An elementary introduction to the relationship between cooking and Mexican culture, the effect of local agriculture on the diets of different regions, common tools such as rolling pins, and recipe instructions.

Part of the Cooking School series

No matter where they are or what they use, people the world over love to eat good food. Created for ages six and up, this series dishes out an elementary overview of world cuisines and their connections to geography and culture. While bold photos showcase the dishes of various regions, accessible text highlights signature ingredients and cooking tools. Each title includes three kid-friendly recipes for young chefs to make, encouraging sequential learning and hands-on immersion.

Ages 6 – 10

Nonfiction, 24 pages, 2015

ISBN 9781628320985