From a leader in the field of food education, this smart, fun, lavishly illustrated cookbook provides 50 kid-tested recipes that engage children's natural inclination for adventure and use fresh, seasonal ideas for breakfast, lunch, snacks, and sweets to teach basic cooking skills.
With fresh ingredients and easy recipes, New Favorites for New Cooks, will turn any kid into a budding chef. Recipes such as Savory Scones with Fresh Herb Butter, Black Bean Taco Bar, Two-Minute Guacamole, Meatballs and Tomato Sauce, and Yogurt and Berry Compote Parfait engage every sense with bright colors, fresh flavors, and exciting textures, and showcase healthy, seasonal ingredients. Packed with information about kitchen science and history, and heavily illustrated (every recipe is photographed), this cookbook makes being in the kitchen fun for everyone.
|Product dimensions:||8.20(w) x 16.40(h) x 0.90(d)|
|Age Range:||4 - 8 Years|
About the Author
CAROLYN FEDERMAN is the founder of the Charlie Cart Project, a nonprofit that provides tools and curriculum for food education in schools. Prior to Charlie Cart, Carolyn worked in food education for more than a decade, leading Alice Waters's Edible Schoolyard Project, consulting on policy and program development for the Jamie Oliver Foundation, co-founding the Berkeley Food Institute, co-producing UC Berkeley's Edible Education course with Michael Pollan, and teaching cooking in her children's schools. Carolyn lives in Berkeley, California, with her two teenage children.
Read an Excerpt
EASY EGG SALAD
The best egg salad starts with a perfectly hard-boiled egg—in this case, one that has a creamy yolk inside. Add a pinch of salt and pepper, a dab of mustard and mayo, and lunch is served. Egg salad is a good bet for feeding a hungry crowd—as in your whole family, or maybe just your big brother. To make more, add 1 egg and 1 slice of toast per person.
You will need
Measuring spoons, knife, small bowl, fork
2 hard-boiled eggs (see page 44)
Ground black pepper
1 ⁄4 teaspoon Dijon mustard
1 ⁄4 teaspoon mayonnaise, plus more for the bread
A few sprigs fresh dill or parsley, minced (optional)
2 slices toast
1. Carefully slice the eggs in half and, with the cut side down, chop them into small pieces, about the size of sunflower seeds. (Remember to use “the claw” to protect your fingers.) Put the chopped eggs into a small bowl and mash them up just a little bit with the back of a fork.
2. Stir a pinch of salt and pepper (or more if you like) into the eggs, then mix in the mustard, mayonnaise, and dill (if using). Spread a thin layer of mayonnaise over the toast and layer the egg salad over that. Sprinkle with salt and pepper and enjoy!