What The Critics Are Saying About Bob Staake, Author and Illustrator of "The Red Lemon":

"Staake's illustrations (are) a stylistic collision of Russian constructivism and pop art, (and) explode with energy playing off of basic geometric shapes and angles and swimming in saturated colors."

-- Publishers Weekly

"Staake's (picture books) are notable for the sophistication of their graphic design. Simple enough to hold the attention of toddlers, these colorful, computer-enhanced images are also visually interesting enough to please preschoolers and parents as well."

-- American Library Association

"Bob Staake's modern, crisp illustrations ... practically jump off the page."

-- Publishers Weekly

"Staake's art is deceptive -- it looks simple, but one still finds new things in the illustrations after over a hundred readings."

-- BoingBoing.net

Learn about OTHER books by Bob Staake

Red Lemon Recipes

Hey Kids: ONLY prepare either of these recipes under the supervision of an adult!

Red Lemonade

1 3/4 cups white sugar

8 cups water

1 1/2 cups lemon juice

1/2 cup cherry juice (or 5 to 10 drops of red food coloring)

DIRECTIONS:

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.

2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Red Lemon Muffins

2 cups all-purpose flour

1/2 cup white sugar

3 teaspoons baking powder

1 tablespoon grated lemon zest

1/2 teaspoon salt

3/4 cup cherry juice (or 7 to 10 drops of red food coloring)

1/3 cup vegetable oil

1 egg

DIRECTIONS:

1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.

2. In a medium bowl, combine flour, sugar, baking powder, lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)

3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.