Designed to appeal to primary-grade children, this series introduces countries around the world, beginning with their geography and a bit of their history, and then spotlighting foods that are associated with that nation and enjoyed by its people. Each book opens with a world map pointing out the country discussed, while the adjacent text discusses its land and adjacent bodies of water, its agriculture, its climate, and other factors determining what foods are readily available there. Written for third-grade-level readers, the paragraphs of text flow well, and helpful captions comment on the adjacent color photos, which are attractive and clearly reproduced. Each of the three main chapters features the ingredients and preparation of a particular dish that is representative of the nation’s cuisine. Photos show how it is prepared, and each book includes a recipe (geared toward adults) for one of the dishes. Cuba introduces kids to congri, ropa vieja, and arroz con leche. In Italy, readers can imagine themselves eating pizza margherita, tagliatelle alla bolognese, and tiramisú. Nigeria features delicious-looking jollof rice, pounded yam, and puf-puf. Ukraine offers tempting views of borsch, holubtsi, and cherry varenyky. The high quality of the photos and the food-based approach to social studies make this series an enticing addition to school and public library collections.

This delectable series beckons readers to embark on a culinary journey to explore diverse world traditions. Each title showcases three recipes, typically featuring two savory dishes and one dessert. Before delving into the recipes, readers are introduced to the nation’s geographic location, climate, and the role of food in its culture. The authors weave interesting facts about the featured foods and their preparation methods. For instance, did you know borscht has been enjoyed in space since the 1960s? Or that mole can take up to three days to cook? The series also incorporates cooking techniques and ingredient variations, enhancing the already mouth-watering descriptions. The back matter includes a recipe, a phonetic glossary, additional resources, content-related questions, and an index. VERDICT A culinary treat for young chefs.