Brains, Brains, and Other Horrifying Breakfasts

April 1, 2017
Gr 3 Up-Eyeball hors d'oeuvres, Jell-O snot, and at least three varieties of edible poop-it's not really a party until someone runs screaming from the room. The nine novelty recipes in each of these cookbooks, while in some cases requiring a little extra prep time, pay off in the ick factor. Fearless chefs can choose dishes that require only cutting and assembly (Tongue and Tooth Bites in Mummy Dogs) or more complex recipes, such as Superslimy Bat Wings in Tombstone Sandwiches. There is some reliance on processed items, but many recipes are made from whole foods or scratch. Most of the base recipes have utility beyond their gross-out potential-kids can learn to make deviled eggs, ramen, or popcorn balls-and most are fairly appetizing, but others, such as Muddy Earthworm Spaghetti, made with black beans, barbecue sauce, and red pepper jelly, sound as awful as they look. Front matter, duplicated in each volume, encourages kids to get creative with punny names and startling props to emphasize the nasty nature of their gross grub. VERDICT Kids will learn a variety of preparation techniques in this amusing series. An easy pick for Halloween programs.

Copyright 2017 School Library Journal, LLC Used with permission.

August 1, 2017
Grades 2-4 Title notwithstanding, the recipes included in the Little Kitchen of Horrors series tend to be of the standard variety, albeit with a few cosmetic alterations. The ick factor here is primarily in the design: both in the brightly colored goo blobs that adorn each page and in the well-staged photographs of the dishes themselves. Brains, Brains contains recipes for such breakfast treats as Green Zombie Flesh (really French toast, with a little spinach mixed in to get that dead-flesh look) and the simple Crushed Bones (cinnamon rolls with jam). Each entry opens with standard safety tips (get an adult's help!) and a metric conversion chart and closes with instructions on the cleanup process. There's also a helpful reminder to sanitize props (e.g., the fake eyeball and plastic spider garnishes ) before placing them near the food. The gross-out factor alone will have young chefs heading to the kitchen.(Reprinted with permission of Booklist, copyright 2017, American Library Association.)