A delicious and fortifying picture book inspired by the author's family, featuring the Mexican tradition of holiday tamale-making. "What is the recipe?" I ask. Abuela laughs. "It is in my heart, Rosie. I use mis ojos, my eyes, to measure. Mis manos, my hands, to feel. Mi boca, my mouth, to taste.
Aarav loves his grandfather very much, but they're as different as water and molasses. Where Aarav runs and races, Thatha likes to saunter and stroll. Every day at five o'clock, Thatha makes masala chai for the family, and no matter how much Aarav urges him to hurry, Thatha insists on taking his time. "Masala chai cannot be rushed," says Thatha. "It must be made carefully." One day, when Thatha sprains his ankle and must rest on the couch, Aarav eagerly decides he'd like to make the chai himself--after all, what would make his grandfather feel better than a cup of warm, spiced sweetness?
A young girl celebrates her birthday and the special treats she can make for her class.
Every day, Momofuku Ando would retire to his lab--a little shed in his backyard. For years, he'd dreamed about making a new kind of ramen noodle soup that was quick, convenient, and tasty for the hungry people he'd seen in line for a bowl on the black market following World War II. Peace follows from a full stomach, he believed. Day after day, Ando experimented. Night after night, he failed. But Ando kept experimenting. With persistence, creativity, and a little inspiration, Ando succeeded. This is the true story behind one of the world's most popular foods.
For Luna's birthday the whole family goes out for dim sum, but when Luna drops her pork bun she and her two brothers argue over how to divide up the remaining buns.
Two Brazilian American siblings, Lia and Luís, are always competing, even when it comes to their favorite Brazilian snacks from their family's store; they want to know which of them has more, and they use various mathematical techniques to pick a winner--and then share the delicious results.
Explore the different ways to eat kimchi in this fun, rhyming tale that also teaches the days of the week. Korean-American author-illustrator Erica Kim shares her pride in her delicious cultural food through her cut paper art technique. The Hanji paper that is used to illustrate the book comes from a paper mulberry tree native to Korea.
Roll up your sleeves, wash your hands, and join four different groups of kids as they prepare recipes from all over the world, step by step. George Ancona's photographs record every crumb of effort as the children make their way around the kitchen, chopping, measuring, rolling, mixing, and learning about the food they're eager to eat. The end result? Roasted vegetables from Morocco, fried rice from China, minestrone from Italy, and salsa from Mexico, filling the kids' bowls and plates and tantalizing readers who may be inspired to cook up something savory of their own.
After moving to America from Hong Kong, Jun feels isolated at her new school but discovers a sense of home in the familiar foods and flavors she finds in her lunchbox.
Ali has arrived in Palestine for a visit just in time for the olive harvest. His grandfather, Seedo, and Hilwa-his favorite tree-greet him in the grove, where Seedo explains that Hilwa has many gifts to share. Other family members whack the trees' branches with sticks, singing "Zaytoon, ya zaytoon" while cousins clap and dance and happily pick up fallen olives. (Luckily, a gentle whack is all it takes for Hilwa's fruits to rain down!) The next day, at the olive press, Ali watches the drip of gold liquid into a can, another of Hilwa's gifts.