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Whether you’re decorating the perfect birthday cake or rolling out crust for tasty homemade pizza, our newest cookbook, Baking Kids Love, gives you great ways to connect with kids and create memories to last a lifetime.
We teamed with Cindy Mushet, author of our award-winning The Art & Soul of Baking, and her daughter Bella to bring the magic of baking alive with 30 amazing recipes designed especially for 8- to 12-year-olds.
Young chefs take an active role in the preparation of cookies, pies, tarts, fruit desserts, quick bread, cakes, yeast breads and more. Full of practical advice, Baking Kids Love is spiral bound for easy reading when cooking, recipes are step-by-step numbered, and the book is printed on sturdy paper that is easily cleaned after inevitable accidents occur.
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Baking Kids Love by Sur La Table and Cindy Mushet
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$20.00
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In Stock
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- Publisher: Andrews McNeel Publishing.
- Pages: 128 pages
- Material: Spiral-bound on sturdy paper
BENEFITS:
- Award-winning author of The Art & Soul of Baking teams up with her daughter to bring the magic of baking alive.
- 30 kid-friendly recipes are great ways to connect with children and create memories to last a lifetime.
- Designed for 8- to 12-year olds.
- Young chefs take an active role in the preparation of cookies, pies, tarts, fruit desserts, cakes and more.
- Full of practical advice for parents.
- Spiral bound for easy reading when cooking.
- Recipes are step-by-step numbered.
- Printed on sturdy paper that’s easily cleaned after accidents occur.
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Cindy Mushet is the author of The Art and Soul of Baking, which won the IACP Cookbook Award for Baking, received a nomination from The James Beard Foundation, and was chosen by Gourmet magazine as a book club selection. She has been a professional pastry chef and baking instructor for over 20 years. Her recipes have appeared in numerous publications, including Bon Appétit, Fine Cooking, Country Home, the National Culinary Review, the New York Times, and The 150 Best American Recipes (2006). Her first book, Desserts: Mediterranean Flavors, California Style, was published in 2000. Inspired by her daughter Bella, Cindy has taught baking to many children, both in school classrooms and in summer baking camps. A fun and engaging teacher, Cindy has also taught thousands of adults nationwide.
Beginning her career at Chez Panisse in Berkeley, CA., she has since headed pastry kitchens in restaurants and bakeries from Napa to San Diego and has taught professional training courses at Le Cordon Bleu, the Culinary Institute of America, and the New School of Cooking, among others.
For five years she wrote and published the highly regarded Baking With the American Harvest, a quarterly baking journal with subscribers nationwide and was a contributing writer to The Joy of Cooking, The Joy of Cooking Christmas Cookies, and The Baker’s Dozen Cookbook.
Cindy lives in Los Angeles, where she is a patisserie chef-instructor in Le Cordon Bleu program at the California School of Culinary Arts, and she consults regularly with restaurants and bakeries on menu development and staff training. Cindy is a regular guest on KCRW’s Good Food radio show. She has been a spokeswoman for the American Butter Institute and a guest chef at food conferences across the country.
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