How to make squash soup [a recipe for kids]

(click image to embiggen) This wonderfully cute yet sophisticated cookbook for children reminds me of when I took my picky 3-year-old to Paris. She lived on bread and butter for a week while I noticed with astonishment that the French children ate whatever exotic dish was put in front of them. American “kid menus” of white mac and cheese and white buttery pasta trains children to fear food that has any real taste or texture to it. The antidote to this is Big Meals for Little Hands, filled with recipes created by French Michelin chef Sébastien Guénard. The book, which has a slick waterproof cover, is divided into seasons, offering dishes such as cold cucumber soup in the summer, a mushroom omelette in the fall, banana fondue in the winter, and deviled eggs in the spring. While these recipes would work beautifully at any adult party, they are also simple, fun, slightly exotic, and will expand your child’s palate beyond chicken nuggets and cheese pizza. (See more pages from this book at Wink.)