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This is the follow up to the award-winning bestselling 'Kids Kitchen', with 100 new recipes for delicious savoury dishes and delightful sweet treats, specially developed and written for children.
From the writer and recipe developer behind eat. live. travel. write comes a new cookbook for parents, children and Francophiles of all ages. Forget the fuss and bring simple, delicious French dishes to your home kitchen with Mardi Michels as your guide. Twice a week during the school year, you'll find Mardi Michels--French teacher and the well-known blogger behind eat. live. travel. write--directing up to a dozen children in her school's science lab as they slice, dice, mix, knead and, most importantly, taste. Whether they're learning to make an authentic ratatouille tian or tackling quiche made with pastry from scratch, Mardi's students can accomplish just about anything in the kitchen once they put their minds to it. In her first book, Mardi shows that French food doesn't have to be complicated. The result is an elegant, approachable cookbook featuring recipes tailored for young chefs and their families. From savory dishes like Omelettes, Croque-Monsieurs or Steak Frites to sweet treats like Profiteroles, Madeleines or Crème Brûlée, readers will find many French classics here. With helpful timetables to plan out baking projects, as well as tips on how to get kids involved in the cooking, this book breaks down any preconceived notion that French cuisine is too fancy or too difficult for kids to master. With Mardi's warm, empowering and encouraging instructions, kids of all ages will be begging to help out in the kitchen every day of the week.
This is America's Test Kitchen's first-ever collection of recipes that are kid approved—recipes that our favorite junior test cooks (our own kids) want to make, eat, and make again. Most of the recipes are familiar menu items at family restaurants--Chicken fingers, Grilled Cheese Sandwiches, Thin-Crust Pizza, Classic Chicken Noodle Soup, Peanut Butter Sandwich Cookies, Chewy Brownies--but they’ve never tasted so good, and better yet, you’ll know exactly what goes into every dish. Each recipe features a brief Why This Recipe Works section, because it’s never too early to start learning the hows and whys of good cooking. Whether you’ve got a kid that’s permanently paused food-wise on mac and cheese, or a budding foodie that loves to mix it up in the kitchen, this collection of recipes makes cooking together fun.
Perfect the art of magic with simple every day objects and tips from professional magician Justin Flom. Using every day objects, daring magician Justin Flom (434K Facebook followers and 153K subscribers on YouTube) will teach kids all they need to know to perform 30 amazing and how-did-you-do-that magic tricks at the turn of a hat. Featuring step-by-step instructions and illustrations, Everyday Magic for Kids will give budding magicians all the tips they need in order to wow their friends and family, whether at home, at school, or on the go. Tricks will vary from card tricks to tricks with coins and other small objects to tricks that can be done with friends/family members. The book also includes introductory material about how to act like a magician and the basics of performing magic in front of an audience (be it a friend or a room of people).
Kitchen Science Lab for Kids: EDIBLE EDITION gives you 52 delicious ways to explore food science in your own kitchen by making everything from healthy homemade snacks to scrumptious main dishes and mind-boggling desserts. When you step into your kitchen to cook or bake, you put science to work. Physics and chemistry come into play each time you simmer, steam, bake, freeze, boil, puree, saute, or ferment food. Knowing something about the physics, biology, and chemistry of food will give you the basic tools to be the best chef you can be. Bodacious Bubble Tea, Flavorful Fruit Leather, Super Spring Rolls, Mouthwatering Meatballs…divided by course, each lab presents a step-by-step recipe for a delicious drink, snack, sauce, main dish, dessert, or decoration. The Science Behind the Food section included with each recipe will help you understand the science concepts and nutrition behind the ingredients. Have fun learning about: Bacteria and the chemical process of fermentation by making your own pickled vegetables. Emulsion as you create your own vinaigrette. How trapped water vapor causes a popover to inflate as you make your own. Crystals by making your own ice cream. Mix and match the recipes to pair pasta with your favorite sauce, make ice cream to serve in homemade chocolate bowls, or whip up the perfect frosting for your cake. There are plenty of fun, edible decorations included for the art lovers in the crowd. Before long, you’ll have the confidence to throw together a feast, bake and decorate show-worthy cakes, or use what you’ve learned to create your own recipes. For those with food allergies, all recipes are nut-free and other allergens are clearly labeled throughout. Let’s get cooking—and learning! The popular Lab for Kids series features a growing list of books that share hands-on activities and projects on a wide host of topics, including art, astronomy, clay, geology, math, and even how to create your own circus—all authored by established experts in their fields. Each lab contains a complete materials list, clear step-by-step photographs of the process, as well as finished samples. The labs can be used as singular projects or as part of a yearlong curriculum of experiential learning. The activities are open-ended, designed to be explored over and over, often with different results. Geared toward being taught or guided by adults, they are enriching for a range of ages and skill levels. Gain firsthand knowledge on your favorite topic with Lab for Kids.
Sarah Berghoff McClure practically grew up in the kitchens of Chicago’s historic Berghoff Restaurant, where wheat-filled German-American favorites such as schnitzels, spaetzles, strudels, and rye bread are staples. When Sarah was diagnosed with Celiac disease, she thought her days of eating her favorite pizzas, pastas, and pastries with her friends were over. Her mother, Carlyn Berghoff, chef/owner of the Berghoff Restaurant, stepped in, and together, she and Sarah began creating gluten-free versions of kid and teen-friendly foods that Sarah could enjoy. Cooking for Your Gluten-Free Teen offers a unique perspective on living gluten-free from not only someone living with gluten-intolerance, but also from a parent who is also a chef, and a doctor, Susan Nelson, who specializes in treating teens and others with Celiac disease. • Carlyn sets up a gluten-free kitchen checklist and gives tips on how the whole family can switch to gluten-free eating and loving it. • Sarah discusses what it’s like to grow up with Celiac disease, as well as how to live a healthy gluten-free lifestyle without feeling singled out at parties or when eating out, and without missing out on the foods teens love. • Dr. Nelson discusses the symptoms and diagnosis of Celiac disease and gluten intolerance and tells stories about her patients, who tested and resoundingly approved the recipes in the book. Cooking for Your Gluten-Free Teen is filled with more than 100 recipes and helpful tips on everything from the top foods that gluten-intolerant teens crave, to converting family favorite recipes to make them gluten-free, as well as strategies for packing healthy and delicious lunches and snacks. Straightforward tables and lists of naturally gluten-free foods, gluten-laden foods to avoid, and secret sources of gluten are also included, as is a take-along game plan for kids and adults when they are out and about. With teen and family favorites such as Pizza and Mac 'n' Cheese, Grilled Cheese, Sweet Potato Fries, Almond Streusel Coffee Cake, and more, Cooking for Your Gluten-Free Teen proves that teens and their families don’t have to sacrifice to eat gluten free.
Nigella Collection: a vibrant new look for Nigella’s classic cookery books; previously published as KITCHEN. ‘A little pottering in the kitchen gives me that feeling I find so crucial, of being in a fixed, familiar place in a whirling world. So here it is, from my kitchen to yours: cosy, cocooning food.’ The classic family recipe book by Nigella Lawson. Kitchen is packed with feel-good food for cooks and eaters that solves all your everyday cooking quandaries, from what to cook for Sunday lunch or how to give children food they’ll eat, to how to rustle up an impromptu dinner party menu or a gluten-free cake. As well as her mouthwatering recipes, Nigella rounds up her kitchen must-haves: essential kitchen equipment and standby ingredients. With luscious photography, easy family recipes, indulgent food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family. Part 1: Kitchen Quandaries What’s for tea? – everyday eating made simple for all ages Hurry up, I’m hungry! – quick meals and easy suppers for those frantic days Easy does it – dinner party ideas that won’t try your temper Cook it better – waste-saving recipes My sweet solution – problem-solving pudding recipes Off the cuff – quick dinner ideas for feasts from the fridge-freezer and store cupboard Part 2: Kitchen Comforts Chicken and its place in my kitchen – chicken recipes to soothe the soul A dream of hearth and home – comforting weekend baking, from muffins and cupcakes to brownies, scones and cakes At my table – steak, casserole, lasagne and much more: easy suppers to share with friends The solace of stirring – finding comfort in risotto The bone collection –ham hocks, spare ribs, braised beef and other meaty treats for the die-hard carnivore Kitchen pickings - easy cocktails and party food The cook’s cure for Sunday-night-itis - cosy and substantial supper ideas that require little effort from the cook

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