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Around The World Cookbook Hardcover-spiral – June 2, 2008

23 customer reviews

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Editorial Reviews

From School Library Journal

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
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

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. Grades 4-7. --Gillian Engberg

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Product Details

  • Age Range: 8 - 13 years
  • Grade Level: 3 - 8
  • Hardcover-spiral: 128 pages
  • Publisher: DK Publishing (June 2, 2008)
  • Language: English
  • ISBN-10: 0756637449
  • ISBN-13: 978-0756637446
  • Product Dimensions: 8.4 x 0.6 x 9.2 inches
  • Shipping Weight: 1.4 pounds
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Best Sellers Rank: #776,141 in Books (See Top 100 in Books)

More About the Author

The Short Story
A former pastry chef, Abby Dodge is a widely respected baking expert as well as a popular food writer and instructor. She studied in Paris at La Varenne and worked under superstars Michel Guerard and Guy Savoy specializing in pastry. She has held editorial posts at Parents and Woman's Day, and has contributed to over seven dozen special-interest publications, blogs and websites focusing on baking and family cooking. She studied in Paris at La Varenne and is the author of nine cookbooks, including Desserts 4 Today, a viral sensation, and The Weekend Baker, an IACP Cookbook Award Finalist. Abby is currently a contributing editor at Fine Cooking magazine, where she has been on the masthead since its first issue in 1994 as the founding test kitchen director. Abby's recipes have also graced the covers of Bon Appetit magazine. She's a regular guest on TV and radio, including guest hosting duties on Martha Stewart Living Radio. Her tenth book, The Everyday Baker ~ The Comprehensive, Must-Have Resource for Today's Baker is available for order. For more information about Abby, her cookbooks, blog and videos, please visit her website (www.AbbyDodge.com) or follow her on Facebook, Instagram, Pinterest and Twitter (@abbydodge).

The Longer Story
What began as a love for baking at a young age, developed into a passionate and successful career for Abby Dodge. A widely respected, award winning, international acclaimed expert in baking and cooking for both kids and adults, as well as a popular food writer, instructor and media personality, Abby has a simple mission: To streamline baking and cooking for home cooks of all ages. Abby's stress-free strategies and simple techniques for busy people have garnered awards, rave reviews, and a loyal following because ".. despite her serious experience, her approach is relaxed and realistic."--Publishers Weekly

Abby began cooking and baking as a young girl at home in New York and Connecticut. She studied in Paris at La Varenne and later worked under superstars Michel Guerard and Guy Savoy, specializing in pastry. She has held editorial posts at Parents and Woman's Day, and has contributed to over six dozen special-interest publications focusing on baking and family cooking. Abby is currently a contributing editor at Fine Cooking, where she has been on the masthead since 1994. She founded the magazine's test kitchen, has written and contributed to over eighty articles to date, and serves as the magazine's guru for all things baking. Her recipes have also graced the covers of Bon Appetit magazine. Abby's practical advice, recipes, and tips continue to be picked up by myriad consumer magazines, websites and, TV and radio programs.

In addition to her regular blog postings, Abby shares her baking life on Instagram, Twitter and Facebook. She's a regular guest on TV and radio including guest hosting duties on Martha Stewart Living Radio. desserts. She lives in the Connecticut town she grew up in with her husband Chris, their two children and pups, Joe and Chip. For more information about Abby, her cookbooks, blog and videos, please visit her website (www.AbbyDodge.com) or follow her on Facebook, Instagram, Pinterest and Twitter (@abbydodge).

Author of Nine Popular and Award-Winning Cookbooks

Mini Treats & Handheld Treats ~ Delicious Desserts to Pick Up & Eat (September, 2012)
Desserts 4 Today - Flavorful Desserts with just FOUR INGREDIENTS (September, 2010) (a viral & critically acclaimed sensation)
Williams-Sonoma Mini Pies (September, 2010)
Around the World Cookbook, 2008 (Good Morning America Top 10 Cookbooks of 2008; Parents Choice Recommended Award 2008; Cordon d'Or Culinary Academy Award 2008)
The Weekend Baker, 2005, reprinted 2008 (Food + Wine Top Ten Cookbooks of 2004; IACP Cookbook Award Finalist)
Kids Baking, 2003 (Over 347,000 copies in print, translated into Spanish)
Williams-Sonoma Dessert, 2002 (Over 300,000 in print, translated into Spanish)
The Kid's Cookbook, 2000 (Over 368,000 copies in print)
Great Fruit Desserts, 1997 (Translated into six languages)

Abby has contributed or co-authored many cookbooks, including:


Baking Out Loud (Hedy Goldsmith, Clarkson Potter 2012)
B. Smith's Southern A to Z (Scribner, 2008)
The Joy of Cooking, 75th Anniversary Edition, 2006
Savoring America, 2002 (James Beard Award finalist; Ben Franklin Award winner)
Cookies for Christmas, 1999
The All New Joy of Cooking, 1997

Customer Reviews

Most Helpful Customer Reviews

16 of 16 people found the following review helpful By Gwynne C. Spencer on July 8, 2008
Format: Hardcover-spiral
This sturdy cookbook is a geography-and-cooking compendium that most kid cooks will find challenging, to say the least. After an introductory Basics: Getting Started chapter in which kids learn how to perform cooking steps, understand specialized words, respect sharp tools and power tools, and perform clean up, the text is divided into six geographic sections with recipes: Asia (Salmon teriyaki, Miso soup, Bok choy stir fry, Vegetable fried rice, Shrimp pad Thai, Vietnamese lettuce rolls) ; India-Indonesia-Australasia (Lemony lamb skewers, ANZAC biscuits, Pavlova, Tandoori chicken legs, Cauliflower and pea curry); Middle East-Africa-Mediterranean (Flourless chocolate cakes, Tabbouleh, Greek pork kebabs, Marinara sauce, Caprese salad, Vanilla panna cotta, Leb Lebi, Bobotie, Gazpacho, Ratatouille, Croque monsieur); Russia-Northern Europe (Apple nut Brussels sprouts, Warm German potato salad, Pfeffernusse, Instant Swiss hot chocolate, Chicken paprikash, Roasted beets, Swedish meatballs, Mashed potatoes, Shepherd's pie, Yorkshire pudding, Scones) ; South America-Mexico-Caribbean (Burgers with chimichurri, Roasted sweet potato fries, Fresh tomato salsa, Classic cheese quesadillas, Jicama slaw, Mexican chocolate pudding, Jamaican jerk chicken, Tostones, Cuban black bean soup) ; United States and Canada (Jambalaya, Southern-style cornbread, Apple oatmeal crumble, Crispy parmesan baked cod, Summer succotash, Canadian butter tarts). Three additional sections include: Pocket Food Around the World; Cheese Around the World; Flatbreads Around the World. An index and acknowledgements wrap things up.Read more ›
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7 of 7 people found the following review helpful By Victoria on June 27, 2008
Format: Hardcover-spiral
My family has been a BIG fan of Abigail Dodge's Childrens' cookbooks and we were not dissapointed with her new book. My 7 year old and I have been working through the book and we have enjoyed every recipe and my husband has REALLY enjoyed the fruits of our labor. The recipes are very easy, but are very tasty. My 7 year old definitely needs my help, but for an older child it would be smooth sailing. What I like about the recipes is that altho they are Kid Friendly, you certainly would not be shy to serve these recipes to adults.Some of our favorite recipes are the Tandori Chicken Legs, The Shrimp Pad Thai, and the TO-Die-For Flourless Chocolate Cake.
Also, besides the great recipes, it has been fun for my daughter to read about the different countries that the recipes are based on. All in all it is a fun, beautifully illustrated, and yummy cookbook. I would reccomend it to any aspiring young chef!!!! or an old seasoned cook like me!!!!!
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4 of 4 people found the following review helpful By Amy Scheer on January 24, 2009
Format: Hardcover-spiral
What I like most about AROUND THE WORLD COOKBOOK is not that my kids love the marinara, or that my husband raves over the flourless chocolate cakes, but that every recipe I've tried has gone well and tasted great. I know I can trust this cookbook to have more than a couple of hits; the writer has done her homework and ensured that each recipe is a winner, though of course people have varying tastes.

An important factor at work here is the WORLD aspect, of course; the writer adapts ethnic recipes to the tastes of children while still pleasing adult palates, and she does it well. Tandoori chicken somehow retains its zing without being too spicy, for example. The chimchurri on the burger is pleasant and fresh.

I often search the library for books precisely like this one, as I don't want to "dumb down" my tastes in order to get my kids eating. This cookbook is the best ethnic kids' cookbook I've found.
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4 of 4 people found the following review helpful By Anne Yeager on June 19, 2008
Format: Hardcover-spiral
Perfect not only for kids wanting to make something to eat that's interesting, not too difficult, and delicious, but we have found it just right for those nights when we want to eat well but don't want to work too hard to do so. My three kids from 16-20 have made this their Go-To book when they need to cook for themselves as well.
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2 of 2 people found the following review helpful By Win Pine on June 18, 2008
Format: Hardcover-spiral
This is a cook book for everyone - busy adults as well as children can learn simple receipes along with a geography refresher. Some receipes do offer more challenges, a great starter to learn terms and techniques. Easy and fun to read and cook. Inspires culinary and cultural exploration. A great book to share in the kitchen.
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2 of 2 people found the following review helpful By Delighted on June 18, 2008
Format: Hardcover-spiral
The first word that comes to my mind is 'fun'. It was fun not only for the kids to make, but unlike the recipes in a lot of kid's cook books, we found the results to be completely delicious. It is refreshing to see a cook book that introduces youngsters to dishes from other countries and cultures.
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1 of 1 people found the following review helpful By Nancy on September 25, 2014
Format: Hardcover-spiral
This is a fantastic cooking for any kid and a great way for a basic cook to expand their repertoire. Every recipe is fantastic - and I've tried almost all of them. This is the best recipe for scones I've tried. Recipes all have fewer than 6 ingredients. There are super clear instructions and good pictures. What I really like the variety - from a pavlova dessert with teriyaki salmon to scones or pannecotte. I originally bought this for my son, but use it myself all the time. I have given it as a gift to both my mother-in-law, who wanted to try some more 'exotic' fare and to my brother-in-law who loves good food but can't really cook. Highly recommended.
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