Gr 8 Up--A well-designed, visually appealing instructional cookbook from America's Test Kitchen for teens, geared toward beginner and experienced cooks. The 70+ included recipes are grouped together by meal type and range in difficulty. In addition to ingredients and cooking steps, each easy-to-follow recipe layout contains useful content like a "Before You Begin" tip, specific skill "how to"' information, and dish variations. All recipes contain a finished dish photograph, with those requiring assembly or shaping (Shakshuka, for example) possessing additional step-by-step photo instructions. Overall, this diverse set of recipes representing most regions of the world will appeal to varied palates and skill levels as teens work their way from basics like Kheer and Hearty Avocado Toast to the trickier Onigiri and Whoopie Pies. Interspersed photos depict teens of different ethnic backgrounds, adding to the overall accessibility of this cookbook. The only special dietary indicator included is vegetarian. VERDICT Recommended for all libraries.

A comprehensive cookbook designed for and tested by teen cooks. According to the introduction, not only did thousands of teens test these recipes in their own home kitchens, but each recipe was only included in the book if at least 80% of the testers considered it a keeper. The appeal of breakfast sandwiches, pizza pockets, and cheeseburger sliders may be obvious, but the book, divided into chapters titled "Breakfast," "Snacks," "Lunch," "Dinner," "Sides," and "Sweets," branches out into acai smoothie bowls and blistered shishito peppers and includes food from a wide variety of culinary cultures: Onigiri, shakshuka, congee, arepas, and chana makhani are only some examples. The layout is crisp and clear, starting with ingredients and their prep, with required equipment highlighted for easy visibility. Special techniques, such as how to stem kale, are given in boxed sidebars, sometimes with photographs, and possible ingredient substitutions are both recommended and (where necessary) warned against. The front of the book offers tips on how to get started, covers elements of kitchen safety, and illustrates common techniques and equipment. The recipes themselves are tagged beginner, intermediate, advanced, and vegetarian (but not vegan). Each dish starts from basic, whole ingredients--no canned soup here--and the text often gives suggestions for how cooks can personalize or expand on it. Bright photographs show racially diverse young people and showcase the mouthwatering array of dishes. Top-notch recipes for junior top chefs. (photo credits, conversions and equivalents, nutritional information, index) (Nonfiction. 12-18) Copyright (c) Kirkus Reviews, used with permission.

In addition to including such teen favorites as cheeseburger sliders, French fries, and doughnuts, this cookbook, touted as "teen tested and teen approved" by America's Test Kitchen, offers cultural and vegetarian options, like congee, arepas, chana makhani, and tofu bowls. First, it kicks off with kitchen safety tips, essential how-to's (how to tell when meat is done, chop an onion, etc.), and a visual guide to kitchen gear. Chapters are divided into sections on breakfast, snacks, lunch, dinner, sides, and sweets, with recipes tagged according to skill level, serving size, and time needed. Each recipe includes jargon-free, step-by-step directions with equipment highlighted in yellow for easy reference, special tips for success, photos of potentially tricky steps, and suggested variations. Cultural, historical, and culinary notes, such as the popularity of onigiri (rice balls) as a Japanese snack and why pizza pockets stay crisp on the outside and gooey in the middle, increase relevancy and interest. Charts with conversions and equivalents and recipe stats (calories, fats, sugars, etc.) conclude this fun and friendly guide for teen foodies.