A World of Flavor: A Celebration of Food and Recipes from Around the Globe

by Gabrielle Langholtz, Tania Garcia (Artist)

Overview

Inspire children to read, learn, and cook their way around the world with this vibrant collection of authentic recipes and fascinating food facts

In this innovative cookbook, children are invited to explore more than forty countries through the universal language of food. Through fun facts and fascinating information, unique ingredients, and culinary customs from across all five continents are celebrated. Also featured are over 40 authentic, kid-friendly recipes inspired by country cuisines around the world, from Vietnamese pho and Mexican salsa verde cruda to Italian focaccia and Nigerian jollof rice.

Each entry includes a recipe with simple, step-by-step instructions and lively illustrations of the finished dish. Accessible to all skill levels, the book includes a beginner-friendly section teaching key kitchen vocabulary and skills. There are plenty of recipes made in under thirty minutes, as well as more hands-on projects to excite ambitious young chefs.

Peppered throughout are pages dedicated to widely beloved foods such as dumplings, rice, and frozen desserts, revealing ingredients and dishes we share around the world and the unique ways they are enjoyed by children everywhere.

Through delicious recipes, fascinating facts, and irresistible illustrations, A World of Flavour is so much more than a cookbook: it’s a mouth-watering road trip for the mind and the taste buds, teaching curious kids about the many ways cultures and cuisines are unique – and how much they have in common.

Countries and recipes featured: Afghanistan (plov); Algeria (sandwich aux merguez); Argentina (chimichurri); Australia (pavlova); Bangladesh (shondesh); Brazil (feijoada); China (dumplings); Democratic Republic of the Congo (poulet moambe); Ethiopia (nit’ir qibe); France (truffettes); Germany (cabbage and bratwurst); India (masoor dal); Indonesia (gado gado); Iran (borani ghogondar); Italy (focaccia); Japan (onigiri); Mexico (salsa verde cruda); Middle East (pita bread); Middle East and North Africa (baba ganoush); Morocco (harira); Myanmar (mohinga); New Zealand (lamb chops); Nigeria (jollof rice); North Africa (shakshuka); Pakistan (halwa); Peru (ceviche); Philippines (adobo); Poland (zupa ogórkowa); Russia (blini); Senegal (bissap); South Africa (potele); South Korea (haemul pajeon); Spain (tortilla de patatas); Sudan (salata tomatim bel daqua); Syria and Lebanon (tabbouleh); Tanzania (ndizi kanga); Thailand (pad thai); The Caribbean (pastelillos de guayaba); Uganda (mandazi); Ukraine (borshch); United Kingdom (scones); United States of America (chili con carne); Vietnam (pho).

Ages 7-10

Product Details

ISBN-13:	9781838669140
Publisher:	Phaidon Press
Publication date:	10/15/2024
Pages:	240
Product dimensions:	9.00(w) x 12.00(h) x 1.00(d)
Age Range:	7 - 10 Years

About the Author

Award-winning food writer Gabrielle Langholtz has worked in urban gardens and organic farms, was editor of the James Beard Award-winning Edible Manhattan and Edible Brooklyn magazines and ran publicity for New York City’s world-famous Greenmarket. She’s appeared in the New York Times, Martha Stewart, Vogue, NPR and many more, and lives in Pennsylvania with her husband and daughter. This is Gabrielle’s fifth cookbook and her second children’s book, following the success of United Tastes of America, also published by Phaidon. 

Artist Tania García is an illustrator and designer from Barcelona. In 2021, her first children’s book was shortlisted for the World Illustration Awards.

Editorial Reviews

‘A whirlwind tour … Encourages [children] to learn more about their world through the universal language of food.’ – Publishers Weekly

‘Broad, ambitiously comprehensive, and attractively presented.’ – Kirkus

‘A beautiful and informative cookbook that will inspire children to find connections with cuisines and cultures around the world.’ – School Library Journal, STARRED Review

'Fascinating and just the right level of detail...this book is very attractive.' – Youth Services Book Review

From the Publisher

2024-08-30
An admirably global trip through the world’s fascinating foods.

An introductory section includes cooking tips and terms, capsule biographies of the contributors, and a world map (of continents, not countries). Most of the book consists of three types of content: country profiles, types of food (for example, “beans around the world” and “seafood around the world”), and recipes. The writing leans on lists and alliteration (“India has dazzlingly distinctive desserts”) and frequently includes delightful facts, such as that lim mraqqed, the Moroccan name for preserved lemons, means “lemons put to sleep.” The work is organized geographically and contains a good mix of savory and sweet recipes, snacks, mains, and drinks. The header for each recipe includes the prep time, cooking time, level of difficulty, and number served as well as a paragraph or two of cultural or historical context. The lists of ingredients and numbered steps are clear, although the time estimates may be unrealistic for inexperienced cooks. Page spreads on specific countries present bite-size bits of information on special ingredients, dishes, holidays, etiquette, and occasionally people. Some recipes will work for readers who follow plant-based diets (others can easily be adapted); they’re not labeled or indexed as such, however. The history and impact of colonization on present-day cuisines are acknowledged in passing throughout but not explored in depth. The appealing digital artwork features bright, plentiful illustrations.

Broad, ambitiously comprehensive, and attractively presented. (index of recipes, index, notes on recipes)(Nonfiction. 12-18)

Kirkus Reviews