Celebrated French chef Alain Ducasse brings his Michelin-starred expertise to bear on la cuisine des plus petits. With its focus on children between the ages of six months and three years, Cooking for Kids offers a primer on using the freshest ingredients to feed the youngest eaters. Ducasse uses animal protein in only minimal amounts here, instead making fruits, vegetables and grains the stars of this show. Christine Roussey’s charming illustrations will cheer even the most sleep-deprived parents, while the book’s recipes, charts and nutritional info will help them guide their progeny toward a lifetime of healthful eating habits.
Cooking for Kids
by Alain Ducasse, Paule Neyrat, Jerome Lacressoniere,
Photographs by Rina Nurra
Illustrations by Christine Roussey
- 3 green asparagus spears
- 1 fresh egg
- ⅓ oz (10g) of small shavings from a piece of parmesan
- Peel and wash 3 green asparagus spears.
- Cut the tips to make spears 2 to 2½ inches (5 to 6 cm) long. (Use the leftover asparagus to make a soup.)
- Steam for 4 minutes.
- In the meantime, prepare a bowl of cold water and ice cubes.
- As soon as the asparagus tips are done, remove them with a slotted spoon and dip them briefly into the ice water. Drain them on a paper towel.
- Let them cool to lukewarm and cut them in two lengthwise. Set aside.
- Immerse 1 fresh egg in a bowl of hot tap water for about 5 minutes to bring it to room temperature (if cold out of the refrigerator).
- Transfer it to a steaming basket (or into a pot of boiling water) and cook it for 3 minutes.
- With a vegetable peeler, make ⅓ ounce (10 g) of small shavings from a piece of Parmesan. Keep them in a small plate.
- Place the egg in an egg cup. Cut the top off and insert an asparagus tip into it.
- Place the other asparagus tips on the plate.
- When Baby has finished eating the yolk and asparagus, scrape the egg white out with a teaspoon and put it on the plate. Add the Parmesan shavings so he can eat them with a teaspoon.
If you’re too impatient to wait until Baby is 2 years old to eat a whole egg, make this recipe with a quail egg. It’s the equivalent of half a hen’s egg, which is the ration for a 12- to 18-month old. — Paule Neyrat