Cooking with My Dad, the Chef
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Ken & Verveine Oringer’s recipes for kids & families!
Get 70+ kid-tested, kid-approved (and gluten-free!) recipes for young chefs from Ken & Verveine Oringer!
America's Test Kitchen kid tester Verveine Oringer and her dad, James Beard Award-winning chef Ken Oringer, bring young chefs into their kitchen and share 70+ kid-tested, kid-approved (and super creative!) recipes that are approachable, exciting, and delicious.
From Miso-Banana Bread for breakfast to Chicken Milanesa for dinner—plus a chapter of chef-y recipes (think Maki (Sushi Rolls), Spaghetti with Squid Ink Sauce, and Strawberry Shortcake Ice Cream Bars) thoughtfully explained by Ken—this book will take young chefs and their families on a culinary journey.
Some of what you'll find inside
Double-Chocolate Almond Muffins
From Verveine: If you like chocolate in the morning, these muffins are for you.
From Chef Ken: Unlike many gluten-free muffin recipes, this one uses just one type of flour: almond flour. Almond flour paired with chocolate is an amazing flavor combo—kind of like those Hershey’s Kisses with the almonds inside.
Fresh Corn Arepas (Corn Cakes)
From Verveine: Every summer we go to this carnival in Coney Island, New York, which is where I fell in love with arepas. I am always excited to eat these slightly sweet, savory corn cakes. I like them on their own, with some butter, or with sour cream, salsa, and grilled meats.
From Chef Ken: Arepas are very popular in Venezuela and Colombia—this recipe is closer to the Colombian style, which are usually served whole.
Rice Vermicelli with Chicken and Coconut Curry
From Verveine: When my family was living in Paris for a little while, my parents would take us for Vietnamese food whenever they wanted a break from eating French food. They would order noodle soups similar to this one and they quickly became some of my favorites—the broth has so much flavor!
From Chef Ken: This recipe is so easy to make and packs so much flavor from the Thai curry paste, coconut milk, fish sauce (a great umami booster!), and fresh herbs. And, bonus, it’s mostly hands-off.
Strawberry Shortcake Ice Cream Bars
From Verveine: When I was first diagnosed with celiac disease, I was probably the most sad about not being able to eat strawberry shortcake ice cream bars anymore. Eventually, my dad was able to crack the code and made this gluten-free version that tastes almost identical to the original.
From Chef Ken: After Verveine’s diagnosis, I set out on a mission to create a gluten-free version of Verveine's favorite frozen treat. I used a mix of gluten-free flour and cornstarch to make the strawberry crumbles extra-crunchy. And for the perfect chocolate coating, I combined white chocolate with coconut oil.
Item Number: CK18
Item Weight: 2.0 pounds
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More reasons to buy Cooking with my Dad, the Chef:
- Each recipe is doable, delicious, AND gluten-free: After Verveine was diagnosed with celiac disease, the Oringer family changed the way they ate. Together, Verveine and Ken found ways to create approachable recipes that feel a little fancy but are perfect for young chefs!
- Created for kids and families to have fun cooking together and creating restaurant-worthy dishes at home:
- includes a photo for every recipe and many recipe step photos as well
- equipment and ingredient lists help young cooks prepare before they start cooking
- comic-inspired illustrations throughout the cookbook to entertain young chefs
- Ken Oringer is a James Beard Award-winning chef and one of Boston’s most notable restaurateurs.
Praise from Many of Your Favorite Chefs:
“From coastal Italian cuisine to Spanish tapas to killer sushi, chef Ken can (and has) done it all at the highest level. Along with his daughter, Verveine, Ken tackled one of his biggest challenges, cooking without gluten. Leave it to the real-deal Oringers to make even the most challenging dishes easy, fun, and delicious.” —Guy Fieri
“Cooking with My Dad, the Chef is very original and great fun but also a serious read that will get kids into the kitchen and lead to more meals being eaten together as a family. Kids will learn valuable lessons about flavor, choosing ingredients, and nutrition. A fun, wonderful addition to the family bookshelf.” —Jacques Pépin
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