[tasty review] 20 Recipes Kids Should Know by Esme and Calista Washburn

 

What classic comfort food reminds you most of your childhood?

A stack of fluffy pancakes dripping with butter and maple syrup? Maybe it’s some creamy mac and cheese, pizza with your favorite toppings, or a warm slice of homemade apple pie.

I’ll take a serving (or five) of each, please — yum!

New York City sisters Esme and Calista Washburn serve up all these kid friendly favorites and more in their new cookbook, 20 Recipes Kids Should Know (Prestel, 2019).

And they are definitely “in the know,” as Esme (who wrote the recipes and text) is just 12, while Calista (who took the photographs) recently graduated from high school. Esme, an amateur chef, learned to cook from her grandmother. Calista is an aspiring photographer who helps out in the kitchen and loves to eat whatever Esme cooks. 🙂

Color me amazed.

They did a beautiful job with this appealing starter cookbook, which is perfect not only for budding kid chefs, but novice home cooks of any age who’d like to make these classic recipes from scratch with fresh ingredients.

 

Esme (left) and Calista.

 

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[review + giveaway] Wild in the Streets: 20 Poems of City Animals by Marilyn Singer and Gordy Wright

Imagine visiting New Delhi and seeing dozens of rhesus monkeys scampering down the street, climbing atop walls and buildings, even having them steal your food. People who live there are used to such monkey business, which is especially problematic when the animals break into and destroy homes and offices.

Monkeys are considered sacred in India, so it’s illegal to kill them. Though rhesus macaques have traditionally been cared for in temples around the country, many have been displaced due to a variety of factors. Today, there are an estimated 30,000 rhesus macaques running wild in New Delhi, and persistent efforts to chase them away remain futile.

This is just one of the interesting scenarios described in Marilyn Singer’s new poetry picture book, Wild in the Streets: 20 Poems of City Animals (words & pictures, 2019). Illustrated by British artist Gordy Wright, this unique collection introduces readers to creatures around the world who have adapted well to urban life, citing why they may have left their natural habitats.

 

 

We meet each animal through a poem and nonfiction note, sometimes hearing their voices and candid observations about being city dwellers.

From the monkeys saying, “Give us/give us/what we want, what we need;” to the wily Chicago coyotes demanding the kind of respect afforded their domestic canine cousins, “We came on foot,/crossing dangerous terrains . . . give us welcome to rid you of your mice and rats;” to the wild boars in Berlin expressing their gratitude, “Thanks for knocking down that wall./Thanks for your delicious corn./We declare a free-for-all;” we can better appreciate their amazing ability to trade “forests, caves, prairies, rocks,” for “bridges, rooftops, city blocks” — and thrive!

Using a variety of poetic forms, including haiku, villanelle, acrostic, sonnet, free verse, and her famous reverso, Marilyn captures the essence of each animal’s reality, sometimes creating an emotional context or painting a striking lyrical image. We can easily picture beautiful monarch butterflies traveling long distances “across wild mountains, tame gardens, familiar parks and distant plains.”

 

 

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it’s foodimentary, my dear!

In the mood for a raspberry popover, a heavenly slice of coconut cream pie, or a big bowl of strawberries and cream? Maybe you’d prefer something a little more substantial, like some southern barbecue, a hoagie, or even a roast leg of lamb?

Whatever your pleasure, did you know that each of these foods has its own designated holiday during the month of May? Of course one does not need a holiday to enjoy any food, but somehow it’s a little more fun that way.

Back in 2005, Alabama resident John-Bryan Hopkins coined the term “Foodimentary” while cooking with friends. He wanted to start a food blog (he had the perfect name for it), but wanted to do something different. He wanted to feature interesting food facts rather than write a personal blog with recipes. So he read, researched, and gathered all kinds of fascinating tidbits of food history and trivia, sharing them daily with his readers.

His blog gained a good following immediately, and he soon expanded his reach via various social media platforms, most notably, Twitter. His foodie info-bites were perfect for Twitter. People gobbled up his short nuggets and couldn’t get enough. Hopkins also noted that food holidays were one of the most popular and trending topics in the food category, so he decided to incorporate them into his Foodimentary website.

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[mouthwatering review] Pancakes to Parathas by Alice B. McGinty and Tomoko Suzuki

 

Good Morning! Buenos Días! Ohayōgozaimasu!

Have you eaten yet?

If you’re hungry, you’ve come to the right place.

Thanks to this delectable new picture book, you’ll be able to enjoy not one, but twelve different breakfasts in twelve different countries!

In Pancakes to Parathas: Breakfast Around the World (little bee books, 2019), author Alice B. McGinty and illustrator Tomoko Suzuki serve up a sweet and savory multiethnic feast that’ll tantalize taste buds and stir up a little wanderlust. Who could resist a charming invitation to tag along with such a delicious itinerary?

It’s breakfast time around the world,
in countries near and far.
Wake up, world! It’s time to eat,
no matter where you are!

McGinty features each of the twelve breakfasts with a short poem and engaging note, while Suzuki’s bold and colorful double page spreads not only spotlight the foods, but provide cultural context with architectural landmarks, flora and fauna, and sensory rich side dishes.

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[review + recipe] A Grandfather’s Lessons: In the Kitchen with Shorey by Jacques Pépin

“It is important to have a child spend time in the kitchen — the most secure, comfortable, loving place in the house. The smell of food cooking, your mother’s or father’s voice, the clang of the utensils, and the taste of the food: These memories will stay with you for the rest of your life.” ~ Jacques Pépin

Jacques Pépin once asked his then two-year-old granddaughter Shorey Wesen whether she liked blueberries. She said she loved them, adding that they contained antioxidants. This early precociousness regarding food wasn’t especially surprising, since both her father and grandfather are professional chefs, and her mother Claudine cooks for the family every day, using fresh ingredients either from their home garden or nearby organic markets.

From about the age of five, whenever Shorey visited her grandparents, she’d stand on a wooden box next to Jacques so she could “help” him cook. Simple tasks like washing the lettuce, helping to gather herbs from the garden, or passing tools or ingredients, made Shorey comfortable in the kitchen and more enthusiastic about eating the food she helped prepare.

 

 

For both Shorey and her mom, there was no such thing as “kid’s food.” They learned to eat what the grown-ups were eating, subsequently developing a gourmand’s palate. This, along with Jacques’s longstanding philosophy that “great meals are always the ones that are shared with family and friends,” form the basis for A Grandfather’s Lessons: In the Kitchen with Shorey (Houghton Mifflin Harcourt, 2017).

 

Deviled Eggs with Salmon Caviar

 

Just as he taught Claudine how to cook in one of his PBS cooking series, Jacques shares cooking basics with 13-year-old Shorey in this accessible collection of 75 recipes, 36 of which have companion 10-minute videos hosted at Sur La Table.

This is less a “children’s” cookbook than a primer for novice cooks of any age, with simple and elegant recipes presented via clear, step-by-step instructions, beautiful color photographs, Jacques’s winsome line art, engaging headnotes full of tips and family stories, and occasional quotes from Shorey. Recipes were chosen in line with Shorey’s favorites and what she would have the most fun making.

 

Shorey’s Raspberry Cake

 

The book opens with lessons on setting the table and good table manners, followed by sections featuring Hors d’Oeuvres, Soups and Salads; Eggs, Sandwiches, Pizza, and Breads; Fish and Shellfish; Poultry and Meat; Pasta and Quinoa; Vegetables; Desserts and Confections; and Decorating for Fun.

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