On the basis of her own experience teaching young children to cook, Marion Cunningham, the Fannie Farmer of today, shows boys and girls how to master essential techniques and to produce, all on their own, 35 favorite recipes, from vegetable soup to a birthday cake. in color.Marion Cunningham is probably best known for her work on the Fannie Farmer books, but in Cooking with Children she shares her culinary prowess with the next generation of cooks, teaching both children and parents the basic skills everyone should have in the kitchen. Intended for children age seven and older, Cunningham’s book is designed partly to instruct and partly to provide an opportunity for parents and children to share in preparing and eating meals–an element of family life that is quickly vanishing in this age of busy schedules and microwave meals consumed on the run. Cunningham bases Cooking with Children on her experiences teaching youngsters both privately and in community center programs. What she learned about a child’s capabilities, likes, and dislikes has been distilled into 15 basic lessons, all centered around a particular recipe.

The first chapter, for example, entitled “Vegetable Soup,” teaches how to peel and chop vegetables, how to sauté, how to be organized in the kitchen, and the difference between boiling and simmering. Chapter 6, “Pancakes and Popovers,” teaches how to mix a batter, test the heat of a skillet, grease baking cups, and more. The instructions for each recipe are clear, detailed, and easy to follow. Though Cunningham assumes parents will supervise in the kitchen, she’s also made sure the recipes are easy enough for older children to follow on their own. Cooking with Children is a terrific introduction to the culinary arts for kids–and makes a pretty nice refresher course for adults as well.