This is probably one of our most favorite interactive series of all time. It’s a great one to pair with kids’ first cooking experiences, with opportunities to talk about the sequencing of a recipe and the rich language associated with food (all those adjectives, verbs, ingredient names, colors, textures). It also provides concrete and experiential math (quantity, measuring and fractions) and science (reactions, cause and effect). Our strangely and unexpectedly favorite part of this book is the squishy textured dough, which Lotta Nieminen and the Phaidon team executed pretty brilliantly.
Who’s excited for the next book in the Cook in a Book series due out in October? Any guesses about the starring food?