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Críticas 'Mollie Katzen's cookbooks for preschoolers, Pretend Soup and Salad People, are works of child-friendly genius. . .'--Slate.com'Play Points: 5 (out of 5). --A delectable starter!' --Nick Jr. Magazine'This is the best book to date on cooking with preschoolers.' --Scholastic Parent & Child'A winner!' --School Library Journal 'You can toss a coin whether to give this charming cookbook, for preschoolers and up, to your favorite kid or to a food-loving adult who deals with children.' --San Francisco Chronicle Reseña del editor A vegetarian cookbook by the makers of the Moosewood Collective trilogy introduces children to the world of cookery with such recipes as 'Green Spaghetti' and 'Zucchini Moons,' and encourages healthy eating by helping them make meals themselves. Biografía del autor ANN HENDERSON is a credentialed early childhood education specialist and is co-director of the Child Education Center in Berkeley, California. MOLLIE KATZEN is a cookbook author and artist who has profoundly shaped the way America eats. Mollie is a consultant and cocreator of Harvard's groundbreaking Food Literacy Project. She lives in the San Francisco Bay Area.


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Pretend soup and other real recipes by mollie katzen ann about pretend soup and other real recipes celebrating 25 years of vegetarian recipes and called the gold standard for chidrens cookbooks by the new york times pretend soup by celebrated moosewood chef mollie katzen offers children and families easy recipes for healthy fun and delicious food mollie katzen renowned author of the moosewood cookbook and educator ann henderson

Mollie katzen in these pages she speaks directly to children through 65fully kidtested illustrated recipes that require only a little adult assistance its not just a cookbook full of yummy recipesit also gives young cooks ages eight and up a chance to practice reading math and logic skills

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The recipes deliciously healthy dinners recipes deliciously healthy dinners contains 75 heart healthy recipes more than twothirds of these recipes were created for the national heart lung and blood institute nhlbi by a culinary institute of america trained chef and a james beard foundation awardwinning registered dietitian

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