Kids Around the World Cook!: The Best Foods and Recipes from Many Lands

Kids Around the World Cook!: The Best Foods and Recipes from Many Lands

by Arlette N. Braman, Jo-Ellen Bosson
     
 

Make Delicious Foods from Many Lands and Discover Something about Different Culture

What do kids in Jamaica eat for breakfast? How can you make a delicious loaf of challah bread? Who created the first chocolate chip cookie? Let your curiosity—and appetite—run wild while you learn how to make scrumptious delicacies from cultures across the globe.

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Overview

Make Delicious Foods from Many Lands and Discover Something about Different Culture

What do kids in Jamaica eat for breakfast? How can you make a delicious loaf of challah bread? Who created the first chocolate chip cookie? Let your curiosity—and appetite—run wild while you learn how to make scrumptious delicacies from cultures across the globe.

Kids Around the World Cook! takes you on a taste-bud-tingling tour to lands far and near with a fun assortment of trivia and lots of safe and easy-to-make recipes. Begin your meal in Ethiopia, as you sample the thin, pancake-shaped bread called injera, then take off to Japan, where you can make the mouthwatering traditional dinner called kushiyaki. Visit India on a hot summer day and enjoy the yummy taste of lassi, a sweet yogurt drink, and finish off your meal in Egypt with baklawa, a flaky pastry made with nuts, coconut, and butter.

Kids Around the World Cook! is a fabulous blend of fascinating facts and delicious recipes. Impress your family and friends and, best of all, sample all of the tasty results of your exciting excursions.

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Editorial Reviews

Children's Literature - Children's Literature
Let your kids cook this week and sample cuisine from Thailand, Ethiopia, Israel, Germany and more. This cookbook provides interesting recipes from diverse countries and teaches children about the origin of these dishes and how they are linked to foods in other cultures. The author begins with basic rules about kitchen safety and ends with a glossary of food-related terms. Some of the recipes are simple, such as strawberry soup from Poland. However, the author also includes more challenging recipes, such as saffron meatballs and rice from Spain. The book's layout is very child friendly, with illustrations and step-by-step instructions to help young cooks succeed with their nascent kitchen skills. 2000, John Wiley & Sons, Ages 9 to 12, $12.95. Reviewer: Jeanne K. Pettenati
What a yummy book! A great gift idea for any child who enjoys cooking. These nicely illustrated and organized recipes come from literally everywhere in the world—saffron meatballs from Spain, Swiss fondue, Jamaican coconut bread, Norwegian nutmeg cookies, etc. The ingredients are easy to find, and each recipe has also an equipment list, some history, and a cultural link. Very educational and highly recommended. Part of the "Kids Around the World" series. 2000, John Wiley & Sons, Inc., $12.95. Ages 8 to 12. Reviewer: A. Braga SOURCE: Parent Council Volume 8
School Library Journal
Gr 4-6-A collection of recipes for beverages, grains, soups and starters, main courses, and sweets from 22 countries. Each one has been tested by fourth-grade students and is clearly written. Readers are directed to find the few special ingredients required at specialty shops or on Web sites. Unfortunately, they must wade through a morass of fragmentary information to find these recipes. For example, on the four pages devoted to black bean soup, there is one sentence about its history, two about a man in ancient Rome who made soup, two paragraphs about bean soups in three different countries (with their names and pronunciations), a recipe for black bean soup from Cuba, two sentences about various beans of the world, and four describing chili con carne, sans recipe. Black-and-white line drawings and poorly rendered photos appear throughout. Deanna Cook's The Kids' Multicultural Cookbook (Williamson, 1995) is more inviting. For a more complete treatment of a single country, try the wonderful "Easy Menu Ethnic Cookbooks" series (Lerner).-Carolyn Jenks, First Parish Unitarian Church, Portland, ME Copyright 2000 Cahners Business Information.|
Kirkus Reviews
This cookbook for recipes from around the world chooses neither the best foods nor the best recipes, but does include some odd and interesting information about the history of what we eat. Dividing the text into chapters on beverages, grains, soups and starters, main courses, and deserts, the author includes a section on kitchen safety and provides brief information on special ingredients. Braman (Kids Around the World Create. Not reviewed), is a former teacher, who states she has tested the recipes with fourth graders and simplified recipes for young cooks. Maybe, but Baklawa (Egyptian phyllo with ground nuts and coconut) and Injera (Ethiopian flat bread) are not usually considered starter recipes. Some information given is neither safe nor accurate. She suggests cooking bratwurst in a pan over medium heat till lightly brown. Gourmet magazine recommends simmering brats for twenty minutes before grilling, or pan browning. Undercooked sausages are NOT SAFE. Elsewhere, she describes New York egg creams, as `a combination of eggs, cream, chocolate syrup and soda.` Most New Yorkers will tell you egg creams have neither eggs nor cream. The format is distracting for cooks, since the author introduces a type of food, then gives some food history from other times and cultures, lists ingredients for a specific recipe, gives the step-by-step procedure, and then introduces a food from still another culture. Line drawings and photographs appear throughout. Some specialized cooking terms are defined in the glossary. Index was not seen. An additional purchase where multicultural materials are in heavy demand. (Nonfiction 10-12)

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Product Details

ISBN-13:
9780471352518
Publisher:
Wiley
Publication date:
03/28/2000
Series:
Kids Around the World Series, #1
Pages:
128
Sales rank:
405,946
Product dimensions:
10.96(w) x 8.56(h) x 0.36(d)
Age Range:
9 - 12 Years

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