The Big, Fun Kids Cookbook
(Food Network Magazine's Kids Cookbooks)

Gr 3-7--This engaging cookbook for young people is packed with recipes. Retro endpapers that feature white kitchen tools and food against a bright blue background will instantly grab readers' attention. From the spiral binding to the brightly color-coded section pages, this book is designed to be functional and accessible. A visual recipe index at the beginning of the book provides a miniature photograph of each completed dish with the recipe's name and the corresponding page number. Every recipe's page shows a large color photograph and a "tip" or a fun fact about the food. Many of the recipes offer "design-your-own" options to circumvent picky eaters and spark creativity, such as the chicken salad, stuffed French toast, and fruit and veggie fries. The recipes are a combination of classic kid-friendly cuisine (chicken fingers and pizza) and more adventurous fare (Chinese meatball sliders and Cuban beef pockets). The book also contains games, food quizzes, and a miniature coloring book. The dust jacket is a poster to guide young cooks who want to earn their "Junior Chef Certificate." The text, from the introduction letter to the recipes themselves, may require younger readers to ask for adult help, as it is not aimed specifically at the younger set. Some steps require multiple tools and processes. VERDICT This accessible and visually stunning cookbook will delight and inspire home cooks of all ages and get families cooking together.--Shannon O'Connor, Unami Middle School, Chalfont, PA

This thoroughly enjoyable cookbook from the editors of Food Network Magazine presents over 150 recipes "that any kid can make." There are some recipes that young home cooks (ages 8-12) can prepare with minimal adult supervision, such as one of the six variations of Ants on a Log, as well as others that will require help from an adult, such as the giant s'mores cake, which requires the use of a kitchen torch. In addition to several kids' favorites like mac and cheese, and creative riffs such as French toast muffins, there are several "design your own recipe" sections that encourage readers to create their own variations of basic staples, such as granola bars. The recipes are simple to follow with easy-to-find ingredients and plenty of valuable tips ("Split English muffins in half with a fork... so you'll end up with good nooks and crannies"). Alongside the recipes are dozens of facts ("There are 10,000 varieties of grapes in the world," they write next to a recipe for candied grapes), food trivia quizzes, and coloring pages that are bound to spark enthusiasm. This is an exceptional introduction to cooking that children and even novice adult home cooks will enjoy. (Apr.)