New favorites for new cooks 50 delicious recipes for kids to make

This collection of go-to recipes doubles as a primer for developing crucial cooking skills. Food educator Federman includes quick, photographic tutorials on topics that include knife skills, common spices, and how to separate eggs. She then features 50 recipes in the categories of breakfast foods, lunch, snacks, drinks, dinner, and desserts, guiding readers with a straightforward presentation, pointers, and q&as ("How do I tell if a melon is ripe?"). Readers should easily grasp such staples as vinaigrettes, hard-boiled eggs, and avocado toast, as well as more challenging selections that include pesto paninis and summer rolls with peanut sauce. (Many of the recipes are vegetarian, and low-gluten and gluten-free ones aren't hard to find either.) Federman never talks down to her audience, tacitly suggesting that all kids have it in them to be discerning chefs. Ages 8-12. (Mar.) © Copyright PWxyz, LLC. All rights reserved.

EASY EGG SALAD  The best egg salad starts with a perfectly hard-boiled egg--in this case, one that has a creamy yolk inside. Add a pinch of salt and pepper, a dab of mustard and mayo, and lunch is served. Egg salad is a good bet for feeding a hungry crowd--as in your whole family, or maybe just your big brother. To make more, add 1 egg and 1 slice of toast per person.  You will need  Measuring spoons, knife, small bowl, fork  Ingredients  2 hard-boiled eggs (see page 44)  Coarse salt  Ground black pepper  1⁄4 teaspoon Dijon mustard  1⁄4 teaspoon mayonnaise, plus more for the bread  A few sprigs fresh dill or parsley, minced (optional)  2 slices toast  Preparation  1. Carefully slice the eggs in half and, with the cut side down, chop them into small pieces, about the size of sunflower seeds. (Remember to use "the claw" to protect your fingers.) Put the chopped eggs into a small bowl and mash them up just a little bit with the back of a fork.  2. Stir a pinch of salt and pepper (or more if you like) into the eggs, then mix in the mustard, mayonnaise, and dill (if using). Spread a thin layer of mayonnaise over the toast and layer the egg salad over that. Sprinkle with salt and pepper and enjoy! Excerpted from New Favorites for New Cooks: 50 Delicious Recipes for Kids to Make by Carolyn Federman All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.