Deanna F. Cook

A really nice, inviting book for young cooks. There's a good intro section about safety, cleaning, and kitchen vocab, then sections about breakfast, lunch, snacks, veggies, dinner, and dessert. Recipes are rated "one spoon" (no heat or knives), "two spoons" (some prep work required), or "three spoons" (knives, oven/stovetop). Kid chefs are pictured along with their creations, from pancakes to spinach pinwheels, "tiny tomato toasts" (bruschetta) and "quiche cupcakes" (crustless quiche made in show more muffin tins). Lots of tantalizing, doable recipes - something for everyone! show less

This is a great cookbook for budding cooks! Compared with other cookbooks geared toward kids, I appreciated many things about this one. First, recipes were not simply "kid favorites" - there were a variety of different cuisines represented. The photos are great, and instructions are clear. I especially loved the tips - while I am a quite experienced cook, I learned great tips for things like omelettes. Plus, I love the focus on locally sourced and nutritious foods. Finally, the many show more variations suggested in many recipes helps kids learn to be flexible and experiment with their cooking - either based on their personal taste or based on what they have available!

I accessed an electronic copy of this book through NetGalley in exchange for my honest review. show less

How wonderful that Storey Publishing has released a tenth anniversary edition of Cooking Class! I was not familiar with the book at all, but how I love it!

Deanna F. Cook has penned the quintessential cookbook for kids. She’s divided recipes into categories based on how much stovetop and knifework is involved (including a so-called “one-spoon” category that forgoes both), and she emphasizes safety and hygiene at every turn. How wish I’d had a book like this for my children!

In the show more interest of full disclosure, I received this book from NetGalley and Storey Publishing in exchange for an honest review. show less

This is a fine cook book that does a good job of introducing children to world cuisine and different cultures with information and anecdotes about the different places the recipes come from. My only complaint is that the recipes seem a bit tame and in some cases like americanized versions of the original. But my inner food snob could be interfering with my thinking here. Probably the author wanted to find simple kid friendly recipes that could be made using items readily available at the show more grocery store.
I would make sure to let other faculty know about this book. It would be great to use in conjunction with a unit on any of the places featured. Students could try a recipe from that place. Also students could have an international pot luck using recipes from the book. show less