Join us for a flavorful conversation with New York Times food reporter Priya Krishna as she dishes on her new cookbook, Priya's Kitchen Adventures: A Cookbook for Kids.

Discover how Priya's globe-trotting childhood inspired a passion for diverse cuisines, and learn why exposing children to a world of flavors is about more than just good eating. From easy udon noodles to kid-approved profiteroles, Priya shares how her recipes aim to cultivate curiosity, empathy, and a love for culinary diversity in young cooks. This episode is a must-listen for parents, foodies, and anyone interested in raising the next generation of open-minded eaters.

Transcription: You can read the transcription on The Children's Book Review.

Order Copies: Priya's Kitchen Adventures: A Cookbook for Kids on ⁠⁠Amazon⁠⁠ and ⁠⁠Bookshop.org⁠⁠.

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Resources: Visit her online at https://www.priyakrishna.me/

Find her NYTs articles here: https://www.nytimes.com/by/priya-krishna

Priya Krishna Talks About:

Her role as a food reporter for the New York Times
How her family's love for travel shaped her culinary interests
The inspiration behind creating a cookbook specifically for kids
The importance of introducing diverse flavors to children at a young age
Her approach to making recipes kid-friendly
The process of working with 30 kid recipe testers
Specific recipes from the book, including soy sesame butter udon and profiteroles
Her goal of expanding the definition of "kid-friendly" food
The inclusion of step-by-step photos and illustrations in the cookbook
Her favorite go-to recipe and most cherished recipe from the book
The impact of cooking on children's willingness to try new foods
Her hope that the cookbook will raise a generation of open-minded, curious, and empathetic cooks
The connection between childhood food experiences and lifelong food preferences
Her personal favorite cuisine and comfort food

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