Annotated Bibliographies: The Good, The Bad, and The…Tasty?

Fellow Library Chefs,
I just finished editing a recipe on annotating that was so good that my wife absconded with it as soon as I showed it to her. She wants to use it to teach her Children's Literature students how to annotate a bibliography of Caledecott Award winners.

This recipe was written by Sara R. Seely, Reference and Instruction Librarian, Boise State University, and will be available for all next summer.
Cheers

Doug

Lenon the Literary Lion

Chefs

Just got this picture from Jacqueline Ryan. This is Lenon the Literary Lion who is 'purr-fectly' delighted to be a part of the Library Instruction Cookbook.

Jacqueline's recipe [or is it Lenon's] is "The Art of Choosing the Very Best Ingredients - Website Evaluation 101." Vivian Milczarski [not pictured] is her co-author.

Doug

Quote from the new book

Folks,
I was just editing the text of the book this morning and ran across a great quote from a "dessert recipe" Called "Bib Salad: Finding the Full Text of the Sources They Cited" by Stephanie Rosenblatt, Education Librarian, California State University, Fullerton.

"Researchers use bibliographies to talk to each other across time."

Cheers
Doug