Review by Booklist Review
This series combines kid-friendly recipes with scientific explanations and jazzy graphics to create an appealing package. These aren't for complete beginners young chefs need to already know how to whiz ingredients in a food processor or use a handheld blender . . . which means it's also for kids in a well-equipped kitchen. Each book has 12 recipes broken down into Stuff You Need, the four or five steps it takes, and The Science Bit, which explains interesting topics like why eggs scramble, why popcorn pops, and why yogurt is a living culture. The multicultural cast of kids, both boys and girls, makes it all look like fun. They must be British kids, however, because some of the ingredients don't use American names, such as coriander for cilantro. Smashing Snacks teaches kids to make ice cream in a bag and beans on toast along with the science behind beans and gas. This makes for a fun added purchase for communities with lots of recreational cooking going on.--Dove Lempke, Susan Copyright 2010 Booklist
From Booklist, Copyright (c) American Library Association. Used with permission.
Review by School Library Journal Review
Gr 4-8-This set is visually appealing and, with its vivid colors and vibrant design, should attract a wide audience. Each book begins with a basic, informative introduction to the featured food category, some basic rules for both health and safety, a list of the abbreviations that will be used, and symbols that will indicate when adult help is needed. The 12 recipes that follow provide lists of ingredients, numbered instructions, and a "Science Bit" sidebar that explains why certain foods behave in a particular way. Clear, color photos featuring a diverse cast of kids illustrate the steps. Unfortunately, the list of ingredients is often extensive and contains some specific items that might prove difficult to find. For example, "Sticky Chicky Burger Stacks" requires little gem lettuce leaves, "Ice Bowl Fruit Salad" asks for four Gerbera flower heads, Cherry Puff Pie needs English mustard powder, etc. However, budding chefs will welcome the challenge of the complexity of these recipes and the scientific information is a definite plus. (c) Copyright 2013. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Review by Horn Book Review
Kid-friendly recipes are presented with underlying food facts and cooking principles explained along the way. Learn how a hamburger stays together as you prepare one. Find out what really happens when chocolate melts (or doesn't). The recipes are inventive: e.g., make your own ketchup and mayonnaise. Step-by-step instructions are enhanced by photos showing kids following the recipes. Websites. Glos., ind. [Review covers these Professor Cook's titles: Professor Cook's Dynamite Diners, Professor Cook's Mind-Blowing Baking, Professor Cook's Fruit Desserts, and Professor Cook's Smashing Snacks.] (c) Copyright 2014. The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
(c) Copyright The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
