Eat Fresh Food: Awesome Recipes for Teen Chefs

Overview

Make It Fresh. Make It Fast. Make It Awesome.

Renowned chef Rozanne Gold has assembled an All-Star Team of teen chefs—kids who love to cook and love to eat good food—to create more than eighty mouth-watering recipes, attuned to the seasons, refined for the kinds of food teens want to eat. With plenty of snacks, smoothies, school lunches, burgers, fabulous pizza, desserts, and more, each delicious bite is made with the freshest, best-for-you ingredients you can find. Fully ...

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Overview

Make It Fresh. Make It Fast. Make It Awesome.

Renowned chef Rozanne Gold has assembled an All-Star Team of teen chefs—kids who love to cook and love to eat good food—to create more than eighty mouth-watering recipes, attuned to the seasons, refined for the kinds of food teens want to eat. With plenty of snacks, smoothies, school lunches, burgers, fabulous pizza, desserts, and more, each delicious bite is made with the freshest, best-for-you ingredients you can find. Fully illustrated with photos of this cooking team in action, here is a cookbook no aspiring chef will want to miss.

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Editorial Reviews

Children's Literature - Meredith Kiger
This eye catching book targeted to teens is right in line with the national movement to curb the growth of childhood obesity. Primarily a cookbook, it also touts the healthfulness of buying and using fresh, in season, foods mainly vegetables and fruits in a variety of new combinations. The author, an accomplished chef, has worked with a panel of nine teens to prepare each recipe and judge the results. Filled with colorful photos of fresh foods and the panel in action, the cookbook portion is divided into "Bread, Butter & Breakfast, Bowls: Soups & Pasta, Sandwiches, Burgers & Pizza, Salads, Big & Small, Dinner Specials with Vegetables, Side Dishes" and "Dessert & Drinks?" The interesting combinations are very different from the high fat, high carbohydrate fare of the teen diet of today. The eye catching appeal of the photos of delicious foods being prepared does the talking with just the right amount of information on nutrition. An additional section has suggestions for special occasion menus using the dishes in the book. There are some very interesting combinations with minimal use of animal products. The teens look like they are having a ball. It is too bad some of the print is so small in some of the recipes. When you are in preparation mode, they are difficult to read. An extensive index is included. Reviewer: Meredith Kiger, Ph.D.
School Library Journal
Gr 6–10—This attractive title includes 80-plus recipes. From "Bread, Butter & Breakfast" to "Desserts & Drinks," there's a strong emphasis throughout on fresh food. Some of the dishes are remarkably simple. For example, "Sun-dried Tomato and Carrot Meatloaf" has just 5 ingredients. Others are imaginative (and usually healthier) variations on classics, like "Eggless Caesar with Toasted Pecans and Green Apple Croutons." And the veggie-burger recipe, "Chickpea Burger with Fresh Mango Salsa," is a winner. Step-by-step instructions are clear, with just the right amount of detail. The lively design is another plus, as are the numerous color photos, showing a good mix of food and people. The introduction includes general nutrition and safety information as well as advice about choosing organic ingredients. The book concludes with suggested menus and an extensive index. Many of the recipes are vegetarian (and some are vegan), although they are not designated as such. All in all, this is a wonderful book with a contemporary style that will entice teens to try delicious recipes for family meals and get-togethers with friends.—Lauralyn Persson, Wilmette Public Library, IL
Publishers Weekly
This joyful recipe book features fresh, healthful ingredients and encourages ambitious young chefs to collaborate on such mature dishes as Grape-and-Pignoli Breakfast Cake, Crunchy Wasabi-Lime Salmon with red cabbage and sugar snaps and orange-ginger sweet potato puree. Each recipe includes colorful photographs of teens selecting and preparing the foods, emphasizing the creative potential behind cooking with diverse flavors and the importance of using a natural cornucopia of fruits and vegetables in season (the “fresh” in the title is an acronym for farmer friendly, ripe-ready, easy-exciting, sustainable and honest-healthy). A prime pick for adventurous eaters and a potential catalyst for those in a junk food rut. Ages 12–up. (Oct.)
VOYA - Alissa Lauzon
Chef Gold's twelfth cookbook is intended to get teens to eat fresh and healthy foods. She includes a brief overview of organic food, chef staples, and kitchen safety in addition to more than eighty recipes for everything from breakfast to desserts and drinks. Each recipe is easy to understand with bright, colorful photographs that make the food look appealing to even the most critical eye. Each recipe includes serving information; however, they do not include any nutritional or calorie information. For recipes that might require an unfamiliar technique, Gold explains the technique in a side box, which is helpful to teens who may have never cut a pineapple before. The recipes were tested by a group of teens and tweens and reviewed by a nutritionist. Gold also includes a detailed index and a section of sample menus for different holidays and occasions with foods that are coordinated to not only go together but to also compliment the season. This title should be passed to any teen with an interest in cooking or eating healthy. Gold uses bright sidebars and large colorful photos of not only each recipe but also of teenagers cooking them to visually appeal to her audience. The recipes use ingredients that teens will easily recognize and be able to locate, even if it is not at their local farm as Gold encourages. Even the fussiest eater will find recipes here that will appeal to them. Reviewer: Alissa Lauzon
VOYA - Mary Boutet
This cookbook would be really good if it was not geared toward teenagers. The navigation tools, like the table of contents and the index, are great, and the formatting is consistent and clear. The pictures are beautiful and fun to look at, and I really like that the titles of each recipe are color-coded to match the ingredients. Throughout the recipes are little tips that, as someone who has never cooked a thing in her life, would be really helpful while attempting something new. The suggested menus at the back of the book were also a nice feature. The overall tone of the cookbook, the "let's get teenagers excited about cooking fresh" theme, however, just does not really succeed. Although still a worthwhile read, it would have been so much better if it did not try so hard to appeal to teenagers. Reviewer: Mary Boutet, Teen Reviewer
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Product Details

  • ISBN-13: 9781599904450
  • Publisher: Bloomsbury USA
  • Publication date: 10/13/2009
  • Pages: 160
  • Sales rank: 353,622
  • Age range: 14 - 17 Years
  • Product dimensions: 7.90 (w) x 9.90 (h) x 0.60 (d)

Meet the Author

Rozanne Gold is a three-time winner of the prestigious James Beard Book Award and winner of the IACP/Julia Child Cookbook Award. A restaurant creator and consultant, award-winning cookbook author, contributor to Bon Appetit and other food magazines, Rozanne also makes time for her teenage daughter, who, along with many other dedicated teens, contributed their time, skills, opinions and images to this book. She lives in Brooklyn, New York.

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Sort by: Showing all of 5 Customer Reviews
  • Anonymous

    Posted February 20, 2010

    Great recipes

    What a great collection of recipes, especially for teaching the budding chefs about the value of using fresh ingredients.

    The perfect gift for someone just starting to learn to cook - no matter what age.

    Super photography, fresh and simple - focuses on the food not the fuss.

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  • Anonymous

    Posted February 16, 2010

    Not just for teen chefs

    I bought this book for my college age daughter who is cooking for herself at school for the first time. We used it together first at home and now I will order a copy for myself.

    The recipes call for lots of fresh vegetables and the pictures explode with color. I find the pictures enticing and the nice part is that the food tastes as good as it looks. Try the Fresh Vegetable Soup - really delicious with layers of unexpected flavor.
    The Endive Salad with Fancy Greens is a great combination of ingredients and the dressing is great with other salads too.

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  • Anonymous

    Posted January 30, 2010

    Fantastic, highly-recommended cookbook

    My 11 year old daughter borrowed this cookbook from the library, has made eight of the recipes so far and hasn't stopped cooking since. Every recipe has been very delicious. My daughter was able to follow the relatively simple directions with little adult assistance. What our family loves most about this book is that the recipes are healthy ones. We have high cholesterol concerns, so we are always on the hunt for delicious, quick and simple, healthy recipes. My girls (age 8 and 11) never really enjoy eating fish, but when we took a risk and made the "Crunchy wasabi-lime salmon with red cabbage and sugar snaps", it became a new favorite (and not too spicy for anyone in our family). Our other family favorites from this cookbook are: Risi e Bisi; Bow Ties with wilted tomatoes, spinach, and feta; Eggless Caesar salad with toasted pecans, green apple "croutons"; Roasted Pears with toasted almonds, maple drizzle. Yum! We love this cookbook so much that we purchased a copy for ourselves. My daughter believes in it so much that she's even considering giving it to friends as birthday gift. We highly recommend it to everyone; not just teens / tweens.

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    Posted May 5, 2010

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    Posted April 10, 2010

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