The young chef Recipes and techniques for kids who love to cook

*Starred Review* The ubiquity of television cooking shows, the influence of the adult foodie generation, and the proliferation of professional and amateur cooking schools have made learning to cook competently and creatively a central part of young people's schooling. The Culinary Institute of America has marshaled its prestige and its resources to produce a cookbook aimed at young teens who may simply want to help out at home or who may want to explore techniques and practices that might one day turn into a career. Inventorying fundamental equipment and techniques, Ainsworth keeps matters basic and uncomplicated, and the book's tone is ceaselessly encouraging. He delves into the rudiments of the science behind both flavors and nutrition. Throughout the book, safety concerns are paramount, helping parents properly supervise their offspring's use of sharp knives and scorching fires. Photographs depict a diverse group of youths, making the book suitable in many environments.--Knoblauch, Mark Copyright 2016 Booklist

Gr 4-7-Ainsworth and the Culinary Institute of America have created a solid and comprehensive cooking manual that has something to offer for new and practiced young cooks. With clear and succinct discussions on sanitary practices and knife handling, as well as strong tutorials on cooking methods and the creation of flavorful food, this title emphasizes important cooking fundamentals in an orderly and bold way. Recipes are organized mostly by meal but also include fun snacks, such as Mexican street corn salad, curry burritos, and pickle chips. Directions are clear and detailed, and the author takes special care to define cooking terms such as sweating and mirepoix. "Think Like a Chef" sections are peppered throughout and provide ideas for creative recipe variations, while "Chef's Note" sections give helpful substitution ideas and problem-solving techniques. Photos are appealing and enhance the dishes, but the relatively few illustrations that the book features resemble clip art and do not add anything to the work. Overall, the recipes are varied and appealing, with the only weak spot appearing in the dessert section, which features two overly simple, no-bake recipes that are primarily made up of Oreo cookies. Considering the earlier encouragement to limit processed food and preservatives, this makes little sense and seems like a missed opportunity. VERDICT An extensive resource for recipes and culinary methods; a recommended purchase.-Laura Lintz, Henrietta Public Library, Rochester, NY © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.