Kids
had to stay at home for long months last year. I hear they still do in some places. We don’t have children so we cannot even imagine what that’s like. I hope savvy parents put kids to work in the kitchen, either helping with dishes or assisting as petits sous chefs.
My studio created one of the first cookbooks entirely for children—with adult supervision that is. In 2013 there was nothing like this in the market. It’s still available in Amazon, used copies going for as low as $3.47! Our author modified the recipes to make them kid-friendly, organized the steps methodically, came up with fun titles—always following safety guidelines. I have never had more fun producing a book: attending the food styling and photo sessions, tasting the meals afterwards, art directing the models and illustrators, and telling copy editors to stop changing text if grammar and style consistence were taken care of. Books, print or audio, have deadlines. Like blogs. It’s not about the poetry of the words. (Or is it?)
One of my favorite recipes in the book is the Egg Salad Sandwich Stacks. Our photographer did a splendid job focusing on the chives that garnish the bread, blurring the outer corners of the sandwich halves. Whenever I have spinach, bacon, and of course eggs, I make it for lunch. It’s technically a club sandwich, which apparently didn’t get its name from the acronym for chicken & lettuce under bacon, but because it was served at clubs. Who knew?
— New York City, 3/16/2021