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Join Barton Seaver master chef and National Geographic Explorer on a year-round culinary adventure as he explores what it takes to create the ultimate dish. Barton provides mouthwatering recipes, the ins and outs of healthy eating, awesome crafts and activities, and food-focused challenges, proving once and for all that cooking can be a blast. Follow along as he teaches you to plant a kitchen garden, host a dinner party for your friends, and pack the perfect school lunch. Other highlights include ways to play with your food, festive holiday meals, snow day snacks, and family cooking competitions. With fascinating sidebars, profiles on real people, and cool facts, the National Geographic Kids Cookbook will have you ruling the kitchen in no time!"
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About the Author

National Geographic Fellow and Washington, D.C. chef BARTON SEAVER is an influential voice in the culinary world because of his take on seafood and sustainability. In his first book, For Cod and Country, Seaver introduced an entirely new kind of casual cooking featuring seafood that hasn't been overfished or harvested using destructive methods. Now he's taking on a whole new audience- Kids.


"This resource is intended to engage young chefs both inside and outside of the kitchen, connecting the world of food with the larger world around them. Hands-on kids will find much to appreciate in this compendium of fun and food with an Earth-friendly focus." --Kirkus Reviews "Kids will learn not only how to cook, but cool food facts, why our food heritage is important, how to save our oceans, and the science of sweet." --Relish Magazine "The National Geographic Kids Cookbook succeeds spectacularly; it is fun, it is bright and cheery, it is educational, and it makes cooking and eating in a healthy and responsible way seem exciting." - San Diego Book Review "Seaver encourages youngsters to not only get cooking, but to also use mealtime as a launching pad for trying new things, investigating family food traditions and initiating new ones, delving into global cultures and tastes, and thinking about the big picture of food sourcing's ecological impact and sustainability." - School Library Journal . From the Trade Paperback edition.

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