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Product Description
Book Description
From the award-winning and much loved Italian food writer Anna Del Conte comes a beautiful and inspiring book about cooking with children.
Product Description
Coco is Anna Del Conte's 12-year-old granddaughter and her tireless helper in the kitchen. From a very early age, Coco showed an interest in food and cooking - Anna taught her to smell and taste food, and soon enough Coco was able to start helping, progressing from decorating cakes to making pasta to conjuring up her favourite tagines.
Taking us from the simple dishes of the early stages, through to more complex cooking for older children - by way of meatballs, Coco's first biscuits, lamb with couscous and sweet ricotta pancakes - and illustrated with beautiful photographs, Anna Del Conte brings us the best of all the recipes they have cooked together. In a relaxed, informal style, she shows how to teach children the importance of seasonal food, how to introduce new skills and techniques, and how to choose the best ingredients. But Cooking with Coco is also an inspirational reminder of how much fun families can have together in the kitchen.
Written by an internationally renowned cook, food writer and grandmother, for all the eager - and sometimes mischievous - faces around her table, Cooking with Coco is a book for anyone who wants to introduce children to simple, healthy and delicious cooking and the joy and satisfaction of making it themselves.
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
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I have just sat and had my first full read through of this, after buying it solely for a recipe mentioned on Nigella Lawson's website - the upside down sausage and onion tart. I made it hte first night I got the book, and it was delicious! After reading through, the whole book is littered with my post it page markers - it is THAT good. I don't have children yet, but if I ever do, I'll need a whole new copy because mine will be falling apart! I also loved how the children's comments were sprinkled in with the recipes, along with their favourite variations of things for some recipes. I'll be making another of the recipes tonight!
Seriously, children or no, this book is full of lovely recipes and you might even find yourself wanting to lick the photos! I would say, they are all fairly simple (obviously - it's about cooking with children), but simple is often the best way with good quality, fresh ingredients.
Seriously, children or no, this book is full of lovely recipes and you might even find yourself wanting to lick the photos! I would say, they are all fairly simple (obviously - it's about cooking with children), but simple is often the best way with good quality, fresh ingredients.
2 of 2 people found the following review helpful
Anna del Conte never disappoints: her cookbooks are heirlooms for many generations of cooks to come. The premise of "Cooking with Coco" is to provide a useful and imaginative series of recipes that parents and children can enjoy cooking together, as a team, from the age of 3 till the teenage years. The book is split into four sections. The first, "Mixing and Messing" is about introducing toddlers and primary school children to the simpler recipes and techniques, such as making minestrina, a light broth with pasta, or a broad bean and goat cheese salad, bruschetta and sweet, milky puddings.
By the age of six, children are ready for "Chopping and Cutting", and the gentle art of making ravioli and cappelletti stuffed with ricotta and herbs, or farfalle with ham and peas, granny's own fish fingers and soft chocolate nougat.
At the age of nine Thai chicken with noodles, a meat roll with mushroom sauce and a cream and coffee trifle are all achievable in "Inventing and Creating". The teenage years provide more complex and layered menus with eggs in a pasta nest, a Swiss chard torte, a cake of chocolate and bananas and brandy snaps filled with cream. "The Budding Chef" is a chapter which showcases Coco's greater independence and control in the kitchen. Anna writes: "Whether she will become a fully-fledged chef is immaterial. What she will always be is a good cook, who, I hope, will one day teach her own children the importance and the pleasure of good food in a family."
Throughout the book, Anna provides hints and tips of working with "your own Coco", how to ignite children's interest in food, how crucial it is to taste and to communicate with children about seasonings, likes and dislikes, the importance of the seasons and good quality ingredients. "A good dish begins in the shop" Anna quotes her own mother in some sections, and believes that "frequent exposure to good food and systematic analysis will teach so much."
Jason Lowe's photographs in "Cooking with Coco" show Anna and the children completely immersed in preparations. On one page they are buying fruit and vegetables at Gold Hill, her local shop in Child Okeford. Next, Anna is overseeing pasta making, as her grandson Johnny is whirring the handle of the Imperia pasta machine. Granny is then seen in the vegetable garden slicing cabbages with Coco and Kate, watching carefully and guiding closely. From shelling peas, to making pesto to frying little pizzas, the quiet rhythm of domestic activity and familial companionship are imbued in the pages of this captivating journal.
I challenge any cook to pick up this book and not want to ear mark every other page: for holiday breakfasts, Sunday lunches, birthday parties, get togethers, after-school treats and everyday suppers. This book is the ultimate collection and repository of the useful, practical and frugal Italian repertoire of "la cucina casalinga": Italian home cooking at its very best.
By the age of six, children are ready for "Chopping and Cutting", and the gentle art of making ravioli and cappelletti stuffed with ricotta and herbs, or farfalle with ham and peas, granny's own fish fingers and soft chocolate nougat.
At the age of nine Thai chicken with noodles, a meat roll with mushroom sauce and a cream and coffee trifle are all achievable in "Inventing and Creating". The teenage years provide more complex and layered menus with eggs in a pasta nest, a Swiss chard torte, a cake of chocolate and bananas and brandy snaps filled with cream. "The Budding Chef" is a chapter which showcases Coco's greater independence and control in the kitchen. Anna writes: "Whether she will become a fully-fledged chef is immaterial. What she will always be is a good cook, who, I hope, will one day teach her own children the importance and the pleasure of good food in a family."
Throughout the book, Anna provides hints and tips of working with "your own Coco", how to ignite children's interest in food, how crucial it is to taste and to communicate with children about seasonings, likes and dislikes, the importance of the seasons and good quality ingredients. "A good dish begins in the shop" Anna quotes her own mother in some sections, and believes that "frequent exposure to good food and systematic analysis will teach so much."
Jason Lowe's photographs in "Cooking with Coco" show Anna and the children completely immersed in preparations. On one page they are buying fruit and vegetables at Gold Hill, her local shop in Child Okeford. Next, Anna is overseeing pasta making, as her grandson Johnny is whirring the handle of the Imperia pasta machine. Granny is then seen in the vegetable garden slicing cabbages with Coco and Kate, watching carefully and guiding closely. From shelling peas, to making pesto to frying little pizzas, the quiet rhythm of domestic activity and familial companionship are imbued in the pages of this captivating journal.
I challenge any cook to pick up this book and not want to ear mark every other page: for holiday breakfasts, Sunday lunches, birthday parties, get togethers, after-school treats and everyday suppers. This book is the ultimate collection and repository of the useful, practical and frugal Italian repertoire of "la cucina casalinga": Italian home cooking at its very best.
1 of 1 people found the following review helpful
If you have children and are bored of being the only one standing at the stove, this book is a must. It caters (excuse the pun) to every age and aptitude, and does not assume that all children will want to make toffee crispies and banana splits. Many of the recipes make great family meals - some I wouldn't hesitate to use for dinner parties. A greater or lesser degree of help is required from your young sous chef, depending on age and experience, but I find that just being involved in the preparation of meals makes children more keen to try and enjoy new things. Many of the processes are highly tactile and wonderfully messy - filling brandy snaps, rolling meatballs or chocolate, breadcrumbing chicken. A delightful sense of humour and personality pervade every page - a good example being Anna's recognition that every child loves meringues, and every english child loves tomato ketchup. "Pity they can't be combined" she wrily states.
So for any of you looking to inspire your child and yourself in the kitchen, this really is a winner. In my opinion, far and away the best cookery book aimed at children that I've found. Thank you Anna.
So for any of you looking to inspire your child and yourself in the kitchen, this really is a winner. In my opinion, far and away the best cookery book aimed at children that I've found. Thank you Anna.
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