Children's Nonfiction Cooking & Food
More Kids in the Kitchen
- Publisher
- James Lorimer & Company Ltd., Publishers
- Initial publish date
- Jan 1980
- Category
- Cooking & Food, Canadian
- Recommended Age
- 5 to 12
- Recommended Grade
- 1 to 7
- Recommended Reading age
- 5 to 12
-
Hardback
- ISBN
- 9780888623867
- Publish Date
- Jan 1980
- List Price
- $16.95
Classroom Resources
Where to buy it
Out of print
This edition is not currently available in bookstores. Check your local library or search for used copies at Abebooks.
Description
More Kids in the Kitchen is a cookbook for young readers who first discovered the fun and excitement of cooking in Kids in the Kitchen.
Authors Shannon Ferrier and Tamara Shuttleworth present over forty ethnic and traditional recipes in this new collection for kids who love to learn how to cook. Junior chefs (and their parents)will be delighted with such recipes as Noodles Alfredo, Mexico City Ribs, Apple Crisp, Watermelon Granita and Grandma's Bran Muffins.
More Kids in the Kitchen is a metric cookbook, illustrated throughout with attractive drawings that serve to guide and entertain young chefs.
About the authors
SHANNON FERRIER is a family studies teacher with the Toronto Board of Education.
Shannon Ferrier's profile page
TAMARA SHUTTLEWORTH taught family studies in Hamilton for many years.
Tamara Shuttleworth's profile page
Elizabeth Baird has been helping shape Canada's culinary landscape for more than three decades. It was the cookbook Classic Canadian Cooking, Menus for the Seasons, published in 1974, that started her career in food writing. Elizabeth's column, "Canadian Cookbook" was a weekly feature in the Toronto Star, she was the food editor for Canadian Living magazine for 20 years and she has authored and co-authored many cookbooks, including the popular Whitecap title Canada's Favourite Recipes. Elizabeth continues to write a weekly column, "Baird's Bites", for the Toronto Sun and is a volunteer historic cook at Fort York. Bridget Wranich is one of the founders of the Culinary Historians of Canada and the program officer at Fort York. Her work and contribution to the food scene has been profiled in many newspapers and magazines, including the Toronto Star and the Globe and Mail. She is a feature speaker at almost every historical food event in Toronto and an expert in the cooking processes of the 18th and 19th centuries.
