Fairy Tale Feasts: A Literary Cookbook for Young Readers and Eaters (Fairy Tale Feasts)

This collection of 20 fairy tales, each accompanied by at least one recipe, is an oversized, glossy concoction. Most of the stories are European, told in a conversational tone mixing tradition with a dash of the modern (in "Cinderella," for instance, "-a fairy-with wings and a wand and who knew a wish when she heard it-appeared before her, wrapped in stars.") Toddlers will enjoy "The Runaway Pancake," while fourth and fifth graders will appreciate Yolen's "Snow White" (this heroine doesn't pull any punches). The recipes include tasty-sounding dishes like Very French Toast (to go with the French folktale "Diamonds and Toads"). Breakfast, lunch, dinner, and dessert are all represented. The dishes will be best for experienced cooks, as some judgment calls are in order ("serves a family" is stated several times). Sidebars throughout give interesting facts about the stories and the recipes. Yolen's knowledge of folklore shows in her tidbits about the tales and their origins. Many of the food facts are intriguing, too. For instance, alongside the "Stone Soup" recipe is a note that Al Capone set up Chicago's first soup kitchen. Beha's illustrations, with bright colors and bold, simple lines, are set off by lots of white space, adding to the appealing and accessible look. This is similar to Carol MacGregor's The Fairy Tale Cookbook (Macmillan, 1982; o.p.), but that book does not include complete stories. A fun book for family sharing.

Copyright 2006 School Library Journal, LLC Used with permission.