"An intelligent introduction to food and cooking meant for children 10 or older but useful for adult beginners as well." - The New York Times
"...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."
- Kirkus Reviews
"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
"Elton's insightful text is punctuated by Kulak's quirky, vintage art ... a sumptuous treat for any budding foodie to digest."
"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
"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
"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."
- Library Media Connection
"Recipes are demystified and cooking is boiled down to the basics... What a delicious idea!" - Canadian Children's Book Centre
Ontario Library Association Red Maple (Non-Fiction) Award, 2015
Norma Fleck Award for Canadian Children's Non-Fiction, 2015
Quill & Quire Best of 2014, 2014
Ontario Library Association Best Bets List, 2014
A Canadian Children's Book Centre Best Book for Kids and Teens, 2014
Canadian Science Writers' Association Science in Society Book Award (shortlisted), 2014