The Young Chef, The by The Culinary Institute Of America

The Young Chef, The by The Culinary Institute Of America

Learn how to cook and think like a chef from the best of the best--the experts at The Culinary Institute of America



Aspiring chefs turn to The Culinary Institute of America for top-tier training--and now younger cooks can too. Coauthored by chef-instructor (and parent) Mark Ainsworth, this book is for kids ages ten to fourteen who love to cook or who want to learn how, from the perspective of the nation's best culinary college. It begins with techniques--from key cooking methods to staying safe in the kitchen to how food fuels your body--then augments those lessons with more than one hundred recipes for dishes that kids (and their families and friends) will love, from Chinese "Takeout" Chicken and Broccoli to Mexican Street Corn Salad to DIY Hummus to Raspberry Shave Ice. These recipes are easy enough that beginners can try them with confidence, but are loaded with insider tips, fun facts, kitchen vocab, and other teaching moments so that more adventurous junior cooks can use them as a springboard to take their skills to the next level, express their culinary creativity, and have fun in the kitchen!

 

THE CULINARY INSTITUTE OF AMERICA is the world's leading culinary school, with 45,000 graduates worldwide. ROBERT BRIGGS was a long-serving professor and administrator at the university, where he taught the popular Low and Slow adult education course.

SKU	Unavailable
ISBN 13	9780470928660
ISBN 10	0470928662
Title	The Young Chef, The
Author	The Culinary Institute Of America
Condition	Unavailable
Binding Type	Paperback
Publisher	Houghton Mifflin Harcourt Publishing Company
Year published	2016-04-05
Number of pages	192
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.