Bake, Make & Learn to Cook Vegetarian

The Great British Baking Show winner David Atherton grew up eating vegetarian food, so showing kids that this type of eating is tasty and easy to prepare is a mission for him. Kids appreciate that eating green is healthy for the planet, too.

Beginning with how to eat green, pantry staples, and drawings-with-captions of needed equipment, the chef then dives into essential meals.

A recipe for making tomato sauce from scratch is accompanied by a recipe for Spaghetti Bolognese which relies on the tomato sauce, lentils, spices, and grated cheddar.

Bake Make and Learn to Cook Vegetarian
illustration © Alice Bowsher, from
Bake, Make & Learn to Cook Vegetarian, Candlewick Press, 2022

Each step of the instructions has a spot illustration to demonstrate what needs to be done. 

There are international foods such as khachapuri (Eye Love Bread), gnudi, and speckled scones (with plantain) yet all ingredients are easily found at your store.

The cooking instructions are easily to understand and tell you want you need to know. (So many cookbooks don’t.)

And, of course, there are four Showstopper recipes at the end of the book. More challenging perhaps, but also fun and well worth the effort. I am particularly drawn to the Summer Sandcastle Cake. The drawings are so helpful about assembling this cake that I find myself all cookbooks had drawings!

We are most definitely adding this to our cookbook collection. You, too?

Highly recommended.

Bake, Make & Learn to Cook Vegetarian
Healthy and Green Recipes for Young Cooks
written by David Atherton
illustrated by Alice Bowsher
Candlewick Press (US), 2022
ISBN 978-1-5362-2843-4
suggested for ages 9 and up

4 thoughts on “Bake, Make & Learn to Cook Vegetarian”

  1. This book sounds great, Vicki! You know that I love to cook, and any opportunity to learn new vegetarian recipes that will appeal to the grandkids is very welcome.Thanks for the review and recommendation. Sa

  2. This is being picky, but vegetarians do not eat cheese unless the cheese is made with vegetable rennet. Traditional rennet is made from the lining of the fourth stomach of a young ruminant. Which means the calf or sheep must be killed to get the rennet.


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