THE FANNIE FARMER JUNIOR COOKBOOK, Rev. ed.

This third edition of a title last revised in 1957 reflects changes in nutritional attitudes and technology (microwaves, food processors) and includes dictionary-style chapters on basic ingredients and techniques, lists of equipment and utensils, safety, and menu planning. The 130+ recipes are clearly presented (in complete sentences—no telegraphese); there are basic dishes like vegetable soup, baking-powder biscuits, hamburgers, and brownies as well as a few regional and international dishes with wide appeal (salade Nicoise, tabbouleh, pesto, ratatouille, stir- fry, gazpacho). All would be doable by reasonably dexterous middle- graders; recipe selections represent a good basic repertoire for any cook. Attractive, large format with helpful b&w drawings. Index. (Cookbook. 10+)