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The good news is this cookbook is everything you'd want a kids' cookbook to be. Actually, it's everything you'd want for a still-learning cook of any age. I'll go even further and recommend The Young Chef to anyone who wants to practice her kitchen skills and learn new recipes.
First, The Young Chef is a fount of great information, such as food safety, cooking tips, and how to use equipment. The book also includes a guide to food prep (cutting, chopping, mise en place) and tips for proper measuring. I particularly loved the flavor profile chapter, where I learned, for example, which spices they use in Spain. This is no dumbed-down cookbook. Ever want to know the proper way to saute, steam, or grill? The Culinary Institute has it covered.
The recipes themselves are amazingly appealing. I like the family-friendly choices, like pizza (with homemade dough), lasagna, and BBQ chicken as well as the more global choices, such as curries, pot stickers, and tacos. There are breakfast dishes, homemade crackers, soft pretzels, roasted potatoes, and ice pops. You'll also find a great variety of homemade sauces and salad dressings.
The recipes directions are easy to follow and many recipes are accompanied by tips, variations, and other useful information. I'm also happy to report that there are a good number of vegetarian choices and few (if any) recipes call for processed foods. Click the scan to see a recipe and all the information that comes with it. This how kids (and adults) learn so much more than just how to follow a recipe. Note that there are many color photos throughout the book, so we can see exactly what is going on.
I love the Culinary Institute of America's The Young Chef so much that I'm recommending it not only to those of you who cook with kids but to anyone who wants to learn more or wants to feel more confident in the kitchen.
Photo note: The scan comes from page 111 and is used here in the context of a review. All rights remain with the original copyright holder: The Culinary Institute of America.
Published by Houghton Mifflin, April 2016
Source: Review (see review policy)
Copyright © cbl for Beth Fish Reads, all rights reserved (see review policy)