It's Children's Book Week

For Children's Book Week, how about combining reading with cooking? Enslow's new series, Professor Cook's . . ., gives step-by-step instructions on making different recipes. Each book also includes some scientific background into the recipe.

For example, in the Professor Cook's Smashing Snacks title, there is a recipe for Big Dipper Bread Sticks. The author also explains what yeast is, and how it makes bread rise. Learn how popcorn pops while making the Pop-Tastic Popcorn recipe. Why do onions make you cry? Find out while learning how to make "No-Cry" Onion Bhajis & Dip.

Written for the upper-elementary and middle school student, these books add science to the cooking lesson. Other titles in the series include: Professor Cook's Dynamite Dinners, Professor Cook's Fruity Desserts, and Professor Cook's Mind-Blowing Baking.

All of these titles are available in both library and paperback editions from your preferred vendor, your independent bookstore, Amazon, and Barnes & Noble, as well as at enslow.com.

Fun Facts About Coconuts!

ISBN # (Library Bound):  978-0-7660-3707-6
$23.93

     Most people recognize coconuts as being round and hairy with hard shells. But did you know that even though they look like nuts and their name makes them sound like a nut, they are really fruits? Coconuts grow on palm trees that can grow to be 90 feet tall, and each tree can actually make 75 coconuts a year! Coconuts aren’t just useful as fruit, but they can also produce oil, juice, and milk!

     You can learn how to make coconut syrup, a popular treat from Jamaica, in Enslow’s Easy Breakfasts From Around the World. This recipe, along with many others, is included in this title filled with fun facts about how people from different countries prepare their morning meals. It is part of Enslow’s series, Easy Cookbooks for Kids, which includes other titles such as: Easy Desserts From Around the World, Easy Lunches From Around the World, Easy Main Dishes From Around the World, Easy Snacks From Around the World, and Easy Vegetarian Foods From Around the World.  Color photographs and illustrations highlight lots of information about different foods and countries, plus there's even great recipes to try!

Ready for our Friday Recipe?

Today's recipe is from our new Easy Vegetarian Foods From Around the World book. Author Sheila Llanas explores twelve vegetarian recipes in this exciting cookbook for kids.

Library Binding ISBN: 978-0-7660-3764-9
Paperback ISBN: 978-1-59845-271-6

Tomatoes Rougaille
The word rougaille (roo-GAHY) refers to Creole spices, like thyme and ginger. The cooks of Mauritius borrow flavors from Indian, Chinese, and French dishes. The best part about this recipe is that you don’t have to cook it! Just mix it in a bowl and pour it over warm cooked rice.

Tomatoes

In Creole cooking, tomatoes are called “pommes d’amour,” a French phrase meaning
“apples of love.” Tomatoes rougaille is often used as a chutney, a sauce or relish with sweet and tangy flavors.

What You Need
Equipment:
Cutting board
Sharp knife
Mixing spoon
Bowl

Ingredients:
1 green pepper
1 medium onion
1½–2 cups tomatoes, fresh or canned

Seasonings:
1 clove minced garlic
½ teaspoon dry ginger or minced fresh ginger root
½ teaspoon dried coriander or 2 tablespoons freshly minced coriander or parsley
A dash of cayenne or hot pepper sauce (like Tabasco)
½ teaspoon salt, to taste
Fresh ground pepper, to taste
Rice (cook following the directions on the package)

What to Do:

1. Finely dice green pepper and onion.
2. Dice tomatoes or open the can.
3. Mix all ingredients (except rice) in bowl.
4. Serve tomatoes rougaille cold or room temperature. Pour over bowls of warm rice.

Serves 3–4.

Free Friday Recipe is a Frozen Treat!

Although we're staying cool here in our office, the temperature outisde is expected to exceed 100° today. So we've chosen a frozen treat from our new Easy Snacks from Around the World book to share with you.

Library Edition ISBN: 978-0-7660-3767-0
Paperback Edition ISBN: 978-1-59845-274-7

Caribbean Fruit Smoothie
What hits the spot on a hot, sunny day in the Caribbean islands? An ice-cold fruit smoothie, of course!

Caribbean Islands
There are more than seven thousand islands in the Caribbean. The islands are all different sizes, with beautiful sandy beaches, turquoise water, and tall palm trees. The Caribbean islands are surrounded by the Atlantic Ocean and the Caribbean Sea.

Tropical Fruit
Tropical fruits, such as pineapples, coconuts, mangoes, and guava, are grown in the Caribbean. The warm trade winds and mild temperatures allow these sweet fruits, many rich in vitamin C, to bloom all year long.

What You Need
Equipment:
Electric blender
Cutting board
Sharp knife

Ingredients:
1 large banana, peeled and broken into pieces
½ cup mango, peeled and diced
½ cup orange juice
½ cup pineapple juice
½ cup ice cubes

Let's Cook!

1. Combine all fruits and juices in the blender.
2. With an adult's help, mix on medium-high speed for 1 minute.
3. Add ice cubes and blend for 2 minutes until frothy. Pour into tall glasses.

Makes 3–4 servings

Enjoy and stay cool!

Free Recipe!

ISBN: 978-0-7660-3766-3

Straight from our new title, Easy Main Dishes From Around the World, for Grades 3–4, an easy recipe for wiener schnitzel that children will enjoy making with adult supervision.

Wiener schnitzel is a special dish from Austria. Thin slices of veal are breaded and then deep-fried. There is a story that hundreds of years ago, the ruler of Austria liked his veal covered in flakes of gold. People wanted to eat what he ate, but most could not afford to wrap their food in gold. A golden breadcrumb covering was created.

What You Need

Equipment:

Meat mallet or rolling pin

Three bowls

Large skillet

Tongs

Plastic wrap

Gallon-size plastic bag

Paper towels

Ingredients:

Vegetable oil for frying

4 veal cutlets

¼ cup all-purpose flour

¼ teaspoon salt

2 eggs, lightly beaten

1 cup dry plain breadcrumbs

1 lemon

Let's Cook!

1. Wrap the veal cutlets with plastic wrap or put in a 1 gallon plastic bag. Flatten the cutlets with a meat   mallet or a rolling pin until they are only ¼-inch thick. Remove the plastic wrap.
2. Combine the flour and salt in one bowl. Beat the eggs in a second bowl. Put the breadcrumbs in a third bowl.
3. Heat ¼ inch oil in a large skillet on the stove on the medium heat.
4. First dip a veal cutlet in the flour mixture. Then dip it in the egg shaking off the extra. Finally, lightly dip it in the breadcrumbs and, with an adult's help, place it in the skillet. Repeat for all the cutlets.
5. Cook the veal for four minutes on each side until golden brown. Use tongs to flip the cutlets and remove them when done. Drain cutlets on a paper towel.
6. Serve warm right away, so breading doesn't get soggy. Cut the lemon in half. Add a swuirt of lemon juice on top.

Makes 4 servings.

Did You Know?

In Austria, weiner schnitzel is always served with a slice of lemon on top.

Look What Enslow's Cooking Up...Literally

An email from one of our editors recently went out to Enslow's staff for volunteers to cook up some of the recipes for our new series, "Easy Cookbooks for Kids." These six new titles that include recipes for breakfast, lunch, main dishes, snacks, desserts, and vegetarian foods will be published in the fall of 2011. With all of the popular cooking shows on television, kids are really going to eat these new titles up! (Sorry, I couldn't resist.) Here's just a few of the dishes that were recently tested in our lab...I mean lunchroom.



Papaya Chicken



Jollof Rice



Kolacziki Cookies

 Of course, I went right for the dessert. My grandmother used to make these delicious cookies. I haven't had them in years so I helped myself to two of them!

This series, for grades 3–4, will present information on cooking, culture, and geography in a fun, kid-friendly format along with fun, hands-on recipes kids can do with minimal adult help.