BRUNCH WITH BINGO! THE 2nd INTERNATIONAL COOKBOOK FOR KIDS: A PREVIEW AND GIVEAWAY

WELCOME TO BOOKIN' WITH BINGO'S
"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
   SPECIAL BRUNCH BOOK CHOICE IS....

GIVEAWAY ENDED 
THE 2nd INTERNATIONAL COOKBOOK FOR KIDS

BY MATTHEW LOCRICCHIO

ABOUT THE COOKBOOK:

Following up on his popular The International Cookbook for Kids, Chef Matthew Locricchio brings us more mouthwatering recipes specially designed for kids and their families. 

Featuring these kid-friendly parts: 

• 176 pages of family cooking fun
• 60 classic recipes from Greece, Brazil, Thailand, and India
• Hard cover with concealed spiral binding, so the book lies flat
• Kid-tested recipes
• Easy-to-follow directions
• Special section on organic food
• Fresh, nutritious ingredients for healthy eating
• More than 100 full-color photos and illustrations
• Safety section
• Essential ingredients
• Cooking terms and definitions

ABOUT THE AUTHOR:

Matthew Locricchio created the highly regarded SUPERCHEF series of cookbooks for young readers. The eight books in the series introduce young chefs and new cooks to classic recipes from Italy, France, China, Mexico, Greece, India, Thailand, and Brazil.

His most recent book, The International Cookbook For Kids, won the prestigious Gourmand World Cookbook Award 2005 for Best Book for Children and Family in the USA as well as The Disney Adventures Book Award for Best Hands-On Book. His next book The 2nd International Cookbook For Kids will be released in October of 2008 and will be available at bookstores everywhere.

Matthew was born into a restaurant and catering family in Detroit and has worked in the food service industry most of his life.

Included in his resume as a professional cook are stints at the well known Gandy Dancer in Ann Arbor, Michigan, The West Coast Stock Exchange's private club in San Francisco, as well as the legendary Barbary Coast restaurant.

Also a playwright and actor, Matthew has worked in numerous commercials, soap operas, films, and television shows. On stage he has toured with Lincoln Center Institute and appeared at such theaters as the Public Theatre and The Roundabout in New York City, Yale Repertory, and the Magic Theater in San Francisco. As a playwright his works for young audiences include LIFELIFE: THE GAMESHOW and his adaptation of THE LEGEND OF SLEEPY HOLLOW.
  
A SAMPLE RECIPE FROM CHEF LOCRICCHIO: 

Ham and Cheese Crunches Croque-Monsieur

 The cafés and bistros in Paris are busy at lunchtime with large numbers of local diners and tourists. Smart Parisians know the right places to find appealing sandwiches. First served in 1910 at a Parisian café, this version of a ham and cheese sandwich is still popular today. The name croque-monsieur literally means "crunch-sir." Try this popular version of a bistro recipe and you will say, "Vive la France."

Serves 4-6 INGREDIENTS: 8 slices thin sandwich bread 4 slices smoked or boiled ham (1 ounce each) 4 ounces Gruyère or Swiss cheese 3 tablespoons milk 3 tablespoons melted butter ON YOUR MARK, GET SET... Preheat the oven to 400°F. Cut away the crusts of the bread with a sharp knife. Discard the crusts. Lay 4 of the slices on a small baking sheet. Cut the ham so it neatly fits the slices of bread, with none extending over the sides. You will probably have more than one layer of ham, but that is okay. Grate the Gruyère or Swiss cheese into a small bowl. Add the milk and combine with the cheese. Spoon one-quarter of the cheese mixture on top of the ham on one sandwich, and cover with a slice of bread. With a pastry brush, butter the top slice. Carefully turn the sandwich over and butter the bottom slice. Repeat these steps to assemble the other 3 crunches. COOK! Place the baking sheet in the oven and bake the sandwiches for 10 to 15 minutes, or until the cheese melts and the bread just begins to brown. Turn the oven to broil. Brown the sandwiches under the broiler for 1 minute on each side. If necessary, reshape the sandwiches with a spatula after you turn them, tapping in the sides like a deck of cards. Be careful not to let them burn. Lift the finished crunches off the baking sheet with a spatula to a serving dish. Let cool for a moment, cut into quarters, and serve hot.

GIVEAWAY

I HAVE ONE COPY OF THIS DELIGHTFUL
  COOKBOOK, THE 2nd INTERNATIONAL 

COOKBOOK FOR KIDS, TO GIVE
AWAY TO A LUCKY FOLLOWER!

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HOW TO ENTER

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GIVEAWAY ENDS AT
6 PM, EST, MARCH 21
GOOD LUCK!