Saturday, November 2, 2019

"What’s Cooking at 10 Garden Street" by Felicita Sala - Children's Book Review and #Giveaway! (U.S./CAN) Ends 11/17 #GiftGuide #HolidayGiftGuide




"What’s Cooking at 10 Garden Street" by Felicita Sala (Prestel Junior; ISBN: 978-3791373973; Hardcover $14.95; Ages 6-9; 48 pages)

This delightfully illustrated children's cookbook offers a global menu of dishes to share with friends, family, and neighbors.

About the book:
Something delicious is cooking in the old apartment building on Garden Street! Pilar is mixing gazpacho, Monsieur Ping is stir-frying broccoli, Señora Flores is preparing a pot of beans, and Josef and Rafik are rolling meatballs. Other neighbors are making mini-quiches, baba ganoush, dhal, and peanut butter cookies. When they're all finished cooking everyone gathers in the garden to enjoy a delicious meal and each other's company. Each inviting spread in this storybook offers a recipe from a different culinary tradition. Dishes that kids love, like guacamole, spaghetti, and banana bread are interspersed with others that include less familiar ingredients, such as mirin, tahini, and turmeric. The recipes explain how each dish is made and come with fun and detailed illustrations. Combining simple, fresh flavors with recipes from around the world, this book will nourish and inspire budding cooks while whetting the appetites of their more experienced helpers.

Connect with the Author Felicita Sala:
Website: https://felicitasala.com/

Instagram: https://twitter.com/felicitasala?lang=en

Twitter: https://twitter.com/felicitasala?lang=en

Facebook: https://www.facebook.com/felicita.sala/

Connect with Prestel Publishing:
Twitter: https://twitter.com/prestel_us?lang=en

Facebook: https://www.facebook.com/prestelusa?ref=br_rs




My Review:
Adorable book with REAL Recipes that can easily be made by children and adults. This can be read as a story book and also used as a cookbook too! This book would make a great addition to any home library or for

If you plan to set up a Book Advent Calendar for your children to open up one book a day, from December 1st until December 24th, this would be a great, adorable book to have your children open on one of those events!


In the end, everyone brings their items that they cooked to share together with all of the residents who live at 10 Garden Street! 
So sweet!

GIVEAWAY!

Enter below using the Giveaway Tools form for a chance to Win your own copy of "What’s Cooking at 10 Garden Street" by Felicita Sala - Children's book and cookbook. Giveaway is open to residents who live in All 50 U.S. States and Canada, 18 years of age or older. Giveaway ends 11/17/19.


Disclosure: I received one copy of "What’s Cooking at 10 Garden Street" children's cookbook from Media Masters Publicity in exchange for my post, no other compensation was exchanged or received.

10 comments:

  1. I like to make organic stuffed peppers.

    ReplyDelete
  2. 2 teaspoons Simply Organic Cumin Seed Ground 2.31 oz.
    1 teaspoon Simply Organic Oregano Leaf 0.75 oz.
    1 teaspoon Simply Organic Basil 0.54 oz.
    1 teaspoon Simply Organic Garlic Powder 3.64 oz.
    1/2 teaspoon Simply Organic Onion Powder 3.00 oz.
    4 medium bell peppers, halved
    1 1/2 cups quinoa
    1 cup corn kernels (fresh or frozen)
    1 medium zucchini (about 1 cup), chopped
    1 medium summer squash (about 1 cup), chopped
    3 cups vegetable broth or water
    15-ounce can kidney beans, drained and rinsed
    1 packed cup spinach, roughly chopped
    1 1/2 cups shredded Monterey Jack or cheddar cheese
    add ingredients to cart

    add ingredients to shopping list
    directions:
    1. In a medium saucepan, bring the quinoa, broth/water and corn kernels to a boil. Cover with a lid, and reduce to a simmer for 10 minutes, until the liquid is absorbed and the quinoa is fluffy. Using a fork, whisk the chopped spinach into the quinoa mix. Remove from the heat and set aside.

    2. Heat the grill for 10 minutes. In a small bowl, mix together the seasonings.

    3. Place the zucchini and summer squash in a grill-safe skillet or baking sheet. Toss the seasoning with the zucchini and summer squash. Place the skillet or baking sheet (with the veggies) on the grill and cook for 5 to 7 minutes. Remove from the grill.

    5. In a large bowl, combine the quinoa mix, grilled zucchini and squash, 1 cup shredded cheese and kidney beans. Fill each pepper half with the filling. Top with 1 tablespoon of cheese.

    6. Brush the grill with oil (to prevent the peppers from sticking) and place each stuffed pepper on the grill (filling side up) for 10 to 12 minutes, until the cheese is melted and bottom of the peppers are slightly charred.

    ReplyDelete
  3. I love making chicken & dumplings!

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  4. My most favorite recipe to make that is quick & convenient & yummy is Chicken Balboni. Put boneless chicken breasts in glass baking pan. Mix a container of sour cream, 1/2 cup mayo & 1/2 cup of grated parmesan in a bowl. Spread this mixture over the chicken. Sprinkle thyme over the top. Bake in 350 degree oven for 50 minutes. Let stand for 5 minutes, then serve. Delicious!

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  5. I like to make my family ham and cheese casserole. Its quick and easy. Thank you.

    ReplyDelete
  6. I love stuffed shrimp. Couldn't copy & paste the recipe on my iPad but here's the link. Yum! https://www.epicurious.com/recipes/food/views/dans-baked-stuffed-shrimp-11357

    ReplyDelete
  7. My sons love when I cook chicken parmesan for them.

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  8. Fried chicken made with my homemade breadcrumbs.

    ReplyDelete
  9. I like this tasty and really quick to make
    STUFFED CUCUMBER BITES
    Ingredients

    2 cucumbers , peeled and sliced 3/4 inch thick and hollowed with a melon baller
    8 oz block cream cheese at room temperature
    2 tbsp mayonnaise
    2 tsp Hidden Valley Ranch dressing mix
    1/4 tsp salt
    Halved grape tomatoes

    Instructions

    Peel and slice cucumbers to 3/4 thick.
    With a melon baller, cut out center portion of the cucumber
    Mix the cream cheese, mayo, hidden valley ranch mix and salt in a bowl.
    Place in a pastry bag with a rosette pipette end
    Pipe cucumber slice with cream cheese to 1/2 inch above cucumber
    Stand a halved grape tomato in the cream cheese.
    Sprinkle with chives or parsley to garnish

    ReplyDelete

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