Reviewer Conny Withay:Operating her own business in office management since 1991, Conny is an avid reader, volunteers reading the Bible to the elderly, and makes handmade jewelry. A cum laude graduate with a degree in art living in the Pacific Northwest, she is married with two sons, two daughter-in-laws, and one granddaughter.
Editors: Laurane Marchive and Pam McElroy
Publisher: Zest Books
“The recipes in this book come from real teens who know what it’s like to cook with little or no money. Some recipes are more or less expensive than others, some are fantastically healthy, and some a little less so,” editors Laurane Marchive and Pam McElroy write in their book, The Green Teen Cookbook.
At one hundred and forty-four numbered pages, this paperback is written by teens, for teens while promoting going green. Beautiful mouth-watering color photographs from small to full page grace the more than half of the book’s pages.
After an introduction by Marchive, a how-to-use-this-book by McElroy, and a note about kitchen safety, there are seven chapters dedicated to food, followed with resources, index, equivalents and cooking terms, contributors, and photograph credits.
Targeted for ages twelve years and older, all recipes are submitted by teens and include small personal pictures with short captions. Each recipe is typically one page, giving preparation time, serving size, ingredients, instructions, and sometimes quick tips. In addition to photographs of completed dishes, there are small icons for seasonal foods.
The first chapter offers articles regarding how to eat healthfully, seasonally, organically, vegetarian, and locally along with understanding fair trade. The next six chapters list over seventy recipes related to do-it-yourself kitchen staples, breakfast, brunch, soups, salads, sandwiches, snacks, sides, main courses, and desserts.
Teens can easily start saving money by learning how to make every-day fresh items such as tomato or pesto sauce, salsa, mayonnaise, vegetable or chicken stock, peanut butter, and chocolate spread.
With simple to elaborate creations, here are a few tasty ideas taken from each chapter: yogurt muesli, pumpkin pancakes, seasonal mini frittatas, squash salad, Sarah’s ramen, sausage Bolognese, fava beans, scallion pancakes, fried tofu with peanut dipping sauce, risotto with arugula pesto, sancocho, chicken-chorizo casserole, crème brulee, crepes with orange sauce, and Oreo cupcakes.
From standard granola, tuna salad, or oatmeal cookies to exotic flower prawn soup, marinated peppers bruschetta, or rose petal sweets, something special can be made by any young chef. As Jack Vejvoda writes regarding his lemon-tarragon chicken, “This is a super-easy family meal to prepare when you want to impress people with your culinary skills. (It’s pretty hard to mess up.)”
Without listing calorie count, nutrition content, or average cost per serving, this book compiled by teenagers has many delicious recipes adults will enjoy eating too.
Thanks to Zest Books for furnishing this complimentary book in exchange for a review of the reader’s honest opinion.