Usborne world kitchen by Abigail Wheatley

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This heartfelt book features a unique collection of recipes contributed by families from around the world. Each recipe has an introduction featuring the family who contributed it, and simple, step-by-step instructions, all illustrated in a bold, graphic-novel style by Chaaya Prabhat. From good old U.S. chocolate chip cookies (courtesy of Marlee from Philadelphia) to Ugandan ‘rolled eggs’ (from Jacob and his uncle Senti), each recipe brings authentic international flavours and stories to your table. With additional fascinating facts about regional traditions, cooking equipment and ingredients. All the recipes are vegetarian, and instructions are also included to make them vegan, nut-free, dairy-free, egg-free and gluten-free – or any combination of these.

Recipes and technique information in this book include:
– Getting started
– Cooking basics
– Recipe map
– Sunha’s courgette pancakes (South Korea)
– Emine’s kisir salad (Turkey)
– Fruits and vegetables
– Becky’s bourekas (Israel)
– Elon & Okkie’s New Year cookies (China)
– Ruth’s milk and honey pudding (Scotland)
– Cooking tools
– Sharon’s ‘Red Red’ beans (Ghana)
– Elliot’s Midsummer cake (Sweden)
– Pamela’s fruit salad (Argentina)
– Vic & Abi’s ice cream (Australia)
– Jacob’s rolled eggs (Uganda)
– Festive food
– Gemma’s coconut barfi (Mauritius)
– Isla & Olive’s fried rice (Jamaica)
– Irene’s chicche (Italy)
– Herbs and spices
– Marlee’s chocolate chip cookies (USA)
– Kateryna’s syrnyky pancakes (Ukraine)
– Priya’s spied chickpeas (India)
– Danica’s jam biscuits (Germany)
– Cooking pots
– Ikram’s kesra bread (Algeria)
– Basile’s picnic loaf (France)
– Beatriz’s “brigaderio” truffles (Brazil)
– Sandra’s hot chocolate (Spain)
– Swapping ingredients