No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to review it.
I found this book last year on a bargain bin and put it aside and promptly forgot about it! OOOPS!
Naturally while looking for something else, I came across it and said AHA
(and never found the book I was looking for), and had a great little giveaway
for those of you who have kids that get to stay home all of August!
Synopsis: Cooking doesn't have to be an adult's job. Kids certainly like to eat, so why shouldn't they cook, too? In Little Kenny in the Kitchen, television chef Ken Kostick shows budding chefs just how easy - and fun - cooking can be.
Review: This is a good book for early cooks- I would put it from age 7-11 primarily, as it teaches kitchen safety and nutrition, in a very kid friendly way. There are over seventy recipes in four sections (one for each season-spring, summer fall and winter) that will make both kids and adults happy! From Fruit Pizza on Pita, to Mother's Day Four Cheese Broccoli and Rice, to Mexican Stir Fry, to Maple Syrup Bread Pudding! Each section begins with the list of recipes that appear in that segment, plus there is an alphabetized index in the back of the book. The book is told from the perspective of 'young Kenny', with his Mother as his adult helper and his 3 dogs as tasters! The dogs take precedent in the rating system as well: a bone is issued for each recipe, one to three bones are assigned to each recipe for the recipe level of difficulty. We give the book 3 bones for ease of use, the amount of veggies and fruit in every recipe and for it's versatile recipes!
Here's a sample recipe;
Mushroom Helper with Pasta and Cheese
Makes 4-6 servings, Ready in 35 minutes.
Ingredients:
1/2 cup vegetable stock (can use apple juice for a sweeter flavor)
2 cloves garlic, chopped
1 small onion, chopped
1 small red pepper, chopped
4 cups chopped button mushrooms
2 cups vegetable stock (can use apple juice for a sweeter flavor)
1 cup macaroni
1 cup canned diced tomatoes
1 cup canned diced tomatoes
1/2 tsp dried basil or 1 tbsp chopped fresh basil
1/2 cup shredded Cheddar cheese
1/4 cup cream (can also use skim milk instead to lower calories)
1/4 cup cream (can also use skim milk instead to lower calories)
Directions:
1. In dutch pot, heat the 1/2 cup vegetable stock on medium heat, and saute garlic, onion, and red bell pepper, for 2-3 minutes.
2. Add all the other ingredients, except cheese and cream, mix well and cook 12-15 minutes, on medium heat, stirring constantly.
3. Add the cheese and cream, and continue to cook until the dish is creamy, about 2 minutes.
About the Author: Ken was a man who knew his way around a kitchen! Born and raised in Winnipeg, Manitoba, the two-time Gemini nominee has become a household name across Canada as the former co-host of the highly entertaining What's For Dinner? and host of Countertop to Table Cuisinse. The author of 14 bestselling cookbooks and also a regular on the Shopping Channel, Ken has successfully sold his Miracle Soup Pot as well as Ken Kostick branded food products. Ken died in 2011.2. Add all the other ingredients, except cheese and cream, mix well and cook 12-15 minutes, on medium heat, stirring constantly.
3. Add the cheese and cream, and continue to cook until the dish is creamy, about 2 minutes.
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