Books
Introducing Everybody Eats Lunch - an exciting interactive children’s cookbook that is at once educational and playful, developed and written by Cricket Azima. It is one part cookbook, one part toy, and one part adventure with children from around the world!
What do YOU eat for lunch? Where do you eat lunch? Who makes your favorite lunch foods? Make friends from around the world and discover their lunchtime cultures and recipes. Prepare delicious and nutritionally balanced dishes that you can include in your lunchbox too!
This fun-shaped and engaging cookbook creatively explores culture and ethnic lunch foods typically eaten by today’s children from around the world. Each page is devoted to a different country, featuring colorful removable images of the food to move and explore; underneath each is a recipe for the international dish featured.
Younger children can play with the lunchbox shaped book and the removable puzzle pieces, while older children learn layers of educational content such as social studies, geography, math, nutrition, languages, and telling time.
Everybody Eats Lunch is a long awaited arrival to the genre of children’s books, encouraging children to appreciate world culture while reinforcing healthy eating habits in a fun and creative way.Available now!
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Introducing Handstand Kids Mexican Cookbook, the second book in the Handstand Kids series.The ingredients and utensils are translated into Spanish in the introduction so kid chefs can learn the language of Mexico as they cook the cuisine. In this book, the Handstand Kids use their cooking skills to create a food fundraiser for Common Threads, a non-profit organization founded by Art Smith (a regular on The Oprah Show and Oprah’s personal chef).
Introducing The Creative Kitchen’s first published title, Culinary Improvisation: Skill Building Beyond the Mystery Basketby Jonathan Deutsch, Ph.D. and Sarah Billingsley with Cricket Azima.Available now!
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A must-have for culinary students, professionals and home cooks interested in expanding their skills, Culinary Improvisation: Skill Building Beyond the Mystery Basket is now available. Loaded with tips and exercise, and printed on CD-ROM, the book is incredibly practical, easy to use, convenient and easily accessible.
Culinary Improvisation is a culinary resource of improvisational, interactive exercises designed to build culinary skills. Culinary Improvisation provides a guide for culinary improvisation and kitchen creativity, with many of the guides in chart format for easy reference to flavor partners and seasonal ingredients by region. This book is also a great reference for serious home cooks looking to take their cooking skills beyond recipe replication.
Authors Jonathan Deutsch, Ph.D., Sarah Billingsley and Cricket Azima make up a team with a wide variety of experience as professional chefs, writers, editors and culinary instructors. They have the know-how to lead readers through improvisational skill development, crucial to finding one’s own style and being successful in the kitchen.
In Culinary Improvisation readers will:
- Learn how to think through and solve real-world problems faced by professional chefs.
- Expand their culinary creativity through targeted exercises and games.
- Gain insight into the workings of a professional kitchen through case studies.
- development, teamwork and communication.\
About the Authors:
Jonathan Deutsch is a classically trained chef and is Assistant Professor in the Department of Tourism and Hospitality and Center for Economic and Workforce Development at Kingsborough Community College, City University of New York and the Doctor of Public Health Program at the CUNY Graduate Center. After studying culinary arts and hospitality management at the Culinary Institute of America and Drexel University, he earned his Ph.D. in Food Studies and Food Management at New York University. He is the author (with Rachel Saks) of Jewish American Food Culture (Greenwood, 2008) and editor (with Annie Hauck-Lawson) of Gastropolis: Food and New York City (Columbia University Press, 2009). He worked in a variety of foodservice settings including catering, institutions, product development, restaurants and luxury inns, both in the U.S. and abroad. He currently cooks, teaches, writes, and consults on food and foodservice.
Sarah Billingsley is a cookbook editor, food writer and experimental home cook. She earned her Master’s degree in Food Studies and Food Management at New York University and is a member of San Francisco Professional Food Society. She worked at an editor on the 75th anniversary edition of Joy of Cooking, and was a dining critic and food writer at the Pittsburgh Post-Gazette. A graduate of the University of Pittsburgh, she has worked in publishing, public relations, product development and market research. Sarah currently lives and works in San Francisco, where she cultivates a backyard food garden during the endless California growing season.
