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:
No-bake breakfast granola bars
Super-creamy mac-and-cheese
Chinese-style egg noodles with teriyaki sauce
Tuna and potato chip pot pie
Oatmeal cookies
Bittman’s reputation for reliable, well-written recipes makes this a solid choice.
Hardcover. Color photographs and illustrations throughout.
