- Teen Cuisine by Matthew Locricchio, photography by James Peterson
- Reading level: Ages 12 and up
- Hardcover: 207 pages
- Publisher: Marshall Cavendish Childrens Books (October 1, 2010)
- ISBN-13: 978-0761457152
Back-of-the-book blurb: Gourmet Cooking For Teens! Theres no need to eat plain and uninspired cooking.
She Is Too Fond of Books’ thoughts: Teen Cuisine is a great choice for a budding young chef – someone who’s getting comfortable in the kitchen and is interested in creating fare more involved than peanut butter & jelly sandwiches and cakes from box mixes.
The recipes are skewed toward those with more adventurous taste buds – not wild or exotic, but with a little kick, and international flare.
These recipes, which I consider “a step up” from most cookbooks aimed at teens, include:
- Santa Fe Tofu Scrambler (see note below about vegetarian options)
- Yogurt, Sour Cream, and Feta Cheese Spread
- New Gazpacho with Chipotle Almond Cream
- Quinoa and Black Bean Salad with Fresh Orange Dressing
- Alabama Festival Shrimp
A note about vegetarian options: My 14 year old son has been eating vegetarian since the New Year; there are a handful of vegetarian meals in Teen Cuisine, and some that he can adapt. We really like the format, range of recipes, and suitability for his age/ability of Teen Cuisine, and would snap up a vegetarian/vegan friendly edition by Matthew Locricchio.
The photographer, James Peterson, deserves the front cover billing for his gorgeous full-page color photos. I’m on my first cup of coffee of the day as I type this, and my mouth is literally watering as I gaze at the salt crystals and perfectly browned texture of “Crisp Oven Fries.”
[note added after original post]: I just received an email from the author, Matthew Locicchio, with the following info, for those seeking more of this wonderful format (that doesn’t talk down to teen cooks): “I wanted to let your son know, if he can be patient, that my Teen Cuisine New Vegetarian is coming out this fall with over 40 vegan, vegetarian, and even a few raw recipes.”
Great news! Thanks, Matthew.