Author(s): Amanda Grant
Following the huge success of The Silver Spoon, this edition, adapted especially for children, presents 40 authentic, quick, wholesome and easy-to-make Italian recipes that kids aged 10 and above will love to cook and eat.
"A successful children's cookbook is not an easy thing to do but Phaidon has managed in spades. This charming book hits exactly the right note: childlike but not childish and neither intimidating nor patronising... The design is enchanting with colourful step-by-step drawings. A fabulous gift."-The Bookseller "Set to inspire budding cooks of 10 and over... Shows that it's never too early to start cooking... Just the job for bored children on rainy half-term afternoons."-The Daily Telegraph "The adorable bambino of The Silver Spoon... An appealing idea, sweetly done... Each step accompanied by a charming, hand-holding illustration."-Mail on Sunday "Colorful, cleverly illustrated."-The New York Times Magazine "The Silver Spoon for Children serves up 40 authentic, healthy recipes. The book's whimsical illustrations are easy to follow."-Parents Magazine "In this beautifully produced children's version, food writer Grant has greatly reduced the original into an attractive, informative delight."-The Booklist
Harriet Russell has contributed illustrations to a wide variety of periodicals and projects, including Jamie Oliver's School Dinners scheme, and designed covers for numerous novels, as well as writing and illustrating a series of her own books. She lives and works in London. Amanda Grant is a specialist in children's nutrition and cookery.
This book includes a short introduction about the concept of The Silver Spoon, information about cooking safely (including illustrations of safe cutting techniques) and cooking equipment/utensils, c. 40 recipes and an index Each recipe is on a separate double-page spread and includes step-by-step illustrations to guide children through the cooking process and a photograph of the finished dish, as well as an introductory paragraph highlighting a particular ingredient or aspect of Italian food. This book includes the following recipes: LUNCHES AND SNACKS Prosciutto and melon Mozzarella and tomato salad Tomato bruschetta Pizzaiola tartines Panzanella Tuscan minestrone Summer cannellini beans Tuna and bean salad Tuna frittata and French beans with tomatoes PASTA AND PIZZA Pizza dough (with pizza Margherita, pizza Napoletana and sausage pizza) Macaroni au gratin Spaghetti with tomato sauce Spaghetti amatriciana Linguine with pesto Lasagne Rigatoni with meatballs Fresh pasta dough Ravioli Napoletana Tagliatelle with cream, peas and ham MAIN COURSES Milanese risotto Potato gnocchi Polenta gnocchi Aubergines au gratin Beans with sausages Baked cod with vegetables Fish kebabs Roast leg of lamb in a herb crust Lamb cutlets and new potatoes with rosemary Beef stew Chicken stew with olives Chicken breasts stuffed with mascarpone and Parmesan asparagus DESSERTS AND BAKING Foccacia Marbled ring cake Orange cake Hazelnut cake Banana cream Stuffed peaches Fruits of the forest ice cream