|By (author):||Clark, Melissa|
|By (author):||Gercke, Daniel|
|Subject:||COOKING / Cooking with Kids|
|COOKING / Methods / Quick & Easy|
|JUVENILE NONFICTION / Cooking & Food|
|Publisher:||Potter/Ten Speed Press/Harmony|
|Size:||9.12in x 7.37in|
|From The Publisher*||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.
|Biographical Note||Melissa 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, and is a staff writer for the New York Times Food section, where she writes the wildly popular column "A Good Appetite." The winner of multiple James Beard and IACP awards, Melissa is the host of the "Weeknight Kitchen" podcast from The Splendid Table. Her work has been selected for the Best American Food Writing. Daniel Gercke has written cookbooks about pies, chickens, zombies, and most recently, The Dr. Seuss Cookbook (2021). Melissa and Daniel live in Brooklyn with their daughter Dahlia.|