Written for kids from 8 to 12 years of age, these straightforward recipes expose young cooks to a wide range of techniques and teach them to prepare foods they and the whole family will enjoy eating.
Most recipes are flexible enough to encourage kids to choose, for example, the vegetables they’d like in their stir-fry or in the skillet fritters Bittman calls scattercakes.Recipes include suggested variations, many of them chosen to accommodate vegetarian cooks and various levels of spiciness preferences.
Among the likeliest crowd pleasers we spotted:
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No-bake breakfast granola bars
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Super-creamy mac-and-cheese
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Chinese-style egg noodles with teriyaki sauce
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Tuna and potato chip pot pie
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Oatmeal cookies
Hardcover. Color photographs and illustrations throughout.
