Reviews for Around The World Cookbook

Booklist Reviews 2008 July #1
Cookbooks for youth are a robust genre in publishing right now, and this title belongs to a particularly burgeoning group, which offers a global overview of cuisines. The fact-filled, browsable format organizes the recipes into somewhat arbitrary regions of origin (dishes from India and Indonesia are grouped with Australian recipes rather than with the other Asian offerings, for example). The introductory material includes a glossary of equipment and terms, as well as clear explanations of basic techniques, such as measuring ingredients and separating egg whites. Most recipes are printed on colorful, busy pages with color photos of the finished dishes and, often, young people preparing the ingredients. Safety tips and recommendations for adult assistance appear throughout, and symbols add further prompts for grown-up supervisors. In addition to the accessible, youth-friendly recipes (cheese quesadillas, mashed potatoes), the frequent sidebars and notes about cultural facts (Goulash comes from the Hungarian word gulyás, which means ‘cowboy.') make this a strong choice for sharing with eager young cooks. Copyright 2008 Booklist Reviews.

Library Media Connection Reviews 2008 November/December
Abigail Johnson Dodge has taken her skills and knowledge of cooking, and has used it to prepare a multicultural cookbook for children. With so many classes studying other countries and their cultures, and with an emphasis on food preparation, as well as geography and information on foods common to the regions, this book is a sure fit. Illustrations abound throughout. A beginning section explains what the various tools are, with pictures of each item. Phrases and cooking terms are described. In fact, the beginning sections are such that there will be many adults, also, who will pick up cooking skills. (I know I did!) Six regions of the world are described as to geographical location, foods common to the area, and the countries included. Then the fun begins with fabulously illustrated recipes, such as ?Apple-nut brussels sprouts,? ?Vanilla panna cotta,? or ?Vietnamese lettuce rolls.? Equipment to use is listed, a step-by-step direction sequence is given, and many of the recipes include full-page spreads of the finished food product. Over 50 recipes are included. The binding is spiral-bound which allows the book to lay flat. Recommended. Ellen Spring, Librarian, Rockland (Maine) District Middle School ¬ 2008 Linworth Publishing, Inc.

School Library Journal Reviews 2008 July

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

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