The Young Chef: Recipes and Techniques for Kids Who Love to Cook

by Mark Ainsworth, The Culinary Institute of America

Overview

Learn how to cook and think like a chef from the best of the best—the experts at The Culinary Institute of America

Aspiring chefs turn to The Culinary Institute of America for top-tier training—and now younger cooks can too. Coauthored by chef-instructor (and parent) Mark Ainsworth, this book is for kids ages ten to fourteen who love to cook or who want to learn how, from the perspective of the nation’s best culinary college. It begins with techniques—from key cooking methods to staying safe in the kitchen to how food fuels your body—then augments those lessons with more than one hundred recipes for dishes that kids (and their families and friends) will love, from Chinese “Takeout” Chicken and Broccoli to Mexican Street Corn Salad to DIY Hummus to Raspberry Shave Ice. These recipes are easy enough that beginners can try them with confidence, but are loaded with insider tips, fun facts, kitchen vocab, and other teaching moments so that more adventurous junior cooks can use them as a springboard to take their skills to the next level, express their culinary creativity, and have fun in the kitchen!
 

Product Details

ISBN-13:	9780470928660
Publisher:	HarperCollins Publishers
Publication date:	04/05/2016
Pages:	192
Sales rank:	540,284
Product dimensions:	7.90(w) x 8.90(h) x 0.50(d)
Age Range:	10 - 14 Years

About the Author

Founded in 1946, The Culinary Institute of America is the world's premier culinary college. Dedicated to driving leadership development for the foodservice and hospitality industry, the independent, not-for-profit CIA offers associate degrees in culinary arts and baking and pastry arts; bachelor's degree majors in management, culinary science, and applied food studies; and executive education through its Food Business School. Its conferences and consulting services have made the CIA the think tank of the food industry in the areas of health and wellness, sustainability, world cuisines and cultures, and professional excellence and innovation. The college also offers certificate programs and courses for professionals and enthusiasts. Its worldwide network of 48,000 alumni includes leaders in every area of foodservice and hospitality. The CIA has campuses in New York, California, Texas, and Singapore. For more information, visit www.ciachef.edu.

Editorial Reviews

Amazon, Best Children’s Books of the Year: NonFiction "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 —

From the Publisher

05/01/2016
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

School Library Journal