Teachers, parents and children at a co-op preschool in Boston provided the ideas and recipes collected here and the children...

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KIDS ARE NATURAL COOKS: Child-Tested Recipes for Home and School Using Natural Foods

Teachers, parents and children at a co-op preschool in Boston provided the ideas and recipes collected here and the children were the cooks and chief tasters. Everything was done from scratch -- the children constructed their own machines for making ice cream, ground their own flour for pancakes and served them with maple syrup they drew from a tree, made their own ""old rationed"" gelatin (a three day process) from pigs' feet -- and natural ingredients were de rigeur. Whole wheat flour was used not only for bread but also for pizza dough, gingerbread people and cupcakes, desserts were based on fruits or sweetened with honey, the teacher's wedding cake contained home ground whole wheat flour, brown sugar and yogurt, and the class even visited a farm to pick organic popcorn. Making their own butter, yogurt, cheese, granola and applesauce was all in a day's work for these preschoolers whose teachers knew that culinary enthusiasm can't be bought with ""gimmicks such as salads with bunny faces,"" and though such activities as bread baking are not rare in today's nursery schools there are few such groups who are beyond finding new ideas and impetus here.

Pub Date: April 26, 1974

ISBN: N/A

Page Count: 144

Publisher: Houghton Mifflin

Review Posted Online: N/A

Kirkus Reviews Issue: April 1, 1974