

Designed as a multileveled text intended to grow with its reader and laid out one letter per page, the book first presents a statement in a large typeface: "K is for Kumquats." A short explanation that "Kumquats are tiny citrus fruits" follows in smaller type, and this is succeeded by a long, expository paragraph in even tinier print. Combined, it makes an overwhelmingly print-heavy page. Writing for young foodies is a tasty concept, but the book's ingredients don't quite meld. There are pages among the esoteric mix of food and cooking techniques detailing familiar items such as "oven" or "vanilla," but too many cover topics far too sophisticated for the audience. Few toddlers will grasp that "Umami" enhances taste or that lox "is cured but not smoked." Older foodies may appreciate the material but not the board-book format, and all readers may find the clinical tone, like an unbrined turkey, to be a little dry. Digitally collaged illustrations gamely make the subject as much fun as possible, with lively faces plastered on food and utensils and vibrant colors to make the tasty morsels pop. Dashes of wit spice things up, such as a peppermint leaf soaking in a hot mug of water, spa candles and fuzzy slippers at the ready. A simultaneously publishing companion, 123 the Farm and Me, shares both approach and flaws.

This well-intentioned but overambitious book has too many ingredients to create a delectable whole. (Board book. 1-4)

Kirkus Reviews

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