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The Young Chef: Recipes and Techniques for Kids Who Love to Cook Paperback – April 5, 2016
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From the Publisher
Chinese Take-Out Chicken and Broccoli from The Young Chef
Makes 4 to 6 servings
1. Heat the oil in a wok or large sauté pan over medium heat. Add the chicken and cook, stirring the chicken occasionally to cook it evenly on all sides, until it is golden brown, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
2. Add the green onions, garlic, and ginger to the pan and cook, stirring constantly, until fragrant, about 30 seconds.
3. In a medium bowl, combine the chicken stock or water, soy sauce, vinegar, sugar, and cornstarch. Mix with a whisk until there are no clumps and set aside.
4. Add the broccoli to the pan. Add the cornstarch mixture and stir to coat the broccoli.
5. Stir in the chicken, cover the pan with a lid or aluminum foil, and cook on medium-high heat until the broccoli is bright green and cooked through, 3 to 5 minutes.
- 3 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- 1 bunch green onions, sliced
- 2 tablespoons finely chopped garlic
- 2 tablespoons minced fresh ginger
- 1 cup chicken stock or water
- 3 tablespoons soy sauce
- 2 tablespoons cider vinegar or rice vinegar
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 4 cups (1 bunch) broccoli florets
From School Library Journal
Gr 4–7—Ainsworth and the Culinary Institute of America have created a solid and comprehensive cooking manual that has something to offer for new and practiced young cooks. With clear and succinct discussions on sanitary practices and knife handling, as well as strong tutorials on cooking methods and the creation of flavorful food, this title emphasizes important cooking fundamentals in an orderly and bold way. Recipes are organized mostly by meal but also include fun snacks, such as Mexican street corn salad, curry burritos, and pickle chips. Directions are clear and detailed, and the author takes special care to define cooking terms such as sweating and mirepoix. "Think Like a Chef" sections are peppered throughout and provide ideas for creative recipe variations, while "Chef's Note" sections give helpful substitution ideas and problem-solving techniques. Photos are appealing and enhance the dishes, but the relatively few illustrations that the book features resemble clip art and do not add anything to the work. Overall, the recipes are varied and appealing, with the only weak spot appearing in the dessert section, which features two overly simple, no-bake recipes that are primarily made up of Oreo cookies. Considering the earlier encouragement to limit processed food and preservatives, this makes little sense and seems like a missed opportunity. VERDICT An extensive resource for recipes and culinary methods; a recommended purchase.—Laura Lintz, Henrietta Public Library, Rochester, NY
"Recipes in the Culinary Institute of America’s new cookbook for children are not dumbed down. Pizza starts with dough, not an English muffin. And the book opens with good habits for kitchen safety — for the food as well as the chef. (It is recommended for children ages 10 to 14, but an adult who has never really cooked could learn a few lessons, too.) This bright and engaging book explains equipment, knife work, cooking methods and how to taste and create flavor. Sidebars headed “Think Like a Chef” offer variations and tips, and strewn throughout are notes about ingredients and their histories." --The New York Times
"If you have a budding cook in the family, keep "The Young Chef" in mind. Summer is coming." --Houston Chronicle
"Ainsworth and the Culinary Institute of America have created a solid and comprehensive cooking manual that has something to offer for new and practiced young cooks. With clear and succinct discussions on sanitary practices and knife handling, as well as strong tutorials on cooking methods and the creation of flavorful food, this title emphasizes important cooking fundamentals in an orderly and bold way... VERDICT: An extensive resource for recipes and culinary methods; a recommended purchase." --School Library Journal