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The young chef: recipes and techniques for kids who love to cook
(Book)

Book Cover
Average Rating
Published:
Boston : Houghton Mifflin Harcourt, 2016.
Format:
Book
Physical Desc:
191 pages : color illustrations ; 23 cm
Status:
Copies
Location
Call Number
Status
Last Check-In
Lafayette Children's Nonfiction Area
641.5 Ain
Due Oct 3, 2021
Location
Call Number
Status
Last Check-In
Broomfield Non-Fiction
YA 641.5 Ainsw
On Shelf
Jul 16, 2021
Louisville Children's NonFiction
J 641.5 AIN
On Shelf
Jul 20, 2021
Description

Aspiring chefs turn to The Culinary Institute of America for top-tier training—and now younger cooks can too. Coauthored by chef-instructor (and parent) Mark Ainsworth, this book is for kids ages ten to fourteen who love to cook or who want to learn how, from the perspective of the nation’s best culinary college. It begins with techniques—from key cooking methods to staying safe in the kitchen to how food fuels your body—then augments those lessons with more than one hundred recipes for dishes that kids (and their families and friends) will love, from Chinese "Takeout" Chicken and Broccoli to Mexican Street Corn Salad to DIY Hummus to Raspberry Shave Ice. These recipes are easy enough that beginners can try them with confidence, but are loaded with insider tips, fun facts, kitchen vocab, and other teaching moments so that more adventurous junior cooks can use them as a springboard to take their skills to the next level, express their culinary creativity, and have fun in the kitchen!

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Citations
APA Citation (style guide)

Ainsworth, M., & Mansfield, P. (2016). The young chef: recipes and techniques for kids who love to cook. Boston: Houghton Mifflin Harcourt.

Chicago / Turabian - Author Date Citation (style guide)

Ainsworth, Mark and Phil, Mansfield. 2016. The Young Chef: Recipes and Techniques for Kids Who Love to Cook. Boston: Houghton Mifflin Harcourt.

Chicago / Turabian - Humanities Citation (style guide)

Ainsworth, Mark and Phil, Mansfield, The Young Chef: Recipes and Techniques for Kids Who Love to Cook. Boston: Houghton Mifflin Harcourt, 2016.

MLA Citation (style guide)

Ainsworth, Mark,, and Phil Mansfield. The Young Chef: Recipes and Techniques for Kids Who Love to Cook. Boston: Houghton Mifflin Harcourt, 2016. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
7f808ea6-3921-be42-44dd-45c2a2b9d86f
Go To GroupedWork

Record Information

Last Sierra Extract TimeSep 12, 2021 02:28:30 PM
Last File Modification TimeSep 12, 2021 02:29:00 PM
Last Grouped Work Modification TimeSep 12, 2021 02:28:35 PM

MARC Record

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500 |a Includes index.
5050 |a 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.
520 |a Aspiring chefs turn to The Culinary Institute of America for top-tier training—and now younger cooks can too. Coauthored by chef-instructor (and parent) Mark Ainsworth, this book is for kids ages ten to fourteen who love to cook or who want to learn how, from the perspective of the nation’s best culinary college. It begins with techniques—from key cooking methods to staying safe in the kitchen to how food fuels your body—then augments those lessons with more than one hundred recipes for dishes that kids (and their families and friends) will love, from Chinese "Takeout" Chicken and Broccoli to Mexican Street Corn Salad to DIY Hummus to Raspberry Shave Ice. These recipes are easy enough that beginners can try them with confidence, but are loaded with insider tips, fun facts, kitchen vocab, and other teaching moments so that more adventurous junior cooks can use them as a springboard to take their skills to the next level, express their culinary creativity, and have fun in the kitchen!
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More Details
Language:
English
ISBN:
9780470928660 (trade paper), 0470928662 (trade paper)

Notes

General Note
Includes index.
Description
Aspiring chefs turn to The Culinary Institute of America for top-tier training—and now younger cooks can too. Coauthored by chef-instructor (and parent) Mark Ainsworth, this book is for kids ages ten to fourteen who love to cook or who want to learn how, from the perspective of the nation’s best culinary college. It begins with techniques—from key cooking methods to staying safe in the kitchen to how food fuels your body—then augments those lessons with more than one hundred recipes for dishes that kids (and their families and friends) will love, from Chinese "Takeout" Chicken and Broccoli to Mexican Street Corn Salad to DIY Hummus to Raspberry Shave Ice. These recipes are easy enough that beginners can try them with confidence, but are loaded with insider tips, fun facts, kitchen vocab, and other teaching moments so that more adventurous junior cooks can use them as a springboard to take their skills to the next level, express their culinary creativity, and have fun in the kitchen!