Book Description

"[H]er sensibilities are on the money, with recipes for roasted bananas topped with sugar and chocolate sprinkles; surprising variations on the hard-boiled egg…and other intelligent recipes that would allow an even slightly ambitious 10-year-old to actually contribute to family dinners while learning real kitchen basics. …This is an achievement." -The New York Times Book Review

"Good cookbooks for this age set are hard to find, so this one's a keeper. B"-Entertainment Weekly (on-line)

"[M]ay be just the thing to teach a child that homemade really does taste better than the boxed stuff. Gold teaches the basic techniques that a young cook needs to know to get started, and with her minimal ingredient approach, there's less clean-up. Now that's a plus for cooks of any age." -The Seattle Times

"[T]he concept remains a winner, and kids who've been defeated by glossy, overproduced catalogs of food styling will be relieved to find text that will really make them feel at home on the range." -Bulletin of the Center for Children's Books

"Each recipe uses only three ingredients, and the resulting dishes…are an elusive combination of sophisticated, healthy, and kid friendly." -Booklist