The Only Way to Make Bread by Cristina Quintero with illustrations by
Sarah Gonzales
Oh, good times! Every once in a while, I
come across a book that strikes a personal note—as a life-long bread baker—this
was one.
Quintero’s celebration of all kinds of
bread is also a celebration of cultures. Built on a framework of the process,
the narrative unfolds from selecting a work space to breaking bread with a
friend. There’s a delicious variety: Challah, Focaccia, Shokupan, Canadian
Dinner Buns, Arepas, Puri—eleven in all described at the end. What’s your
favorite?
And just in case this enticing list
triggers a sudden need from some fresh, warm bread, recipes for Arepas and
Pandesal are included, too.
Gonzales’s warm, soft-edged drawings pull the reader in to explore the rich depth of detail and create an intimacy paired with a sense of fun.
Loaves, rolls, buns—baked, steamed, or fried—hearty or delicate—stuffed or sliced…
Whatever your preference, make it your
way. And always add a pinch of love!
Here’s
a wonderful story to share with young readers, introduce them to the language
of food, and explore worldwide cultures.
Highly
recommended for home and school libraries.
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