This Asian cookbook for kids contains fun and easy recipes that children will love to cook and dishes that even the pickiest eaters will savor!
Introducing Anneke and Max, a lovable brother and sister, who have great fun cooking and eating the favorite dishes of the countries of Asia!
Anneke and Max love dressing up in the colorful clothes of each country and readers will also learn about the culture and origin of each food depicted. This book is aimed at children ages 6 -12, but readers of all ages will find much to enjoy. It's also a fun way to introduce children to the delights of Asian cooking, plus an opportunity to learn about the national costumes of each country.
Asian recipes for kids include:
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Devagi Sanmugam is also known as the "Spice Queen of Asia" and has gained international prominence with over ten published cookbooks, feature articles in magazines and newspapers, and TV cooking programs aired in Europe, Australia and Asia.
Marijke den Ouden is an accomplished designer and artist and heads her own design company. Born in Europe and now living in Asia, Marijke's love for Asia and its cultural diversity are reflected in the vibrant illustrations in this book.
Grade 1-5–Confusion and clutter mark the pages of this collection of 14 recipes. Highly stylized color cartoon illustrations of male and female figures wearing traditional costumes dominate the spreads, which include dishes from India, China, Thailand, Malaysia, and Bali. Some recipes are more authentic than others. Vietnamese Spring Rolls are made with dried rice paper wrappers, but Japanese Bread Sushi employs generic white or whole wheat sandwich bread and hot dogs or canned tuna flakes. Delicious Naan Pizza combines cuisines, with naan or pita breads serving as the crust for cheddar or mozzarella cheese and tomato topping. An introduction lays out the basics of kitchen safety. The recipes are listed in a sidebar on the left-hand page, but the explanation of the difficulty ratings noted for each are less obviously located in a sidebar on the right. For each dish, the ingredients are similarly listed on the first page of the spread, separated from the directions by illustrations and text about the culture of the country. Utensils are indicated by outline drawings that can be difficult to decipher; two concentric circles with 4x printed on top means that four dinner plates are needed for serving. The step-by-step directions are illustrated with mixed success, and there are occasional lapses. Matthew Locricchio's series of international cookbooks, such as The Cooking of Thailand and The Cooking of India (both Benchmark, 2004), include far more information about national culture and cuisine, with beautifully photographed dishes and clearly detailed instructions.–Joyce Adams Burner, Hillcrest Library, Prairie Village, KS
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