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The No-Cook Cookbook




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Dorling Kindersley
02 March 2021
It's time for the kids to get cooking - just pick up this book and make fun and tasty dishes.

If you can't stand the heat, get into the kitchen! This cookbook helps children learn about making food by themselves - a skill that will last them a lifetime. The recipes in this no-cook cookbook will help children to gain independence in the kitchen and understand how to make healthy, yet very tasty meals with simple ingredients and no heat.

The No-Cook Cookbook is a photographic cookbook with recipes that kids can make all by themselves. No cooking means that kids can use this recipe book to learn the basic skills needed to be successful in the kitchen by themselves. This book teaches children how to use tools such as a grater, sharp knife, peeler, and zester safely, and will explain kitchen safety rules. Kids will also find out how to grow their own herbs and vegetables at home, and then use these to prepare delicious meals. Helping young food lovers turn into budding chefs!
Imprint:   Dorling Kindersley
Country of Publication:   United Kingdom
Dimensions:   Height: 284mm,  Width: 223mm,  Spine: 15mm
Weight:   761g
ISBN:   9780241459539
ISBN 10:   0241459532
Pages:   128
Publication Date:  
Recommended Age:   From 7 to 11 years
Audience:   General/trade ,  Children/juvenile ,  ELT Advanced ,  English as a second language
Format:   Hardback
Publisher's Status:   Active

Rebecca Woollard is a freelance food editor, writer and stylist. She began her career cooking in chalets in the French alps, and after freelancing as an events chef, completed the Professional diploma at Leiths School of Food and Wine where she won the BBC Good Food Award, giving her a six month placement as the magazine's cookery assistant. From there she spent four years at woman&home, before moving to delicious magazine as the deputy food editor. Two years later she was promoted to food editor. During her time heading up the food team, delicious was shortlisted for and won a number of awards, including Food Magazine of the Year at the Guild of Food Writers Awards. Rebecca then went freelance, and as well as recipe developing and food styling for a number of clients, she is the food editor of Slimming World magazine and teaches a food styling course at Leiths. Since becoming a mother, Rebecca has developed a passion for family-focussed food, with a particular emphasis on igniting enthusiasm in children to be more adventurous and feed themselves well.

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