Gr 3-5-Eight reasonably foolproof recipes per book encourage kids to strap on an apron and get into the kitchen, where they will incidentally practice math skills and observe chemical and physical reactions. Appetizing food photography and clear instructions distinguish these books from many similar series, but a reliance on convenience foods and absence of nutrition information may keep them from becoming teachers' first choices. Repeated information-safety rules, measuring equivalents, etc.-is kept fresh with volume-specific photographs. Attractive design and lively writing add to the shelf appeal. The single-ingredient focus lends itself particularly well to Iron Chef-type classroom projects and programs.