IT'S SO GOOD!

The design of this cookbook cleverly supports young chefs in their mess-making—er, cooking.

With glossy pages that will withstand a wet-washcloth cleanup and a cover that unfolds into a stand, this easy-to-use spiral-bound cookbook is made for kids and includes both U.S. and metric measures. But the recipes and directions are not as well-designed. The safety note is just one sentence at the very beginning, easily missed. Seven sections follow, focusing on breakfasts; appetizers, soups and salads; main courses; beverages; snacks; desserts and baking; and projects to add ambience. Even picky eaters are sure to find something, although there are some ingredients that children will likely turn their noses up at, whether from taste or unfamiliarity: Gruyere cheese, dandelion leaves, bulgur wheat. Other ingredients may be hard to find—vanilla pods, orange-flower extract, orange-blossom water. And some of the ingredient lists are not specific enough—“1 bag of carrots,” “4 zucchinis,” frozen fish (the directions never say to thaw). But the biggest problem lies with the directions. Cooking terms are not defined—cream, sift, knead, score—and the pictures of the finished products frequently do not match the written instructions. Some of the steps could use pictures of their own, especially for those kids who don’t yet know their ways around a kitchen. Small spot cartoons of people and anthropomorphized animals dot the directions, but they seem more for amusement than to actually help young chefs succeed.

The title doesn't fit the book.