Toddler Cafe
Author: Jennifer Carden
Every toddler goes through the stage where they want nothing but "O"-shaped cereal. The challenge for parents is getting kids to ask for fruit salad instead of cupcakes. Faced with this seemingly impossible task with her own child, Jennifer Carden has created The Toddler Caf , a guide to making mealtime with children fun and interactive. It offers simple, creative ways for kids to identify with their food, like saying tuna salad is what mermaids eat, or making Minty Pea Pops in ice cube trays. Carden has created over 50 unique recipes that encourage families (including toddlers) to work together to prepare, eat, clean up, and best of all, look forward to a healthy, delicious meal.
See also: Coaching That Counts or Industrial Maintenance
Lucinda's Authentic Jamaican Kitchen
Author: Lucinda Scala Quinn
The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package
Where classic Jamaican foods like "jerk" chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica’s authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It’s filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica’s roadside vendors, jerk stops, and other scenes–a must for Caribbean food lovers and culinary adventurers.
Lucinda Scala Quinn (New York, NY) leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.
Publishers Weekly
Culled from Quinn's Jamaican Cooking, published in 1997, this slim collection of Jamaican recipes reflects Quinn's love affair with Jamaican food and culture. The introduction moves from the origins of Jamaican cooking styles-which span diverse ethnic traditions-to a tour of roadside stops where specialties include Fish Tea, a savory hot broth, and pork, chicken or sausage with jerk sauce. Recipes such as Chicken Fricasee, Codfish Fritters, Stewed Fish, and Pepper Shrimp or Curry Shrimp can be made with readily available ingredients, but in cases where more unusual ingredients are needed-bammy, bread made from grated cassava; or callaloo, a hearty, firm leafy green-Quinn describes the ingredient and offers suggestions for substitutions. Scotch bonnets, small but very spicy-hot peppers, are called for in many recipes, reinforcing the notion that Jamaican food is hot and making readers thankful for the inclusion of enticing recipes for refreshing beverages such as Pineappleade and Ginger Beer. Although the book may not succeed in convincing home cooks brand new to Jamaican cuisine to try it-the head notes are flat, and the book lacks energy-those already converted will enjoy these recipes. (Apr.) Copyright 2006 Reed Business Information.
Library Journal
Quinn (Jamaican Cooking) is food editor of Martha Stewart's Living, Weddings, and Kids magazines and one of the hosts of the PBS series Everyday Food. She describes her new book as the "smaller, full-color version of the original," including her recipes for the most popular roadside food and snacks as well as main courses, desserts, and drinks. Quinn has traveled to Jamaica frequently over the last 20 years, and she refers to the book as "an ode to the country I love so much." Along with the recipes, there is a brief introduction to the cuisine and its culinary history, and the readable recipe head notes contain additional information. Color photographs of the island's food and people provide further context. Recommended for most collections. Copyright 2006 Reed Business Information.
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