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Eat Fresh Food: Awesome Recipes for Teen Chefs Hardcover – October 13, 2009

4.5 out of 5 stars 63 customer reviews

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Editorial Reviews

From School Library Journal

Grade 6–10—This attractive title includes 80-plus recipes. From "Bread, Butter & Breakfast" to "Desserts & Drinks," there's a strong emphasis throughout on fresh food. Some of the dishes are remarkably simple. For example, "Sun-dried Tomato and Carrot Meatloaf" has just 5 ingredients. Others are imaginative (and usually healthier) variations on classics, like "Eggless Caesar with Toasted Pecans and Green Apple Croutons." And the veggie-burger recipe, "Chickpea Burger with Fresh Mango Salsa," is a winner. Step-by-step instructions are clear, with just the right amount of detail. The lively design is another plus, as are the numerous color photos, showing a good mix of food and people. The introduction includes general nutrition and safety information as well as advice about choosing organic ingredients. The book concludes with suggested menus and an extensive index. Many of the recipes are vegetarian (and some are vegan), although they are not designated as such. All in all, this is a wonderful book with a contemporary style that will entice teens to try delicious recipes for family meals and get-togethers with friends.—Lauralyn Persson, Wilmette Public Library, IL
(c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted. --This text refers to an out of print or unavailable edition of this title.

From Booklist

Chef Gold, who wrote Kids Cook 123 (2006), addresses teens in a cookbook that emphasizes fresh foods and healthy eating. Instead of concentrating on snacks, it offers a full range of items: breakfast foods, soups, sandwiches, pasta, pizza, salads, dinner courses with vegetables, side dishes, drinks, and desserts. Recipes list ingredients and provide instruction; the occasional sidebar explains how to slice a mango, boil an egg, or roast a vegetable, but novice chefs may need some hands-on help along the way. Excellent color photos appear throughout the book, showing ingredients, stages of preparation, and finished dishes. Among the best are the pictures showing members of Gold’s multicultural teen brigade of “happy sous-chefs” at work. A far cry from the stiffly posed shots in many kids’ cookbooks, they capture the fun of young people actively engaged in cooking—and eating. Enticing. Grades 9-12. --Carolyn Phelan

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Product Details

  • Age Range: 12 and up
  • Hardcover: 160 pages
  • Publisher: Bloomsbury USA Childrens (October 13, 2009)
  • Language: English
  • ISBN-10: 1599902826
  • ISBN-13: 978-1599902821
  • Product Dimensions: 8.4 x 0.7 x 10.5 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (63 customer reviews)
  • Amazon Best Sellers Rank: #626,140 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
Wow! I really don't know what I was expecting from a teen cookbook, but it sure wasn't this. The fresh ingredients and gorgeous photographs on each page make me want to try nearly every single dish. I'm years away from being a teen - I can only imagine what a great tool this would be for people unaccustomed to making their own meals.

The emphasis of this book is on making sure all the recipes presented are both healthy and delicious. Fruits and vegetables are the real stars here, with a focus on nutrition and flavor. The whole point of the book is to steer teens away from processed foods, to learn to prepare healthy foods that are better for their growing bodies. The result is a very inspiring cookbook that will jump start even the most reluctant or inexperienced cooks.

The recipes are segmented into seven chapters: (1) Bread, Butter & Breakfast; (2) Bowls: Soups & Pasta; (3) Sandwiches, Burgers & Pizza; (4) Salads, Big & Small; (5) Dinner Specials with Vegetables; (5) Side Dishes and (6) Desserts & Drinks. I like that the dishes really cover a lot of ground. Some are very simple, like the Tower of Peaches, while others are slightly more complex and involved, such as Crepes with Fresh Blueberry Sauce. There are comforting, down home dishes (Loaf of Whole Wheat Bread) and the slightly more exotic (Asian Summer Rolls.) There are comforting soups, great big sandwiches, lovely breads and tasty desserts.

The cooking directions and explanations are so straightforward that anyone could pick up this book and follow a recipe start to finish. And at the end, I'm confident you would have a beautiful, impressive dish chock full of fresh ingredients!

Some of the recipes I would have passed right by if it weren't for the delectable photos.
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Format: Paperback Verified Purchase
I picked up EAT FRESH FOOD at the bookstore and couldn't put it down. I bought it, took it home, and have been cooking daily from it since.

I'm not the book's target demographic. I'm 45, and have been cooking since I was 15. I've always had a difficult relationship with food. Since I became a wife and mother, I've been determined to cook and provide healthy homemade meals for my family, but I've long felt like a failure. I love food, I love the creativity of cooking, I love reading and buying and collecting cookbooks (I have 100 of them) but my family never ate my cooking.

My meals would become leftovers, go in the fridge, then get thrown out 1 week later.

Lots of money wasted. Lots of my pride hurt.

Meanwhile, the kids made themselves box macaroni and frozen pizza.

I'm not sure what magic has happened since buying EAT FRESH FOOD and I began cooking from it, but my kids are eating and enjoying my cooking. My ex husband didn't like my cooking. Now, my new fiance can't get enough of what I cook. When I made the cauliflower cheese sauce for the broccoli, he licked the pot clean.

Yesterday my notoriously finicky 19 year old daughter said, "Mom, everything you've made in the last week has been absolutely delicious." I nearly fainted with joy. This girl never eats anything except frozen pizza. Now she's eating...carrot soup?

Some of our favorites include the pasta primavera, macaroni and cheese and cauliflower, the pizza with the baking powder crust, and the cantaloupe sherbet.

I have around 100 cookbooks, but I think they may be going in storage for now. I'm planning on simplifying life and simplifying my kitchen. This book will be the basis of what I cook for my family for a good time to come.
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Format: Paperback Verified Purchase
I am so happy to have discovered this book. I have others written by Rozanne Gold and this is one of my favorites. My daughter loves to cook and so we poured over it to find what we want to make. There are many great recipes to choose from. We started with the caesar salad with green apple croutons..loved it! Easy to prepare and tastes great. Another favorite is the rosemary lemon custard cakes..simply delicious. My daughter's new favorite dessert.
My daughter has decided to order these for her friends for the holidays. This is a very important book for all teens to have. And the recipes and not just for the kids, they are for everyone to enjoy. And healthy too! By the way..check out how great the photos are.
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Format: Paperback
Far too much of the typical adolescent diet is composed of fast foods, sugar drinks, and a paucity of fresh fruits and veggies. That's why "Eat Fresh Food: Awesome Recipes For Teen Chefs" from award-winning chef, restauranteur, and cookbook author Rozanne Gold is such a welcome contribution to personal and family cookbook collections. Superbly illustrated throughout with full color photography by Phil Mansfield, "Eat Fresh Food" is specifically designed and intended to provide teenagers with nutritious, palate pleasing, appetite satisfying, 'teen friendly' recipes that range from a Grape-and-Pignoli Breakfast Cake; to a Chickpea Burger with Fresh Mango Salsa; to a Crunchy Wasabi-Lime Salmon with Red Cabbage and Sugar Snaps; to a mouth-watering dessert like Olive Oil-Chocolate Chip Cookies! "Eat Fresh Food" is ideal for young kitchen cooks, but upon reflection, it is also a prime choice for another culinary demographic -- men who have never been trained or previously expected to cook for themselves, friends or family, and now find they need to.
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