Overview

Make Delicious Foods from Many Lands and Discover Something aboutDifferent Culture What do kids in Jamaica eat for breakfast? How can you make adelicious loaf of challah bread? Who created the first chocolatechip cookie? Let your curiosity--and appetite--run wild while youlearn how to make scrumptious delicacies from cultures across theglobe. Kids Around the World Cook! takes you on a taste-bud-tingling tourto lands far and near with a fun assortment of trivia and lots ofsafe and easy-to-make recipes. Begin your meal in Ethiopia, as yousample the thin, pancake-shaped bread called injera, then take offto Japan, where you can make the mouthwatering traditional dinnercalled kushiyaki. Visit India on a hot summer day and enjoy theyummy taste of lassi, a sweet yogurt drink, and finish off yourmeal in Egypt with baklawa, a flaky pastry made with nuts, coconut,and butter. Kids Around the World Cook! is a fabulous blend of fascinatingfacts and delicious recipes. Impress your family and friends and,best of all, sample all of the tasty results of your excitingexcursions.

Full Product Details

9780471352518

Table of Contents

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) (Kirkus Reviews)

Author Information

ARLETTE N. BRAMAN, a former teacher and developer of internationalthematic units for students, has written articles for suchmagazines as The Friend, Pen & Ink, and ManicMoms. She is also the author of Kids Around the WorldCreate!

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