The New York Times Food columnist and beloved home cooking authority spins 100 recipes for a new audience of home chefs: kids ages 8-14!

In Kid in the Kitchen, Melissa Clark, who has been cooking with her own kid for years, takes you step-by-step through how to understand and create each dish. These recipes are fun, insanely delicious and will help you become a confident cook. There are also tons of tips and tweaks, so you can cook what you want with what you have. Make amped-up breakfasts, tasty sandwiches, noodles and pasta for every craving, sheet pan dinners, grain bowls and salads, one-pot meals, party classics, and the richest, gooiest desserts. This is the fun, easy way to make awesome food with kids.

Melissa Clark marries the flavors beloved by adult fans of her bestselling cookbooks with recipes that any kid age 8-14—whether cooking-curious or already kitchen-puttering—can make and build on. Examples include Brown Butter French Toast, Sweet or Savory Dutch Babies, Burgers with Kimchi Mayo, Gingerbread Snacking Cake and No-Machine Ice Cream.

Kid in the Kitchen includes 75 full-color photographs, and helpful lessons on topics like the proper way to hold a chef’s knife and why you need a Microplane grater right now. She talks about the ingredients you really need, the stuff you can fudge and how to clean up like nothing ever happened. This must-have resource is both friendly and authoritative.

About the author: Melissa Clark is the author of the New York Times bestseller Dinner in French, as well as Dinner, Dinner in an Instant, and Comfort in an Instant and is a staff writer for the New York Times Food section, where she writes the wildly popular column "A Good Appetite." The winner of multiple James Beard and IACP awards, Melissa is the host of the "Weeknight Kitchen" podcast from The Splendid Table. Her work has been selected for the Best American Food Writing.

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