Featuring more than 50 recipes for kid-friendly dishes from different countries, American Girl Around the World Cookbook will inspire young chefs to taste and learn about new cuisines while perfecting kitchen skills.
In this fifth cookbook from Williams Sonoma and American Girl, aspiring cooks will expand their culinary knowledge and palate—and discover a world of savory and sweet delicacies like mini meatballs from Sweden; fresh spring rolls from Vietnam; pad thai from Thailand; tikka masala from India; paella from Spain; kiwi and berry pavolvas from New Zealand; sticky toffee pudding from Great Britain, and so much more.
The easy-to-follow recipes are organized by type and span the globe—from France to Brazil, Turkey to Argentina, Italy to India and beyond—giving kid cooks an opportunity to learn how people eat all over the world. An illustrated map with flags, colorful illustrations featuring passports, and party ideas for sharing these worldly recipes with friends round out the collection.
Small Plates & Snacks Bite-Size Falafel (Middle East) Vietnamese Veggie Spring Rolls (Vietnam) Tex-Mex Chicken & Black Bean Nachos (Mexico) Swedish Meatballs (Sweden) Chicken Satay with Peanut Sauce (Southeast Asia) Roasted Red Pepper Humms (Middle East) Tzatziki with Pita Triangles (Greece) Tandoori Chicken Wings (India) Brazilian Cheese Puffs (Brazil) Beef Empanadas (Latin America) Asian Veggie Dumplings (China) Veggie Sushi Hand Rolls (Japan) Souvlaki (Greece) Moroccan-Spiced Chicken Skewers (Morocco) Potato Latkes (Eastern Europe) Cheese Fondue (Switzerland)
Cubanos A Cubano is a small baguette-shaped roll layered with roasted pork, ham, cheese, and pickles and then grilled until warm and crusty. It’s a super-deluxe, extra-delicious grilled cheese and a favorite sandwich of anyone who has tasted one!
MAKES 2 SANDWICHES 2 submarine rolls, split 1 tablespoon unsalted butter, at room temperature 1 tablespoon yellow or Dijon mustard 3 ounces Swiss cheese or provolone cheese, thinly sliced 2 ounces roasted pork, thinly sliced 2 ounces smoked ham, thinly sliced 1 dill pickle, thinly sliced
Spread the crust sides of the rolls with the butter, and then spread the cut sides with the mustard. On the bottom half of each roll, layer one-fourth of the cheese, followed by half of the pork, ham, and pickle slices. Layer the remaining cheese on top, dividing it evenly. Cover with the top halves of the rolls, mustard sides down, and press down gently. If using a panini press, preheat it. Place the sandwiches in the press, close the top plate, and cook until the bread is golden brown and toasted and the filling is warmed, 3 to 5 minutes. If cooking on the stovetop, set a medium grill pan or nonstick frying pan over medium heat and let it heat for about 3 minutes. Place the sandwiches in the pan and cook, turning once, until the bread is golden brown and the filling is warmed, 3 to 4 minutes per side. As the sandwiches cook, use a wide metal spatula to press them down once or twice on each side. Transfer the sandwiches to a cutting board and cut each one in half. Serve right away.
This globally minded addition to a series of American Girl cookbooks features ambitious recipes for budding foodies. Passport stamp graphics introduce four sections that explore snacks, soups and sandwiches, rice and noodle dishes, and beverages and desserts. Gerulat’s color photographs feature multicultural girls preparing and enjoying the meals, along with images of the completed dishes. The more than 50 recipes include Moroccan-spiced chicken skewers, cheese fondue, potato latkes, Mexican chocolate pudding, Hawaiian shave ice, and sushi. Each recipe includes a brief description of its origins (“Savory turnovers called empanadas are popular snacks in Latin America. They’re super-portable, so they’re the perfect finger food for a picnic or a party”). With warmth and enthusiasm, the editors urge readers to broaden their palates and their curiosity about other cultures. Ages 8–12. (Apr.)
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