The Kids' Bakebook

Gwen Zilm was Technical Services Librarian, Okanagan College, Kelowna, British Columbia.

This is the fourth cookbook written by Shannon Ferrier and Tamara Shuttleworth with the child cook in mind. The successful features from previous titles — Kids in the Kitchen (1978), More Kids in the Kitchen (1980), and the Kids Food Cookbook (1982) — are repeated here. A symbol at the top of the page indicates the level of difficulty for each recipe: “easy,” “medium,” or “hard.” The book is spiralbound and will lie flat and remain open at any page. Measures are given in both imperial and metric measures and each recipe is accompanied by a list of utensils required.

Four introductory pages are devoted to types of measures, how to measure, methods of mixing, types and uses of different baking pans, and procedures in using a conventional oven. Diagrams are provided on how to beat, cream, cut in, and knead ingredients — but is there anything more difficult than learning how to knead bread from a diagram? Perhaps it would help to have a note suggesting that the child might ask an experienced cook for a demonstration; these diagrams could then serve as a reminder.

All recipes included are “from scratch”; no premixed ingredients are used. Sixty-six recipes cover the spectrum of baking, from cookies, cakes, and muffins to biscuits, quick breads, and yeast breads. Crescent rolls, giant pretzels, braided challah, and hot cross buns are recipes marked “hard.” These will represent a challenge to the older child. An eight-year-old will be capable of following some of the simpler recipes, such as that for Peanut Butter Cookies or Spice Cake in a Pan.

Creative cooking is encouraged throughout the text and, although most of the recipes are basic ones, the book also includes original variations, such as Maple Walnut Upside Down Muffins and Bacon Parsley Biscuits.

Designed for kids, The Kids’ Bakebook will also serve as a family collection of baking standbys.