Often, the library gets student requests for cookbooks. In The Young Chef recipes are well-laid out in the traditional format featuring the ingredients list first, followed by the method. Instructions are easy to follow and presented in a numbered list. There are one-two recipes per page and they cover the whole spectrum from breakfast to dessert. The first chapter is devoted to safety, cooking tools, various cooking methods and nutrition. There are many photographs throughout the book featuring a recipe, or students working through the procedure. “Think Like a Chef” text boxes on many pages provide students with ideas to vary a recipe or give useful tips on cooking methods and substitutions. The content and interest level will appeal to students in Division 2 through 4.