Japan

School Library Journal

Gr 4-6-Each book begins with a two-page introduction to the country and its foods. It is followed by lists of basic ingredients used in each type of cooking with succinct descriptions, safety precautions, and utensils. Next come the recipes, each attractively presented on a double-page spread with clear, step-by-step instructions and a few full-color photographs. A note at the top of the page indicates preparation and cooking time, degree of difficulty, and number of servings. Both books offer an appealing variety of easily prepared main courses and include illustrated instructions for using chopsticks. These recipes offer authenticity and dimension to a country study and perhaps will even whet students' appetites for more books on the world's culinary arts.-Alida F. Given, Fairhope Intermediate School, AL Copyright 2001 Cahners Business Information.