Welcome to Kids in the Kitchen.  This blog series will feature a variety of great cookbooks for kids.

The Antiracist Kitchen: 21 Stories (and Recipes) edited by Nadia L. Hohn, art by Roza Nozari
Library Catalog

“Discussing racism isn't a piece of cake, but this work offers key ingredients nonetheless. In her introduction, editor Hohn notes that talking about bigotry and prejudice can be difficult, even painful, but emphasizes that food gives us an opportunity to do so–after all, ‘it's a lot easier to listen and share when our taste buds are awake and our tummies are full.’ Twenty-one kid-lit authors of color share a wide array of delicious recipes as well as personal experiences related to culture, race, and racism. Accompanied by vibrant illustrations, these story-recipe pairings demonstrate how intertwined food and identity are. Janice Lynn Mather's recipe for Fusion Fried Plantain is preceded by a childhood account of not feeling Bahamian enough compared with her peers–her grandmother's unique approach to the dish felt like yet another thing that set her family apart. Newbery Medalist Linda Sue Park puts a recipe for Fried Bologna–a food enjoyed by her Korean immigrant family–into historical context as she reflects on the time she introduced the dish to her Girl Scout troop. Alternative ingredients are sometimes offered. Deidre Havrelock (Plains Cree) notes that bison has traditionally been a staple for First Nations people but suggests substituting beef (or even wild meats such as moose) in her recipe for bison stew. The result is a thoughtful, beautifully designed work that fosters inclusivity and respect. A hearty meal that doles out both culinary delights and moving cultural insights.” –Kirkus Reviews

Arab Fairy Tale Feasts: A Literary Cookbook by Karim Alrawi, art by Nahid Kazemi
Library Catalog

“From a miser in Egypt who spills his lentil soup and loses his fortune while dreaming of great riches to a young woman in Algeria who cleverly catches the thief who stole her wheat for couscous, this volume in the Fairy Tale Feasts series uses short Arabic folktales and fairy tales to present traditional foods from the Middle East and North Africa. Each story is followed by one or two related recipes with an explanatory note about the dish's popularity in Arabic culture and sidebars that offer more information about the featured food, such as the Arabic origin of the English word apricot and the fruit's special use as a drink during the season of Eid. For readers unfamiliar with the Arab world, a useful introduction describes where Arab people live, their shared Arabic language, the golden age of Arab cookbooks, and the influence of Arab cuisine on other parts of the world (e.g., the Spanish dish paella has Arabic roots). Fitting illustrations in a folk-art style add more flavor to this savory, multipurpose collection.” –Booklist

From Plant to Plate: Turn Home Grown Ingredients Into Healthy Meals by Darryl Gadzepko and Ella Phillips, art by Alan Berry Rhys
Library Catalog

“A worthy addition to the DK canon, this cookbook is half recipes and half information about the inextricable link between food and the environment. The authors explain that the objective is to help readers understand where their food comes from and how it connects us to the planet. Each page is bright, cheerful, and visually appealing, a lush combination of color photography and illustration. The first portion features spreads on planting, composting, biodiversity, growing conditions, and lots of nutritional information, all presented by the book's ‘bug squad'–a group of cute cartoon insects who act as guides and provide fun facts throughout. The second portion highlights about 20 healthy recipes that can be made with foods that readers have just learned how to grow, from pesto to hummus to granola. Some of the ingredients are on the obscure side, but the value of this book far outweighs such concerns. VERDICT A lovely, highly informative tool for learning about how food is grown, the value in healthy eating, and how to respect the environment while also taking care of one's body, this farm-to-table offering is highly recommended for school and public libraries.” –School Library Journal

Priya's Kitchen Adventures: A Cookbook for Kids by Priya Krishna
Library Catalog

“From the beloved New York Times bestselling author of Indian-ish and Cooking at Home, an illustrated cookbook for kids and their parents that draws on Priya’s childhood experiences traveling the globe with her family.  ‘Will help the entire family travel the world without leaving the kitchen.’” –Parade

United Tastes of America: an Atlas of Food Facts & Recipes From Every State by Gabrielle Langholtz, art by Jenny Bowers and DL Acken
Library Catalog

“This recipe book highlights regional specialties for the U.S. states and territories, providing one popular recipe for each place. North Dakota serves up smashed Jerusalem artichokes; buttermilk cornbread is standard fare in Tennessee. In Virginia, selections include country ham, corn oysters (or fritters), and a recipe for peanut soup, while Puerto Rico's featured dish is ensalada de bacalao (salt cod salad). Place names introduced in chunky, 3-D typography, along with the matte collage images of food, bring a splashy, inviting energy to the spreads. Readers are certain to encounter dishes that they have never heard of; more surprisingly, they may not even recognize the dish from their own area. Langholtz provides a flavorful whirlwind tour.” –Publishers Weekly