Barnes & Noble Cooking with My Dad, the Chef: 70+ kid-tested, kid-approved (and gluten-free!) recipes for YOUNG CHEFS! at Hamilton Place in Chattanooga, TN
Mochi Waffles with Salted Caramel Sauce for breakfast. Ramen Cacio e Pepe for dinner. Triple Chocolate brownies for dessert. Verveine Oringer and her dad, James Beard Award-Winning chef and restaurateur Ken Oringer, share their favorite family recipes designed to help kids (and their families) cook like chefs, too!In this groundbreaking cookbook, 13-year-old Verveine Oringer and her dad, chef and restaurateur Ken Oringer, share over 70 kid-tested and kid-approved recipes that are doable, delicious, and also happen to be gluten free. After Verveine was diagnosed with celiac disease at age 10, she and her dad started exploring how to make gluten-free versions of their favorite dishes—and what naturally gluten-free ingredients they could use. From Miso-Banana Bread to Crispy, Cheesy Quesadillas to the best gluten-free Fresh Pasta you’ll ever eat—plus a chapter of chef-y recipes thoughtfully explained by Ken—this book makes it easy (and fun!) for young chefs and their families to make restaurant-worthy food at home. Plus, each recipe has been kid tested and kid approved by America’s Test Kitchen Kids’ at-home kid recipe testers (15,000 families and counting!).
Mochi Waffles with Salted Caramel Sauce for breakfast. Ramen Cacio e Pepe for dinner. Triple Chocolate brownies for dessert. Verveine Oringer and her dad, James Beard Award-Winning chef and restaurateur Ken Oringer, share their favorite family recipes designed to help kids (and their families) cook like chefs, too!In this groundbreaking cookbook, 13-year-old Verveine Oringer and her dad, chef and restaurateur Ken Oringer, share over 70 kid-tested and kid-approved recipes that are doable, delicious, and also happen to be gluten free. After Verveine was diagnosed with celiac disease at age 10, she and her dad started exploring how to make gluten-free versions of their favorite dishes—and what naturally gluten-free ingredients they could use. From Miso-Banana Bread to Crispy, Cheesy Quesadillas to the best gluten-free Fresh Pasta you’ll ever eat—plus a chapter of chef-y recipes thoughtfully explained by Ken—this book makes it easy (and fun!) for young chefs and their families to make restaurant-worthy food at home. Plus, each recipe has been kid tested and kid approved by America’s Test Kitchen Kids’ at-home kid recipe testers (15,000 families and counting!).
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