70+ kid-tested, kid-approved (and gluten-free!) recipes for young chefs!
“Cooking with my daughter, Sophie, has brought me years of happiness... In this thoughtful new book, they tackle the difficult task of satisfying kids with deliciousness while navigating the speed bumps of gluten. Truly, a book for how families should be eating today!” —Bobby Flay
“This book is fun for families, young people, and anyone with a big appetite for food and life—it’s very digestible (ha!). Ken and Verveine did a fantastic job!” —Rachael Ray
Boba
Ken: My biggest piece of advice is: Don't be intimidated. Whether you're new to the kitchen or an experienced cook, we've made sure these recipes are achievable at home. Also, be adventurous! Try a new recipe, taste a new ingredient. You'll be amazed at what you can create, and what you might enjoy eating. You got this.
Verveine: My hope is that this will become your go-to cookbook for any occasion, that it will teach you something new, and that it will bring joy to your kitchen!
Gluten is a network of linked-up proteins (tiny molecules) found in foods made from wheat, barley, and rye. It’s strong and stretchy, kind of like a spiderweb. Gluten is what gives wheat-based foods, such as breads, muffins, and noodles, their structure and their texture.
To make those same foods without gluten, you need to use other ingredients to create that structure. Some important ones are white rice flour, brown rice flour, tapioca flour, cornstarch, and milk powder. Like wheat flour, these ingredients contain starch and protein, but they’re different proteins from the ones that create gluten.
How to...
One of Boston’s most notable chefs and restaurateurs, Ken Oringer has over 30 years of experience in the restaurant industry. In 1997, after working in renowned restaurants from New York City to San Francisco, Ken opened his first restaurant, Clio, in Boston. In its first year, Clio was named “Best Newcomer of the Year” by Gourmet magazine, one of “America’s Best New Restaurants” by Esquire, and also earned Ken a James Beard Award nomination. Since then, he has gone on to open various restaurants in Boston, as well as abroad, to much critical acclaim. Ken’s inspiration for his concepts comes from his extensive travels throughout Asia, Europe, and beyond.
When Verveine was diagnosed with celiac disease a few years ago, Ken took on the challenge of creating gluten-free versions of the foods she was missing -- the pastas, waffles, pancakes, and desserts (all the recipes are in this book!).
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