Learn how to cook in 10 easy lessons, and become an expert in the kitchen in no time
In the Super Skills series, kids can master a new talent in 10 easy lessons How to Cook in 10 Easy Lessons is a comprehensive cookbook for aspiring young chefs that introduces children to the art of cooking and breaks it down to the basics in a fun and interactive way. Young chefs will learn key skills and practical techniques from a professional chef that will help them become experts in the kitchen in no time. Easy-to-follow recipes then help guide kids as they practice their newfound cooking skills. With an inviting format and step-by-step illustrations, this is the perfect book for kids to gain the confidence and skills necessary to learn how to cook themselves.
In the 1950s Children's Activities Magazine ran a delightful monthly feature. Children from all over America submitted recipes which they had successfully prepared. An illustrator named Sonia Roetter added a little drawing to each recipe, and a whimsical and useful page was created for each month. We reprint, in Fun In The Kitchen, more than a hundred of our favorite entries from the many hundreds which were run in the life of the column. They are simple enough to be cooked by children eight years and older. We have added a little color to the images in a manner which we think would have pleased the artist. Our staff chef has examined all the instructions for reasonableness.
- Snow Queen
- Snow White
- 12 Dancing Princesses
- Sleeping Beauty
- Sleepy Dragon
- Pixie Teapot House
- Fairy King and Queen
- Mini bite-sized blueberry pancakes
- Chicken salad puffs
- Tasty tacos
- Parmesan potato fries
- Cheese-crusted fish fillets
- Quick-eating s'mores
- Ultimate peanut butter-chocolate squares
It's stuffed with trivia tidbits and 30 food-themed puzzles, and you'll discover what foods to eat to stay healthy and what to do to stay safe in the kitchen. Bring your creativity to the kitchen, and get ready to have fun. You'll be whipping up masterpieces in no time--it's as easy as pie
Andrew Zimmern loves food. In fact, there's practically nothing he won't try--at least once. As host of Bizarre Foods with Andrew Zimmern and Andrew Zimmern's Bizarre Foods America on the Travel Channel, Andrew's passion is exploring how different foods are important to different cultures.
Now, Andrew is sharing his most hilarious culinary experiences--as well as fun facts about culture, geography, art, and history, to name a few--with readers of all ages. Don't like broccoli? Well, what if you were served up a plate of brains, instead? From alligator meat to wildebeest, this digest of Andrew's most memorable weird, wild, and wonderful foods will fascinate and delight eaters of all ages, intrepid and...not so much.
In 1843, fourteen-year-old Hanson Gregory left his family home in Rockport, Maine, and set sail as a cabin boy on the schooner Achorn, looking for high-stakes adventure on the high seas. Little did he know that a boatload of hungry sailors, coupled with his knack for creative problem-solving, would yield one of the world's most prized and beloved pastries. Lively and inventive cut-paper illustrations add a taste of whimsy to this sweet, fact-filled story that includes an extensive bibliography, author's note, and timeline.
Simple Recipes for a Wholesome StartNothing compares with making your own baby food: It's fresh and unprocessed, you choose what goes into it, and it is a delicious way to introduce your child to a world of flavors. In Real Baby Food, Jenna Helwig helps you fit this loving act into a busy day's routine by making the process easy, fast, and flexible with 100 meals to begin a lifetime of healthy eating--from the moment your baby takes her first bite of solid food through her toddler years when she's happily ensconced in a booster seat at the family table. Real Baby Food is your guide to these important first years of eating. Find the building blocks of starting your child on solid foods, how to recognize food allergies, and easy ways to cook in bulk. Recipes progress from single-ingredient pur es to multi-flavor blends like Salmon, Kale, and Sweet Potato Smash; then move on to finger foods--Turkey Meatloaf Bites, Maple Graham Animals--and finally toddler meals and snacks. Most can be made ahead and frozen, many are easily adapted for grown-up tastes, and all include full nutritional information.
Miso in my sippy cup, tofu in my bowl From tekka maki to wasabi, tasty treats await young readers in this colorful, rhyming ode to Japanese cuisine. With pages full of tummy-tempting foods, the books in the World Snacks series are a delicious way to introduce even the littlest eaters to cuisines from all around the globe.