Joshua David Stein
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When Ray, Preeti, Mina, and Niki bring their favorite lunches to school, their classmates scrunch their noses and act disgusted, but the four children learn to stand up for their lunches and cultural backgrounds. Based on the real-life childhood experiences of chefs Ray Garcia, Preeti Mistry, Mina Park, and Niki Russ Federman.
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English
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"This lyrical, nonfiction text honors animals who live in solitude, in contrast to others who live in groups. Against a backdrop of the specific names of various animal tribes (a parade of elephants, a tower of giraffes, a dazzle of zebras), Stein shines a spotlight on those animals who go through life on their own. With nature at his back, Stein invites readers to draw strength and comfort from the behaviors of fellow mammals. Perfect for children...
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English
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"Men like Bruce Lee and Cesar Chavez, Christopher Reeve and Miles Davis have touched the lives of millions. But at home, to their children, they were not their public personas. They were Dad... In this powerful collection, Joshua David Stein and the editors of Fatherly, the publication for dads, bring together forty first-person narratives--intimate, heartfelt, unvarnished, surprising, and profoundly universal--that shows us not only very different...
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English
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"For affectionate families everywhere comes this engaging reference volume featuring 25 kinds of hugs. From the more traditional to the all-out risky, this collection runs a creatively wide gamut of ways to embrace...and by doing so, brings comfort to the forefront of conversation. Every hug was field-tested by the author and his sons, and titled for practicality and kicks. The Quentin Blake-esque drawings are rendered with graceful accuracy and joy...
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English
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"Author Joshua David Stein compares and contrasts different kinds of balls in this part-reference, part-comedy act. The book invites readers to identify various sports balls, while simultaneously weaving in a whole selection of unexpected rollable objects"--Amazon.com.
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English
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"A young brick goes on a journey to find her place in the world by visiting ten . . . brick structures around the globe. Brick's observations begin at home and then extend globally as she travels to a diverse list of brick structures--Malbork Castle in Poland, Mahabodhi Buddhist Temple in India, Grosvenor Estate apartments in England, and more--all the while pondering where she may end up"--OCLC.
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Anti-Racist Non-fiction: YA
BEST BOOKS 2019
Children's Books About Black Business Owners
Teens in the Kitchen
BEST BOOKS 2019
Children's Books About Black Business Owners
Teens in the Kitchen
Description
"This inspiring memoir chronicles Top Chef star and Forbes and Zagat 30 Under 30 phenom Kwame Onwuachi's incredible--and odds-defying--rise to fame in the food world after a tough childhood in the Bronx and Nigeria. Young adult edition. [This work is based on Notes from a Young Black Chef: A Memoir, copyright © 2019 by Kwame Onwuachi. Published in hardcover by Alfred A. Knopf, an imprint of the Knopf Doubleday Publishing Group, a division of Penguin...
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English
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The author shares his story of leaving behind his life in a gang and selling drugs to become a chef who appeared on "Top Chef" and opened his own restaurant. Highlights his struggles to rise up out the path he was on and his fall from the top when his restaurant shut down shortly after opening.
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English
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"Tucked into a crook of Doyers Street in New York City's Chinatown, Nom Wah Tea Parlor has been serving some of the world's greatest dim sum for a hundred years. Here are the century-old secrets and recipes behind the restaurant's legendary dishes, including giant pork bao, soup dumplings, egg rolls, chef's specials, moon cakes, and more. Owner Wilson Tang captures a community at the crossroads, poised between respect for tradition and adaptation,...
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English
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"Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs -- gochujang, doenjang, and ganjang -- is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment...