Green Kids Cook: Simple, Delicious Recipes & Top Tips, by Jenny Chandler, (Aug. 2021, Pavilion), $23.95, ISBN: 9781911663584
Ages 8-14
You have to love a cookbook that teaches kids to cook and to be good global citizens al at once. Green Kids Cook has over 50 recipes, organized into 5 areas: Breakfast and Brunch, Snacks, Soups and Salads, Mains, and Sweet Things. There’s an intro for kids and adults, focused on food and cooking area safety and having a balance of food on your plate: vegetables and meat can share the same space! There are spreads throughout on reducing food waste and plastic use (smartly referred to as reducing our “foodprint”); crafts like making your own cook’s apron and beeswax wraps rather than relying on plastic wrap, and creating a welcoming table. Colorful photos accompany tasty-sounding recipes, and each recipe includes tips on adding variety and swapping in alternatives, like less spicy options, more vegetables, and additional tasty treats to excite palates. I’m ready to dive into the Halloween Hummus, made with pumpkin; Indian Chickpea Salad, and flatbreads. Originally published in the UK earlier this year, there’s also a glossary for us US folk that call tea towels “dish towels”, kitchen paper “paper towels”, and cornflour “corn starch”. Recipes include measurements for grams and ounces, too.
Grab this one for sure! My library system isn’t doing in-person programming and we tend not to do food programming with kids, but if your system differs, there are plenty of no-bake recipes here to try, including the Super-Cool Smoothie Bowl that only calls for some quick prep on your end.
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