Contains over 120 recipes that children can cook at home with a little bit of adult supervision. These recipes, while simple in structure, use a wide range of ingredients, with an emphasis on those that are healthy, interesting and inexpensive. This book aims to set fresh directions in the way we think about cooking with and feeding our children.
“Kitchen Garden Cooking for Kids” contains over 120 recipes that children can cook at home with a little bit of adult supervision. The layout is accessible and fun, with lots of helpful hints and useful facts. Unlike other cookbooks for kids, this one does not assume that a child's palate is unsophisticated or unable to appreciate complex tastes. The recipes, while simple in structure, use a wide range of ingredients, with an emphasis on those that are healthy, interesting and inexpensive. The book also tells the story of the Kitchen Garden at Collingwood College, a program initiated by Stephanie in 2001 to introduce inner-city kids to the joys of healthy, homemade food. Since then, Stephanie, along with a dedicated team, has worked with primary-age children, teaching them to grow edible organic produce in the school grounds, and how to turn their harvest into wonderful dishes such as muffins, homemade pastas, vegetable-rich winter soups and decorated tea eggs. Beautifully illustrated with photographs by renowned food photographer Simon Griffiths, this book will set new directions in the way we think about cooking with and feeding our children.
ran Stephanie's restaurant, a landmark establishment credited with having revolutionised fine dining in Melbourne, for twenty-one years from 1976. In 1997 she set up the Richmond Hill Cafe and Larder, a neighbourhood cafe renowned for its specialist cheese retailing. One of Australia's most highly regarded food writers, Stephanie has written eleven books, including Stephanie's Menus for Food Lovers, Stephanie's Seasons and Stephanie Alexander
& Maggie Beer's Tuscan Cookbook (co-author). Her signature publication, The Cook's Companion, has established itself as the kitchen bible in nearly 400 000 homes. In 2001, concerned by the increasingly poor eating habits of Australian children, Stephanie initiated the Kitchen Garden at Collingwood College to teach kids about the pleasures of freshly grown, home-cooked food. Anna Dollard worked as an editor in book publishing before joining Stephanie as a researcher and coordinator. She has contributed to a number of Stephanie's food-related projects, including books and a television program. She is a founding member of the Kitchen Garden at Collingwood College committee, and has been involved in the administration, funding and documentation of the program. She has been a key figure in the establishment of the Kitchen Garden Foundation, which was set up in 2005 to raise funds for the implementation of kitchen garden programs in other schools