The New York Times Food columnist and beloved home cooking authority spins 100 all-new recipes for a robust new audience of home chefs: kids ages 8-14!
Melissa Clark, who has more range than any food writer today (and a young daughter to boot), marries the flavors beloved by adult fans of her bestselling cookbooks and her work in the New York Times with recipes that any kid age 8-14, whether cooking-curious or already kitchen-puttering, can make and build on, including Brown Butter French Toast, Sweet or Savory Dutch Babies, Burgers with Kimchi Mayo, Gingerbread Snacking Cake, and No-Machine Ice Cream.
These one hundred recipes (each with allergy and special diet info) are unmistakbly Melissa, just simplified.
With seventy-five full-color photographs and helpful lessons on topics such as how to measure, the ingredients you really need (anchovies, guys!), stuff you can fudge (herbs), and how to clean up like nothing ever happened, this must-have resource is both friendly and authoritative.
Melissa Clark is the author of Dinner, Dinner in an Instant, and Comfort in an Instant and is a staff writer for the New York Times Food section, where she writes their wildly popular food column, “A Good Appetite.”
The winner of multiple James Beard and IACP awards, Melissa is the host of the “Weeknight Kitchen” podcast on NPR’s The Splendid Table.
Melissa earned an MFA in writing from Columbia, and her work has been selected for the Best American Food Writing. She lives in Brooklyn with her husband and daughter.