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Great Food for Kids

Delicious recipes and fabulous facts to turn you into a kitchen whiz

Published by Weldon Owen
Distributed by Simon & Schuster

About The Book

This delightful book features 50 recipes for family-friendly foods and will empower kids to learn valuable and rewarding cooking skills. Ideal for children aged 7 up; this book allows kids to put a tasty dinner on the table (with a bit of help from a grown up for the first few years) and gives them a few exotic dishes for showing off.

With easy-to-follow recipes, step-by-step photographs, colorful illustrations, and fun facts about food, this cookbook will appeal to any kid interested in learning to cook delicious and nutritious dishes.

The recipes span breakfast favorites (like homemade granola and scrambled eggs), tasty snacks (including guacamole, hummus, pita chips), and plenty of dishes for lunch and dinner—soups, stews, stir-fries, pastas, grilled salmon and steak, and more.

Helpful tips, such as how to shop and what to do with spices, along with practical instruction on cooking techniques round out this comprehensive and inspiring book.


Vegetable Stir-fry 
Serves 4
4 green onions, trimmed and finely sliced
3⁄4-in (2-cm) piece of fresh ginger, peeled and very finely chopped
1 garlic clove, peeled and finely chopped
1 chile (optional), seeds removed if it is a hot one
1 red bell pepper, deseeded and cut into slices
2 carrots, cut into matchsticks or slices
1 medium zucchini, cut into matchsticks or slices
a handful of snow peas, tops trimmed
a handful of baby corn, sliced in half lengthwise
2 tbsp vegetable oil
2 tbsp water
2 tbsp soy sauce
1 tbsp sesame seeds, for sprinkling
2 tbsp chopped cilantro (optional)
1 Once you have chopped all your base mix ingredients put them into a bowl together. Place all your vegetables in another bowl, so that they are all ready to go.
2 Heat the oil in a wok or really large frying pan over high heat.
3 Add the base mix and stir over the high heat for 30 seconds; it will smell amazing.

4 Toss in the vegetables and stir over the heat for about 2 minutes. Add the water; be careful, as you’ll have an impressive puff of steam. Stir for a couple of minutes longer until your vegetables are just cooked.
5 Take the wok off the heat and add the soy sauce.
6 Tip everything into a serving bowl and sprinkle over the sesame seeds and chopped cilantro.

About The Author

Jenny Chandler teaches at her own school, Plum Cooking, in Bristol, at the Bertinet Kitchen in Bath, Divertimenti, Leith's and Borough Market in London. Back at home the weekly "Monday Night Cooking Club", where Jenny taught her nine-year-old daughter and friends to prepare supper spawned the idea for a cookbook. She runs regular cooking sessions at her local primary school, has recently worked for Borough Market with the School Food Matters charity, cooking fruit and veg that children have grown in their schools, and has taught a class for Highgrove for the winners of the Prince's gardening and cooking blog award. Jenny is the author of The Food of Northern Spain, The Real Taste of Spain and Pulse. In May 2016, Jenny was appointed The United Nations Food and Agricultural Organization Special Ambassador for The Year of Pulses, European Region.

Product Details

  • Publisher: Weldon Owen (May 9, 2017)
  • Length: 160 pages
  • ISBN13: 9781681881874

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