The Young Chef

May 1, 2016

Gr 4-7-Ainsworth and the Culinary Institute of America have created a solid and comprehensive cooking manual that has something to offer for new and practiced young cooks. With clear and succinct discussions on sanitary practices and knife handling, as well as strong tutorials on cooking methods and the creation of flavorful food, this title emphasizes important cooking fundamentals in an orderly and bold way. Recipes are organized mostly by meal but also include fun snacks, such as Mexican street corn salad, curry burritos, and pickle chips. Directions are clear and detailed, and the author takes special care to define cooking terms such as sweating and mirepoix. "Think Like a Chef" sections are peppered throughout and provide ideas for creative recipe variations, while "Chef's Note" sections give helpful substitution ideas and problem-solving techniques. Photos are appealing and enhance the dishes, but the relatively few illustrations that the book features resemble clip art and do not add anything to the work. Overall, the recipes are varied and appealing, with the only weak spot appearing in the dessert section, which features two overly simple, no-bake recipes that are primarily made up of Oreo cookies. Considering the earlier encouragement to limit processed food and preservatives, this makes little sense and seems like a missed opportunity.

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