20 Recipes Kids Should Know

Recipes and text by Esme Washburn

Photographs by Calista Washburn

Prestel Publishing, New York, 2019

We’re foodies in my family, so my kids were always interested in cooking. However, although they would ask for help when stuck, mostly they wanted to pursue their own cooking endeavors rather than learn from their parents. I wish this book had been around when they were young! Unfortunately, when my kids were ready to begin their cooking journey, the author of this book, Calista Washburn, hadn’t been born yet! She wrote this book when she was twelve.

I can’t say enough good about this book. The recipes are for healthy foods cooked from scratch. They range from the very simple grilled cheese and pancakes to the more complicated yeast bread and homemade pasta. The steps in each recipe are straightforward and clear, and the pasta recipe includes step-by-step pictures to go with the directions. Anyone who works their way through this cookbook will have a repertoire of recipes that will stand them in good stead to feed themselves and company as well.

The recipes feature common ingredients with substitutions noted for anything that’s a little more unusual. The bread recipe includes two alternatives, one for using a stand mixer and another for letting the dough rise overnight in the refrigerator, so that schedules and equipment won’t limit cooks in accomplishing their task. The introduction includes general information for the novice cook from measurement substitutions to a glossary of cooking techniques.

The pictures in this book are likely to make you hungry, they’re beautifully styled and put together in a way that gives you a great sense of the goal for each recipe. That’s quite an accomplishment for a teen photographer, Calista Washburn, Esme’s older sister.

All-in-all I would recommend this book as one of your first summer purchases. What a great way to learn to cook!

I received this book from the publisher in exchange for an honest review.

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Food Fight! A Mouthwatering History of Who Ate What and Why Through the Ages by Tanya Steel

Food FightNational Geographic Kids, 2018.

I really wanted to like this book. I love food and history, and I always have. I know this book would have just jumped into my hands from the bookstore shelf when I was a kid. I read merrily along at first, albeit briefly shaking my head at why the publisher would think a ten question multiple choice quiz was needed or desirable on every fifth spread. But soon I began to be slowed by the content itself.

The recipes are made with real, not processed, ingredients (beyond the occasional can of beans) and look to support both healthy eating and good cooking techniques, so I was eager to try some. Unfortunately, in the first recipe I decided to try “Barley Bread” I struck out on finding the barley flour required (and if Whole Foods doesn’t have it, I don’t know where to look except online). On the other hand, had I been a kid, I might have chosen one of the other recipes like hummus which have ingredients more likely to be found at a supermarket or at least at Whole Foods. So the recipes aren’t a deal breaker.

The format is one National Geographic Kids publications are known for: bright colorful pictures, enticing subtitles, and “chunked” text so kids can read a little or a lot. These pages are appealing to kids at a range of reading levels. The problem is that sometimes the pictures chosen don’t reflect the content. For example, in the medieval times chapter there’s a recipe for pork meatballs cooked in almond milk and served on a trencher. The recipe is for meatballs and the trencher is made from a baguette, but the picture above the recipe clearly shows a meatball sub. Nothing in the recipe makes red sauce with green herbs artfully sprinkled on top. This may seem like a niggling complaint, and yet, pictures pack a huge informational punch, especially with kids, and this picture makes it look as if people in medieval times ate tomato sauce–when tomatoes had not yet arrived in Europe at this time. That’s very misleading.

There were a number of problems I found with the text itself as well. I found the text to be culturally loaded more than once. The game played with pig knuckles was called a “primitive” form of jacks–I’m not sure why that label was used–the game is pretty much the same whether you use a ball and machine-made jacks or pig knuckles. In addition, sometimes the text seemed simply to be written too quickly without editing or reflection as is the case in this sentence:  “Wild animals ran freely through city streets, so sometimes it was hard to get to the market because a cow was in the way!” I’m pretty sure there weren’t wild cows in medieval Europe.

But I read on, hoping I would be won over. I gave up on the book entirely when I reached the chapter on Mongols and the Silk Road. In Menus of the Rich and Famished, it speaks of a traditional dish for the wealthy in the 1400s made by filling a goat’s stomach with hot rocks vegetables, water, and potatoes–there’s a lovely photo of a potato and a cabbage above the section. Sorry folks, no potatoes in Mongolia in the 15th century, they’re still in South America. I can’t imagine where the author got this information or why it made through to publication.

I’m so sorry I can’t recommend this book to kids and families. Food and history are fun subjects, and together with good recipes they’re really fabulous. But only if you can trust them to be correct.

I received this book from the publisher in exchange for an honest review.

 

All Four Stars by Tara Dairman

ALL FOUR STARS by Tara Dairman coverGladys Gatsby had been doing a great job of keeping her cooking addiction a secret from her parents. But one day she resorts to using the blow torch she found in the garage to finish her crème brûlée and sets the kitchen on fire. Her parents arrive home just in time to witness the fire and are flabbergasted that she’s been doing something as dangerous as cooking. They take away her cooking privileges. Why can’t she just go to the mall after school like a normal kid?

After the little fire-starting incident Gladys is stuck with parent-approved activities: play outside, go to the mall, play on the computer, and she’s nothing less than miserable. Before long, though, Gladys’ new teacher unknowingly sets her on a path to become a restaurant reviewer for a New York newspaper. The only trouble is, she’s going to have to find a way to get to New York without her parents finding out.

This is a fun and funny read. Gladys’ parents are kind and perplexed but otherwise struck me like the parents in Roald Dahl’s Matilda, anxious for her to do all the things most parents don’t want their kids doing. Gladys’ antics in order to achieve her dream were charming and her worry about how she might be using others to achieve it noteworthy.

This is a great middle grade read. There’s such satisfaction, even as an adult, in reading a story in which a kid secretly manages a grown-up job. Kids will cheer to read about Gladys’ adventures and the cast of characters that help her find a way to reach her dreams.

G.P. Putnam’s Sons, 2014.