Cooking With Meat and Fish

by Claire Llewellyn, Clare O'Shea

Meat, chicken, and fish often make up the core part of a meal, providing body building protein and long-lasting energy. This book teaches teens to cook delicious meals with meat and fish, including beef and pepper stir-fry, barbecue drumsticks, and garlic shrimp. The text provides background information about different varieties of fish and cuts of meat, as well as tips for safe handling and storage.

48 pages, Library Binding

First published September 1, 2009

About the author

Claire Llewellyn is a prize-winning author of non-fiction for young readers – in 1991, she was shortlisted for the prestigious TES Junior Information Book Award for Take One: Rubbish – and in 1992, she won that award for My First Book of Time. Since then, Claire has written more than 100 children’s books on a wide range of subjects. Ask Dr K Fisher About Animals was shortlisted for the 2008 Royal Society prizes for Science Books Junior Prize.

Reviews

[M M · Rating 3 out of 5]

Great book for explaining cuts of meat and the importance of cleanliness in the kitchen rather than a cookbook per se.

[Kat Goldin · Rating 4 out of 5]

Series Cooking Healthy
Cooking with Meat and Fish

This book has an abundance of ‘formal’ nutritional information, many yummy recipes and great, colorful, bright and enticing pictures; it is perfect for the upper elementary school student and for the middle schooler who is still learning about basic healthy cooking and nutrition. There are even multicultural recipes. The tread in this book is that it is important to eat healthy and of course having the freshest cuts of meat and or fish is a healthy alternative to over processed meat products. I believe that being a butcher is a profession that is clearly difficult (the section of the book details the varies cuts of the different products) and sadly many butchers are no longer able to help the public as they profession once did in years ago; most meats are prepackaged from mega stores or packaged at warehouses. This book has many suitable features and has a special section for fish lovers who do not eat other forms of meat and the author has taken the time to explain what it is to have a Kosher product. Another feature of this text is that it uses the newest suggested eating guidelines that are plate with portion control, instead of the pyramid.

[Paula]

I am liking this series. It is full of a lot of information about food production, use, and preparation that I haven't really seen in one place before. Good photos, excellent diagrams. Maybe 3-6 recipes per food category - i.e. moussaka, shepherds pie, lamb curry and kebabs for lamb, and hummus, dhal, and minestrone for legumes.