Book : Kid In The Kitchen 100 Recipes And Tips For Young...

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The New York Times Food columnist and beloved home cooking authority welcomes the next generation of chefs into the kitchen with 100 recipes that are all about what YOU think is good.IACP AWARD FINALIST * NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW AND TOWN & COUNTRYWhether you’re new to cooking or you already rock that kitchen, these 100 recipes make it easy to cook what you like, exactly how you like it.In Kid in the Kitchen, Melissa Clark, who has been cooking with her own kid for years, takes you step-by-step through how to understand and create each dish. These recipes are fun, insanely delicious, and will help you become a confident cook. There are tons of tips and tweaks, too, so you can cook what you want with what you have. Make amped-up breakfasts, sandwiches that slay, noodles and pasta for every craving, plus sheet pan dinners, mix and match grain bowls and salads, one-pot meals, party classics, and the richest, gooiest desserts. This is the fun, easy way to awesome food.Recipes include: Fresh Custardy French Toast * OMG, I Smell Bacon! (spicy and candied, too) * Granola Bar Remix, feat. Cranberry and Ginger * The. Last. Guacamole. Recipe. Ever. * Fast Pho * Garlicky, Crumb-y Pasta * Classic Caesar Salad with Unclassic Cheesy Croutons * Crispy Pork Carnitas Tacos * Mexican Chicken Soup & Chips * Shrimp Scampi Skillet Dinner * Korean Scallion and Veggie Pancakes (Pajeon) * Fluffy Buttermilk Biscuits Put a Spell on You * Rise & Dine Cinnamon Raisin Bread * Buttery Mashed Potato Cloud * Deep Dark Fudgy Brownies * Think Pink Lemonade BarsMelissa will explain the most helpful kitchen tools and tips, from the proper way to hold a chef’s knife to why you need a Microplane grater right now. She’ll even clue you in on which recipe rules you can break and how to snap amazing food photos to share!Review“With plenty of customization tips, this cookbook lets kids figure out how to make a meal their own.”-Washington Post“This isn’t a regular kids’ cookbook, it’s a cool kids’ cookbook.”-Atlanta Journal ConstitutionAbout the AuthorMelissa Clark is the author of the New York Times bestseller Dinner in French, as well as Dinner, Dinner in an Instant, and Comfort in an Instant. She is a columnist for The New York Times Food section.Daniel Gercke has written cookbooks about pies, chickens, and zombies, as well as The Dr. Seuss Cookbook (2021).Melissa and Daniel live in Brooklyn with their daughter, Dahlia.Excerpt. © Reprinted by permission. All rights reserved.Hi!If you love to eat, you should learn how to cook. Because no one cooks or eats exactly like you do. You have your own tastes and needs. Maybe you need school snacks and after-school snacks. Maybe you want to cook for sleepovers or video game parties. The things you’re into aren’t always what grown-ups are into. Your tastes may change and evolve, but you definitely have strong opinions about what’s good. And learning how to make food YOU think is good is what this book is about.Making the food I wanted, when I wanted it, was why I baked my first cake without any help at the age of eight. I desperately craved a purple layer cake with rainbow sprinkles, and there was no way my mom was going to make it for me when it wasn’t my birthday. So I dug out the Joy of Cooking and made a floury mess, dyeing the batter with red and blue food coloring. It turned the batter a lovely shade of lavender-and I ate so much of it that my tongue and fingers turned lavender, too (yum). But when I took the cake out of the oven, it baked up into a scary shade of gray. And, apparently, I forgot to add the baking powder, because it was flat as a flip-flop. But I frosted it in violet-tinted buttercream and topped it with sprinkles. I was psyched to share it with my best friend, Kimmy, who lived down the block. We thought the gray flip-flop cake tasted amazing.So, yeah, I’ve come a long way since then. I write cookboo
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