Children will have fun preparing some of China's typical dishes themselves! The Young Chef's Chinese Cookbook contains a dozen easy-to-prepare recipes with step-by-step instruction and photographs, plus warnings for safety in the kitchen. A special section features the traditions, costumes, food, and fun of Chinese New Year.
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Book Description
Editorial Reviews
From School Library Journal
Grade 4 Up-These delightful cookbooks are a feast for the eye and the palate. Each offers 15 easy recipes representative of the featured cuisine, ranging from appetizers to main dishes, soups, side dishes, and desserts. The emphasis is on fun and the large, colorful photographs that are liberally splashed across each spread depict children enthusiastically engaged in preparing delectable dishes. Each volume includes a description of a festival, some background on the observance, and a special food associated with it. The recipes are clearly written and well illustrated. Kitchen safety is emphasized in the "Tips & Tricks" sidebars, and each book includes a disclaimer that while the recipes have been tested and declared safe for youngsters to prepare, adult supervision is strongly recommended. A glossary defines both cooking terms and words related to the cuisine.
Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
Copyright 2001 Reed Business Information, Inc.
Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
Copyright 2001 Reed Business Information, Inc.
About the Author
Frances Lee (Chinese Cookbook) is an experienced cook of Chinese descent. She lives in Italy.
--This text refers to an out of print or unavailable edition of this title.
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3 of 3 people found the following review helpful:
5.0 out of 5 stars
Chinese cookbook review,
This review is from: The Young Chef's Chinese Cookbook (I'm the Chef) (Paperback)
My son checked this book out at his school library and wanted to try some of the recipes. They were fairly easy to make and tasty so that I sometimes use the recipes myself when making Chinese food for dinner.
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