Food Tidbits and Food Dictionaries Compared
A staff and wire digest explains olive oil varieties from extra virgin to light and their best uses. It notes Heinz customizable condiment bottles and price options online. It surveys The Oxford Companion to Food and The Food Encyclopedia as dictionary style works with British and Canadian accents.
MENTIONED IN THIS ARTICLE
Lassier
Heinz
Myheinz.com
Oxford Companion To Food
Alan Davidson
Jacques L. Balland
Carol Sherman
Food Encyclopedia
Canada
Kids in the kitchen trend rises for young chefs
Five year old Naomi Burisov chops frosting and eats cupcakes as parents join a sold out kids cooking class at a Hadley Massachusetts Whole Foods. The piece outlines a national rise in youth cooking classes, camps, and parties spurred by entertainment cooking shows and celebrity chefs.
MENTIONED IN THIS ARTICLE
Hadley
Mass
Naomi Burisov
Whole Foods Grocer
Rachael Ray
Bobby Flay
Stephen Hengst
Culinary Institute of America
Hyde Park
Mark O'Connor
Food Network
Ray
Emeril Lagasse
Cookbooks for Kids Put Fun Back Into Cooking
A look at recent chef and parent friendly cookbooks for children. Titles include Green Eggs and Ham Cookbook by Georgeanne Brennan, Baking with Kids by Linda Collister, Kids Cook 1 2 3 by Rozanne Gold, California Squisine by Malcolm Kushner, and Sweet Treats by Carolyn Beth Weil.
MENTIONED IN THIS ARTICLE
Georgeanne Brennan
Random House
Dr. Seuss
Jed
Linda Collister
Ryland, Peters & Small
Rozanne Gold
Bloomsbury
Gold
California
Malcolm Kushner
Robert Reed Publishers
Kushner
Carolyn Beth Weil
Williams-Sonoma
Free Press
Kids In the Kitchen
Triple chocolate cookies and rosemary roasted potatoes from kid friendly cookbooks
Recipes adapted for children from Linda Collister and Rozanne Gold offer two dishes with steps and kid involvement. The triple chocolate cookies bake 15 minutes at 350 F, yield 24 cookies, and the rosemary roasted potatoes bake 35 minutes at 400 F for four servings.
MENTIONED IN THIS ARTICLE
Linda Collister
Ryland
Peters and Small
Rozanne Gold
Bloomsbury
Light Parmesan Chicken from Cooking Light Italian
This fat reduced chicken Parmesan uses egg white and fat-free sauce to cut fat while keeping flavor. Breaded chicken is baked in a nonstick skillet then topped with provolone and Parmesan under a quick broil, yielding four servings at about 308 calories each.
MENTIONED IN THIS ARTICLE
Oxmoor House
Cooking Light Magazine
Also Mentioned on This Page
van Davie
Larry Croweja
Riley Wertheim
Sarah Wertheim
Norwich
King Arthur Flour
Victoria Brett
Associated Press
Larry Crowe
Ebben Whitehair
THE
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