A practical and fun introduction to creative cooking and a love of good food
Kids love to cook because it’s fun, creative and lets them be independent, and in an increasing culture of fast food chains and ready meals, it’s becoming more important than ever to encourage adolescents to learn essential cooking skills from the start. Aimed at older kids, How to Cook gives budding chefs the practical know-how and confidence to create a range of healthy and delicious meals, whether it’s for themselves or to impress family and friends.
Featuring over 40 easy-to-follow recipes to get them started, kids will learn how to cook a balance of healthy meals and treats, including perfect party snacks, quick meals on the run and fancy dishes to impress. A separate ‘Back to Basics’ section, offers comprehensive and practical advice on essential cooking methods, which support the recipes found throughout the book. Fail-safe techniques such as how to make perfect pastry, are explained in an informative and engaging way, offering a useful stand-alone introduction to cooking basics.
From Ginger Chicken Stir Fry and Pad Thai to Macaroons and Pavlova, each carefully selected recipe is clearly presented with helpful step-by-step instructions and colourful artworks, whilst a stylish photograph of the finished dish will inspire kids to see the results that can be achieved with a little creativity. Additional top tips and foodie facts offer extra information on how to create great meals and eat healthily, as well as giving an insight into the historical and cultural background of each dish. Further ideas for variations on recipes, including vegetarian options, encourages kids to experiment with ingredients and customize their food, allowing them to create great dishes they will continue to cook into adulthood.
A lively, fun and sophisticated introduction to cooking, How to Cook is the perfect gift for teenagers and students just starting out, to inspire them to whip up their own kitchen creations and become enthusiastic about food for life.
