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Baking Kids Love Hardcover – September 15, 2009
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"Cindy Mushet's "Baking Kids Love" is a definite stand-out. The author has done an incredible job putting together a collection of infallible recipes that will appeal to every kid in your life - big and small (and adults too). " --Project Foodie
"[Pastry chef (and award-winning cookbook author) Cindy Mushet and her 11-year-old daughter Bella Robinson] teamed to create Mushet's latest book, "Baking Kids Love". Bella loves to bake and her youthful voice is captured in every recipe, her words creatively displayed in squiggle-sided boxes. Her comments include insights from personal experience, helpful tips and even ideas for making clean-up amusing." --The Orange County Register
About the Author
Cindy Mushet is the author of The Art and Soul of Baking, which won the IACP Cookbook Award for Baking, received a nomination from The James Beard Foundation, and was chosen by Gourmet magazine as a book club selection. She has been a professional pastry chef and baking instructor for over twenty years. Her recipes have appeared in numerous publications, including Bon Appétit, Fine Cooking, Country Home, the National Culinary Review, the New York Times, and The 150 Best American Recipes (2006). Her first book, Desserts: Mediterranean Flavors, California Style, was published in 2000. Inspired by her daughter Bella, Cindy has taught baking to many children, both in school classrooms and in summer baking camps. A fun and engaging teacher, Cindy has also taught thousands of adults nationwide. She makes her home in the Los Angeles area.
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More About the Author
For five years she wrote and published the highly regarded Baking With the American Harvest, a quarterly baking journal with subscribers nationwide and was a contributing writer to The Joy of Cooking, The Joy of Cooking Christmas Cookies, and The Baker's Dozen Cookbook. Cindy's recipes and articles have been featured in magazines and newspapers across the country, including Bon Appetit, Fine Cooking, Gourmet, Country Home, and The New York Times. In addition, her recipes were among the few to be chosen for The Best American Recipe books.
Cindy lives in Los Angeles, where she is a patisserie chef-instructor in Le Cordon Bleu program at the California School of Culinary Arts, and she consults regularly with restaurants and bakeries on menu development and staff training. Cindy is a regular guest on KCRW's Good Food radio show. She has been a spokeswoman for the American Butter Institute and a guest chef at food conferences across the country.
Top Customer Reviews
Why not five stars? A few reasons. For instance, the pictures are great, but there isn't a photo of every recipe, a big mistake in a book for kids. And in many cases the picture of the dish is on the next page - not where the recipe starts. Also a mistake in a book for kids.
Which brings me to my big question: is this a book for kids or isn't it? I don't think the publishers could decide, either. It isn't written "down" to kids' level, and although the first "rule" listed is to not make everything complicated and just enjoy the process, the rest of the "rules" go on for two pages. Very adult-oriented.
But the colors are kid-appealing, and there's that "kids" in the title. And the author's darling daughter is in most photos, as are other kids.
So it's a book for kids with an adult cooking with them, I think.
About the recipes: nice, good, but nothing groundbreaking, unless you think adding crushed cornflakes to chocolate chip cookies makes them a whole new dessert.
Recommendation: A nice enough book, and very attractive. But only a 3 1/2 star rating, because nothing really distinguishes this book from the thousands of other cookbooks out there.
Kids love being in the kitchen, but cooking is so much harder--it involves sharp knives, hot pans, steaming water, and a host of other things that your pre-schoolers' through elementary aged children are probably not as able to navigate. Baking offers a wonderful way to spend time with your children, sneakily teach them math and cultural awareness, and helping them toward becoming more self-sufficient. Cindy Mushet's intro to this book frames this nicely, and she carries that idea about baking with children through her book. If you're ready to get in the kitchen with your children, or know a child or parent who is, then you can't miss with this book. Let the baking begin!
Most of the photographs are not step by step instructions; in fact, most of them aren't even the finished product. For this age group- heck, even for most adults these days- that's a must. There were instead pictures of children in the kitchen, sometimes even stirring things in bowls, but overall they were not descriptive.
The recipes themselves held most of the stock favorites- chocolate cake, cupcakes, focaccia, pizza, etc. I found the instructions easy enough to follow, but again, they would have been better for this age group with... follow along pictures.
However, I should add that my nearly-ten year-old daughter thought that it was a great book and found a number of things that she wanted me to make- immediately. Fair enough, but the Williams Sonoma take on the same idea is better.
The beginning section of this book is several tips both for children and for the parents who are assisting. Granted, a lot of it is common sense, but there are reviews of measuring skills (wet and dry), guidelines regarding testing for doneness, and an interesting section on choosing basic baking ingredients (different kinds of milk, sugar, flour, etc.). Beyond that, there are a few more advanced skills: peeling, coring and slicing apples and melting chocolate to name a couple.
When cooking with my children, I like to make sure we've got everything we need prepared and measured before we start (I *like* to do that, but it doesn't always happen). To facilitate this practice, each recipe in this book has both 'ingredients' and 'tools' sidebar sections. The pages are colorful and have large pictures of both the finished products and children having fun in their creation. A nice touch is the tips from the author's daughter regarding her favorite practices or memories regarding various recipes.
We have made several of the recipes from the book and found them simple to prepare, assemble, and complete. The finished product has been consistently good and I look forward to my next one: either the 'Nuts for Nutella Chocolate Tart' or the 'Soft and Sweet Cinnamon Rolls.'
On the downside, I found the index to be all but useless. I forgot where the recipe for cinnamon rolls lived and found an entry for neither 'cinnamon' nor 'rolls, cinnamon' -- not even 'Soft and Sweet Cinnamon Rolls,' which is the title of the recipe.Read more ›
Most Recent Customer Reviews
Along with the Mary Frances Sewing Book, I will be using this book to present baking to my granddaughters--the author has set this book up very well.Published 5 months ago by Shari
The recipes in the cookbook are terrible and produce disgusting foods. There is only one good recipe, and that is Chocolate Bread Pudding. Read morePublished 11 months ago by Anonymous