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Kids Cookbook Review – The Silver Spoon for Children (New Edition)

THE SILVER SPOON FOR CHILDREN (NEW EDITION):

FAVORITE ITALIAN RECIPES

Edited by Amanda Grant

With illustrations by Harriet Russell

(Phaidon; $24.95, Ages 7-10)

 

silver spoon for children AE cover

 

The popular and influential Italian cookbook for children, The Silver Spoon for Children, has been updated for its tenth anniversary with a newly designed edition. Forty traditional recipes show kids and tweens it’s easy to create delicious meals from a few, quality ingredients. The opening pages include some background about Italian cooking, followed by equipment identification, and helpful techniques—a good place to start if your child is new to cooking, or, needs a review.

 

silver spoon for children AE 6019 pp 178 179

The Silver Spoon for Children: Favorite Italian Recipes, 10th Anniversary Edition,  Edited by Amanda Grant with illustrations by Harriet Russell, Phaidon (New Edition); Stuffed Peaches, step-by-step recipe (pages 178-179).

 

Kids comfortable in the kitchen can dive right in, selecting relatively straightforward snacks like Prosciutto & Melon, or making their own dough (for Pizza, Pasta, or Focaccia), or testing delectable desserts such as Hazelnut Cake or Fruits of the Forest Ice Cream. Each recipe has four pages, enticing the reader while clearly conveying the instructions. Recipes begin with an overview listing ingredients alongside a full-page color photograph of that dish. The next two pages have written directions beside illustrations, teaching in two different ways.

 

silver-spoon-for-children-AE-6019-pp-180-181

The Silver Spoon for Children: Favorite Italian Recipes, 10th Anniversary Edition,  Edited by Amanda Grant with illustrations by Harriet Russell, Phaidon (New Edition); Stuffed Peaches, step-by-step recipe (pages 180-181).

 

Our ten-year-old daughter chose to make Baked Maccheroni with Parmesan and we were pleased with the tasty results. This recipe has simple ingredients but requires some diligence to properly complete the sauce, developing it from roux to béchamel. (What a difference from boxed Mac & Cheese!) As with many of these Italian staples, once a child has mastered a basic recipe, they can add their own flair or vary the ingredients each time thereafter.

 

silver spoon for children AE 6019 pp 128 129

The Silver Spoon for Children: Favorite Italian Recipes, 10th Anniversary Edition,  Edited by Amanda Grant with illustrations by Harriet Russell, Phaidon (New Edition); Beans With Sausages, step-by-step recipe (pages 128-129).

 

While many recipes were familiar favorites, I was happy to discover new gems such as the Banana Cream dessert. It calls for just six ingredients that we usually have around the house and can be assembled in minutes—the perfect weeknight treat.

Parents, if you’re using this cookbook more than your child, there’s also the new and luxurious The Silver Spoon Classic adult cookbook. Put both on your holiday wish list, or treat yourself! Pair the books with an apron or wooden spoons and a whisk for the perfect gift year round.

Find out more about Amanda Grant here.
Find out more about Harriet Russell here.

 

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Kids Book Review – United Tastes of America by Gabrielle Langholtz

UNITED TASTES OF AMERICA:
AN ATLAS OF FOOD FACTS
& RECIPES FROM EVERY STATE!
Written by Gabrielle Langholtz
Drawings by Jenny Bowers
Photos by DL Acken
(Phaidon; $29.95, Ages 7-10)

United Tastes of America bk cvr

 

Take a road trip with the United Tastes of America: An Atlas of Food Facts & Recipes from Every State! by Gabrielle Langholtz, a gorgeous cookbook for ages seven and up. Regional recipes are listed in alphabetical order by state (Guam, Puerto Rico, the US Virgin Islands, and Washington, DC, are included). Each location begins with two pages of fun facts surrounded by vibrant art; a full-color photo and clearly explained recipe follows. Because we had freshly picked blueberries, we tried Maine’s Blueberry Muffins recipe. It was delicious, and a good base recipe for swapping in other kinds of fruit.

 

United Tastes of America int spread pgs 144-145

United Tastes of America, An Atlas of Food Facts & Recipes from Every State! by Gabrielle Langholtz, Phaidon; Eating in New York, drawings by Jenny Bowers (pages 144-145)

 

United Tastes of America interior photo pgs 146-147

United Tastes of America, An Atlas of Food Facts & Recipes from Every State! by Gabrielle Langholtz, Phaidon; New York: Quick-Pickled Cucumbers, drawing by Jenny Bowers, photo by DL Acken (pages 146-147)

 

It’s fun to look up the dish from your state—California is Cobb Salad—or explore new places. I really liked the US Virgin Islands entries featuring information about Dumb Bread, Jerk Chicken, Rødgrød, Fungi (not a fungi!), and Goat Water (a hearty stew made of goat meat, pawpaw, bread fruit, and Scotch bonnet peppers). The diversity of our country is wonderful: Green Jell-O Salad (Utah), Oven-Fried Chicken (Kentucky), Norwegian Meatballs (South Dakota), Jambalaya (Louisiana), Chicken Bánh Mì (DC). While expanding your culinary skills, you’ll also learn something about that region’s history, geography, and people.

 

United Tastes of America interior spread pgs 192-193

United Tastes of America, An Atlas of Food Facts & Recipes from Every State! by Gabrielle Langholtz, Phaidon; Eating in Texas, drawings by Jenny Bowers (pages 192-193)

 

United Tastes of America interior photo pgs 194-195

United Tastes of America, An Atlas of Food Facts & Recipes from Every State! by Gabrielle Langholtz, Phaidon; Texas: Potato, Egg and Bacon Breakfast, drawing by Jenny Bowers, photo by DL Acken (pages 194-195)

 

The recipes are indexed by level of difficulty as well as in a standard index where you can search for ingredient (potato), cooking term (braising), or meal category (desserts, snacks). This handsome book would be an ideal gift for your foodie relatives and friends who live in other countries, or a lovely addition to your cookbook collection.

I agree with author Gabrielle Langholtz that, “Food is one of the best ways to learn about a place—its harvests, its history, and its people.” Langholtz was the award-winning editor of Edible Manhattan and Edible Brooklyn, the head of special projects and publicity at the NYC Greenmarket, and authored The New Greenmarket Cookbook (2014), and Phaidon’s America: The Cookbook (2017). She lives in Pennsylvania (state recipe, Soft Pretzels). Take this book on tour with you the next time you travel!

Jenny Bowers
DL Acken

 

 

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