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.
"synopsis" may belong to another edition of this title.
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.
Grade 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
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