Kids love to cook, and this book will help them create some traditional and not so traditional items for their holiday menus. There is a chapter for Shabbat and each of the Jewish holidays. Each chapter starts with an introduction that tells about the holiday and its customary foods. The recipes are presented on double spreads with fewer than ten steps for each recipe. Clear, color photographs of the finished product; whether the recipe is dairy, meat, or pareve; how many it serves, and an easy-to-find list of ingredients facilitate the cooking experience. The book includes a “How to Use This Book” section, an explanation of some cooking tools, and suggestions for kitchen safety and keeping kosher. The index contains some oddities: Persian lentil salad is listed under “matzoh,” even though it does not contain matzoh and not listed again under “P;” Kugel is listed under “N” for “noodle.” Besides the usual fare of challah, matzoh balls, potato latkes, and hamantaschen, there are recipes for pumpkin soup, fig spread (for Tu B’Shvat), froggy meringue cookies (for Passover), and watermelon salad. In fact, in a twist, what most bakers know as a buche de Noel (a Christmas tradition), is now a Hazelnut tree birthday cake for Tu B’Shvat. There are also several recipes for typical Israeli foods. This attractively designed book is a solid purchase for most libraries and a nice gift for the budding gourmet aged eight to twelve.
Kathe Pinchuck, M.L.I.S., is the librarian of Congregation Beth Sholom in Teaneck, New Jersey. She is currently the chair of the Sydney Taylor Book Award Committee of the Association of Jewish Libraries.