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Williams Sonoma - Complete Junior Chef: 65 Super-Delicious Recipes Kids Want to Cook

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Book:
Complete Junior Chef: 65 Super-Delicious Recipes Kids Want to Cook
Author:
Williams Sonoma
Publisher:
Blue Streak Books
Genre:
Books / Home and family
Year:
2019
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Packed with more than 70 tasty recipes and easy cooking tips, Williams Sonoma Complete Junior Chef features an inspiring collection of kids favorite recipes in a colorful, easy-to-follow format that is perfect for the aspiring young chef. Kids will love recipes like Nutella Donuts, Wonton Soup, Chicken Salad Sliders, Thin Crust Pizza, Chicken Satay with Peanut Sauce, Pretzel Bites, Ultra Chocolate Cake, Watermelon Ice Pops, and Peanut Butter Chocolate Swirls.

More than 80 kids recipe favorites
Recipes for all times of the day, from Breakfast through Dinner and Dessert
Illustrated cooking techniques for easy comprehension at a glance
Easy step-by-step recipe instructions make cooking easy
Gorgeous color photography provides visual inspiration
Perfect for kids age 8-12

Aspiring junior chefs will never be at a loss about what to cook again. With this yummy and comprehensive collection of kid favorites, young cooks will learn to master their favorite recipes with easy step-by-step instructions, helpful illustrations, and beautiful color photography to guide them. Whether the objective is a family breakfast for four, pasta for supper, soup on a cold day, or ice cream on a hot one--the recipes in this colorful book ensure that a yummy kid-friendly recipe is always close at hand and easy to accomplish. Fresh-tasting recipes appeal to kids and adults alike, and many offer simple variations for picky eaters. All will appreciate the colorful graphics and photography throughout. Chapters include:

Breakfast
Soups, Salads & Sandwiches
Mains
Snacks
Sweets

Williams Sonoma: author's other books

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Table of Contents

Guide

THE COMPLETE

Junior

cookbook

CHEF

PHOTOGRAPHYBY

ERINSCOTT

CONTENTS

Introduction 7

Basic Techniques 8

Breakfast 11

Soups, Salads & Sandwiches 37

Mains 51

Snacks 81

Desserts 95

Basic Recipes 122

Index 126

Unicorn Marble Bundt Cake (page 96)

Learning how to cook can be a fun and rewarding experienceespecially

when it results in delicious foods to share with family and friends. Once

you have mastered some basic techniques, prepared a few recipes, and

worked with new ingredients, theres no limit to the number and kinds of

dishes you can create. With these easy-to-follow recipes, handy tips, and

simple techniques as your guide, you will soon be cooking up breakfast,

soups, salads, sandwiches, snacks, main dishes, and loads of tasty desserts.

When it comes to cooking, as with most skills that need to be learned,

practice makes perfect! Every time you try a new recipe, youre almost sure

to discover something new about a technique, ingredient, and/or your own

personal taste and preferences. The recipes in this book include step-by-step

instructions that guarantee youll be able to make most of them with ease.

You should always have an adult nearby when you are cooking, however, and

ask for assistance when you need it. Grown-ups are great for helping sort out

recipe directions and for keeping you safe when oven and stovetop heat or

sharp knives or other tricky tools are involved.

Whether you want to make breakfast treats for a sleepover, a yummy snack

for friends after school, or a special family meal, youll find the dish youre

looking for in this book. With these recipes in hand, you can cook up both old

favoritespizza, tacos, cupcakesand new discoveriessummer rolls, frittata,

madeleinesbuilding your culinary confidence and impressing family and

friends with your chef-pertise at the same time. So roll up your sleeves, tie on

an apron, and get ready to begin an experience you will enjoy for a lifetime.

Introduction

ORGANIZATION

The first lesson every young chef needs to master is

the practice of mise en place , literally everything in

its place. Before you begin to cook, read through the

recipe from start to finish and get out the ingredients

and equipment youll need. Prepare the ingredients

in advance as much as possible and assemble them

neatly around your work area for easy access. The

quickest way to ruin a recipe is to get halfway through

it and realize youve forgotten to cut or measure an

ingredient. And if your aim is to cook like a true chef,

make sure to keep your hands and work area clean

and put everything away as soon as youve finished

using it. Also, be deliberate in everything you do,

whether its wielding a knife or tasting a salad dressing

to see if it needs more salt. Your finished dishes will

benefit from the extra effort.

KNIFE SKILLS

Learning how to choose, hold, and use a knife

is especially important for young cooks. When

selecting a knife, consider the item to be cut, then

pick out a knife that is both suitable for the task

and feels comfortable in your hand.

Holding a Knife

Hold the knife firmly by the handle, as if you were

shaking someones hand. Hold down the item you are

cutting with your other hand, placing the flat side

of the food down whenever you can. Curl under the

fingers of the hand thats holding the food so your

knuckles keep your fingertips out of harms way.

With the tip of the knife pointing down, start to cut,

bringing the handle up and down and keeping the

knife facing away from your body.

Slicing

Place the food on the cutting board and steady it

with your free hand, tucking your fingertips in toward

your palm and keeping the side of the blade gently

against your knuckles. With the knife held in your

other hand, cut slices of the desired thickness.

Chopping

Grasp the handle of a chefs knife and, with your

other hand, steady the top of the knife blade near

its tip against the cutting board. Raise and lower the

knife handle in a chopping motion, slowly swinging

the blade back and forth across the food until the

desired texture is achieved.

Dicing

Cut uniform slices, cut them again to make strips,

then cut across the strips to make cubes.

MEASURING

Use a set of measuring spoons (usually

teaspoon,

teaspoon, 1 teaspoon, and 1 tablespoon) to measure

small amounts of liquid and dry ingredients.

Liquids

Measure liquid in clear measuring pitchers with rulers

printed vertically on the side and a lip for pouring.

Place the measuring pitcher on a flat surface, add

the liquid, and check the measurement at eye level

to make sure it is accurate.

Dry Ingredients

Measure dry ingredients, such as sugar or flour,

by spooning the ingredient into the proper-size flat-

topped measuring cup, loosely heaping it, then level

the ingredient by running the back of a knife flush

over the rim of the cup.

Basic Techniques

1/4 TSP

TSP

1 TSP

1 TBSP

HOW TO SLICE

HOW TO DICE

HOW TO MEASURE

1 Lay the item to be cut firmly

on the cutting board, first

trimming a thin slice from one

side if needed to rest flat.

1 Cut the item to be diced

in half. Lay each half, cut side

down, on the cuttting board.

2 Holding the item to be cut with

curled fingers to keep fingertips

safe, slice with the knife blade

perpendicular to the cutting board.

2 Cut each half into even

slices the same width as

your intended dice, working

lengthwise if the item is long.

3 Slice the food while resting

the flat side of the knife blade

gently against your knuckles,

allowing them to guide the

width of your slices.

3 Cut the long slices into

lengthwise strips, then turn

and cut crosswise into dice.

Spoon dry ingredients into a flat-topped

measuring cup until mounded on top.

Using the back of a knife, sweep off the

excess level with the rim of the cup.

Check liquid measurements

at eye level to ensure accuracy.

HOW TO CHOP

1 Grasping the handle of the knife

with one hand, hold the tip of the

knife against the board with the

other hand.

2 Keeping the knife tip steady,

raise the handle up and down

in a chopping motion.

3 As you move the handle

up and down, sweep the

knife back and forth in a slow

arc until the ingredient is

chopped as desired.

Breakfast

12 make-your-own granola

14 easy french crepes

15 raspberry-almond scones

17 puff pastry apricot twists

18 scrambled eggs with cheddar, sausage & onions

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