About this book -- Discovering the kitchen -- Tools of the trade -- Cooking skills: Cutting -- Measuring -- Mixing -- Stovetop cooking -- Cracking and separating eggs -- Safety rules around the stove and oven -- Using any appliance -- Using a microwave oven -- Using a knife -- Cleaning up -- Brazil -- Churrasco -- Classic corn cakes -- Fried bananas with cinnamon -- China -- Chicken Lo Mein -- Sichuan style beef stir fry with rice -- Ginger scented fruits with orange sorbet -- Cuba -- Cuban sandwich -- Banana strawberry batidos -- Cuban black bean soup -- Ethiopia -- Ethiopian injera -- Ethiopian vegetable bowl -- Germany -- Bratwurst and sauerkraut -- German potato salad -- Gingerbread people -- India -- Naan -- Curried chicken -- Basmati rice -- Ireland -- Mom's Irish Soda bread -- Corned beef and cabbage dinner -- Anytime apple and blackberry pie -- Italy -- Everyday escarole, bean, and barley soup -- Savory shrimp dinner over rice -- Filomena's love knot cookies -- Lebanon -- Hummus bi-tahini -- Ree's tabbouleh -- Mexico -- Amazing avocado dip -- Oh so hot salsa -- Awesome Tex-Mex spuds -- Mexican bean salad -- Morocco -- Zuri's orange nut couscous -- Banana milkshake -- Moroccan lemon anise bread -- Netherlands -- Dutch stew -- Dutch apple cake -- Dutch windmill cookies -- Nigeria -- Sausage roll -- Mashed yams -- Norway -- Open faced roast beef sandwich -- Norwegian waffles -- Shilling bun -- Poland -- Mildred Goldberg's amazing stuffed cabbage rolls -- Ultimate pierogies -- Orange iced babka -- South Korea -- Korean style short ribs -- Korean sweet rice cakes -- Amazing Asian dumpling soup -- Thailand -- Thai chicken salad -- Sticky rice with fruit -- Turkey -- Bob's scrambled eggs (Menemen) -- Overstuffed zucchini -- Best baklava -- Glossary -- Index

Presents a collection of recipes from a variety of cultures, including Mexican, Chinese, Turkish, Moroccan, Nigerian, and Irish. Cook up a heaping dish of culture with tasty recipes from American immigrants, who knew culture could be so delicious? In the Coming to America Cookbook, you'll discover how America's immigrants have lived and dined over the centuries. This scrumptious survey of a wide variety of cuisine Mexican, Irish, Chinese, Moroccan, Turkish, Ethiopian, Nigerian, and many more blends together an appetizing mix of kid friendly recipes and fun food facts throughout each chapter. Kids will have a great time learning about each culture's distinctive foods and traditions while they cook up easy and yummy recipes, including: naan, a bread made with yogurt, which is a staple of Indian cooking. Savory shrimp over rice, a recipe from northern Italy passed down through generations, bratwurst with sauerkraut, a favorite dish of Wisconsin, where many Germans settles in the nineteenth century, banana strawberry batidos, icy Cuban drinks that are as common as cola in cities with many Cuban residents, such as Miami, Dutch windmill cookies, which are traditionally made in the Netherlands at Christmas time The Coming to America Cookbook also includes information on cooking tools and skills, with important rules for kitchen safety and cleaning up. Each chapter combines fun cooking activities, with helpful historical background, detailing the culture's distinctive foods and traditions. All of the recipes use easy to obtain ingredients, and the authors include helpful tips on kitchen safety and cleanup