NEW YORK — Renowned culinary expert Mark Bittman, who has educated home chefs on a myriad of cooking techniques ranging from baking and grilling to preparing fish and vegetarian meals swiftly, is now turning his attention to a fresh audience this fall — children.
His latest work, “How to Cook Everything Kids,” is tailored specifically for budding young chefs aged 8-12, filled to the brim with vibrant photos, engaging graphics, practical advice, and essential techniques designed to foster culinary independence in every aspiring mini-Julia Child in the household.
“It required a different kind of thinking,” Bittman explains. “This is a book that is built to please kids and we’re not kids. So we had to consult with kids. We had to try to think like kids and about kids.” By integrating child-friendly insights, the book aims to resonate with its youthful readers and make cooking accessible.
Bittman, who has transitioned from being a recipe developer and culinary writer to a prominent advocate for food and health policies, provides his take on kid-friendly dishes such as baked ziti, homemade chicken nuggets, and chicken with orange sauce, complete with simple directions and creative variations, including pork chops paired with apples for the latter dish.
The tone of the book is intentionally less pedantic and more encouraging, inviting younger chefs to explore their creativity and customize their cooking experiences. Readers will find lists like “9 Ways to Flavor Scrambled Eggs” and adaptable recipes that suggest substituting soy sauce glaze with sweet-and-sour, peanut, or spicy variants. “You do you,” Bittman encourages at one point, giving kids the freedom to express themselves in the kitchen.
It’s a useful resource for first-time cooks, elucidating concepts like the equivalence between garbanzo beans and chickpeas, while providing practical sections on spices, herbs, kitchen equipment, and preparation techniques for a variety of ingredients, from butternut squash to corn. The presence of pictures featuring kids throughout the book adds to its relatability.
“We wanted it to feel inviting and fun visually for the kids. I think keeping their interest and holding their attention was something that we really wanted to do,” says Jacqueline Quirk, an associate editor at Harvest, a HarperCollins imprint. The visual appeal is crucial to engaging the young audience effectively.
Bittman envisions that “How to Cook Everything Kids” will instill in children the belief that cooking can be easy and enjoyable, enabling them to create delicious meals, thus fostering lifelong habits that enhance their health and reduce their reliance on restaurant food.
“If you empower them to make it themselves, they’ll be more likely to enjoy it, even if it’s a strange vegetable or something like that,” Quirk adds. “We wanted to inspire an adventurousness in kids.” By encouraging experimentation, the book aims to cultivate a sense of culinary adventure among young chefs.
Bittman, the esteemed author of several influential cookbooks, including “How to Cook Everything,” “Fish,” and “Food Matters,” which considers the connections between diet, personal health, and planetary well-being, found extending his franchise to children a logical progression in his literary journey.
“There’s a lot of stuff in here that 4- and 5-year-olds might get a kick out of if they’re so inclined,” Bittman notes. “The important thing is that parents set the example and that’s a more important thing than having kids do hands-on cooking.” This highlights the significance of parental involvement in fostering a love for cooking.
He reflects humorously that the extent of his cooking as a child was mixing chocolate syrup and peanut butter in a glass just to see the outcome. “Now you’ll have 4-year-olds who will tell you that they want to be chefs when they grow up and that’s really different. Chefs were not visible people when I was younger, even when my kids were young,” he remarks, underscoring the evolution of the culinary profession’s visibility.
The book is thoughtfully organized by dishes such as soups, breakfast items, sandwiches, pasta, breads, main meals, and grains and beans, culminating in the ultimate dish — a beef and vegetable stir-fry, which Bittman deems essential.
“I think there are three critical recipes in this world: stir fry, rice and beans, and chopped salad. Imagine mastering those, or having a sense of those, when you were 12 — you’re sort of set for life at that point,” Bittman says, emphasizing the foundational importance of these versatile dishes.
“Almost everything that people wind up cooking can fall into one of those three categories. Those are sort of the mainstays of world cooking,” he adds.
The book strives to minimize reliance on kitchen gadgets and cautions young cooks to solicit help from parents or caregivers for tasks involving appliances like blenders. Interestingly, the use of mandolins — slicing tools known for their sharpness — has been entirely prohibited, reflecting a commitment to safety in the kitchen.
Bittman has carefully catered to the preferences of his young audience by presenting visually appealing dishes, such as pasta garnished with blueberries, and choosing to cook ingredients like sweet potatoes and carrots longer to enhance their natural sweetness.
“There’s more color in here than we would normally pay attention to. And, quite frankly, there’s more sugar in here than we would normally pay attention to,” he admits. “We are focusing on real foods and good foods, but we’re allowing for the fact that kids really do gravitate toward sweets and you have to accommodate that to some extent.” Balancing health with taste is a priority.
Grilled Cheese Sandwich
Makes: 1 sandwich. Time: 5 minutes. From “How to Cook Everything Kids” by Mark Bittman
In his cookbook “How to Cook Everything Kids,” Bittman reveals that smushing a cheese sandwich in a pan yields a delightfully crisp outside with a gooey center. Gather a couple of cans from the pantry or a small heavy pot for this delectable creation.
1 tablespoon butter or olive oil
2 slices any bread (about ½ inch thick)
⅓ cup grated (or 1 or 2 slices) melting cheese (like cheddar, Jack or Swiss; about 1 ounce)
Begin by placing an 8-inch skillet over medium heat and adding the butter or oil. Construct your sandwich using the bread and cheese, ensuring the cheese is evenly layered away from the crusts.
When the butter has melted or the oil is adequately heated, carefully place the sandwich in the skillet. For an extra crispy texture, set a small plate on top of the bread weighed down with the cans or a heavy pot. Adjust the heat so that the butter or oil sizzles, avoiding burning.
Allow the bottom of the bread to brown and become crisp, approximately 2 to 3 minutes. Remove the weight, slip a spatula underneath, lift, and flip the sandwich over.
Swoosh the sandwich around in the pan, soaking up the remaining butter or oil. If desired, replace the plate and weights to compress the sandwich further. The other side should also be cooked for about 2 to 3 minutes until golden brown. Use the spatula to transfer the finished sandwich to a plate, letting it cool slightly before indulging.
Eat with: Pickles, raw vegetable sticks, salad, creamy tomato soup, or chips for a delightful meal.
Variations
- Grilled Chocolate Sandwich: Transform this recipe into a sweet treat by replacing the cheese with a small chocolate bar between the bread. Personalize with your preferred chocolate variety, although a darker option is recommended.
- Inside-Out Grilled Cheese Sandwich: For a twist, use a single piece of bread with double the cheese on the outside, which creates a tasty crisp exterior. A nonstick skillet is essential. Scatter half the cheese at the bottom of the pan, top with the bread slice, and finish with the remaining cheese. Cook without disturbance over medium heat until cheese bubbles and turns brown, then flip.
- Cheese Toast: This variation is an open-faced sandwich. Choose any of the suggested cheeses or try grated Parmesan. For an irresistible treat, set the broiler to the highest setting and toast the bread on a baking sheet until golden before adding butter or oil and cheese, then place back under heat until melty.
**Interview with Mark Bittman on “How to Cook Everything Kids”**
**Interviewer:** Welcome, Mark! It’s great to have you here to discuss your new cookbook, “How to Cook Everything Kids.” What inspired you to create a cookbook specifically for children?
**Mark Bittman:** Thank you for having me! The inspiration came from recognizing that cooking is a vital life skill that should be accessible to everyone, especially kids. I wanted to instill in them a sense of independence in the kitchen and a love for cooking from an early age. It’s all about making it fun and engaging for them.
**Interviewer:** You mentioned that this project required thinking differently. Can you elaborate on that process?
**Mark Bittman:** Absolutely. This book is fundamentally designed to please kids, and that meant we needed to consult with them throughout the writing process. We needed to understand their perspectives—what interests them, what looks appealing, and what they find intimidating. It was a collaborative effort to ensure the book resonates with its young readers.
**Interviewer:** One unique aspect of the book is its engaging visuals and graphics. How crucial do you think these elements are in maintaining kids’ interest?
**Mark Bittman:** Visual appeal is everything when it comes to engaging children. Jacqueline Quirk, our associate editor, did an amazing job ensuring the book is inviting and fun. Bright colors and relatable images of kids cooking help create a connection and draw them into the world of cooking. If they find it visually stimulating, they’re more likely to want to get involved.
**Interviewer:** You emphasize creativity with phrases like “You do you.” How do you foresee this impacting young cooks?
**Mark Bittman:** Encouraging kids to express themselves in the kitchen is key. Cooking should never be just about following a recipe—it’s about exploration and discovery. When kids feel empowered to customize their meals, they develop confidence and creativity. This approach also helps them be more adventurous with flavors and ingredients.
**Interviewer:** The book includes clever adaptations for classic dishes. Can you share why you chose to include variations such as the pork chops with apples?
**Mark Bittman:** Variations like these are all about showing young cooks that there’s more than one way to enjoy a dish. It’s important for them to see how different flavors can complement each other. Plus, it encourages them to experiment! If they can begin to imagine their favorite meals in new ways, they’ll be more excited to get in the kitchen.
**Interviewer:** Safety in the kitchen is always a concern, especially for younger chefs. How did you address this in your book?
**Mark Bittman:** We took safety very seriously. For example, we purposely avoided including certain tools, like mandolins, that could be hazardous. Instead, we focused on recipes that require minimal equipment and showcased techniques that are safe yet effective. It’s essential that kids ask for help from parents or caregivers for any tasks involving sharp objects or hot surfaces.
**Interviewer:** Lastly, what legacy do you hope “How to Cook Everything Kids” will leave in families?
**Mark Bittman:** My hope is that this book serves as a gateway for children to develop a lifelong love for cooking. If they can see that making meals can be enjoyable and fulfilling, they’re less likely to rely on processed foods or fast food in the future. I want them to feel empowered to cook for themselves and their families, promoting healthy habits along the way.
**Interviewer:** Thank you, Mark, for sharing your insights! “How to Cook Everything Kids” sounds like a fantastic resource for young chefs and their families.
**Mark Bittman:** Thank you! I can’t wait for kids to dive into cooking and discover the joy it can bring!
