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The International Cookbook for Kids [Kindle Edition]

Matthew Locricchio
3.0 out of 5 stars  See all reviews (2 customer reviews)

Kindle Price: £3.49 includes VAT* & free wireless delivery via Amazon Whispernet
 
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  • Length: 176 pages
  • Available on these devices
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Book Description

On your mark . . . get set . . . COOK! The International Cookbook for Kids is packed with features that make cooking a snap:
- 60 classic recipes from Italy, France, China, and Mexico
- More than 100 full-color photographs and illustrations
- Easy-to-follow recipe format
- Kid-tested recipes ranging from appetizers to desserts
- Chef’s tips discussing ingredients, nutrition, and technique
- Safety section discussing basic kitchen precautions
- Special taco-party section


Product Description

About the Author

Raised in a family in the catering and restaurant business, Matthew Locricchio began preparing and enjoying home-cooked meals at an early age. Since then, he has worked as a professional cook; an actor, appearing in movies, on stage, and on television; and has written plays for young audiences. He lives in the Bronx, New York.

Product details

  • Format: Kindle Edition
  • File Size: 14212 KB
  • Print Length: 176 pages
  • Publisher: Two Lions; Spi edition (4 Dec. 2012)
  • Sold by: Amazon Media EU S.à r.l.
  • Language: English
  • ASIN: B007TX6MWG
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Not Enabled
  • Average Customer Review: 3.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Bestsellers Rank: #235,646 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Most Helpful Customer Reviews
By Grandma
Format:Hardcover
I could not decide between The International Cookbook for Kids and Emeril's There's a Chef in My World!: Recipes That Take You Places, so I ordered both of them and am very glad that I did.

Locricchio does a bang-up job of introducing youngsters to the Big 4 cuisines of the world (French, Italian, Chinese & Mexican) while teaching children excellent foundation skills that will last them their entire lives. You won't find canned broth or bouillon cubes in The International Cookbook for Kids. Locricchio teaches them to make a variety of base stocks from scratch. You will find no mixes and no prepared foods here, just real food for real kids, heavy on the veggies and very light on the snack material.

Emeril ranges further afield and includes foods from most regions of the world. He emphasizes good taste and uses a variety of cooking techniques. Nearly all of Emeril's recipes are things that I have been making myself for years and most of his recipes are so close to mine that I know they're good.

You can't go wrong with either book. Better yet, do as I did and just buy both.

Note: Neither of these books are suitable for the 4-8 age group as specified in the publication details.
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0 of 1 people found the following review helpful
1.0 out of 5 stars American measures 15 Sept. 2013
Format:Kindle Edition
I was so tempted by this, not just because I love recipe books but mainly because it looked ideal for using in the classroom to model instruction writing. It may be a great book, but all the measures are American making it unsuitable for an English child. Buyer beware!
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.5 out of 5 stars  59 reviews
31 of 32 people found the following review helpful
5.0 out of 5 stars Brilliant! 12 Nov. 2004
By Linda - Published on Amazon.com
Format:Hardcover
Never mind the kids, I wanted to cook the recipes in here myself. Written with verve, enthusiasm and real knowledge, this book makes you feel ravenous just reading through it. It's the children's cookbook I've been searching several continents for. It doesn't dumb down or over-simplify the recipes; they are authentic but still easy to read and follow. The author includes sensible safety advice but doesn't patronise his young readers. It's well-illustrated too - none of those blurry out-of-focus photographs that blight so many adult cookery books so you don't know what the finished dish is meant to look like. And the stay-flat spine makes it easy to read when you've got a wooden spoon in one hand and a pan handle in the other. Please, Marshall Cavendish, bring out an English version soon. In the meantime the US copy I've had shipped over will be getting properly sauce-stained in our family kitchen. And if Matthew Locchricio is ever passing he's welcome to drop in.
24 of 25 people found the following review helpful
3.0 out of 5 stars Much better for beginning adults than kids 25 Jan. 2013
By Naomi Manygoats - Published on Amazon.com
Format:Paperback|Vine Customer Review of Free Product (What's this?)
I have hesitated to write this review because I do like this cookbook and the recipes presented. I think the kids will love the food. My issue is that the book says it is for KIDS, not for adults to make for kids. While dedicated older teens who are serious about learning how to cook will likely be able to cook from the book, most younger children who want to learn how to cook I think would be very frustrated by it.

My first surprise was in the first chapter, the Soup section. While it is very true that a good homeade stock will greatly enhance your soups, having kids make their own stock first before making a soup is a bit much to expect. The author learned how to cook at a young age by being in the restaurant and catering business, however, it seems to me that most parents who work don't have a huge amount of time to spend cooking or supervising their kids cooking. There was not much on the basics; ie. what the different measurements are, what to measure dry vs. wet ingredients with and why, how to level off. How to trim or peel onions for example. There is a glossary of cooking terms in the back though, and a picture dictionary of cooking equipment, which is helpful. One picture (in the front) shows cutting an onion, the entire round one, with a kitchen knife. For kids, I would rather see the onion chopped in half to give a flat stable surface that is less likely to roll and cause cuts. Many adults are not even very well versed with the proper way to use a knife, so some time showing different knife cuts- what a dice is for example, is worth while for beginners.

The other difficulty is the rather large amount of ingredients in most recipes. Kids are just learning how to chop and measure, and this might be rather daunting. A great tasting recipe that has just a few ingredients would give a kid a successful outcome without the frustration. I would emphasize mise in place for any new cook, making sure the ingredients are prepared and ready to use before starting.

The pizza dough is made from scratch, which might be fun but would not be quick. The tortilla chips to go with guacamole are fried in hot oil, then put in a warm oven. Again, even with supervision, I question doing this with kids, especially small ones. We get excellent fresh chips in bags without the hazard of frying, nor the grease.

The recipes look very good, and are clearly written, and I am quite sure they will taste amazing. A high school student very serious about the culinary arts might enjoy this book, since it is more serious about the subject than other kids cookbooks. But my 19 and 21 year olds would not want to bother making most of the recipes in this book. They want things they can make fast and rather easily, that taste good, are inexpensive to prepare, and are relatively healthy. This is not a first cookbook for kids to cook from themselves. I would remarket it as a first FAMILY cookbook though of meals that parents can make that everyone will enjoy, or a first cookbook for a young adult.
15 of 16 people found the following review helpful
5.0 out of 5 stars Fantastic book for older children who like to cook! 17 July 2007
By Grandma - Published on Amazon.com
Format:Hardcover|Verified Purchase
I could not decide between The International Cookbook for Kids and Emeril's There's a Chef in My World!: Recipes That Take You Places, so I ordered both of them and am very glad that I did.

Locricchio does a bang-up job of introducing youngsters to the Big 4 cuisines of the world (French, Italian, Chinese & Mexican) while teaching children excellent foundation skills that will last them their entire lives. You won't find canned broth or bouillon cubes in The International Cookbook for Kids. Locricchio teaches them to make a variety of base stocks from scratch. You will find no mixes and no prepared foods here, just real food for real kids, heavy on the veggies and very light on the snack material.

Emeril ranges further afield and includes foods from most regions of the world. He emphasizes good taste and uses a variety of cooking techniques. Nearly all of Emeril's recipes are things that I have been making myself for years and most of his recipes are so close to mine that I know they're good.

You can't go wrong with either book. Better yet, do as I did and just buy both.

Note: Neither of these books are suitable for the 4-8 age group as specified in the publication details.
15 of 16 people found the following review helpful
5.0 out of 5 stars Recommended introductory cookbook for young chefs 3 Jan. 2005
By Midwest Book Review - Published on Amazon.com
Format:Hardcover
The International Cookbook For Kids by professional chef and caterer Matthew Locricchio specifically designed to be the perfect introduction to the joys, pleasures, and accomplishments of cooking for kids ages 12 and older. Showcasing 60 classic, "kid friendly" recipes from Italy, France, China, and Mexico, each individual dish comes with easy-to-follow directions and involves fresh and nutritious ingredients. Enhanced with the color photography of Jack McConnell, the dishes range from Tortilla Soup; Cold Sesame Noodles; Tomato Salad; and Pasta Sauce from Bologna; to Polenta Pie with sausage and Cheese; Red Enchiladas; Stir-Fried Orange Chicken; Roast Pork with Dried Plums; and Beef Stew with Tomatoes and Olives. The wonderful chapter on desserts offers Cream Puffs with Ice Cream and Chocolate Sauce along with other savory dishes to top off any meal. Completing this perfect and enthusiastically recommended introductory cookbook for young chefs are chapters on "Essential Ingredients in the Kitchen"; "Cooking Terms"; "Cooking Equipment and Utensils"; and an Index.
6 of 6 people found the following review helpful
5.0 out of 5 stars Fantastic foundation in cooking for children or anyone! 29 April 2009
By Book Lover - Published on Amazon.com
Format:Hardcover
We checked this book out from the library and were so impressed that I immediately bought a copy. The pictures are enticing, the recipes are clearly written, delicious and healthful. We have an entire bookcase filled with cookbooks and this one is one of the best. I'll happily cook from it, myself, and serve the recipes to company.

So far, my daughter has made the guacamole (which is the best any of us have ever tasted) and the Salad Nicoise (also delicious). She's looking forward to making Pizza Napoletana (including the dough) and Fresh Fruit with Strawberry Glaze this weekend.

If you'd like your children to be able to cook from scratch and develop a taste for wholesome foods, then this is the cookbook your family needs. (I suspect the reason many children are such picky eaters is because they've been exposed to too many yukky canned veggies, too much steam table food, and nothing beyond salt and pepper as seasonings. Healthful eating is delicious eating when it's properly prepared as this cookbook demonstrates.)

My 9-year-old daughter is absolutely delighted with this book as are her father and I. (She's definitely at the lower age limit for most of these recipes, but this is the sort of book that's worth buying and holding on to for later in case it goes out of print). I'd recommend this cookbook to anyone, from children to college graduates, to adults who never really learned to cook. It's that good!
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