Cookbooks are always popular at public libraries. A culinary history on a single recipe for young readers (ages 4-8) called “A Fine Dessert: Four Centuries, Four Families, One Delicious Treat” is garnering critical acclaim from adults.
Recently named one of the New York Times Best Illustrated Children’s Books of 2015, A Fine Dessert is by Emily Jenkins and illustrated by Sophie Blackall – “done in ink, watercolor and blackberry juice,” according to the NYT.
You can reserve a copy of A Fine Dessert from the Cobb County Public Library’s Juvenile Collection.
From the review in Booklist:
The book begins in 1710; a mother and daughter pick berries and whip cream using a whisk made of twigs. About 100 years later, a mother and daughter, slaves on a plantation, pick berries and whip cream, but they use a wire whisk, and they’re only allowed to eat whatever’s left over after serving the masters. Another 100 years later, a mother and daughter buy berries and use a whirring beater, and today, a father and son use an electric mixer to whip cream. The tools and families begin to look different over time, but the recipe is essentially the same, and so is the reaction when kids get a taste Mmmmm. Blackall’s elaborate, antique-like watercolor illustrations are stuffed with historical tidbits, and she includes visual echoes that further link each time period. An author’s note explains some of the history, which will be useful for little ones curious about the differences. And for kids wondering what all the fuss is about over blackberry fool, Jenkins provides a recipe. A delicious book about a delicious treat.