Baking with Kids: Inspiring a Love of Cooking with Recipes for Bread, Cupcakes, Cheesecake, and More! Hardcover – Jun 15 2012
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About the Author
Lisa Flodin is an author of various cookbooks in Sweden. She lives in Stockholm, Sweden.
Camilla Pérez is a cookbook author. She lives in Bromma, Sweden.
Charlie Drevstam is an advertising and editorial photographer and lives in Stockholm, Sweden.
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Top Customer Reviews
Measurements are also a challenge
2 4/5ths cups of flour??? What the heck is that?
Clearly this book should have been translated alot better. basically a useless book. Do not buy.
Most Helpful Customer Reviews on Amazon.com (beta)
Simply said, what is likely a popular book in Sweden has been well translated for the US market - exceedingly so. Meaning that all recipes are given in ounces (0.9 oz) or in cups (1/5 cups, 4 1/5 cup), with no metric equivalent given in the recipe (grams or milliliters). Adding this would have been hugely helpful as many scales automatically calculate grams.
Alas, the author (or editor / translator) took the easy way out by having the reader do all the legwork with a one page conversion chart at the beginning and two links for metric conversions. So the common 0.9 oz is 25.5 grams. 1/5 cup of liquid is 3 1/3 teaspoon (do they even sell 1/3 teaspoons here?). 1/5 cup of flour is 25 grams. But if it's 1/5 cup of sugar, then it's 50 grams. Just reading the conversion chart makes one's head spin. Imagine when you have to calculate 4 3/5 cups of flour, for example. So if there is a second edition, please consider adding this - it can only help.
The second consideration is the ingredients used for most recipes. Rose Hip shell flour for bread, coarse rye flour for baguettes, spelt flour and dark bread syrup for fruit bread, graham flour for croissants and biscuits, dark syrup for a loaf of rye bread, light syrup for rolls (corn syrup?), dark muscovado sugar for banana bread, quark cheese for cheesecake and carrot cake, "syrup" for caramel cookies, potato flour for cakes and pies.
Only a handful of recipes have common ingredients in them. The rest will require a trip to a gourmet supermarket or natural food store to seek them out. That said, it is an interesting (and probably healthier) alternative to the great majority of children's cookbooks which use all-purpose or whole wheat flour. Will my kids go for it? Doubt it but worth a try.
There are also issues with the layout - no doubt the reason the search option for the book doesn't show a single recipe. Lots of beautiful pictures but beware of the microscopic font. It is very hard to read unless you hold the book close as most of it is light, wispy thin, and tiny (a little over 1/16 of an inch). It's not a book you can easily put in a cookbook stand to refer to.
Anyway, just my two cents from someone who loves to cook and is an avid collector of cookbooks, especially children's. I recommend you check the book out first from a library as you may find it's really not well adapted for use in the US, simply because the ingredients are uncommon (never a good thing with kids) and it's very hard to use.
P.S. - That said, it is currently selling for a huge discount just three months after being published. It's not a good sign but the price is low enough for me to buy it just to try a couple of recipes. I dread having to write up the conversions on the book itself but who knows, the recipes might be good - I'll give an update. For this reason I give it a neutral three star rating for now.