ON THE BOOKSHELF:

''Cooking with Max'' (Little Five Star, 2007, $14.95)

It's hard not to admire the sort of pluck involved in a 8-year-old boy publishing a cookbook. A vegetarian cookbook at that. And Max Nania, author of ''Cooking with Max: 45 Fun and Kind of Messy Recipes Kids Can Make,'' demonstrates plenty of pluck.

Max's book (assembled with help from Mom, Sienna Nania) feels one part family scrapbook, one part kid-friendly cookbook. It's a formula children will relate to and enjoy -- and that's reason enough for parents to embrace it.

Max has the potential to be a great role model for children. He demonstrates not only that food and cooking can be fun, but also that boys as much as girls can and should get in on that fun.

The recipes are simple and most can be completed with just a bit of adult help (the Tarzan Wraps, for example, are whole-wheat tortillas slathered with peanut butter and covered with sunflower seeds and banana slices).

An especially nice touch -- each recipe includes suggested reading, a children's book loosely tied to the theme of the recipe.

That said, here's hoping Max's mom steers him away from processed foods in his next book (to focus on snacks). Too many recipes rely on packaged items, which can be loaded with sodium and fat.

Sure, given the intended audience there is a necessary emphasis on ease. But children can be just as happy playing with food made from scratch as from a box.

That aside, Max is a cute kid with a good idea. It's just a matter of time before he's on a morning show near you.

-- By AP Food Writer J.M. HIRSCH

NEW GEAR: Mario Batali's Regional Recipes by Progresso

($10.99, Gemelli Pasta with Meatballs variety available at Sam's Club, Orecchiette Pasta with Italian Sausage and Broccoli variety available at BJ's Wholesale Club and Costco)

Mario Batali wanted his new line of ''Regional Recipes'' frozen dinners (launched under the Progresso brand) to be as close as possible to real Italian food, which means assertive seasonings, fresh ingredients and al dente pasta.

He got it partly right. Testers who sampled the Orecchiette Pasta with Italian Sausage and Broccoli were pleasantly surprised by the heavily spiced sauce and tender-crisp broccoli, which lacked that all-too-common soggy, frozen-dinner taste and texture.

But while tender-crisp is a quality desirable for broccoli, the same cannot be said for pasta. Many pieces tasted undercooked.

Jon Nudi, marketing director for Progresso parent General Mills, says the company has heard complaints about the pasta, but it is intended to be chewier than most pasta found in frozen meals, as Batali wanted it to be al dente.

Otherwise, the meal did cook up as promised in about 20 minutes. It was nearly effortless. Two bags of frozen sauce are melted in a large skillet. The remaining ingredients then are added and simmered.

-- By AP Food Writer

J.M. HIRSCH

ON THE TABLE: Strawberry Shortcakes with Whipped Cream

For an informal tea party, accompany simple sandwiches with shortcakes heaped with whipped cream and fresh strawberries, which are just about to come into season.

Start to finish: 30 minutes

Servings: 6

2 cups all-purpose flour, plus more for dusting the work surface

5 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons (1 stick) butter, cut into 1/2-inch pieces

1 large egg, lightly beaten

1/2 cup plus 1 tablespoon half-and-half or whole milk

1 cup heavy cream, very cold

Dash vanilla

2 tablespoons powdered sugar

Pint strawberries (or other berries), stemmed and sliced

Adjust an oven rack to the lower-middle position. Preheat oven to 425 F.

In a food processor, pulse the flour, 3 tablespoons of granulated sugar, the baking powder and salt. Scatter the butter over the mixture and pulse until it resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl.

In a small bowl, mix the beaten egg with the half-and-half. Add to the flour mixture and mix with a rubber spatula until large clumps form. Transfer the mixture to a floured surface and lightly knead until the dough comes together.

Pat the dough into a 9-by-6-inch rectangle about 3/4-inch thick. Dip a 2 3/4-inch biscuit cutter in flour, then cut six rounds from the dough. Arrange the rounds 1 inch apart on a baking sheet, then sprinkle with remaining 2 tablespoons granulated sugar.

Bake until the shortcakes are golden brown, about 12 to 14 minutes. Place the baking sheet on a wire rack to cool for about 10 minutes.

While the shortcakes cool, make the whipped cream. In a medium bowl, combine the heavy cream, vanilla and powdered sugar. Use an electric mixer to whip until the cream forms stiff peaks.

To serve, split each shortcake and place the bottom piece on a serving plate. Spoon whipped cream over the shortcake, top with berries, then place the top half of the shortcake over it.

(Recipe adapted from Cook's Illustrated magazine's ''Baking Illustrated,'' America's Test Kitchen)