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.