Featuring more than 50 recipes for kid-friendly dishes from different countries, American Girl Around the World Cookbook will inspire young chefs to taste and learn about new cuisines while perfecting kitchen skills.
In this fifth cookbook from Williams Sonoma and American Girl, aspiring cooks will expand their culinary knowledge and palate—and discover a world of savory and sweet delicacies like mini meatballs from Sweden; fresh spring rolls from Vietnam; pad thai from Thailand; tikka masala from India; paella from Spain; kiwi and berry pavolvas from New Zealand; sticky toffee pudding from Great Britain, and so much more.
The easy-to-follow recipes are organized by type and span the globe—from France to Brazil, Turkey to Argentina, Italy to India and beyond—giving kid cooks an opportunity to learn how people eat all over the world. An illustrated map with flags, colorful illustrations featuring passports, and party ideas for sharing these worldly recipes with friends round out the collection.
Small Plates & Snacks
Bite-Size Falafel (Middle East)
Vietnamese Veggie Spring Rolls (Vietnam)
Tex-Mex Chicken & Black Bean Nachos (Mexico)
Swedish Meatballs (Sweden)
Chicken Satay with Peanut Sauce (Southeast Asia)
Roasted Red Pepper Humms (Middle East)
Tzatziki with Pita Triangles (Greece)
Tandoori Chicken Wings (India)
Brazilian Cheese Puffs (Brazil)
Beef Empanadas (Latin America)
Asian Veggie Dumplings (China)
Veggie Sushi Hand Rolls (Japan)
Moroccan-Spiced Chicken Skewers (Morocco)
Potato Latkes (Eastern Europe)
Cheese Fondue (Switzerland)
Soups & Sandwiches
Veggie Banh Mi (Vietnam)
Ramen Noodle Bowl (Japan)
Chicken Shawarma Pita Pockets (Middle East)
Tomato Gazpacho (Spain)
Pasta & Bean Soup (Italy)
Tortilla Soup (Mexico)
Avocado & Black Bean Tortas (Mexico)
Matzoh Ball Soup (Eastern Europe)
Rice & Noodles
Pad Thai (Thailand)
Bucatini all’Amatriciana (Italy)
Simple Fried Rice (China)
Arroz con Pollo (Latin America)
Couscous with Apricots & Almonds (North Africa)
Chicken Chow Mein (China)
Hawaiian Fried Rice (Hawaii)
Pasta with Pesto (Italy)
Chicken Tikka Masala (India)
Chicken, Broccoli & Cashew Stir-Fry (China)
Vegetable Paella (Spain)
Drinks & Desserts
Mexican Chocolate Pudding (Mexico)
Hawaiian Shave Ice (Hawaii)
Kiwi & Berry Pavlovas (New Zealand)
Pineapple-Coconut Smoothie (Southeast Asia)
Black Forest Cake (Germany)
Chai Milkshake (India)
Tres Leches Cakes (Latin America)
Sticky Toffee Pudding (Great Britain)
Watermelon-Lime Refresher (Mexico)
Mango Lassi (India)
“Marshmallow” Pudding (South Africa)
French Apple Tart (France)
|Product dimensions:||7.00(w) x 8.00(h) x 0.70(d)|
About the Author
American Girl is a premium brand for girls and a wholly owned subsidiary of Mattel, Inc. the world’s leading toy company. Since its inception in 1986, American Girl has been devoted to celebrating girls ages 3 to 12 through age-appropriate, high-quality dolls and accessories, books, clothes, movies, and unforgettable experiences. Best-selling lines include Truly Me™, Girl of the Year™, Bitty Baby™, and the classic historical character line BeForever.
Since its founding by Chuck Williams in 1956, the Williams Sonoma brand has been bringing people together around food and celebrating the art of home cooking.
Read an Excerpt
A Cubano is a small baguette-shaped roll layered with roasted pork, ham, cheese, and pickles and then grilled until warm and crusty. It’s a super-deluxe, extra-delicious grilled cheese and a favorite sandwich of anyone who has tasted one!
MAKES 2 SANDWICHES
2 submarine rolls, split
1 tablespoon unsalted butter, at room temperature
1 tablespoon yellow or Dijon mustard
3 ounces Swiss cheese or provolone cheese, thinly sliced
2 ounces roasted pork, thinly sliced
2 ounces smoked ham, thinly sliced
1 dill pickle, thinly sliced
Spread the crust sides of the rolls with the butter, and then spread the cut sides with the mustard. On the bottom half of each roll, layer one-fourth of the cheese, followed by half of the pork, ham, and pickle slices. Layer the remaining cheese on top, dividing it evenly. Cover with the top halves of the rolls, mustard sides down, and press down gently.
If using a panini press, preheat it. Place the sandwiches in the press, close the top plate, and cook until the bread is golden brown and toasted and the filling is warmed, 3 to 5 minutes.
If cooking on the stovetop, set a medium grill pan or nonstick frying pan over medium heat and let it heat for about 3 minutes. Place the sandwiches in the pan and cook, turning once, until the bread is golden brown and the filling is warmed, 3 to 4 minutes per side. As the sandwiches cook, use a wide metal spatula to press them down once or twice on each side.
Transfer the sandwiches to a cutting board and cut each one in half. Serve right away.