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Book cover of Spatulatta Cookbook

Spatulatta Cookbook

by Gerasole, Isabella Gerasole, John Zich

Publisher: Scholastic, Inc.
Pages: 128
Hardcover
ISBN: 9780439022507






Available to Buy

Overview of Spatulatta Cookbook

A cookbook for kids based on the Spatulatta Cooking 4 Kids Online website featuring the Gerasole sisters, Isabella (age 10) and Olivia (age 8).

This fabulous cookbook for kids features Isabella and Olivia Gerasole, the adorable and charming hosts on www.spatulatta.com. A cooking for kids website that recently won a 2006 James Beard Award, which is the equivalent of an Oscar in the culinary world. Their kid-friendly recipes range from basic "Mom's the Star Toast" to a peek into various ethnic cuisines like "Yumbo Gumbo." The cookbook is arranged by season and also includes special sections devoted to snacks and vegetarian recipes along with easy-to-follow basic cooking skills and weights and measures.

Synopsis of Spatulatta Cookbook


This fabulous cookbook for kids features Isabella and Olivia Gerasole, the adorable and charming hosts on spatulatta.com. A cooking for kids website that recently won a 2006 James Beard Award, which is the equivalent of an Oscar in the culinary world. Their kid-friendly recipes range from basic "Mom's the Star Toast" to a peek into various ethnic cuisines like "Yumbo Gumbo." The cookbook is arranged by season and also includes special sections devoted to snacks and vegetarian recipes along with easy-to-follow basic cooking skills and weights and measures.

Chef Jorge’s Guacamole
 
“Our friend, Chef Jorge uses a molcajete—the bowl-like thing called a mortar in English—and a tejolote—the round-bottomed rock used for grinding known in English as a pestle. They are both made of volcanic rock but you can use a bowl and wooden spoon instead.”
—Belle
 
Makes 1-1/2 cups guacamole
 
You’ll need:
 
1 tablespoon finely chopped garlic
2 tablespoons finely chopped white onion
1 tablespoon finely chopped jalapeño chile pepper
1 large ripe avocado (the Haas variety is the best)
1 teaspoon freshly squeezed lime juice
Dash of salt
1 tablespoon chopped ripe tomato
1 tablespoon chopped fresh cilantro
Tortillas or corn chips for serving
 
Equipment:
 
Measuring cups and spoons
Medium bowl (about 3 quarts)
Large wooden spoon for stirring
Butter knife
 
1. Put the garlic, onion, and jalapeño in the bowl and use the wooden spoon to stir them together.
2.Have an adult help cut the avocado vertically in half, from the narrow end to the wide end; remove the large seed or pit.
3. Hold one avocado half in your hand and use the butter knife to cut through the flesh of the avocado into long strips, making sure not to cut through the skin. Cut the avocado flesh in the other direction to make cubes. Turn the avocado inside out, then drop the cubes into the bowl with the garlic-onion mixture. Repeat with the other avocado half.
4. Add the lime juice to the bowl. Mash the avocado with the wooden spoon until it’s creamy but still a little lumpy. Add the salt, chopped tomato, and cilantro and mix to combine.
5. Serve the guacamole with tortilla or corn chips, or use it in tacos.

Tuscan Bean Dip
 
“Papa makes this for every party and everyone loves it. We use the leftovers on Italian panini (sandwiches) instead of mayo. This recipe definitely keeps the vampires away, if you know what I mean.”
—Belle
 
Makes 2 cups of dip
 
You’ll need:
 
1 can (15.5 ounces) cannellini beans
1/4 cup extra virgin olive oil
3 garlic cloves, peeled
Veggies, chips, and crackers for serving
 
Equipment:
 
Measuring cup
Can opener
Food processor
Rubber spatula
Serving bowl
 
1. Open the can of beans with the can opener.
2. Pour the beans into the bowl of the food processor, then add the olive oil and garlic. Process until the mixture is smooth.
3. Have an adult remove the blade in the food processor. Now, use the rubber spatula to scrape the mixture into the serving bowl. Serve with your favorite veggies, chips, or crackers. Yum!

School Library Journal

Gr 3-8- This lively, colorful companion book to the Gerasole sisters' Web site, where "Kids teach kids through video recipes," contains an enticing array of dishes both sweet and savory, easy and complicated. Each recipe lists ingredients and equipment needed, and there's additional material like a glossary and a section on basic skills, tools, and measurements. Beautifully reproduced color photos show the completed dishes and smaller photos show some of the steps. The seasonal arrangement includes dishes like "Bunny Salad" and "Mashed Potato Ghosts," plus sections on vegetarian entrées and snacks. Initial skepticism about some of the techniques, like the Yumbo Gumbo based on a roux made in the microwave, was overcome when tried. It was delicious! Overall, this book strikes a great balance between fun and practical. Several of the recipes assume a sophisticated palate and/or access to unusual ingredients, so this may not be the best basic cookbook for all kids. But it's got a slick design, an appealing collection of recipes, and a welcome tone of playfulness and encouragement.-Lauralyn Persson, Wilmette Public Library, IL

Copyright 2006 Reed Business Information.

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School Library Journal

Gr 3-8- This lively, colorful companion book to the Gerasole sisters' Web site, where "Kids teach kids through video recipes," contains an enticing array of dishes both sweet and savory, easy and complicated. Each recipe lists ingredients and equipment needed, and there's additional material like a glossary and a section on basic skills, tools, and measurements. Beautifully reproduced color photos show the completed dishes and smaller photos show some of the steps. The seasonal arrangement includes dishes like "Bunny Salad" and "Mashed Potato Ghosts," plus sections on vegetarian entrées and snacks. Initial skepticism about some of the techniques, like the Yumbo Gumbo based on a roux made in the microwave, was overcome when tried. It was delicious! Overall, this book strikes a great balance between fun and practical. Several of the recipes assume a sophisticated palate and/or access to unusual ingredients, so this may not be the best basic cookbook for all kids. But it's got a slick design, an appealing collection of recipes, and a welcome tone of playfulness and encouragement.-Lauralyn Persson, Wilmette Public Library, IL

Copyright 2006 Reed Business Information.

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