Starting from Scratch: What You Should Know about Food and CookingHardback
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- Publisher: Owlkids
- Format: Hardback | 96 pages
- Dimensions: 196mm x 246mm x 18mm | 480g
- Publication date: 18 March 2014
- Publication City/Country: Toronto
- ISBN 10: 1926973968
- ISBN 13: 9781926973968
- Illustrations note: colour illustrations
- Sales rank: 1,025,342
"Starting from Scratch" is a food manifesto that helps young readers relate to what they eat, inspiring both budding chefs and budding food lovers in the process. Beginning with an exploration of taste and how it works, author and food activist Sarah Elton explains how ingredients have been on the move for centuries, resulting in the unique fusion of flavors we love today. She breaks down the science of food and cooking into bite-sized and easily digestible pieces of information that cover the chemistry of heat versus cold, fat versus acid, and salt versus sweet. Both practical and philosophical in its approach, "Starting from Scratch" demystifies food and cooking by boiling it down to the basics. Young chefs learn to make sense of recipes, measure and substitute ingredients, and stock a pantry, and discover that food is more than just a prepackaged meal. Using simple and universal examples, "Starting from Scratch" inspires children to eat better, try new flavors, and understand what's on their plate. Even reluctant chefs will gain an improved sense of where food comes from and be able to join in on a conversation that continues from snack time to dinnertime.
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Sarah Elton is an author and journalist who specializes in food writing. Her books for adults include "Consumed: Sustainable Food for a Finite Planet" and "Locavore: From Farmer's Fields to Rooftop Gardens, How Canadians are Changing the Way We Eat." A frequent contributor on CBC Radio, she lives in Toronto. Jeff Kulak is an award-winning illustrator and designer with numerous books to his credit, including the "Learn to Speak" series, for which he won an Alcuin Book Design Award. He lives in Montreal.
"An intelligent introduction to food and cooking meant for children 10 or older but useful for adult beginners as well." - "The New York Times" "How are we going to teach our kids to cook? Sarah Elton has taken a big step with "Starting from Scratch."" - Michael Pollan, via Twitter "Elton's insightful text is punctuated by Kulak's quirky, vintage art ... a sumptuous treat for any budding foodie to digest." - "Booklist" ..".a book I'd heartily recommend for elementary and middle school classrooms and libraries. Elton doesn't just talk about cooking and baking; she talks about nutrition, science and ethics as well." - Julie Danielson, "Kirkus Reviews" "Starting from Scratch stands out because of its friendly, accessible approach to teaching kids about the importance of healthy eating and preparing your own food. ...Daring and picky eaters alike will feel encouraged to diversify their food choices by taking pride in their own cooking adventures." - "Quill & Quire," STARRED REVIEW "For those kids who love cooking and eating, this title should be required reading ... written in a clear and engaging style, this title has plenty of kid appeal." - "School Library Journal" "There's more than enough in this encouraging book to get aspiring chefs started and plenty for confirmed foodies who enjoy working in the kitchen." - "School Library Journal" - Nonfiction Notes "This abundantly illustrated book offers insight into areas that even adult cooks may take for granted. ...A fascinating look at food from a different angle." - "School Library Journal" - Focus on Food & Cooking "A well-organized, descriptive book about the science, history, and tools of cooking and food. ... This book will supplement the 641 section by adding a food science and history dimension that is rarely seen at the intermediate level." - "Library Media Connection" "A lively, colorful and matter-of-fact introduction to the culture of food ... what will make the volume of interest to young readers are the eye-catching art and the many fascinating tidbits of information." - "Kirkus Reviews"