A fun, easy-to-use kitchen addition.




Burton’s colorful cookbook debut dishes up delectable recipes for beginners and old hands alike.

Inspired by her Polish heritage, her life in Wisconsin, and her world travels, the author offers a lovely collection that includes a little of everything—from somewhat sinful munchies like “Cheese Soup with Chips and Pretzel Dumplings” to healthier fare such as “Apricot Cherry Muesli,” a yogurt topper made with wheat germ. This isn’t a typical mac-and-cheese-for-teens cookbook, as many of the more than 200 recipes in this volume are culinary delights, including, for example, “Lemony Orzo With Hazelnuts.” It begins with two baking sections featuring breads and desserts, and later entries showcase a wide array of hearty food choices, such as gravy, meats, pastas, salads, soups, and seafood. Some user-friendly recipes—including the festive “Candied Mixed Nuts”—can be created in a moderate amount of time, and some more advanced dishes, such as “Layered Vegetable Custard,” are time-consuming and challenging, especially for beginning chefs. Family favorites, such as Burton’s traditional Polish-American “Easter Soup,” take center stage, but other dishes from around the world, such as pad thai, are also included. The easy-to-understand instructions include relatively accessible ingredients that readers can purchase at local grocery stores or farmers markets. The conversational, numbered steps are well-spaced and simple to follow. However, adults may want to supervise younger chefs when frying is involved, and novices may need help zesting oranges or scalding milk. Upbeat color photos and illustrations of teenagers in the kitchen adorn the text, as do color images of several dishes. It’s not entirely clear what makes this specifically a teen cookbook and not an adult one; recipes such as “Zesty Salmon Mousse Tarts,” for example, seem geared for older palates (raw red onions are recommended as a garnish but aren’t required). Nevertheless, parents and teens can cook together, making memories and creative family meals with this lively collection.

A fun, easy-to-use kitchen addition.

Pub Date: Oct. 28, 2015

ISBN: 978-1-4907-6542-6

Page Count: 370

Publisher: Trafford

Review Posted Online: Nov. 19, 2016

Kirkus Reviews Issue: Dec. 15, 2016

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With this detailed, versatile cookbook, readers can finally make Momofuku Milk Bar’s inventive, decadent desserts at home, or see what they’ve been missing.

In this successor to the Momofuku cookbook, Momofuku Milk Bar’s pastry chef hands over the keys to the restaurant group’s snack-food–based treats, which have had people lining up outside the door of the Manhattan bakery since it opened. The James Beard Award–nominated Tosi spares no detail, providing origin stories for her popular cookies, pies and ice-cream flavors. The recipes are meticulously outlined, with added tips on how to experiment with their format. After “understanding how we laid out this cookbook…you will be one of us,” writes the author. Still, it’s a bit more sophisticated than the typical Betty Crocker fare. In addition to a healthy stock of pretzels, cornflakes and, of course, milk powder, some recipes require readers to have feuilletine and citric acid handy, to perfect the art of quenelling. Acolytes should invest in a scale, thanks to Tosi’s preference of grams (“freedom measurements,” as the friendlier cups and spoons are called, are provided, but heavily frowned upon)—though it’s hard to be too pretentious when one of your main ingredients is Fruity Pebbles. A refreshing, youthful cookbook that will have readers happily indulging in a rising pastry-chef star’s widely appealing treats.    


Pub Date: Oct. 25, 2011

ISBN: 978-0-307-72049-8

Page Count: 256

Publisher: Clarkson Potter

Review Posted Online: Jan. 13, 2012

Kirkus Reviews Issue: Oct. 15, 2011

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Analyzing his craft, a careful craftsman urges with Thoreauvian conviction that writers should simplify, simplify, simplify.


New York Times columnist and editorial board member delivers a slim book for aspiring writers, offering saws and sense, wisdom and waggery, biases and biting sarcasm.

Klinkenborg (Timothy; or, Notes of an Abject Reptile, 2006), who’s taught for decades, endeavors to keep things simple in his prose, and he urges other writers to do the same. (Note: He despises abuses of the word as, as he continually reminds readers.) In the early sections, the author ignores traditional paragraphing so that the text resembles a long free-verse poem. He urges readers to use short, clear sentences and to make sure each one is healthy before moving on; notes that it’s acceptable to start sentences with and and but; sees benefits in diagramming sentences; stresses that all writing is revision; periodically blasts the formulaic writing that many (most?) students learn in school; argues that knowing where you’re headed before you begin might be good for a vacation, but not for a piece of writing; and believes that writers must trust readers more, and trust themselves. Most of Klinkenborg’s advice is neither radical nor especially profound (“Turn to the poets. / Learn from them”), and the text suffers from a corrosive fallacy: that if his strategies work for him they will work for all. The final fifth of the text includes some passages from writers he admires (McPhee, Oates, Cheever) and some of his students’ awkward sentences, which he treats analytically but sometimes with a surprising sarcasm that veers near meanness. He includes examples of students’ dangling modifiers, malapropisms, errors of pronoun agreement, wordiness and other mistakes.

Analyzing his craft, a careful craftsman urges with Thoreauvian conviction that writers should simplify, simplify, simplify.

Pub Date: Aug. 7, 2012

ISBN: 978-0-307-26634-7

Page Count: 224

Publisher: Knopf

Review Posted Online: May 14, 2012

Kirkus Reviews Issue: June 15, 2012

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