Walker, Barbara M. the Little House Cookbook: Frontier Foods from Laura Ingalls Wilder’s Classic Stories. New York: Harper Collins Publishers, 1979. P

Annotation: Designated a Notable Book by the ALA, a School Library Journal Best Book, and a New York Times Book Review Outstanding Book of the Year, among other awards, this soft cover book in its third edition is the inspiration for this text set. A social history of life on the frontier, where growing, gathering and preserving food was a family’s primary task, it includes authentic recipes using only foods Laura Ingalls Wilder mentions in her popular Little House books. Each of the eight chapters is devoted to foods from a different part of the frontier farm and wilderness, such as “Gardens and Orchards” or “Woods, Wilds, and Waters.” Each recipe is preceded by an explanation of the way the food was obtained and commentary about Wilder’s story about the dish; quotes from her books are included, as are illustrations by Garth Williams. There is a Glossary to explain old-fashioned terminology, a Metric Conversion Chart, a Bibliography and an Index. The author is very knowledgeable about food, frontier history and the works of Laura Ingalls Wilder. She is also a mother who writes about connections: table and garden; summer and tomatoes; pioneers and modern abundance; parent and child; sharing a meal and experiencing love. The reading level is upper elementary; this book would be an accessible read for any student who can read (and who loves!) the Little House books.

Rationale: This book is for those who love to: read and cook; reflect on their life and the world around them; share a book and share a meal. It is a smorgasbord of literature, cooking and history.