Details
Synopsis
Discusses cooking techniques, food hygiene, and kitchen safety, and presents step-by-step instructions for all types of dishes., Discusses cooking techniques, food hygiene, and kitchen safety, and presents step-by-step instructions for all types of dishes. More than 60 simple recipes for everything from scrambled eggs to delicious pastries are presented with color, step-by-step illustrations introducing children to the joys of cooking and eating good food.
| Size | | Length: | 96 pages | | Height: | 11.3 in | | Width: | 8.8 in | | Thickness: | 0.5 in | | Weight: | 22.4 oz |
Industry Reviews
Gr 4-6 This beautiful cookbook, full of eye-catching photographs, is a companion piece to The Children's Step-by-Step Cook Book (DK, 1994). The recipes are categorized by snacks, speedy meals, desserts, and treats and sweets, with no repeats from the first book, but similar in type. However, the collection is overpowered with sweets, and the categories are not precise; instead, they overlap a great deal. Cooks' tools are listed, not pictured as they are in Step; ingredients are pictured in a smaller, boxed area. The method steps are similarly numbered, pictured, and described, and the final dish is pictured and labeled in both books. Unlike Step, Quick gives preparation time; it is a range of 7-40 minutes, the latter of which some young cooks would not agree is quick. The recipes in both books are inviting and are composed of real ingredients rather than mixes. The table of contents contains full-color photographs as well as descriptions, so that readers can know just what to expect from "Crunchy Crostini," "Fishcake Flounders," "Tiramisu," or "Flapjacks." Libraries that can afford them should have both titles. Bon appetit! Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Lopate
Large white pages, many small photos, and plenty of color give this book the appealing Dk look, though the words Quick & Easy in the title are relative, if not downright misleading. The ice-cream soda is simple enough for kids to make, but many of the recipes call for techniques that are not for the novice. Thai kabobs with satay sauce: 'Peel the ginger and grate it coarsely, then peel and crush the garlic.' Others call for ingredients that few kitchens stock, for instance, mascarpone and fromage frais. Even the hot dogs require homemade salsa.
Annotation copyright H.W. Wilson Company.
Phelan
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