Gastrokid one of Ten Best Kids Cookbooks, says UK’s Independent

Matthew over at Gastrokid HQ UK is the toast of the kingdom now that the Gastrokid cookbook has been featured in both the London Observer and the Independent (in this nifty interactive feature). Now all we need is a US paper of record to chime in and maybe someone across the pond will finally buy me a seltzer.
—Hugh

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See Gastrokid Live in San Francisco on Tuesday August 18th!

On Tuesday August 18th, I’ll be in San Francisco cooking from the Gastrokid Cookbook on KGO’s afternoon show “View from the Bay” hosted by the incredibly telegenic, dynamic duo Spencer Christian and Janelle Wang. We’d love to see Gastrokids young and old in the studio audience. Its free, fun, and something to do with the kids in that last stretch of unscheduled summer. Think of it as a vocational day in which your children will be able to consider two careers: Burgundy-sipping food guy or Ron Burgundy anchorman. Stay classy, gastrokids…

Here’s the note from the good folks at KGO:

I would like to extend a special invitation to Hugh Garvey’s friends, family and colleagues to be in our studio audience the day that he will be appearing on “The View From The Bay” Tuesday August 18th, 2009.

Meet Spencer Christian and Janelle Wang and get a chance to see the behind the scenes of a live television broadcast. Tickets for the show must be reserved in advance. Audience doors open at 2:15pm with a cut-off time of 2:30pm, the show is live from 3-4pm.

To reserve your seats please call the ticket request line at (415)-954-7733 or visit www.viewfromthebay.com and click on “be in our audience” and fill out a ticket request form. Or click on the link below to go to our online ticket request form. Simply fill out your information and press submit.

http://abclocal.go.com/kgo/feature?section=view_from_the_bay&id=6337461

Please be sure to note under “comments” if you are requesting a specific date to support someone scheduled to be on the show.

We strongly encourage you to post this invitation and its contents on any blog or webpage that you host or participate in. Please pass this email on to any friends, family or colleagues who may be interested in being in our studio audience.

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Breakfast Strategies

Nice piece in the Lexington Kentucky Herald Leader on breaking out of the back to school breakfast rut (with a shout out to the gastrokid cookbook, and a cool slide show w some photos from the book).
—Hugh

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Miami Herald on the Kiddie Foodie Movement

Great story on the gastrokid revolution in the Miami Herald today, with a passing mention of our book.

Choice quotes about introducing kids to new flavors:

“When you look at long-term studies, one of the predictors of whether children are eating fruits and vegetables when they’re 8 and 9 is what they ate at age 2,” says Julie Mennella, a biopsychologist at Monell Chemical Senses Center, a nonprofit research institute in Philadelphia.

“What types of food we like begins early,” Mennella says. “That kind of learning goes through life.”

Researchers have found that it can take eight to 15 attempts before some children accept certain foods.

“It’s a fatal mistake to assume kids like bland food,” says Zoe’s father, Dewey LoSasso, chef-owner of the North Miami restaurant North One 10. “Just the other day, I ordered steamed clams for my kids at a little place on the Hollywood Broadwalk and the waiter acted like I was a crazy. He was expecting me to order mozzarella sticks.”

—Hugh

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Gastrokid Meatball Recipe Test Drive

Baltimore Sun mom blogger Kate Shatzkin gave our meatball recipe in the just published Gastrokid Cookbook a whirl. She’s got a smart take and nice photo here at charmcitymoms. Thanks for cooking and sharing, Kate! (And we’re not anti-quesadilla at all. Just make it the first choice, not the fall back. Parents and kids alike dug the squash blossom quesadillas pictured in the Ventura Beach house post below.)
—Hugh

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Cookie Magazine Gastrokid Q&A

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Our good friends at Cookie magazine ran the recent gkid Q and A on their most excellent site. Check it out here.
—Hugh

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Gastrokid Glossary: The Maillard Reaction

Named after the scientist Louis-Camille Maillard, this chemical reaction is what’s responsible for so much of the deliciousness in this dish (and any other dish that gets brown under heat; brown is the color of caremilization and flavor). Under high heat, sugars and amino acids break down and create new chemical compounds that are incredibly complex and incredibly delicious, which is why a roast carrot or onion becomes so much sweeter when it’s been roasted.

Learn more about Gastrokid in the Gastrokid Cookbook, published by Wiley. Order your copy now.

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Ventura Beach House Family Meal

While Matthew and family were eating their way through the south of France, the Gastrokid US cadre hit the beach. We stocked up with produce from the Ventura farmer’s market and staples from the local Trader Joe’s and got cooking: milk for Vi and Des’s 1 year old cousin…

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…squash blossom quesadillas and grilled sausages for the rest of the family. Check out the awesome tablecloth that beach house tablecloth dreams are made of…

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—Hugh

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Toulouse Sausages Cooked in France

It's vacation time for one half of the Gastrokid cabal and we're eating our way through the delights of Languedoc in southern France.

Already Dylan has turned his back on crevettes (declaring his allegiance to a life without prawns) which has been greeted with mixed emotions by the rest of the family. On the one hand we mourn what he'll be missing but on the other hand it means more of the juicy, delicious seafood for the rest of us.

Last night we turned to an old favorite – ratatouille – and added a new complement: tangy Toulouse sausages (the pork variety encased with garlic and white wine) and a little rice.

The ratatouille was made all the better for the fresh vegetables and amazingly pungent garlic you find here in the South of France.

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And yes….as this photo shows, this is my idea of what a vacation kitchen should feature: garlic, fresh bread, olive oil, cured saussiccon and fine red wine.

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- Matthew

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The Observer Reviews Gastrokid Cookbook

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Hot on the heels of New York magazine along comes the Observer (the London one) with an extended excerpt from the Gastrokid Cookbook.

They have some nice words to say about the work Hugh and I have been putting into the site and book over the last couples of years. Oh, and the excerpt about 10 recipes so it's a great sneak peak for those of you still wondering whether the book's worth buying!

- Matthew

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