Click To View Larger Image

• by:
• Dodge, Abigail Johnson

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.