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Kids Cook 1-2-3 Hardcover – October 3, 2006


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Product Details

  • Age Range: 9 - 14 years
  • Grade Level: 4 and up
  • Hardcover: 144 pages
  • Publisher: Bloomsbury USA Childrens; First Edition edition (October 3, 2006)
  • Language: English
  • ISBN-10: 1582347352
  • ISBN-13: 978-1582347356
  • Product Dimensions: 0.7 x 7.6 x 9 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Best Sellers Rank: #230,924 in Books (See Top 100 in Books)

Editorial Reviews

From School Library Journal

Grade 3–6—This very basic cookbook offers 125 recipes for breakfast, lunch, dinner, healthy snacks, side dishes, and desserts. The recipes are clearly presented, and are broken into easy-to-follow steps. From "Ketchup-Cola Chicken" to "Burger-on-a-Stick," most of the dishes will appeal to children. Cleanliness, food-expiration dates, and personal safety are introduced in "Kitchen Basics." Recipe variations, testimonials by children, and safety tips are scattered throughout. The dishes are indexed by ingredient, type of meal, or title of recipe. The stylized pen-and-ink and watercolor artwork gives the book a slightly sophisticated feel and the lack of photos of the finished dishes limits the appeal for younger children. Nonetheless, this well-organized, clever, and creative guide is perfect for readers who are eager to cook and who want immediate success.—Kathleen A. Nester, Downingtown High Ninth Grade Center, PA
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

Gold continues the simplicity-celebrating concept she employs in her adult cookbooks, such as Recipes 1-2-3 (1996), in this title for kids. Each recipe uses only three ingredients, and the resulting dishes, arranged into chapters such as "Morning Food" and "Quick and Healthy Snacks," are an elusive combination of sophisticated, healthy, and kid-friendly. Gold has an empowering confidence in young chefs' abilities ("Every kid should know how to roast a chicken"), but many kids will still need adult guidance. The design, featuring small fonts and stylish drawings, including pictures of the dishes, may attract teens as well as younger kids. Gillian Engberg
Copyright © American Library Association. All rights reserved

More About the Author

Rozanne Gold, renowned chef, author and international food and restaurant consultant, began her career at age 23 as first chef to New York Mayor Ed Koch. Considered one of the most prominent women in the food world, she is a four-time winner of the prestigious James Beard Award and winner of the IACP/Julia Child Cookbook Award.

As Chef-Director of the restaurant consulting group, the Joseph Baum & Michael Whiteman Co., she helped re-create New York's magical Rainbow Room atop Rockefeller Center (where she was co-owner and consulting chef for 15 years), the legendary Windows on the World, and three of New York's three-star restaurants.

The author of 12 acclaimed cookbooks, Ms. Gold has been the entertaining columnist for Bon Appetit magazine where her "Entertaining Made Easy" column was read by five million fans. She has written and produced stories for The New York Times (her work can be found on the Op-Ed page, the Dining Section, and Sunday Magazine), and has written for Oprah, Gourmet, Cooking Light, More, FoodArts, Modern Maturity and The Montessori Magazine.

As Chef to Mayor Koch, Ms. Gold cooked for President Jimmy Carter, Prime Minister Menachem Begin and dignitaries from all walks of life. Business Week named her a "Mover and Shaker"; Cooking Light magazine named her one of "America's Top 5 Enlightened Chefs"; Chef magazine nominated her "Innovator of the Year"; the Food & Beverage Association of America honored her as 'Hospitality Professional of the Year" and Drexel University deemed her Distinguished Visiting Professor.

Known as the "diva of simplicity", she has set the Gold Standard for a style of cooking that has inspired professional chefs and home cooks alike to "keep it simple" with: Little Meals: A Great New Way to Eat and Cook (1994), Recipes 1-2-3: Fabulous Food Using Only Three Ingredients (1996), published in four languages; Recipes 1-2-3 Menu Cookbook (1998), Entertaining 1-2-3 (1999) and Healthy 1-2-3 (2001). Desserts 1-2-3 (2002) landed on the L.A. Times "Hot List" and was chosen one of the year's best cookbooks by Food & Wine Magazine. Cooking 1-2-3 (2003) was chosen as one of the year's best 10 books on NBC's Today Show.

Gold's books have garnered starred reviews from Publisher's Weekly and chosen as Editor's Selections in the New York Times Book Review. Her seminal book, Healthy 1-2-3 won the coveted IACP award, was nominated for a James Beard award, and chosen as "one of the year's best books" by the San Francisco Chronicle.

Known as a food-trends pundit, Ms. Gold invents concepts that give restaurants and food companies their competitive edge. An early proponent of American regional cooking, she helped create American Spoon Foods, the first specialty food company to focus on regional ingredients. She invented Hudson River Cuisine, turning the idea into a three-star restaurant, the Hudson River Club; and was responsible for developing New York's first pan-Mediterranean restaurant (Café Greco), featuring "Med-Rim Cuisine".

Ms. Gold is a frequent guest on national television, including four recent appearances on the Today Show and is a regular guest on National Public Radio. A recent appearance on WNYC's "Leonard Lopate Show" won her a fourth James Beard Award.

A graduate of Tufts University with honors in psychology and education, Ms. Gold studied cooking in Italy and France. She is past President of Les Dames d'Escoffier, New York, and is a trustee of Arts Horizons, a nonprofit organization that brings the arts to city schools. She is a major proponent of the movement to help teens eat more healthfully and has just published her 11th book -- "Eat Fresh Food: Awesome Recipes for Teen Chefs" (Bloomsbury USA, October 2009.) Gold lives with her husband and teenage daughter in Park Slope, Brooklyn. Her son Jeremy Whiteman lives in Silicon Valley.

Customer Reviews

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See all 14 customer reviews
She was very excited to start cooking some meals on her own or with a guiding hand.
Amazon Customer
This book is great on many levels: The recipes all taste GOOD--I make these dishes for my family (even without a child's help!)
knittin' fool
Since I have and love Rozanne Gold's entire Cooking 1-2-3 series, so I got Kids Cook to keep my series complete.
makurasz

Most Helpful Customer Reviews

17 of 17 people found the following review helpful By makurasz on November 24, 2006
Format: Hardcover
Since I have and love Rozanne Gold's entire Cooking 1-2-3 series, so I got Kids Cook to keep my series complete. Let me say, this is a wonderful cookbook for kids or adults. The book does not condescend to aspiring young cooks, but offers lots of useful start up directions, and 1-2-3 simple recipes. For more experienced cooks, there are more easy to use, but flavors to think about recipes. I can't wait to try all of them.
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46 of 55 people found the following review helpful By Oleanna on July 20, 2007
Format: Hardcover
From my early years, I cooked a lot. Starting in fifth grade, I had a budget and full responsibility for our family of five's dinner every Wednesday, from shopping to cleanup. Mostly I used the Fannie Farmer cookbook.

Realizing many contemporary young people lack such background and are unaccustomed to food preparation, I think this book's idea of good recipes that appear unintimidating is excellent. The appearance however is deceptive, the execution, inadequate.

A book intended for children needs to be written and edited so children themselves can absorb its information at their level of experience. Rozanne Gold's book offers a selection of delicious, real foods children will enjoy and enjoy sharing, but not the care required to impart necessary directions

Making this cookbook actually work for children wouldn't take a whole lot of effort. As it is, it guides adults who want to cook with children more effectively than it meets the needs of children themselves.

Although illustrated, it's sophisticated style may appeal to the rare child, but not to children in general, and the small type is neither inviting, nor, particularly on the orange and fruit smoothie blue background pages, easy to read. Swapping some of the generous empty space for larger print would help. But beyond visual appearance, the information itself needs to be redone with children in mind. Seriously.

Besides the fact that many children fail to read introductions at all, this book's introduction, containing the main part of its minimal safety precautions and disclaimers, takes way too much for granted.
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11 of 12 people found the following review helpful By Midwest Book Review on December 9, 2006
Format: Hardcover
There are other simpler books on kids' cooking on the market, but this may be the first comprehensive beginning child's cookbook, offering not the usual sampler but over a hundred easily-followed, kid-friendly recipes for breakfast, lunch, dinner, snacks and beyond. Instructions teach about the value of fresh ingredients as they follow all the basics, from sandwiches to homemade soups and even an easy chocolate mousse cake. No color photos, but the drawings by Sara Pinto are fun embellishments.
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3 of 3 people found the following review helpful By elka78 on April 16, 2010
Format: Hardcover
I found Oleanna's review the most thorough and helpful. My 3rd grader brought this book from the school library, and I was hooked. For the dinner that night I made 4 recipes from the book. The recipes themselves are very good and I liked the small number of ingredients, yet great variety of the ingredients, highlighting tastes of each. However, this book is definitely not for a novice cook, nor for a child to perform on their own.
After saying the above, I would be quite happy to add this book to our cookbook library, just so that *I* can whip up a few dishes for dinner :)
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2 of 2 people found the following review helpful By gramma on September 24, 2013
Format: Hardcover Verified Purchase
I was looking for a very simple cookbook that a "kid" could use. This is not it. When I looked inside to see if I wanted to buy the book, the receipe that came up was a very simple one (Tomato Melt). Yes, I thought, that's what I'm looking for. I was not prepared for recipes calling for pork tenderloin or Gruyere cheese or a 4 lb chicken. Nor was I expecting instructions involving lots of boiling, using food processors, chopping, etc. If you are buying this for a tween+ or a kid who is a child prodigy in the kitchen, then enjoy. Otherwise, I do not recommend this was a kid just learning to cook.
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2 of 2 people found the following review helpful By knittin' fool on September 27, 2007
Format: Hardcover Verified Purchase
This book is great on many levels: The recipes all taste GOOD--I make these dishes for my family (even without a child's help!) and am grateful for their simplicity, especially at the end of a long day. Kids aged 9 and up can really do these by themselves. The selections are nutritious and use the best ingredients. The book isn't full of silly gimmicks to make the food look cute or to hide the vegetables. I like it so much that I have bought it as a gift for others. I like the author's other 1-2-3 books, but this is by far her best. Go for it!
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1 of 1 people found the following review helpful By Lynda Spiegel on April 5, 2013
Format: Hardcover Verified Purchase
This wonderful book really motivated the young recipient to explore cooking and to develop an appreciation for food and how ingredients come together to make a yummy and healthy meal
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