Everybody Eats!: For Kids

Have you ever wondered about the best way to chop an onion or separate an egg? Or even how to make fancy-looking Chocolate Pastry Puffs for breakfast and Oven-Baked Chicken with Teriyaki Sauce for dinner? This book answers all those questions and more. Learn to cook like a pro-it's easier than you think, especially with all the video resources included in the book!

Using kid-tested and approved recipes, America's Test Kitchen has created THE cookbook every kid chef needs on their shelf. Whether you're cooking for yourself, your friends, or your family, The Complete Cookbook for Young Chefs has delicious recipes that will wow!

The ultimate learn-how-to-cook book filled with 100+ amazing, easy-to-follow recipes for every occasion plus helpful kitchen tricks to inspire young cooks ages 8 to 12.

Want to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it's fun!

Let's get cooking with more than 100 allergy-free recipes for kids! Fun, delicious and easy-to-make breakfasts, snacks, sides, main dishes and desserts avoid the Big-8 food allergens whenever possible. A graduate of Le Cordon Bleu College of Culinary Arts, Chef Katrina Jorgenson has created amazing recipes that avoid milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans. Plus, the recipes are easy enough for kids to make on their own.

Aspiring chefs turn to The Culinary Institute of America for top-tier training--and now younger cooks can too. Coauthored by chef-instructor (and parent) Mark Ainsworth, this book is for kids ages ten to fourteen who love to cook or who want to learn how, from the perspective of the nation's best culinary college. It begins with techniques--from key cooking methods to staying safe in the kitchen to how food fuels your body--then augments those lessons with more than one hundred recipes for dishes that kids (and their families and friends) will love.

Cake is delicious, and comics are awesome: this exciting nonfiction graphic novel for kids combines both! Explore the history of desserts through a fun adventure with facts, legends, and recipes for readers to try at home.

World War II was over, but in Japan, lines for a simple bowl of ramen noodles wound down the sidewalk. What Momofuku Ando did next would change food forever. Andrea Wang, author of Watercress (a Newberry honor book and winner of the Caldecott Medal), tells the true story behind the creation of one of the world's most popular foods.

Why is there no ham in hamburgers? How did we make ice cream before we could make ice? How did hot dogs get their name? From the origins of pizza to the invention of chicken fingers, this book has all the ingredients for an entertaining read about the origins of some of America's most popular foods.

In this unique and clever picture book, Gilbert Ford sheds a little light on everyone's favorite sweet treat--the chocolate chip cookie--and reminds readers everywhere that just because a story is told doesn't mean it's true .

A picture book biography of Ignacio (Nacho) Anaya, a waiter at the Victory Club in Piedras Negras, Coahuila, Mexico, and the events surrounding the creation, in 1940, of the globally-popular tortilla chip, cheese, and jalapeño pepper snack that bears his name-nachos

Have you ever wondered how some of our favourite foods came to be? How was cheese created and who realized it belonged on everything? Was soda always meant to be a drink? A team of whimsical food sprites are excited to show you the yummy history of food experiments from all over the world!