- Age Range: 9 and up
- Hardcover: 160 pages
- Publisher: Simon & Schuster Children's Publishing; 1st edition (October 1, 1997)
- Language: English
- ISBN-10: 0689801556
- ISBN-13: 978-0689801556
- Product Dimensions: 9 x 0.6 x 10.3 inches
- Shipping Weight: 1.8 pounds
- Average Customer Review: 7 customer reviews
- Amazon Best Sellers Rank: #1,717,208 in Books (See Top 100 in Books)
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Passport on a Plate: A Round-the-World Cookbook for Children Hardcover – October 1, 1997
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It's never too early to learn about cooking or other cultures. In Passport on a Plate, children can do both at the same time. This wonderful collection of more than 100 recipes takes kids around the world without ever leaving the kitchen, and results in great food they're more likely to eat because they've made it themselves. Start in Africa with African Fruit Salad, Black-eyed Pea Balls, or Kenyan Crunchy Bananas. Move on to the Caribbean with Callaloo Soup, Curried Coconut Vegetable, and Island Fruit Smoothies, or venture all the way to Russia for Chicken Kiev, Apple-Cinnamon Baba, and Strawberries Romanoff. Each recipe is carefully rated from one to four "utensils" for level of difficulty and the amount of adult supervision required. In addition to the recipes, each section begins with a short cultural lesson about the highlighted country or region and the kinds of food found there. Passport on a Plate is an ideal cookbook for children and parents to learn from together.
From School Library Journal
Grade 4-8. This international cookbook contains 100 recipes from Africa, the Caribbean, China, France, Germany, India, Italy, Japan, Mexico, the Middle East, Russia, and Vietnam. Each place is introduced in a one-and-a-half-page explanation of the area's foods and eating habits. The recipes are rated at four levels of difficulty, and each one is put into context with an introductory sentence or two. They are clearly written and carefully chosen to represent the locale and the foods that are grown there; however, it is sometimes necessary to vary ingredients for American cooks, and sometimes prepared foods are used to simplify the recipe. Some of the "four utensils" directions are difficult indeed, involving frying in deep fat, whipping cream, dealing with fillo dough, filling seaweed for sushi, etc. Nevertheless, the dishes are good and are more or less authentic. For more thorough information about the food and cooking of individual countries, see the "Easy Menu" series (Lerner). The Kids' Around the World Cookbook (Kingfisher, 1994) by Deri Robins is easier. Passport is a good addition to a popular subject.?Carolyn Jenks, First Parish Unitarian Church, Portland, ME
Copyright 1997 Reed Business Information, Inc.
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Top customer reviews
Each region gets its own mini-table of contents, separating the dishes by course (appetizers, salads, soups; main courses; desserts...) Each region also opens with a section about the cultures, tastes, available food resources, etc.; the writing therein is fun and simple, and I thoroughly enjoyed each aspect of this recipe book. I highly recommend this one.