This is from America’s Test Kitchen, so pay attention to the “…for Young Chefs” aspect of the title and realize it’s more than just a “kid’s cookbook.” First, there are ATK’s trademark tutorials on tools, techniques and the science of cooking. And then there are the recipes, which are largely from scratch ingredients and respect kid-chefs’ tastes and talents -- breakfast proteins and sweets; snacks (hummus, salsa and guacamole come to mind); sandwiches like a BLT wrap and a caprese panini (a hip version of grilled cheese); main dishes; sides (note my only quibble: I doubt many of these would appeal to kids!); and desserts.Each recipe is presented via a two-page spread that includes a color photo of the finished dish; the number of servings and preparation time; a training routine about assembling ingredients and equipment; and then preparation instructions. Each recipe also notes the level of skill required to prepare, plus whether a knife, microwave, stovetop or oven is required (good info for parents). Nutritional information for every dish is collected into a table at the back of the book.I have a lot of books from ATK and this one feels unique. My mother-in-law would have loved it for her junior-high home economics classroom. I’d have loved it as a kid -- and heck, I’m excited to cook from it now!