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Cooking with Children: 15 Lessons for Children, Age 7 and Up, Who Really Want to Learn to Cook

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3.89  ·  Rating Details  ·  27 Ratings  ·  3 Reviews
On the basis of her own experience teaching young children to cook, Marion Cunningham, the Fannie Farmer of today, shows boys and girls how to master essential techniques and to produce, all on their own, 35 favorite recipes, from vegetable soup to a birthday cake. in color.
Hardcover, 192 pages
Published October 24th 1995 by Knopf
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Katie
Aug 14, 2008 Katie rated it really liked it
A good book that's found in the adult cooking section, but is great for the child that can read and follow directions independently. My daughter took this book and made baking powder biscuits for her first time just by following the directions...and they turned out well. It's a good book that doens't talk down to kids like many kid cookbooks do.
Gentlyferal
Dec 06, 2008 Gentlyferal rated it liked it
Recommends it for: parents of children aged 8 and up
I was thinking of buying this for my grandson, but (at age 7) he's already digging deep into the Betty Crocker Cookbook and making peanut butter cookies with hardly any assistance at all. (They were really good, too.) This is a good book, however, for children who don't know much beyond how long to zap a hot dog in the microwave -- and my daughter has friends in their twenties who don't know much more than that, nor are they used to consulting cookbooks. Don't let your kid grow up to be an eater ...more
Grace
Dec 07, 2009 Grace rated it really liked it
Shelves: cookbook
This book doesn't talk down to kids. It teaches how to cook and the why of cooking (e.g. what leavening does).

The brownies are amazingly good, and simple.
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Marion Cunningham was born in Southern California in 1922, and now lives in Walnut Creek. She was responsible for the revision of The Fannie Farmer Cookbook and is the author of The Breakfast Book, and Cooking with Children. She travels frequently throughout the country giving cooking demonstrations (some with James Beard), has contributed articles to "Bon Appetit," "Food & Wine," and "Gour ...more
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