“A comprehensive cookbook designed for and tested by teen cooks.
According to the introduction, not only did thousands of teens test these recipes in their own home kitchens, but each recipe was only included in the book if at least 80% of the testers considered it a keeper… The layout is crisp and clear, starting with ingredients and their prep, with required equipment highlighted for easy visibility. Special techniques, such as how to stem kale, are given in boxed sidebars, sometimes with photographs, and possible ingredient substitutions are both recommended and (where necessary) warned against. The front of the book offers tips on how to get started, covers elements of kitchen safety, and illustrates common techniques and equipment. The recipes themselves are tagged beginner, intermediate, advanced, and vegetarian (but not vegan). Each dish starts from basic, whole ingredients—no canned soup here—and the text often gives suggestions for how cooks can personalize or expand on it. Bright photographs show racially diverse young people and showcase the mouthwatering array of dishes.
Top-notch recipes for junior top chefs. (photo credits, conversions and equivalents, nutritional information, index) (Nonfiction. 12-18)” — Kirkus