Kid in the Kitchen (100 Recipes and Tips for Young Home Cooks: A Cookbook)
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$24.00
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Product Details
Author:
Melissa Clark, Daniel Gercke
Format:
Hardcover
Pages:
288
Publisher:
Clarkson Potter/Ten Speed (November 10, 2020)
Language:
English
ISBN-13:
9780593232286
ISBN-10:
0593232283
Weight:
35.4oz
Dimensions:
7.63" x 9.38" x 0.94"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260705T121202_156890308-20260705.xml
Folder:
RandomHouse
List Price:
$24.00
As low as:
$18.48
Publisher Identifier:
P-RH
Discount Code:
A
Age Range:
10 to 17
Grade Level:
5th Grade to 12th Grade
Case Pack:
12
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
China
Pub Discount:
65
Imprint:
Clarkson Potter
Overview
The New York Times Food columnist and beloved home cooking authority spins 100 all-new recipes for a robust new audience of home chefs: kids ages 8-14!
Melissa Clark, who has more range than any food writer today (and a young daughter to boot), marries the flavors beloved by adult fans of her bestselling cookbooks and her work in the New York Times with recipes that any kid age 8-14, whether cooking-curious or already kitchen-puttering, can make and build on, including Brown Butter French Toast, Sweet or Savory Dutch Babies, Burgers with Kimchi Mayo, Gingerbread Snacking Cake, and No-Machine Ice Cream. These one hundred recipes (each with allergy and special diet info) are unmistakbly Melissa, just simplified.
With seventy-five full-color photographs and helpful lessons on topics such as how to measure, the ingredients you really need (anchovies, guys!), stuff you can fudge (herbs), and how to clean up like nothing ever happened, this must-have resource is both friendly and authoritative.
Melissa Clark, who has more range than any food writer today (and a young daughter to boot), marries the flavors beloved by adult fans of her bestselling cookbooks and her work in the New York Times with recipes that any kid age 8-14, whether cooking-curious or already kitchen-puttering, can make and build on, including Brown Butter French Toast, Sweet or Savory Dutch Babies, Burgers with Kimchi Mayo, Gingerbread Snacking Cake, and No-Machine Ice Cream. These one hundred recipes (each with allergy and special diet info) are unmistakbly Melissa, just simplified.
With seventy-five full-color photographs and helpful lessons on topics such as how to measure, the ingredients you really need (anchovies, guys!), stuff you can fudge (herbs), and how to clean up like nothing ever happened, this must-have resource is both friendly and authoritative.
