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Kate Macdonald. Illustrated by Barbara Di Lella.
Toronto, ON: Oxford, 1985.
48pp., paperbound boards, $9.95.
ISBN 019-540496-3. CIP.

Subject Heading:
Cookery-Juvenile literature.

Grades 3-9 / Ages 8-14

Reviewed by Margaret Montgomery.

Volume 14 Number 4
1986 July

This nicely done cookbook is a good follow-up to the books and to the TV movie. Kate Macdonald is a home economist who happens to be L.M. Montgomery's grand-daughter. The illustrator who adds so much appeal to this book is Barbara Di Lella, who is coming to be known for her children's illustrations. (It so happens that this reviewer feels a strong attachment to the Anne books, is married to a distant cousin of L.M.M. and is a cook by vocation).

The forty-eight pages of the book include a table of contents, but no index, twenty-five recipes, a good introductory section, and seventeen illustrations.

At the top of every recipe, there is a quotation from one of the Anne books. The recipes are up-dated versions of the foods mentioned in the books, with modern measurements given in both metric and imperial measures. The instructions are easy and written in great detail, obviously with beginning cooks in mind. Each recipe includes a list of ingredients, a list of other items needed, e.g., knives, bowls, blender, and then detailed instructions in numbered paragraphs. Among the twenty-five recipes are: two salads and a dressing, one soup, one for chicken, cordial (of course), lemonade, egg salad sandwiches, biscuits, four cakes (with no liniment), three for cookies, two puddings and a mouse-less sauce, ice cream, and tarts. As you can see, it is heavy on the desserts.

The introductory section includes cooking tips, cooking terms, and safety hints. The seventeen illustrations include seven in colour and ten in black and white, with nine of the pictures being full-page. The book is bound in paper-covered boards with good quality paper, stitched so that it opens flat and will probably stay that way.

The modern ingredients include frozen raspberries in the cordial, chocolate chips in the fudge frosting, and ketchup in the chicken BBQ-type sauce. However, the lemonade is "old-fashioned" and the recipes are from scratch for the most part.

Note: my chocolate caramels went sugary. Do not cook them so long. A welcome addition to the cookbook shelf!

Margaret Montgomery, West Vernon E.S., Vernon, BC.
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