Cooking with California Food in K–12 Schools


This cookbook, menu planning resource, and professional development guide helps meal services devise appealing menus around dishes that children already prefer. It offers ideas for adding more fresh, local, healthy foods to school lunches; honors California’s rich history and cultural heritage; and describes a tested plan for effective professional development for food services staff.

Cooking with California Food in K-12 Schools introduces the dynamic 6-5-4 School Lunch Matrix, based on six dishes students know and love, five ethnic flavor profiles, and four seasons.


More that 40,000 copies of this acclaimed publication by award-winning authors Georgeanne Brennan and Ann M. Evans have been distributed or downloaded.

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