America's Test Kitchen Kids

This is from America’s Test Kitchen, so pay attention to the “…for Young Chefs” aspect of the title and realize it’s more than just a “kid’s cookbook.” First, there are ATK’s trademark tutorials on tools, techniques and the science of cooking. And then there are the recipes, which are largely from scratch ingredients and respect kid-chefs’ tastes and talents -- breakfast proteins and sweets; snacks (hummus, salsa and guacamole come to mind); sandwiches like a BLT wrap and show more a caprese panini (a hip version of grilled cheese); main dishes; sides (note my only quibble: I doubt many of these would appeal to kids!); and desserts.

Each recipe is presented via a two-page spread that includes a color photo of the finished dish; the number of servings and preparation time; a training routine about assembling ingredients and equipment; and then preparation instructions. Each recipe also notes the level of skill required to prepare, plus whether a knife, microwave, stovetop or oven is required (good info for parents). Nutritional information for every dish is collected into a table at the back of the book.

I have a lot of books from ATK and this one feels unique. My mother-in-law would have loved it for her junior-high home economics classroom. I’d have loved it as a kid -- and heck, I’m excited to cook from it now!

(Review based on a copy of the book provided by the publisher.) show less

What can be better than a recipe book that is actually fun even just to read all the way through? This book is characterized as being for “young scientists,” and indeed, I found it in the youth section of the library. It has so much valuable cooking information in it, however, I hate to think it won't be known to a wider audience.

There are over 70 recipes in this book, but they are not the most important part of the content. Rather, it is all the explanations of how ingredients interact show more and create different results in food. This will enable users of the book to extend what is learned to create other recipes and enhance any meal.

For example, how do you make meat tender? How can you make a sauce better by emulsifying it, and what does that mean, anyway? How does the use of yogurt change cooking outcomes? What is the difference among different types of rice and how do those differences affect cooking times, consistency, and taste? How do you make runny food drier? What makes some cookies chewy and some crisp? (Yes, perhaps the most critical information in the book!)

Then there is the all-important issue of the “secret” method to cooking Italian pasta. We remember being startled to find one of our favorite Italian pastas, cacio e pepe, had only three ingredients. How in the world could it be so delicious? This cookbook answers that question with its recipe for Aglio e Olio, another three-ingredient Italian wonder. Once you learn this secret, you will never want any pasta made any other way! [Secret tip: if you are as lazy as I am, and even three ingredients throw you for a loop, Trader Joe's has an excellent version of cacio e pepe in its frozen food section.]

All of this information is imparted as part of a solid collection of recipes that fall into categories of Breakfast; Lunch, Dinner & Sides; Snacks & Drinks; and Sweets. (And how cool is the Mirror Cake in the Sweets section and featured on the cover with its shiny, reflective surface, and what makes that happen?)

At the end of the book, there are charts for conversions and equivalents.

Evaluation: This is an excellent resource for all ages, but certainly would make a great teaching tool for the fields of science - especially chemistry - and math, for younger users. Highly recommended! show less

This cookbook is LEGIT.

You see, I'm a fan of America's Test Kitchen for adults. Their cookbooks are some of my most used. But now to see ones for kids, I couldn't be more excited to share with young foodies. I mean:

Corn, Tomato, and Bacon Galette
Brazilian Cheese Bread
Foccacia
Ruffled Milk Pie

Clearly no PB&J here!

But it is also America's Test Kitchen at its best. Tips. Tricks. Supply Lists. Just everything you need to get a young chef started.

This book is adorable. There are comments from children about the recipes. My kid made me get up at the crack of dawn to make some chocolate cupcakes with Nutella icing. Um, that icing is 🔥🔥🔥🔥 by the way. America’s Test Kitchen wins again!

Can’t wait to try the tahini-banana snack cakes and the bagel crackers. Recipes are simple, easy to follow, and totally doable for the kiddos!!!