Gr 5-8-Although The Culinary Institute of America is cited as the series consultant, these disappointing titles fail to provide the clear, explicit instructions that characterize excellent cookbooks for kids. In the section "Useful Tools, Utensils, Dishes," a photo of a blender is captioned "electric mixer" (Southern Appalachia). In the recipes, the ingredients are not consistently listed in the order used, the number of servings produced is not noted, and nutritional information is not given. Instructions are presented in a single paragraph and are at times vague. To prepare "Easy Guacamole" (Mexican American), readers are instructed to "cut avocados in half and scoop out the green flesh," with no mention of how to deal with the often firmly imbedded pit. Because these are collections of authentic regional cuisine, fat and calorie counts are often high. For "Baked Beans" (Southern Appalachia), the instructions say to brown a half pound of lean ground beef, but do not mention draining off any fat before adding the other ingredients. The books include interesting information on the history and traditions behind the dishes, and the large color photos are appealing. Lynn Kuntz and Jan Fleming's American Grub: Eats for Kids from All Fifty States (Gibbs Smith, 2003) combines humorous trivia with a down-home recipe in a fast overview of regional cuisine.-Joyce Adams Burner, Hillcrest Library, Prairie Village, KS Copyright 2005 Reed Business Information.