{"product_id":"kid-in-the-kitchen-isbn-9780593232286","title":"Kid in the Kitchen","description":"\u003cb\u003eThe \u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e \u003cb\u003eFood columnist and beloved home cooking authority welcomes the next generation of chefs into the kitchen with 100 recipes that are all about what YOU think is good.\u003c\/b\u003e \u003cbr\u003e \u003cb\u003e\u003cbr\u003eIACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY \u003ci\u003eTHE NEW YORK TIMES BOOK REVIEW \u003c\/i\u003eAND \u003ci\u003eTOWN \u0026amp; COUNTRY\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eWhether you’re new to cooking or you already rock that kitchen, these 100 recipes make it easy to cook what you like, exactly how you like it.  \u003cbr\u003e  \u003cbr\u003eIn \u003ci\u003eKid in the Kitchen,\u003c\/i\u003e Melissa Clark, who has been cooking with her own kid for years, takes you step-by-step through how to understand and create each dish. These recipes are fun, insanely delicious, and will help you become a confident cook. There are tons of tips and tweaks, too, so you can cook what you want with what you have. Make amped-up breakfasts, sandwiches that slay, noodles and pasta for every craving, plus sheet pan dinners, mix and match grain bowls and salads, one-pot meals, party classics, and the richest, gooiest desserts. This is the fun, easy way to awesome food. \u003cbr\u003e\u003cbr\u003eRecipes include: \u003cb\u003eFresh Custardy French Toast •\u003c\/b\u003e \u003cb\u003eOMG, I Smell Bacon! (spicy and candied, too)\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eGranola Bar Remix, feat. Cranberry and Ginger\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eThe. Last. Guacamole. Recipe. Ever.\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eFast\u003c\/b\u003e \u003cb\u003ePho\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eGarlicky,\u003c\/b\u003e \u003cb\u003eCrumb-y Pasta\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eClassic Caesar Salad with Unclassic Cheesy Croutons\u003c\/b\u003e \u003cb\u003e• Crispy Pork Carnitas Tacos\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eMexican Chicken Soup\u003c\/b\u003e \u003cb\u003e\u0026amp;\u003c\/b\u003e \u003cb\u003eChips\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eShrimp Scampi Skillet Dinner\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eKorean Scallion and Veggie Pancakes (Pajeon)\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eFluffy Buttermilk Biscuits Put a Spell on You\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eRise \u0026amp; Dine Cinnamon Raisin Bread\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eButtery Mashed Potato Cloud\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eDeep Dark Fudgy Brownies\u003c\/b\u003e \u003cb\u003e•\u003c\/b\u003e \u003cb\u003eThink Pink Lemonade Bars\u003c\/b\u003e \u003cbr\u003e  \u003cbr\u003eMelissa will explain the most helpful kitchen tools and tips, from the proper way to hold a chef’s knife to why you need a Microplane grater right now. She’ll even clue you in on which recipe rules you can break and how to snap amazing food photos to share!“With plenty of customization tips, this cookbook lets kids figure out how to make a meal their own.”\u003cb\u003e\u003ci\u003e—Washington Post\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e“This isn’t a regular kids’ cookbook, it’s a cool kids’ cookbook.”\u003cb\u003e\u003ci\u003e—Atlanta Journal Constitution\u003c\/i\u003e\u003c\/b\u003e\u003cb\u003eMelissa Clark\u003c\/b\u003e is the author of the \u003ci\u003eNew York Times\u003c\/i\u003e bestseller \u003ci\u003eDinner in French,\u003c\/i\u003e as well as \u003ci\u003eDinner, Dinner in an Instant, \u003c\/i\u003eand \u003ci\u003eComfort in an Instant\u003c\/i\u003e. She is a columnist for \u003ci\u003eThe New York Times Food\u003c\/i\u003e section. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eDaniel Gercke\u003c\/b\u003e has written cookbooks about pies, chickens, and zombies, as well as \u003ci\u003eThe Dr. Seuss Cookbook\u003c\/i\u003e (2021). \u003cbr\u003e\u003cbr\u003eMelissa and Daniel live in Brooklyn with their daughter, Dahlia.\u003cb\u003eHi!\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIf you love to eat, you should learn how to cook. Because no one cooks or eats exactly like you do. You have your own tastes and needs. Maybe you need school snacks and after-school snacks. Maybe you want to cook for sleepovers or video game parties. The things you’re into aren’t always what grown-ups are into. Your tastes may change and evolve, but you definitely have strong opinions about what’s good. And learning how to make food YOU think is good is what this book is about.\u003cbr\u003e\u003cbr\u003e Making the food I wanted, when I wanted it, was why I baked my first cake without any help at the age of eight. I desperately craved a purple layer cake with rainbow sprinkles, and there was no way my mom was going to make it for me when it wasn’t my birthday. So I dug out the Joy of Cooking and made a floury mess, dyeing the batter with red and blue food coloring. It turned the batter a lovely shade of lavender—and I ate so much of it that my tongue and fingers turned lavender, too (yum). But when I took the cake out of the oven, it baked up into a scary shade of gray. And, apparently, I forgot to add the baking powder, because it was flat as a flip-flop. But I frosted it in violet-tinted buttercream and topped it with sprinkles. I was psyched to share it with my best friend, Kimmy, who lived down the block. We thought the gray flip-flop cake tasted amazing.\u003cbr\u003e\u003cbr\u003e So, yeah, I’ve come a long way since then. I write cookbooks and recipes for \u003ci\u003eThe New York Times\u003c\/i\u003e for a living, and now most of what I cook turns out pretty well. When it’s flat and gray, it’s flat and gray on purpose.\u003cbr\u003e\u003cbr\u003e But ever since sharing that flip-flop cake with Kimmy, I realized that one surefire way to make myself—and my friends and family—really happy was to make (and share) the food I loved to eat. Cooking never fails to bring joy. I strongly believe that everyone who loves to eat should learn to cook.\u003cbr\u003e\u003cbr\u003eThat flip-flop cake taught me another lesson, too: Cooking isn’t about getting things perfect—it’s about having fun (and licking the bowl) while you do it.\u003cbr\u003e\u003cbr\u003eYou do have to learn some basics to get going. Every dish has a few fundamental steps that will make it work. In this book, I take you step-by-step through the process of understanding and making a recipe. You’ll find a set of rock-solid starting points that will help you cook exactly what you want to eat. The Tips \u0026amp; Tweaks will teach you how to adapt each recipe to suit your current mood or that of the people you are cooking for.\u003cbr\u003e\u003cbr\u003eSo I hope you’ll mess around with these recipes, hack them, hype them, make them yours. As long as you’ve got the basics and you’re having fun, whatever you make is bound to be delicious!\u003cbr\u003e\u003cbr\u003eNow get in that kitchen and own it!\u003cbr\u003e\u003cbr\u003e—Your friend, Melissa","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":46305504297189,"sku":"NP9780593232286","price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780593232286.jpg?v=1767730704","url":"https:\/\/k12savings.com\/es\/products\/kid-in-the-kitchen-isbn-9780593232286","provider":"K12savings","version":"1.0","type":"link"}