By People Staff
December 02, 1991 12:00 PM


WELL NOT MY KIDS. TAKE LANG’S JUICY ORANGE CHICKEN. SAID KATE, 9: “I’LL try to eat it, but it’s really, like, not good.” Nick, 5, on Madge Rosenberg’s soup for a winter’s day: “Mom, why are you making me food that is going to make me throw up? Hut parents of younger children may have better luck with these relatively easy recipes. And Lang, editor of Larousse Gastronomique and mother of a 4-year-old, calls on many of her food-establishment friends for their own feeding tips. A teething baby may enjoy chomping on a slice of fresh pineapple core. Weak mint tea with honey will soothe a tummy ache. For a healthy snack, puree fruit in a blender, mix with evaporated milk and freeze in a popsicle mold. (Harmony, $22.50)

THE GINGERBREAD BOOK by Steven Stellingwerf

Most kids like the idea of gingerbread more than the taste. But eating is beside the point in this adventurous and inspiring guide to making gingerbread shapes for every season. Most spectacular, of course, are the structures—from the traditional Hansel and Gretel—style cottage to a merry-go-round and even a haunted house. Stellingwerf’s basic recipe makes a sturdy, easy-to-mold dough, and his directions are precise. Most useful are the nearly 200 step-by-step color photographs. (Rizzoli, $22.95)