Starting from Scratch (Updated Edition) - by Sarah Elton (Paperback)

Book Synopsis

Newly updated and now in paperback, this book helps readers understand and appreciate food and be inspired to spend time in the kitchen.

Beginning with an exploration of taste, this book explains how ingredients have been on the move for centuries, resulting in the unique flavors we love today. It breaks down the science of food and cooking into easily digestible pieces of information that cover everything from the chemistry of heat versus cold, fat versus acid, and salt versus sweet.

Both practical and philosophical in its approach, Starting from Scratch demystifies food and cooking by boiling it down to the basics. Readers will be able to make sense of recipes, measure and substitute ingredients, and stock a pantry. Using simple and universal examples, like how an onion is transformed when it's boiled versus charred, caramelized versus fried, Starting from Scratch will inspire readers to eat better, try new flavors, and understand what's on their plate.

Even readers who decide the kitchen isn't for them will leave with an improved sense of where food comes from and be able to join in on a conversation that continues from snack time to dinnertime.

Review Quotes

"...a book I'd heartily recommend for elementary and middle school classrooms and libraries. Elton doesn't just talk about cooking and baking; she talks about nutrition, science and ethics as well."
--Julie Danielson "Kirkus Reviews"

"Starting from Scratch stands out because of its friendly, accessible approach to teaching kids about the importance of healthy eating and preparing your own food. ...Daring and picky eaters alike will feel encouraged to diversify their food choices by taking pride in their own cooking adventures."-- "Quill & Quire, STARRED REVIEW"

"A boon to beginner cooks of all ages."-- "Alive Natural Health & Wellness Magazine"

"A lively, colorful and matter-of-fact introduction to the culture of food ... what will make the volume of interest to young readers are the eye-catching art and the many fascinating tidbits of information."-- "Kirkus Reviews"

"A well-organized, descriptive book about the science, history, and tools of cooking and food. ... This book will supplement the 641 section by adding a food science and history dimension that is rarely seen at the intermediate level."
--Carrie Randall "Library Media Connection"

"An important book on this subject."-- "The Bracebridge Examiner"

"An intelligent introduction to food and cooking meant for children 10 or older but useful for adult beginners as well."--Florence Fabricant "The New York Times"

"Elton's insightful text is punctuated by Kulak's quirky, vintage art ... a sumptuous treat for any budding foodie to digest."
-- "Booklist"

"For those kids who love cooking and eating, this title should be required reading ... written in a clear and engaging style, this title has plenty of kid appeal."
-- "School Library Journal"

"How are we going to teach our kids to cook? Sarah Elton has taken a big step with Starting from Scratch."
--Michael Pollan "via Twitter"

"If you have a future foodie in your midst, start exposing them to the science and FUN involved with cooking. With this book, they will become a chef for life!"-- "Green Teacher"

"Novice cooks of all ages will find Starting from Scratch an invaluable basic food preparation curriculum. Highly recommended!"
-- "The Midwest Book Review"

"Recipes are demystified and cooking is boiled down to the basics... What a delicious idea!"-- "Canadian Children's Book Centre"

"There are so many possible ways for teachers to use this book ... [it] deserves a place in every middle school (and yes, high school) library's nonfiction collection."
-- "Canadian Review of Materials"

"There's more than enough in this encouraging book to get aspiring chefs started and plenty for confirmed foodies who enjoy working in the kitchen."-- "School Library Journal - Nonfiction Notes"

"Will inspire your students to eat better, try new flavours, and understand what is on their plate."-- "Resource Links"