¡Buen provecho!

¡Enjoy your meal! That is the underlying message of The Cazuela that the Farm Maiden Stirred by Samantha R. Vamos, illustrated by Rafael López.

Children love a good story with a cumulative text. They love the repetition, and the idea that this is all building up to an exciting surprise. Samantha Vamos takes “The House that Jack Built” formula and adds a brilliant twist: she uses Spanish words in place of key characters and ingredients; each contributes to a delicious meal. Her story of just enough cooks in the kitchen gives children delectable morsels such as mantequilla (butter) and azúcar (sugar), and introduces the pato (duck) who visits the mercado (market) on the back of a burro (donkey).

When I had a chance to interview Samantha Vamos recently about Cazuela, she said that the phrase “the cazuela that the farm maiden stirred” came to her when she was short of ingredients one cold Chicago morning and fantasized that she lived on a farm where everything she needed would be handy. The phrase reminded her of “The House that Jack Built,” and she was on her way from there. But she also wanted to create a bilingual text, and the repetition of this framework allowed her to introduce Spanish words to children and invite them to practice the new vocabulary through the repeated phrases. She also liked the idea of featuring a meal in which everyone played a part and enjoyed the fruits of their joint efforts (unlike the animals in The Little Red Hen, who won’t help and therefore don’t get to eat the results).

The stunning artwork by Rafael López not only helps give visual clues to the Spanish words, but the artist also makes it seem perfectly normal that a cow would coach a goat, who’s stirring the cream into butter in the kitchen. He includes lots of details to be discovered upon return visits to the book, such as the sun’s moods changing from scene to scene, or the burro’s first appearance. A glossary that helps with pronunciation appears at the end, as well as a recipe for… well, I won’t give it away. But it allows children (with a little help) to prepare a classic Mexican dish just the way the farm maiden, farmer and animals do in the book. And Samantha Vamos also prepared an activity guide with word cards featuring Lopez’s divine illustrations.

Can’t you just see a group of friends putting this on as readers’ theater, and popping up with their word card each time the narrative reaches their part? Vamos said that when she visits schools, the kids like to say the repeated part of the text as quickly as possible, like a tongue twister. And that’s the best part of what books give us: new words to adopt as favorites, exotic words that we can exchange with others—like a great meal prepared and shared together. ¡Buen provecho!

Never Too Many Chefs

In It’s My Brithday by Helen Oxenbury, everyone contributes an ingredient, from the toddler birthday celebrant, to the assisting animals, and then they all help make the cake. I’ve mentioned before how my mother helped me get comfortable in the kitchen very early on: she’d tell me how much flour a recipe called for, then she'd measure it out and place it on the counter next to me. When the time came for the flour, she’d ask me to add it while she stirred – just as the birthday child does in Oxenbury’s book. Gradually, my mother gave me more responsibility, cracking an egg over the bowl (being careful not to get pieces of shell in the mix), and later holding the mixer myself.

A terrific pre-K teacher at the Manhattan New School in New York City encourages her students to make their own sandwiches—with peanut butter and jelly to start (and very safe spatula-style knives)—and teaches them to clean up afterwards. This is a life skill, learning to prepare a meal for themselves, and it’s never too soon to start learning their way around the kitchen. It’s a wonderful sense of accomplishment to sit down and share a meal that they’ve helped to prepare, just as Oxenbury’s characters do when they shout “Happy Birthday!” and pass the communal cake.

If You Can Read, You Can Cook

My mother, Judy (short for “Judith”), loved to cook. Her mother, Gert (short for “Gertrude”) did not love to cook, so as soon as Judy was tall enough to stir ingredients in a pot, she began making things that tasted good to her.

Judy had a best friend named Barb (they were close buddies their whole lives, until my mother passed away a few years back). Barb’s father, Bill Knapp, started a restaurant in Battle Creek, Michigan, that grew to become quite a famous chain of family restaurants in the Midwest and in Florida. (My favorites were their scalloped potatoes and, hands down, the Bill Knapp’s chocolate cake, which they provided for free on your birthday if you joined their birthday club.) Judy and Barb loved to cook together, and I (and many others) loved to eat what they made.

As soon as I could stir a wooden spoon in a bowl (sometimes while standing on a chair), my mother had me helping in the kitchen. She would measure all of the ingredients and set them on the counter, and then tell me when it was time for each (a 2-cup measure of flour, a teaspoon of baking soda, etc.). At one point when I was in elementary school, she asked me if I thought I could cook. She told me that my response was, “If you can read, you can cook.”

Now, my husband comes from Italian stock, and he is very good at adding a pinch of this, or a pinch of that to make things taste just right. I, on the other hand, am a true cookbook cook. I tend to use the exact measurements that the recipe specifies. But I love to cook. And I realized that both Dessert First and The Year the Swallows Came Early feature true food-lovers and chefs-in-the-making. Dessert First even gives you the recipe for Double-Decker Chocolate Bars on the back of the book’s dust jacket. (That's author Hallie Durand, at left.)

So why not also talk about reading as a pathway to great dining? I think the first thing I ever cooked on my own were Rice Krispy Treats, with the recipe right on the cereal box (and only marshmallows and butter are needed in addition). The peanut butter cookies in The Joy of Cooking is another easy-peasy recipe, requiring only the basics that you likely have in your kitchen already (and then if you want, you can add chocolate kisses, or chocolate chips, or even peanut butter chips, if you’re a peanut butter fanatic like I am). And of course, Toll-House Cookies, with the recipe right on the chocolate-chip bag.

Often, books inspire us to take action, and if we read a book about good food, why not take our youngsters into the kitchen and get cookin’?