NEW YORK — Renowned food writer Mark Bittman has taken on a new challenge this fall, aiming to inspire young home cooks with his latest book, “How to Cook Everything Kids.” Targeting children aged 8-12, this comprehensive guide is filled with vibrant images, engaging graphics, and practical advice aimed at nurturing the culinary skills of aspiring young chefs.
Bittman explains that creating a book for children required him and his team to adjust their approach. “This project needed a fresh perspective that caters specifically to kids. We consulted with them to understand their tastes and preferences better,” he mentions.
The book features a variety of kid-friendly recipes, such as baked ziti, chicken nuggets, and chicken with orange sauce, alongside simplified instructions and adaptable options like substituting pork chops with apples. The writing style is friendly and encouraging, providing space for young chefs to explore their creativity and add personal touches to their dishes. For example, Bittman includes suggestions like “9 Ways to Flavor Scrambled Eggs” and creative variations on sauces.
“This is a resource designed to engage first-time cooks. We clarify that garbanzo beans are just another name for chickpeas and include essential information on spices, kitchen tools, and preparation techniques for various ingredients,” Bittman notes. The book contains numerous photographs of children actively cooking, making it visually engaging for its young audience.
Jacqueline Quirk, an associate editor at the book’s publisher, HarperCollins, emphasizes the goal to create an inviting atmosphere: “We wanted to ensure the design captured children’s attention and made cooking feel fun and approachable.” Bittman hopes that by simplifying cooking, children will discover that meal preparation is manageable and enjoyable, which could lead to healthier habits and a reduction in reliance on takeout.
“We aim to encourage kids to be adventurous in their culinary pursuits,” adds Quirk. Bittman, whose previous works include titles like “How to Cook Everything” and “Food Matters,” believes extending his expertise to a younger audience was a logical progression. He recalls his own childhood cooking experiences and how they have drastically changed: “When I was growing up, mixing chocolate syrup with peanut butter was the height of my culinary endeavors. Now, kids aspire to become chefs, a profession that hardly had visibility back then.”
The book is organized into sections covering soups, breakfast, sandwiches, pasta, and main dishes, culminating in a special focus on a beef and vegetable stir fry, which Bittman identifies as a fundamental recipe. “Mastering stir fry, rice and beans, and chopped salad creates a strong foundation for any young cook,” he explains. He believes that most home cooking revolves around these staples of world cuisine.
Bittman has intentionally minimized the reliance on kitchen gadgets, advising children to seek adult assistance with certain tools, such as blenders, and has completely omitted the use of mandolins from the recipes, claiming safety concerns. To appeal to younger palates, the book features visually striking dishes, including pasta with blueberry sauce, and emphasizes cooking methods that bring out natural sugars in vegetables like sweet potatoes and carrots.
“There’s a vibrant array of colors and flavors in these recipes, and while we focus on wholesome ingredients, we also recognize that kids are drawn to sweet tastes, and we’re accommodating that,” concludes Bittman. The overall aim is to make cooking accessible, fun, and delicious for the next generation of chefs.