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Honest Pretzels: And 64 Other Amazing Recipes for Cooks Ages 8 & Up

Amazon.com Price:  $8.00 (as of 09/05/2019 02:20 PST- Details)

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Description

Are you a kid? Then this cookbook was written especially for you. 

Get ready to help with dinner for real! You can transform an incredible cook and amaze your friends with PITA SPIRALS and CREAMY CORN SOUP or CINNAMON SWIRL STICKY BUNS and BEST HOT CHOCOLATE. Or you’ll fill your lunch bag with a wedge of SPAGHETTI PIE, a serving of MAPLE YOGURT FRUIT DIP, and a handful of HONEST PRETZELS that you made yourself.

Are you a grown-up? Then welcome to another very special cookbook by Mollie Katzen. In these pages she speaks directly to children through 65 fully kid-tested, illustrated recipes that require only a little adult assistance. It isn’t just a cookbook full of yummy recipes–it also gives young cooks, ages eight and up, a chance to practice reading, math, and logic skills. And think of the sense of accomplishment they are going to feel as they grow into creative, confident chefs.
Ever separate an egg with a funnel? Ever make a grilled cheese and broccoli sandwich? Ever follow your kids into the kitchen and help them with recipes they have chosen to prepare?

Mollie Katzen makes all this and more ever so painless. She wrote Pretend Soup for preschool cooks after working with young kids in a preschool setting. Honest Pretzels is the next step. These are more advanced recipes demanding more advanced techniques for children ages 8 and up. It’s a kid’s cookbook for a more sophisticated palate–those ready for Not-from-a-Box Macaroni and Cheese or Spunky Chili. The entire recipes in the book are vegetarian.

Typically, each recipe is introduced with a list of ingredients, the amount of time it is going to take, a list of tools, and a note about where a child might need to ask an adult for help. The actual directions are broken out into separate “cards,” many of them illustrated. At no time and in no place is the language patronizing.

Skills your child will develop include making and handling yeasted dough; making filled, shaped, healthy pastries; slicing, mincing, and grating; seasoning with herbs and spices; sautéing, pureeing, measuring, layering, assembling; dividing, estimating, timing, deciding; separating eggs, beating egg whites, folding a puffy batter; making simple, standard sauces; and basic kitchen safety and common sense.

That’s fairly a list. How did you measure up when you were 8–let alone now? Here’s a good chance to give your child a leg up in the kitchen, at the same time as staying out of the way. –Schuyler Ingle

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