Around the World Cookbook

When DK Publishing asked me to pick a book to review for March Break, I immediately knew which one I wanted from their March Break Survival boutique.

First, it had to be a cook book, since I am too busy lately to even think of posting on my other site The Super Mom. In fact, speaking of that website, I just made my husband weep when I asked him about incorporating the two. This is coming. This will not be soon, judging by my husbands tears. But in fact, The Kitchen Magpie has taken on such a life of its own that I simply cannot keep up with two sites.

So not soon at all, you will see a new section on Magpie full of parenting, book reviews and everything I have done over there, which is in fact a few years worth of work. Moved over.

Saved, preserved or as the Borg would say “Assimilated”.

That’s right, you come here for recipes and I quote Star Trek.

On to the book before I start with the X-Files quotes.

DK Publishing and I go waaaay back. Back to the beginning of the internet almost. So rarely do I do book reviews on this site that they are almost non-existent and if you’ve noticed DK books are always the exception to the rule. I love their books, adult and children’s alike and it’s a pleasure to receive their books.

They also are incredibly generous and have donated an amazing basket of the best cook books for the Culinary Cook Off.  If you are attending you can win this awesome basket worth $200 filled with what I consider some of the best basic cookery knowledge books out there!

Sometimes I amaze myself and my mind works as it should, so I thought of a way to incorporate this book into a recipe for this site. I chose to do their Apple Oatmeal Crumble from the Around the World Cookbook.

Then proceeded to turn it into a pie. Apple Oatmeal Crumble pie, to be exact using their crumble recipe with slight alterations. It turned out to be a lovely recipe to turn into a pie. Not too sweet, very much a crumble indeed and incredibly simple to make.

The book is filled with so many amazing recipes,from easy to slightly more difficult. Basics such as mashed potatoes and Yorkshire puddings are covered,  but then tantalizing dishes like Tandoori chicken legs will suddenly pop up when you turn the page. Included is a glossary of terms – Learn the Lingo- and how to work with certain ingredients.

This is a great book full of healthy and fun recipes from around the world and a great way to introduce children to some of the simpler dishes from other countries.

DK Canada is also running a great contest for March aptly named What Did You Make on March Break? If your child is between the ages of 3-14 and made some amazing crafts/creations during March you can submit them at the webpage I linked to above. The winner receives a $150 online shopping spree!

Author: Abigail Johnson Dodge

Pages: 128

Publisher: DK Publishing

Ages- 8-13

Publishers Description: 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.

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.

Awards and Notable lists:

Parents’ Choice Recommended Award Winner (2008)
Cordon d’Or Gold Ribbon – Cookery for Children Culinary Academy Award 2008

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