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Kid Chef: The Foodie Kids Cookbook: Healthy Recipes and Culinary Skills for the New Cook in the Kitchen Paperback – April 5, 2016
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SAMPLE RECIPE: Butternut Mac 'N' Cheese
PREP TIME: 20 minutes / COOK TIME: 50 minutes / SERVES: 4
1. Place bread onto a toaster oven tray. Melt 1 tbsp butter, and drizzle over the bread. Toast the croutons until lightly crispy, about 5 minutes, and set aside.
2. Set a large pot filled with water over high heat, and bring to a rolling boil. Add a pinch of salt, the pasta, and cook 3 minutes less than the instructions say, so that the pasta exterior is cooked and the inside is underdone.
3. Fill a medium saucepan with about an inch of water. Put a steamer basket in the sauce pan, and steam the squash pieces until slightly softened, about 5 minutes.
4. In a medium saucepan, warm the milk. Melt the remaining 3 tbsp of butter. When the butter foams, add the flour.
5. Combine all the ingredients for baking, then stir the cooked pasta and steamed squash into the cheesy béchamel sauce.
- 4 tbsp butter
- 2 thick slices of rustic bread with crust removed
- 12 ounces macaroni
- 1⁄2 butternut squash, peeled, seeded, and sliced into 2-inch-long by 1⁄2-inch-wide pieces
- 2 cups milk
- 3 tbsp all-purpose flour
- 1⁄2 tsp kosher salt, 1⁄4 tsp nutmeg, black pepper, cayenne pepper,
- 1 1⁄2 cups grated sharp white Cheddar cheese, 1 cup grated Gruyère cheese
"There may be no better way to instill a love of good food in your kids than by having them learn to cook. Kid Chef helps them develop fundamental skills, harness their curiosity, and turn out tasty, family-friendly dishes."
―Cooking Light Magazine
"I am excited to see a book for children focused on technique and healthy cooking. No more food cut-outs and cute gimmicks. Kid Chef empowers children and teaches them one of the best skills they will need: feeding themselves and the ones they love."―Aran Goyoaga, author of Cannelle et Vanille food blog and Small Plates & Sweet Treats: My Family's Journey to Gluten-Free Cooking
What kid wouldn't want to don an apron, gain a little know-how, star in their own kitchen and spread the love?―Betty Fussell, award-winning food historian and author of Raising Steaks: The Life and Times of American Beef
Melina has written the cooking-with-kids book that we have needed for a long time. She brings everything front and center: the heat, the anchovies, the knife skills. I would recommend this spectacular book to both kids and grownups alike.―Phyllis Grant, author of the Dash and Bella blog
"The clear and concise recipes are great for novice cooks of any age and keep with Melina’s dedication to eating in season, and with flavor." -- Design Sponge
"I am excited that all kids and their caretakers will have access to such an important tool for teaching children the joy of cooking. This book will equip children to make tasty, from-scratch meals for themselves now and well into the future, when they are living on their own." - Bryant Terry, 2015 James Beard Foundation Leadership Award-winning chef
[Kid Chef] is packed with all kinds of healthy recipes and culinary skills for the kid who’s trying to take over mealtime. While geared towards the younger ones, these recipes are for anyone wanting easy to prepare, nutritious recipes. Miso Grilled Shrimp Skewers, Pulled Pork Sliders and Easy Tzatziki were a few that Chloe asked to make as she flipped through the pages. That’s a pretty good sign of this books success!―Weelicious
This fabulous cookbook treats kids like real home cooks―just ones who are starting at the beginning. Packed with bright, beautiful photography and cooking facts, like quick and easy instructions on how to read a recipe and prep ingredients, this is a book that can truly help your aspiring cook thrive in the kitchen. The recipes are fabulous, from a simple but totally impressive Potato-Gruyère Tart to easy tutorials on how to make basics like garlic bread. ―Cook Mom Picks
Because Melina’s food is centered around fresh, good eating, the dishes will satisfy grownup palates just as much as adventuresome kids. ―Milkbottle
About the Author
Bryant Terry is a James Beard Foundation Leadership Award-winning chef, healthy food advocate, and author of four books including his latest Afro-Vegan: Farm-Fresh, African, Caribbean, and Southern Flavors Remixed. He lives in Oakland with his wife and two daughters.
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This cookbook is designed for kids who have a very "adult" palate who take their culinary skills very seriously. Overall, it just made me feel like an unrefined backwoods hillbilly or something. My kids do not eat the stuff in there. I don't eat the stuff in there. I don't even know what half the ingredients are or where I'd find them. We don't have a "mortar and pestle" in our kitchen.
When I was first flipping through the cookbook, the lesson I saw was "how to make a fried egg". Bingo. That's exactly the cookbook I've been looking for for my teenagers, who are just looking to learn basic food preparation skills for basic foods with basic ingredients. But then I continued on to see recipes such as:
-bacon herb frittata sandwich
-ginger-lemon green juice
-crispy sesame seaweed
-minty lamb burgers
-strawberry-rhubarb mini tarts
When I was a kid I had a kid's cookbook that I absolutely loved. I used that thing to death. I would come home from school, open my kid's cookbook, and whip up a batch of lemon bars or chocolate chip cookies. It was all basic, easy to follow directions that used ingredients we already had in the house. I could make all of it myself without any help from my mother. I was hoping for a cookbook like that for my own kids, but this just isn't the right one for us. We aren't fancy enough people and I don't have the time/money to buy all the special ingredients these recipes call for.
I would not recommend this book for kids. I would recommend it for adults who are not picky eaters and want to learn advanced techniques for making healthy dishes.
I do have to give some credit where it's due though. The photography in this book is gorgeous. The text is easy to read and nicely laid out. Whoever put it together had a nice eye for photography and graphic design. The directions are also thorough. It's almost like a culinary textbook. I am sure if you went through the whole thing start to finish you would come out a better cook. But I'm speaking to adults here. This is advertised as a kid's cookbook and I just can't see it as really being that.
This book is what I hoped it would be; for special cooking. I gave it to my son for his 9th birthday. He is very independent in the kitchen for someone his age. However, many of the recipes still involve a lot of adult guidance. My son spent the first couple days just reading through the recipes, bookmarking the ones he wanted to try first. We planned a grocery trip and bought the ingredients. Many ingredients are not on-hand in your pantry. (I'm fairly adventurous, but we still live on a budget). So, for example, I have cumin and coriander, but not in seed form. I don't have a mortar and pestle, though I'd like to get one now. I don't know what Maldon flake salt is, so we used table salt instead. I love the use of fresh ingredients throughout.
Recipes we've made:
Salsa - delicious! Tomatoes, cilantro, lime, jalapeno, red onion, cumin, pepper. Alot of chopping, so this is mostly an adult-recipe.
**I wish the reason to wear gloves was given. We found out the hard way when my son rubbed his eyes while handling jalapeno. It sounds obvious now, but I had no experience with hot peppers. and this is a child's book.
Pulled Pork - Here's my negative critique. Recipe calls for cooking it at 325 degrees, uncovered, no liquid. I would think to cook much lower, with liquid and covered. but maybe dry-roasting is good, I don't know, so the only change I made was to cook it at 300, but otherwise, I followed the recipe. It was okay, but it could be better. Next time, I'm going to cook at 225, cover, and add liquid. The dry rub was good. We toasted and ground cumin seed and coriander seed. The aroma of toasted coriander is amazing! My son kept saying it smelled like tea. My 6 yo rubbed it onto the raw pork shoulder.
Ricotta cheese & jam toast - The magic ingredient was lemon zest. My son made this recipe by himself right away. He was very proud.
Roasted rosemary carrots
Coconut-lime popsicles - An inedible, curdled disaster. I have no idea how to avoid the curdling.
Banana 'Ice Cream' - This is why I love this book. My kids were excited about frozen, mushed up bananas.
What I DO like is that the recipes are more nutritious and diverse than one normally finds in children's cookbooks. It has encouraged my children to try foods they may not normally eat because they had been part of the process of choosing and making the meal.
Top international reviews
A great way to spend quality time with my kids.
Now they look in the book 2 nights a week and come shopping with me to get the ingredients. They end up learning how to cook, they culture their palette and learn responsible grocery shopping.
Awesome book with great recipes.