I loved the pictures and colors in this cookbook. The recipes I tried were tasty but not something that ever made it into my regular cooking schedule. The African peanut stew was my favorite recipe. I did enjoy the concept of bringing staple foods from around the world to.a cookbook and making the recipes more accessible. I don't feel like all of the food kept well as leftovers and I still cannot figure out why MSG was a main ingredient in many of the meals and how to even find it in grocery stores. Unfortunately I feel like a lot of the recipes didn't have the most practical or accessible ingredients.

An excellent collection. The recipes are easy to follow and super interesting.

Fun takes on bold flavors.

More pictures would be great, but overall, a solid cookbook.

I appreciate cookbooks that are also storybooks.

Kitchen Passport is a storybook about travel and food. The background and story introducing each section and each recipe creates connection to the food being prepared. In general, I believe connection with the recipe is half the work in cooking, so I greatly appreciate this aspect of Kitchen Passport.

Recipes are clear, while descriptive. Photos are plentiful.
Bonus- many recipes also feature a QR code, which links to video how-tos of trickier aspects of recipe steps.

There are so many unique foods to try within Kitchen Passport and it’s a fun traipse around the world within these pages. I really love how this cookbook came together.

My thanks to NetGalley, DK, and Arseny Knaifel for the opportunity to read a digital ARC of Kitchen Passport, in exchange for my honest thoughts.

Thanks to the publisher and Netgalley for the ARC.
I've loved Arseny's take on food since I first found his youtube channel.
He comes from a background of cooks and scholars, so it's no surprise that he wants to tell you about the origins and connections of recipes, and how to play with your food creatively. He also lived for some years in Asia and loves to combine cooking techniques from Europe and the East.
All the recipes are really well laid out, illustrated and described. I just wish there were twice as many recipes!
This is a great book for anyone who likes to learn new techniques and experiment with international flavours. Bonus points as people who like to see things done can watch comparable recipes on his channel.

I loved this cookbook and how it bounced from country to country. It's very easy to go all around the world in your kitchen! Super excited to try the pork and shrimp wontons and the coca-cola chicken wings. All in all love the recipes and the graphics!

The author is from Germany, but he does not focus on German food, but he has a variety of food - from Chinese rice congee to Russian Blini (pancakes). The congee uses rice,chicken and oyster sauce to make a flavorful morning porridge, and the blini use oil, eggs, flour and raspberry filling to make thin, crisp pancakes.
The soups are colorful and flavorful and they run the gamut of pink and purple borscht to West African Peanut Soup with peppers, peanut butter and sweet potatoes!
There is a how - to page on making spring rolls, and recipes that include tofu and mushrooms and pork and shrimp wontons.
You will enjoy the street food section - pretzels, scallion pancakes with roux, thad pai and a cuban sandwich with ham, pork and pickles. You will learn how to make chow mein, hand pulled noodles which are fat and delicious and hummus with toppings.
Enjoy the detailed descriptions and the challenge of making your favorite foreign food!

I accessed a digital review copy of this book from the publisher.
There is a wide variety of recipes included. The instructions are detailed but sometimes complicated. There are photographs of each of the dishes.

I love eating food from various cultures & I have a lot of experience cooking it. The recipes look easy to follow & delicious. Recipes are a bit simplified, which is explained in the introduction, to make ingredients easier to obtain. I like visiting an Asian store so it's pretty easy for me to obtain uncommom ingredients. I was really hoping for Japanese recipes but there doesn't seem to be any. Japan has a lot of unique recipes, like their street food. Most other Asian countries are featured, as well as Germany, Mexico, Italy, Russia, Ethiopia, Peru, and more. Jamaican food is another favorite of mine but I don't see it either. Overall I enjoy it. The recipes seem easy to follow

Thank you to the DK Publishing and NetGalley for the advanced electronic review copy of this wonderful book. I really enjoyed my culinary trip around the world featuring Chinese, Middle Eastern, Russian, and Latin American cuisines, among others. Great use of pictures to show step-by-step filling, rolling, folding, and crimping techniques for dumpings and other filled pastry. The recipes are relatively simple and easy to follow, and the author includes a list of substitute ingredients in the introduction. Overall, this was a great read and I definitely recommend this book.

I love trying recipes from around the world. And one stand out feature of this book is its commitment to the diversity of recipes. As Andong travels around the globe, he visits a wide range of countries and cultures that offer unique ingredients, spices, techniques, and stories. He never hesitates to experiment with different flavor profiles or ingredients while remaining respectful towards traditional recipes.

Anyone who loves to travel and sample food from everywhere will appreciate Kitchen Passport: Feed Your Wanderlust with 85 Recipes from a Traveling Foodie . This is a fun cookbook with great recipes that are different enough to be interesting, but not so different that they aren’t appealing. In fact, this cookbook is filled with recipes that everyone will want to make and eat.

The recipes are gathered from all over the world, and include street food, lunches, dinners, snacks, breakfasts, soups, and salads. The recipes are written in an easy-to-follow format, and most have fairly easy-to-find ingredients.

There is written prose throughout that makes this cookbook one that is not only fun to cook from, but also fun to curl up and read. The author has an exciting life compared to those who want to travel but haven’t done enough, and the writing is good. The cookbook is well-organized and it is easy to find recipes that appeal.

The photographs are professional and beautiful, making the recipes come to life. They are very appealing and it will be difficult to decide which to make next.

This excellent cookbook is for everyone. It will make it fun to choose where the next vacation will be based on the description of the food served. Highly recommended, and Fun, Fun, Fun.

Special thanks to NetGalley for supplying a review copy of this book.

First let me say these pictures are AMAZING! This is the most interesting cookbook I’ve ever read. I would try everyone of these recipes (if someone else was making them).

This won’t be an every week addition to my kitchen but I definitely think it will be a fun addition nonetheless.

This is a great book for its target audience, which doesn’t happen to be me. The recipes seem interesting and diverse, but because of our family’s dietary needs (various members are gluten free, vegetarian and keto), almost none of them are options for us. The author uses MSG in just about every recipe and while he says you can just use salt instead (said in the tone of “if you want to be a science denier with lame food”), I’d like to point out that traditional recipes in absolutely no land originally called for a shake of monosodium glutamate. That said, it is a fun cookbook for the target audience. There are many photos. No nutritional information is provided.

'DK For the Curious' seems to be the new iteration of Dorling Kindersley and the redesign was a very poor decision. The beautiful layout and design of DK is gone, left with pedestrian, generic images and instruction. Arseny Knaifel has some nice recipes, but nothing that is particularly unique. The 'anti-perfectionist pad thai' was good, but not great. And the book doesn't entice readers to try the recipes - the text and pictures looks like a draft version. Not worth the purchase.

Kitchen Passport by Arseny Knaifel is a beautiful coffee table cookbook filled with unique recipes as well as unique takes on familiar recipes. Highlighting current trends in popular foods, Knaifel offers a wide variety of cultural recipes that are accessible to the novice, but challenging enough to engage and excite the more experienced home cook. Each recipe is accompanied by clear and useful pictures that inspire and then make it easy to create food that will feed the eyes as well as the stomach. The first recipe I made was the Scallion Pancakes, a dish I no longer order after having one too many grease laden, tasteless varieties. The step by step pictures and directions were very straightforward, and after making one the process became quick and easy. They turned out amazing and were honestly better than any takeout I’ve ever had.
In addition to directions, each recipe is accompanied by a little introduction with cultural, historical, or anecdotal tidbits that inform and entertain, further connecting you with the food, as well as the people and places from which it came. I also thoroughly enjoyed reading the essays and stories within the book, most of which provide insight into places I will likely never have the opportunity to visit. And that is the true appeal of this book, it will feed your wanderlust, whether you travel with a passport or can only travel with your stove.

I received a free ebook of this from netgalley and the publisher. I requested it because I love travel and I love cookbooks.

The author starts off the book talking about traveling for the food. I don’t do that. Never have. Food is the last thing I think or care about. But I still wanted to explore this book. I’m much too picky of an eater to try most of the food in this book. But I found a few recipes that look and sound amazing. The problem? Small town texas where you have to special order certain food items. But I shall persist and find a way to make them!

This is a great bunch of travel recipes. Colourful photos of the actual food and easy to follow recipes.

Kitchen Passport grabbed me from page 1 and held my attention to the end. The author/chef is upfront about his personal tweaks of traditional dishes from around the world, presented in semi-traditional categories (breakfast, soups, dumplings, midday, etc.), with each category including 8-10 dishes from various parts of the world. Each chapter starts with a discussion of the chef’s travels around the world, spotlighting the countries and foods that have inspired these dishes. In addition to his take on a particular dish (for example, he includes MSG in many recipes but doesn’t use lamb - ever), he offers variations so that the home cook can further personalize to their taste. Each recipe has a picture and some include QR codes which offer videos of techniques for pulling noodles or forming dough :). This is a passport that will never expire - I can’t wait to get started!!

This is an amazing cookbook!! I love that it doesn't have the cliché international recipes, but recipes that actual travelers would know. As a traveling foodie, I definitely approve! Each recipe has full-color pictures, which makes you want to try all the recipes, even if you'd never heard of it. For several recipes there are multiple options. Like for the dumplings, you're given multiple recipes for the filling. I haven't made anything yet, but I definitely plan to!

A fun and colorful cookbook with recipes from around the world. You will find Chinese, Russian, Mexican, Middle Eastern, Nothern and West African, Filipino, Ethiopian, Russian, Eastern European, Vietnamese, Turkish, Bolivian, German, Cuban, Uzbek, and Peruvian recipes for breakfast, soups, dumplings, street food, midday meals, salad, dinner, sauces and condiments, drinks and desserts. All of them have photos! I received a free digital copy of this book from NetGalley in exchange for my honest review