Big Meals for Little Hands

Organized by season, this cookbook offers nearly 40 recipes for children and adults to create together, charmingly illustrated by Billet with cartoons of animal gardeners/cooks. The recipes come from Parisian chef Sébastien Guénard, and while the instructions are simple and straightforward, adults will need to explain some of the procedures involved (“Shell the prawns” reads the first step for orange soup) and decode ingredients like “tomato passata sauce,” “single light cream,” and “fromage frais.” Several recipes are best suited for adventurous eaters, whether it’s duck tenderloins with grapes in the autumn or blanquette de veau in winter. Ages 3–up. (May)