Now You Know What You Eat

Scholastic/Orchard. Oct. 2019. 40p. glossary. photos. Tr $17.99. ISBN 9781338215465.
K-Gr 3–This vibrant book explains the provenance of many beloved foods (though meats are conspicuously absent). In addition to noting where ingredients such as maple syrup or chocolate can be found, the book delves into the science behind their extraction and creation into edible items. Fisher breaks down familiar foods like peanut butter and jelly, macaroni and cheese, and oatmeal raisin cookies into their most basic elements using photos, simple diagrams, and recipe-like instructions (“yogurt = milk + bacteria”). She also details the sources of milk and methods for procuring and processing it.
VERDICT Browsers and those who enjoy almanacs and other nonfiction compendiums of miscellany will appreciate this work.

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