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The International Cookbook for Kids Hardcover


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Product Details

  • Age Range: 9 - 12 years
  • Grade Level: 4th - 7th
  • Hardcover: 176 pages
  • Publisher: Two Lions; Spi edition (September 1, 2004)
  • Language: English
  • ISBN-10: 0761451854
  • ISBN-13: 978-0761451853
  • Product Dimensions: 11.4 x 9 x 0.9 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (44 customer reviews)
  • Amazon Best Sellers Rank: #828,282 in Books (See Top 100 in Books)

Editorial Reviews

From School Library Journal

Grade 5 Up - A tempting buffet of recipes for classic dishes from "the big four" of world cooking: Italy, France, China, and Mexico. Locricchio promotes cooking as teamwork involving family and friends in an enjoyable experience. The dishes chosen involve basic culinary techniques that are not always simple but often used in all types of cooking. A list of safety tips appears at the beginning of the book, but discussion of essential ingredients, cooking terms, and equipment is, unfortunately, placed at the end. Everything, including soup stock, is made from scratch, with an emphasis on fresh ingredients and the resulting superior flavor. Each recipe is introduced briefly with its cultural context. Ingredients and directions are clearly written, with all cutting, chopping, and other preparation steps listed before the actual cooking begins. A bright color photograph of each dish is included. A special section devoted to "A Taco Party" begins with directions for making tacos (including frying tortillas), and proceeds through salsas, tostadas, guacamole, picadillo, carnitas, enchiladas, and beans. Several dishes involve handling dried or fresh chiles, but safety instructions for wearing gloves and taking other precautions aren't included until the end of this section. Overall, this is a strong collection of popular dishes attractively presented. More recipes for more international cuisines are included in the "Easy Menu Ethnic Cookbooks" series (Lerner), which includes Helga Parnell's Cooking the South American Way (1991). - Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

The International Cookbook For Kids' by professional chef Matthew Locricchio specifically designed to be the perfect introduction to the joys, pleasures, and accomplishments of cooking for kids ages 12 and older. 
-- Midwest Book Review

Picture-perfect for young cooks. 
-- Daily News, New York 

A tempting buffet of recipes for classic dishes from the 'big four' of world cooking: Italy, France, China, and Mexico. Locricchio promotes cooking as teamwork involving family and friends...a strong collection of popular dishes attractively presented.
-- School Library Journal, 

Dishes that have kid appeal written all over them. 
-- San Francisco Chronicle

Country-Style Pork...This recipe can be described with just one word: Awesome!
-- Boston Globe

More About the Author

Teen Cuisine's Author, Chef Matthew Locricchio, knows a thing or two about cooking. What sets this chef apart from other talented professionals in his field is his knack for imparting this culinary wisdom to children. He is the author of the upcoming Teen Cuisine New Vegetarian (10/16/12) Teen Cuisine, The International Cookbook for Kids, The 2nd International Cookbook for Kids, and Superchef.

Customer Reviews

8 Year old Grandson loved this book.
Linda Linford Allen
Though we have a good collection of cookbooks, she's especially fond of those catered towards kids, so she was very excited about this book.
Bookphile
I really liked looking through this cookbook and will definitely try a few of the recipes.
Carol C.

Most Helpful Customer Reviews

26 of 27 people found the following review helpful By Linda on November 12, 2004
Format: Hardcover
Never mind the kids, I wanted to cook the recipes in here myself. Written with verve, enthusiasm and real knowledge, this book makes you feel ravenous just reading through it. It's the children's cookbook I've been searching several continents for. It doesn't dumb down or over-simplify the recipes; they are authentic but still easy to read and follow. The author includes sensible safety advice but doesn't patronise his young readers. It's well-illustrated too - none of those blurry out-of-focus photographs that blight so many adult cookery books so you don't know what the finished dish is meant to look like. And the stay-flat spine makes it easy to read when you've got a wooden spoon in one hand and a pan handle in the other. Please, Marshall Cavendish, bring out an English version soon. In the meantime the US copy I've had shipped over will be getting properly sauce-stained in our family kitchen. And if Matthew Locchricio is ever passing he's welcome to drop in.
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13 of 13 people found the following review helpful By Grandma TOP 100 REVIEWERVINE VOICE on July 17, 2007
Format: Hardcover Verified Purchase
I could not decide between The International Cookbook for Kids and Emeril's There's a Chef in My World!: Recipes That Take You Places, so I ordered both of them and am very glad that I did.

Locricchio does a bang-up job of introducing youngsters to the Big 4 cuisines of the world (French, Italian, Chinese & Mexican) while teaching children excellent foundation skills that will last them their entire lives. You won't find canned broth or bouillon cubes in The International Cookbook for Kids. Locricchio teaches them to make a variety of base stocks from scratch. You will find no mixes and no prepared foods here, just real food for real kids, heavy on the veggies and very light on the snack material.

Emeril ranges further afield and includes foods from most regions of the world. He emphasizes good taste and uses a variety of cooking techniques. Nearly all of Emeril's recipes are things that I have been making myself for years and most of his recipes are so close to mine that I know they're good.

You can't go wrong with either book. Better yet, do as I did and just buy both.

Note: Neither of these books are suitable for the 4-8 age group as specified in the publication details.
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10 of 10 people found the following review helpful By Midwest Book Review on January 3, 2005
Format: Hardcover
The International Cookbook For Kids by professional chef and caterer Matthew Locricchio specifically designed to be the perfect introduction to the joys, pleasures, and accomplishments of cooking for kids ages 12 and older. Showcasing 60 classic, "kid friendly" recipes from Italy, France, China, and Mexico, each individual dish comes with easy-to-follow directions and involves fresh and nutritious ingredients. Enhanced with the color photography of Jack McConnell, the dishes range from Tortilla Soup; Cold Sesame Noodles; Tomato Salad; and Pasta Sauce from Bologna; to Polenta Pie with sausage and Cheese; Red Enchiladas; Stir-Fried Orange Chicken; Roast Pork with Dried Plums; and Beef Stew with Tomatoes and Olives. The wonderful chapter on desserts offers Cream Puffs with Ice Cream and Chocolate Sauce along with other savory dishes to top off any meal. Completing this perfect and enthusiastically recommended introductory cookbook for young chefs are chapters on "Essential Ingredients in the Kitchen"; "Cooking Terms"; "Cooking Equipment and Utensils"; and an Index.
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8 of 8 people found the following review helpful By Naomi Manygoats on January 25, 2013
Format: Paperback Vine Customer Review of Free Product ( What's this? )
I have hesitated to write this review because I do like this cookbook and the recipes presented. I think the kids will love the food. My issue is that the book says it is for KIDS, not for adults to make for kids. While dedicated older teens who are serious about learning how to cook will likely be able to cook from the book, most younger children who want to learn how to cook I think would be very frustrated by it.

My first surprise was in the first chapter, the Soup section. While it is very true that a good homeade stock will greatly enhance your soups, having kids make their own stock first before making a soup is a bit much to expect. The author learned how to cook at a young age by being in the restaurant and catering business, however, it seems to me that most parents who work don't have a huge amount of time to spend cooking or supervising their kids cooking. There was not much on the basics; ie. what the different measurements are, what to measure dry vs. wet ingredients with and why, how to level off. How to trim or peel onions for example. There is a glossary of cooking terms in the back though, and a picture dictionary of cooking equipment, which is helpful. One picture (in the front) shows cutting an onion, the entire round one, with a kitchen knife. For kids, I would rather see the onion chopped in half to give a flat stable surface that is less likely to roll and cause cuts. Many adults are not even very well versed with the proper way to use a knife, so some time showing different knife cuts- what a dice is for example, is worth while for beginners.

The other difficulty is the rather large amount of ingredients in most recipes. Kids are just learning how to chop and measure, and this might be rather daunting.
Read more ›
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4 of 4 people found the following review helpful By Book Lover on April 29, 2009
Format: Hardcover
We checked this book out from the library and were so impressed that I immediately bought a copy. The pictures are enticing, the recipes are clearly written, delicious and healthful. We have an entire bookcase filled with cookbooks and this one is one of the best. I'll happily cook from it, myself, and serve the recipes to company.

So far, my daughter has made the guacamole (which is the best any of us have ever tasted) and the Salad Nicoise (also delicious). She's looking forward to making Pizza Napoletana (including the dough) and Fresh Fruit with Strawberry Glaze this weekend.

If you'd like your children to be able to cook from scratch and develop a taste for wholesome foods, then this is the cookbook your family needs. (I suspect the reason many children are such picky eaters is because they've been exposed to too many yukky canned veggies, too much steam table food, and nothing beyond salt and pepper as seasonings. Healthful eating is delicious eating when it's properly prepared as this cookbook demonstrates.)

My 9-year-old daughter is absolutely delighted with this book as are her father and I. (She's definitely at the lower age limit for most of these recipes, but this is the sort of book that's worth buying and holding on to for later in case it goes out of print). I'd recommend this cookbook to anyone, from children to college graduates, to adults who never really learned to cook. It's that good!
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