The young chef : recipes and techniques for kids who love to cook / The Culinary Institute of America, Mark Ainsworth ; photography, Phil Mansfield.
- 6 of 7 copies available at SC LENDS.
1 current hold with 7 total copies.
|Location||Call Number / Copy Notes||Barcode||Shelving Location||Status||Due Date|
|Beaufort - Bluffton Branch||J 641.5 AIN (Text)||0530005887881||Juvenile Non-Fiction Collection||Available||-|
|Beaufort - Hilton Head Branch||J 641.5 AIN (Text)||0530005830200||Juvenile Non-Fiction Collection||In transit||-|
|Dorchester - St. George Main Library||J 641.5 AIN (Text)||30018004958423||Juvenile Non-Fiction||Available||-|
|Florence - Main Library||J 641.5 Ainsworth (Text)||33172006408767||Juvenile Non-Fiction||Available||-|
|Kershaw - Camden Library||J 641.5 AIN (Text)||33255003376275||Juvenile Non-Fiction||Available||-|
|York - Bookmobile||J641.5 AINSWORTH (Text)||33205011600513||Juvenile Non-Fiction||Available||-|
|York - Rock Hill Branch||J641.5 AINSWORTH (Text)||33205011319882||Juvenile Non-Fiction||Available||-|
- ISBN: 9780470928660
- Physical Description: 191 pages : color illustrations ; 23 cm
- Publisher: Boston : Houghton Mifflin Harcourt, 2016.
|Formatted Contents Note:||
Learning the basics -- Safety first -- Equipment essentials -- Essential techniques -- Cooking flavorful food -- How food fuels your body -- Recipes -- Breakfast -- Soups, salads, and sandwiches -- Main meals for lunch and dinner -- Simple sides and sauces -- Savory snacks -- Sweet snacks and desserts.
Teaches kids to cook and think like a chef, with 100 delicious recipes, essential techniques, insider tips, fun facts, and more.
Search for related items by subject
|Subject:||Cooking > Juvenile literature.
School Library Journal Review
The Young Chef
School Library Journal
(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Gr 4-7-Ainsworth and the Culinary Institute of America have created a solid and comprehensive cooking manual that has something to offer for new and practiced young cooks. With clear and succinct discussions on sanitary practices and knife handling, as well as strong tutorials on cooking methods and the creation of flavorful food, this title emphasizes important cooking fundamentals in an orderly and bold way. Recipes are organized mostly by meal but also include fun snacks, such as Mexican street corn salad, curry burritos, and pickle chips. Directions are clear and detailed, and the author takes special care to define cooking terms such as sweating and mirepoix. "Think Like a Chef" sections are peppered throughout and provide ideas for creative recipe variations, while "Chef's Note" sections give helpful substitution ideas and problem-solving techniques. Photos are appealing and enhance the dishes, but the relatively few illustrations that the book features resemble clip art and do not add anything to the work. Overall, the recipes are varied and appealing, with the only weak spot appearing in the dessert section, which features two overly simple, no-bake recipes that are primarily made up of Oreo cookies. Considering the earlier encouragement to limit processed food and preservatives, this makes little sense and seems like a missed opportunity. VERDICT An extensive resource for recipes and culinary methods; a recommended purchase.-Laura Lintz, Henrietta Public Library, Rochester, NY Â© Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.