Gr 3-6- Incorporating a colorful layout and appealing photos of young chefs in action, this book presents more than 50 step-by-step recipes for ethnic cuisine. Dodge opens with instructions for basic cooking skills, an illustrated list of kitchen tools, a glossary of terms used in the recipes, and tips for working with different types of ingredients. Chapters cover broad geographical regions (e.g., "Asia"; "India, Indonesia, and Australasia"; "Russia and Northern Europe"), each introduced with a map, a photo, and a few useful facts. However, individual countries are not indexed. Each recipe is presented on an attractive spread, with the country of origin listed on the edge of the page, and includes clearly labeled lists of equipment and ingredients, easy-to-follow directions, indications of when to ask an adult for help, and more information about the dish. Possibly tricky steps are clarified with photographs and captions. Where applicable, the author also indicates how one food can appear in different cultures. Two-page sections on food pockets, cheese, and flatbreads are also included.-Sara Rofofsky Marcus, Yeshiva Har Torah, Little Neck, NY
Around the World Cookbookby Abigail Johnson Dodge
While cooking these traditional cuisines, kids/i>
With foods like hummus and Pad Thai becoming as common as meatloaf and apple pie, it's no surprise that international foods are hotter than ever. Kids today are growing up in an increasingly multicultural world, and with Around the World: An International Cookbook for Children, they can eat like it, too!
While cooking these traditional cuisines, kids also learn about the countries they're from: how a tandoor oven works, what smorgasbord really means, and how to make a croque monsieur into a croque madame. Together with DK's fun and innovative visual style, the information and recipes in this unique cookbook tie in beautifully with school curriculum and make it an essential part of every young foodie's library.
- DK Publishing, Inc.
- Publication date:
- Product dimensions:
- 8.60(w) x 9.00(h) x 0.70(d)
- Age Range:
- 8 - 13 Years
Meet the Author
Seasoned and successful cookbook author Abigail Johnson Dodge is a contributing editor at Fine Cooking, where she founded the magazine's test kitchen. The author of five popular cookbooks, Dodge's most recent publication, The Weekend Baker, (W.W. Norton, 2005) had the honor of being named one of the "Top Ten Cookbooks of the Year" by Food and Wine magazine as well as being named an IACP Cookbook Finalist. She was also a contributor to Savoring America (Oxmoor House, 2002), which was nominated for a James Beard Award and received the prestigious Ben Franklin Award. In addition to regular appearances on TV and radio, Dodge teaches classes and seminars at cooking schools around the country, belongs to several food associations including The International Association of Culinary Professionals and the American Institute of Wine and Food, and serves on the National Cutco Culinary Advisory Board.
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Most Helpful Customer Reviews
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I bought this as a first cookbook for my 10 year old son. He LOVES it. The recipes are simple, but excellent. The regional organization provides a range of recipes within an area that can be put together into a meal. The instructions could not be simpler. My kids are eclectic eaters, but a lot of their friends are not. Everyone likes these recipes. Moreover, in a family of cooks with a collection of cookbooks, several recipes from this book have become family standards with the adults. The scone, panna cotta, and salmon teriyaki recipes are among our favorites.