Kids' Cookbook Fun

posted February 16, 2009
  by Christine Gable, Kiddie Chow

If you’re like me, glancing through a cookbook or two can help provide some much-needed mealtime inspiration. Here are a few kid-friendly cookbooks that I’ve enjoyed over the past year—some are newer, some are a tad older, but they’re all worth a look. Check ‘em out in your local library when you have a chance:

Loaves of Fun
by Elizabeth M. Harbison
©1997, 91 pages

How about a tasty way to learn history … by way of bread! Did you know that the history of bread is also the history of civilization? In the making and breaking of civilizations—both ancient and modern—bread has held a place setting of honor. Not only can you travel the world from bread’s early beginning in Asia (73,000 BC), you can taste and travel through the centuries with a wide variety of flavorful breads. Think pitas, sourdough, challah and French bread. Yes, this is one great way to learn history. Within these 91 pages is a plethora of down-to-earth information with easy–to-follow recipes, plus black and white illustrations that add character to each era.


Kids Cooking
by Aileen Paul and Arthur Hawkins
©1970, 128 pages

While it’s no longer in print, this one is delightfully simple and engagingly down-to-earth, giving kids just the information needed—but not complicating it unnecessarily. Its appeal is in its simplicity. This book is broken down into “here’s what you need” and “here’s what you do” with numbered steps.

With only simple illustrations, the recipes are designed for kids to make themselves. From breakfast and lunch dishes to desserts, party foods, snacks and a taste of regional cooking, this book uses commonly found kitchen ingredients. The steps are clear, telling the cook exactly what to do each step of the way. And you know what I love best about it? It approaches cooking as an exciting and new experience (which it is—each and every time!). Treat your kids to this book and they just may surprise you with making your next meal.


United States History Cookbook
by Joan D’Amico and Karen Eich Drummond
©2003, 180 pages

You know when a kid actually picks up a history book and says it looks like fun, you’ve got a winner. And that’s exactly what my daughter said when she saw this book on my desk. Wouldn’t history be more fun if it appealed to our taste buds too? Whip up Colonial Era corn chowder or World War II Sloppy Joe rations … this book not only gives kids something fun to do in the kitchen, but gets them thinking about different foods and how we came to be eating them today. Did you know … the Pilgrims didn’t use forks … Confederate soldiers dined on peanut porridge. Hey, that’s what I call getting a true taste of the times.


The Math Chef
by Joan D’Amico and Karen Eich Drummond
©1997, 180 pages

“Mom, if I could do math everyday in the kitchen, that would be super!” said my daughter. Yes, indeed. If we really could whip up something tasty and learn all those necessary math facts at the same time, life would be sweet. But here’s the kicker—you can create some delicious goodies and learn some math necessities too. With recipes like Mexican Jumpin’ Bean Soup, Fraction Pretzels and Rectangle Cheesecake Snacks, the authors have certainly set out to combine math and cooking skills—and make it fun too.

Next week: School Lunch Help

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