"Maw Broon's Cooking with Bairns" is aimed at helping children master
basic cookery techniques while learning to cook. The 46 recipes are
clearly presented in simple steps, each of which is illustrated. Any
basic techniques used in the recipes are shown separately in a special
section with their own illustrations. Most recipes are laid out on two
facing pages for clarity and each recipe has a "You will need" box and a
"Before you start" box. The recipes used by Maw Broon and the Bairns are
planned and written by Catherine Brown experienced food writer, cook,
broadcaster, lecturer, and grandmother. She believes it is important to
teach children the basic techniques of cookery and to build on these
skills. The recipes are organized in six sections following on from a
first section entitled "Basic Techniques" that is dedicated to the basic
skills the children will acquire as they work through her recipes. For
example, the "Plate of Broth Meal in a Plate" section will start with a
recipe for Lentil and Bacon Broth and the basic skills of how to peel a
carrot, how to slice an onion, and how to chop bacon required for this
recipe can all be found with step-by-step illustrated instructions in
the first section. It includes: Piece and Jam and other snacks; Plate of
Broth soups and broths; Dinners meat, fish, veggies, salad main courses
and puddings; High Teas main course with baking; Baking Session oven and
girdle baking; and a bit of fun sweeties, drinks, sundaes and baking
without heat. It features 46 recipes with step-by-step illustrated
instructions; recipes and techniques that are clearly explained; notes
on ingredients and extra material in a special feature called "CB's
Tips"; recipes prepared by an experienced and leading food writer; and a
strong emphasis on not giving up if you fail the first time. All the
best cooks and chefs fail, and it's fun to eat the results! It includes
extra material dedicated to The Broons Scotland's best-loved family who
have appeared in "The Sunday Post"since 1936."
