Böcker av Joshua David Stein

Let the pros help you plan and prep meals for your family - 100 home-cooking recipes used by chefs to feed those they love!

For the last 100 years, Nom Wah Tea Parlor has been slinging some of the worlds greatest dim sum from New Yorks Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to beand how to prepare their legendary dishes in your own home.Nom Wah Tea Parlor isnt simply the story of dumplings, though there are many folds to it. It isnt the story of bao, though there is much filling. Its not just the story of dim sum, although there are scores and scores of recipes. Its the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City. (Who now struggle, flourish, cook, and eat with abandon in New York City.) Its a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle. In this book, Nom Wahs owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chefs specials, dumplings, and more.Were also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl River Mart. He paints a portrait of what Chinatown in New York City is in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant childrento jettison tradition or to cling to ithe also points to a new way: to savor tradition while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbookportrays a culture at a crossroads.

';Kwame Onwuachi's story shines a light on food and culture not just in American restaurants or African American communities but around the world.' QuestloveBy the time he was twenty-seven years old, Kwame Onwuachi (winner of the 2019 James Beard Foundation Award forRising Star Chef of the Year)had openedand closedone of the most talked about restaurants in America. He had launched his own catering company with twenty thousand dollars that he made from selling candy on the subway, yet he'd been told he would never make it on television because his cooking wasn't ';Southern' enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx, as a boy Onwuachi was sent to rural Nigeria by his mother to ';learn respect.' However, the hard-won knowledge gained in Africa was not enough to keep him from the temptation and easy money of the streets when he returned home. But through food, he broke out of a dangerous downward spiral, embarking on a new beginning at the bottom of the culinary food chain as a chef on board a Deepwater Horizon cleanup ship, before going on to train in the kitchens of some of the most acclaimed restaurants in the country and appearing as a contestant on Top Chef. Onwuachi's love of food and cooking remained a constant throughout, even when he found the road to success riddled with potholes. As a young chef, he was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. A powerful, heartfelt, and shockingly honest story of chasing your dreamseven when they don't turn out as you expectedNotes from a Young Black Chefis one man's pursuit of his passions, despite the odds.';This is an astonishing and open-hearted story from one of the next generation's stars of the culinary world. I am so excited to see what the future holds for Chef Kwamehe is a phoenix, rising into better and better things and showing us all what it means to be humble, hungry, and daring.' Jose Andres

"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 by artist Elizabeth Lilly. The pure physicality of being a child - or being a parent - is documented with wit and style for both to enjoy"--

Celebrate the beauty and strength of solitude with this poetic observation of the animal kingdom and those who move through it on their very own.That silvery cloud swimming in the sea is actually a school of fish. That splash and crash is a pod of whales, sounding.Behold, a fever of stingrays gliding by.But what do you call a group of octopuses?A tangle of octopuses? A chandelier of octopuses? A multipus of octopuses? No, octopuses prefer to be alone. The octopus is a solitary animal.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 who tend to be alone, and their parents…as well as all children, who will be encouraged to respect the "natural" choices of their peers.

An intimate look at the family lives of notable and notorious fathers, with first-person essays from their children that pay tribute to the complex, profound relationships between kids and their dads.

Bounce along with this rhyming read-aloud about all kinds of balls

A whimsical-yet factual-series of questions and answers about the things we eat... and don't eat!

A whimsical read-aloud of delicious answers to ridiculous questions about what can - and cannot - be done in the kitchen!