Each recipe in this book teaches a different technique or cooking method. Through a recipe for pancakes kids will learn how to make batter; through a recipe for meringues they'll find out how to whisk eggs; through a recipe for fruit tart they'll discover how to make pastry; and through a recipe for curry they'll try out dry-frying spices. All the classic methods of cooking are taught too - from grilling and frying to roasting and baking. Recipes are divided into sections called From the Sea, From the Mill, From the Garden, From the Farm, From Afar and From the Wilds, to help kids understand the origins of food from an early age.

 

There are 176 pages in this book. This book was published 2005 by Octopus Publishing Group .

Amanda Grant is a broadcaster, mother of three and highly regarded food writer. She is the Food Editor of Woman's Own and writes for Prima Baby.

This book has the following chapters: Chapter 1: From the Sea; Recipes/techniques include: Cod in batter (with how to make batter feature). Tuna fishcakes (with how to make a breadcrumb coating feature). Kedgeree with smoked haddock (how to poach fish); Grilled plaice with herb butter (how to grill fish); Smokedmackerel pate (how to make a pate); Chapter 2: From the Farm; Recipes/techniques include: Sticky chicken kebabs (how to marinade); Hot dogs (how to grill a sausage); Homemade burgers (cooking with minced beef); Chapter 3: From the Garden; Recipes/techniques include: Chips (basic technique); Mash (basic technique); Tomato soup (how to puree a soup); Green salads (how to grow cress); Roasted butternut squash (how to make risotto); Trifle (how to whip cream); Chapter 4: From the Mill; Recipes/techniques include: Pizza dough; Fairy cakes (decorating); Victoria sponge cake (how to make a basic sponge); Jam tasts (how to make sweet pastry); Gorgeous chocolate cake (all in one cake mix); Chapter 5: From the Dairy; Recipes/techniques include: Boiled egg with soldiers (how to boil an egg); Meringues (how to whisk); Ice-cream (freezing and blending); Cauliflower cheese (how to make a roux sauce); Banana custard (how to make custard); Chapter 6: From Afar; Recipes/techniques include: Thai green curry (making a curry paste); Chinese stir fry (how to stir fry); Goan spices chicken (how to dry fry spices); Ginger beer (using root ginger)