GEORGE CRUM AND THE SARATOGA CHIP

Spinning lively invented details around skimpy historical records, Taylor profiles the 19th-century chef credited with inventing the potato chip. Crum, thought to be of mixed Native-American and African-American ancestry, was a lover of the outdoors, who turned cooking skills learned from a French hunter into a kitchen job at an upscale resort in New York state. As the story goes, he fried up the first batch of chips in a fit of pique after a diner complained that his French fries were cut too thickly. Morrison’s schoolroom, kitchen and restaurant scenes seem a little more integrated than would have been likely in the 1850s, but his sinuous figures slide through them with exaggerated elegance, adding a theatrical energy as delicious as the snack food they celebrate. The author leaves Crum presiding over a restaurant (also integrated) of his own, closes with a note separating fact from fiction and also lists her sources. (Picture book/nonfiction. 7-9)