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Archive for the ‘picture books’ Category

Put on your aprons, raise your wooden spoons:

It’s baking day!

It’s baking day!

It’s baking day at Grandma’s!

In this charming new picture book by Anika and Christopher Denise, three spirited young bears tromp through the snow to spend a fun, cozy day at Grandma’s.

After a round of hugs and kisses, they get down to the delicious business of baking a cake together:

Pass out aprons, “One-two-three.”

Grandma reads the recipe:

flour, sugar, butter, eggs.

Stand on chairs with tippy legs.

The eager cubs add big spoonfuls of joy and anticipation to the batter as they help measure, mix, and stir in Grandma’s warm and welcoming cabin kitchen. And why not lick the spoon? :)

Love the way Chris plays with light in his illos, a nice way to underscore the theme of warm hearts and show the passing hours.

While the cake’s in the oven, they sip hot cocoa and dance to the sounds coming from Grandma’s Victrola:

Old-time music, soft and sweet.

Skippy notes and tapping feet.

Learning songs that Grandma sings –

when the kitchen timer rings!

Then it’s time to cut and frost the cake and add a few sprinkles before gift wrapping each piece and heading home by moonlight.

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Ciao a tutti! Hello Everyone!

Today we’re happy to be celebrating the official release of Spaghetti Smiles by Margo Sorenson and David Harrington (Pelican Publishing Co., 2014).

This playful, lip-smacking story has been cooked up with just the right ingredients: a book lovin’ boy, a crazy-fun uncle, lots of savory, tomato-y, kiss-your-fingertips Italian food, the joys of reading with family, and the importance of a close-knit community.

But more about the book in a minute.

First, a few party accoutrements. :)

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It’s here, it’s here! My favorite season of the year!

Happy Autumn, Cutie Pies!

To celebrate, I’m sharing four haiku from that delectable harvest of foodie goodness, Yum! ¡MmMm! ¡Qué Rico!: Americas’ Sproutings by Pat Mora and Rafael López (Lee & Low, 2007).

This mouth-watering collection features fourteen familiar foods native to the Americas (corn, blueberries, chiles, tomatoes, pecans, pumpkins). With choice sensory details, touches of whimsy, and a generous sprinkling of joy, Ms. Mora captures their very essence, illuminating how these foods have enriched our lives for centuries (hello, chocolate!). :)

Each of the haiku is paired with a sidebar brimming with fascinating tidbits about the food’s origin, history, cultural significance and/or current uses.

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Ahem. It’s time to sit up straight, place our napkins in our laps, and make polite conversation at the table.

Or, we can fling meatballs at each other.

I leave it to you to decide which would be more fun and/or politically correct. :)

To help make up your mind, why not take a bite or two of Dinner with the Highbrows: A Story About Good (or Bad) Manners (Henry Holt, 2014) by Kimberly Willis Holt and Kyrsten Brooker?

Bernard could hardly wait until next Saturday. He was invited to eat dinner with Gilbert Highbrow’s family. Bernard had never eaten at a friend’s house.

Bernard’s mom is all a-fluster. The Highbrows live in “a fine house” and only the best manners will do for such posh people. She coaches Bernard all week on the essentials: compliment and thank the hosts, say a blessing, no elbows on the table, don’t talk with your mouth full, no singing!, help clear the dishes. Bernard practices and practices, hoping he’ll be able to remember all the rules.

Illustrations © 2014 Kyrsten Brooker

On Saturday, he’s excited but nervous. When he finally gets to the Highbrows’, he’s greeted by shouts and cheers and quickly whisked off with the family to Antonio’s restaurant in a white limousine.

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Put on your aprons, lab coats and best bibs!

Ann McCallum and Leeza Hernandez, who tessellated our taste buds and dispelled our fear of polygons, fractions and tangrams with their delightful Eat Your Math Homework: Recipes for Hungry Minds (Charlesbridge, 2011), have just published a wonderful companion cookbook featuring six edible science projects.

In Eat Your Science Homework: Recipes for Inquiring Minds (Charlesbridge 2014), they serve up a bit of geology, chemistry, astrophysics and forensics, successfully turning “toil into tasty and drudgery into delicious.”

EYSH 6-7

When you think about it, the kitchen is the best laboratory around — a fun place to experiment with various ingredients and methods with delectable and sometimes surprising results. Ann’s recipes give upper elementary kids a chance to learn about The Scientific Method, Atoms and Molecules, Properties of Matter, Inherited Traits, Rocks and Minerals, and Our Solar System with hands-on activities in a familiar setting.

Author and Recipe Maven Ann McCallum shows off Atomic Popcorn Balls (photo by Tom Fedor/The Gazette)

A little puzzled about atoms, elements and molecules? Munch on a batch of Atomic Popcorn Balls. Ever wonder why oil and vinegar don’t like to mix? Dip some veggies into a honey barbecue sauce dressing while contemplating density. And what are black holes, anyway? See how gravity swallows up sausage bits right in your muffin tin. And I can’t think of a more appetizing way to understand sedimentary layers than by making a pan of pizza lasagna.  :)

Atomic Popcorn Balls photo by Ann McCallum

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