Brash, Lorna Professor Cook's Dynamite Dinners
Gr. 4–6     32 pp.     Enslow

Brash, Lorna Professor Cook's Fruity Desserts
Gr. 4–6     32 pp.     Enslow

Brash, Lorna Professor Cook's Mind-Blowing Baking
Gr. 4–6     32 pp.     Enslow

Brash, Lorna Professor Cook's Smashing Snacks
Gr. 4–6     32 pp.     Enslow

Professor Cook's... series. Kid-friendly recipes are presented with underlying food facts and cooking principles explained along the way. Learn how a hamburger stays together as you prepare one. Find out what really happens when chocolate melts (or doesn't). The recipes are inventive: e.g., make your own ketchup and mayonnaise. Step-by-step instructions are enhanced by photos showing kids following the recipes. Websites. Glos., ind.
Subjects: Cookery and Nutrition; Food; Science; Bakers and baking

Frydenborg, Kay Chocolate: Sweet Science and Dark Secrets of the World's Favorite Treat
Middle school, high school     252 pp.     Houghton

Frydenborg explores chocolate's complex history, from the cacao tree's probable origins to today's Big Candy, without sugarcoating the sweet's "dark secrets." The book closes by covering modern-day attempts to make chocolate production more sustainable and ethical. Informative sidebars, photos and maps, and historical recipes interspersed throughout, plus a full-color photographic insert, enhance the presentation. Timeline, websites. Bib., ind.
Subjects: Cookery and Nutrition

Krensky, Stephen The Deep Dish on Pizza!
Gr. K–3   48 pp.   Simon Spotlight
Illustrated by Daniel Guidera.

Williams, Bonnie The Scoop on Ice Cream!
Gr. K–3   48 pp.   Simon Spotlight
Illustrated by Scott Burroughs.

History of Fun Stuff series. Who were the first people to make ice cream, and how is it made today? Is pizza really from Italy, and how much of it do Americans eat every year? Such questions are answered in these peppy, fact-filled easy readers. Retro-style cartoon illustrations and large-font text are nicely laid out on bright pages. Additional cultural information, science connections, and quizzes round out each volume.
Subjects: Cookery and Nutrition; Pizza; Ice cream; Food; History, World

Lanser, Amanda Food Science: You Are What You Eat
Middle school, high school     112 pp.     ABDO/Essential Library

History of Science series. This is a wide-ranging look at the science of food, agriculture, health, and nutrition. Lanser takes a historical perspective on scientific inquiry in these fields, linking technological progress in areas such as food production and preservation with improvements in sanitation and health. The final chapters look to the future of GMOs. Historical and recent photographs and diagrams illustrate the concepts. Reading list, timeline. Glos., ind.
Subjects: Cookery and Nutrition; Agriculture; Food

Lassieur, Allison Dairy
Gr. K–3    32 pp.   Amicus High Interest

Lassieur, Allison Fruits
Gr. K–3   32 pp.   Amicus High Interest

Lassieur, Allison Grains
Gr. K–3   32 pp.   Amicus High Interest

Lassieur, Allison Meats and Proteins
Gr. K–3   32 pp.   Amicus High Interest

Lassieur, Allison Vegetables
Gr. K–3   32 pp.   Amicus High Interest

Where Does Our Food Come From? series. Each book straightforwardly explains what the title food is, where it is sourced, its nutritional importance for humans, whether the U.S. imports or exports the product, and examples from each food category that people in other parts of the world farm and eat. Easy-to-read texts; bright, uncluttered design; and close-up color photos will maintain readers' interest. Reading list, websites. Glos., ind.
Subjects: Farm Life, Husbandry, and Gardening; Fruits and vegetables; Nutrition; Food; Dairy Farming

From the November 2015 issue of Nonfiction Notes from the Horn Book.