From Publishers Weekly The prolific， versatile author-photographer visited 19 boys and girlsranging from age six through 16who demonstrate that cooking can， indeed， be fun. There are 200 photos of the happy workers who contribute tempting recipes and tell why they like preparing thier specialties， how they got started and other interesting details. Even the youngest exudes authority: At six， Alix is already a whiz at mixing and baking apple cinnamon muffins. Michele， eight， is at home in the restaurant where his father is a chef and proud of his son's Capellini al pomadoro e basilico. There are directions for entrees， salads， desserts; ethnic dishes like matzo ball soup， tortillas， sushi， etc. The chapters are prefaced by Krementz's safety rules， as appealingly written as the young culinary artists' unstudied comments. Better Homes & Gardens Book Club choice; serial rights to Seventeen and Woman's Day. Copyright 1985 Reed Business Information， Inc. From School Library Journal Grade 3-9 The unique quality of this oversized cookbook is its emphasis on the funeven the passionof cooking， regardless of age or gender. Krementz， with her proven photographic skill， leads young readers into the kitchen-workshops of 19 personable young individuals. Her plentiful， candid shots of them in action are intriguing; the chefs' accompanying clear running commentaries will woo readers to emulate them. No novices， thesetheir love of cooking is overwhelmingly apparent， whether it is 6-year-old Alix delighting her daddy with muffins from a mix， 16-year-old David receiving twin kisses from his sisters who love his "Saturday specials" or 10-year-old Jessica transforming her native French bread into friendly Teddy bear loaves. Mothers help， daddys and grandmothers， too; even the dog， for whom Jason bakes nutritious dog-bone biscuits， volunteers for K.P. The recipes themselves are an eclectic mix. They coax and coach， rather than overwhelm. Each lists ingredients， utensils and instructions， followed by black-and-white pictorial demonstrations and first-person advice. Safety tips are collected as a foreword. One does wonder why Michele's Italian recipe calls for an extra half-pound of capellini， but this is a small digression in a book of such wide appeal. There's inspiration here for cooks-to-be from 6 to 16， even those with limited reading skill. Katharine Bruner， Brown Middle School Library， Harrison， Tenn.Copyright 1986 Reed Business Information， Inc. See all Editorial Reviews