Joshua David Stein – författare

Prepare to have your mind flayed with over fifty recipes from the denizens of Hawkins in this first official cookbook from the hugely popular Netflix series.Celebrate the culinary cravings of your favorite Stranger Things characters with Stranger Things: The Official Cookbook, featuring over fifty recipes from all facets of this beloved world, whether it’s ’80s mall food, a weeknight dinner at the Wheelers', or the best Dungeons & Dragons snack.Each recipe evokes someone in Hawkins (or the Upside Down) and is accompanied by original food photography, stills from the show, and your favorite quotes. Make the scary good Demigorgonzola Cheese Balls. Experiment with Erica Sinclair’s science project that yields Doubly Delicious Maple Pancakes. Bake Eddie Munson’s favorite Hellfire Club Devil’s Food Cake. Learn the dining rules for Castle Byers (annotated by hungry D&D players) and the secret to Hopper’s perfect tuna melt (with mustard, dammit, and potato chips).Packed with mouthwatering photos that bring the ’80s roaring back, The Official Stranger Things Cookbook offers up a big slice of Hawkins for Stranger Things fans with an appetite.

“Delicious recipes from . . . extraordinary chefs” from the “rare restaurant” that focuses on “the aliveness and the beauty of its ingredients” (from the foreword by Alice Waters, James Beard award- winning chef, Chef Panisse).For over twenty-five years, Donna Lennard has presided over an international family of artisans, farmers, winemakers, chefs and regulars from her outpost on Bond Street in New York City. Since 1994, Il Buco has withstood the test of time.In Il Buco, written with Joshua David Stein, Donna shares her incredible journey from antique shop owner to award–winning restaurateur. She reflects on the ingredient-driven, farm-to-table Italian cooking that earned the loyalty of notoriously discriminating New York diners. Donna also expounds upon the essential elements of good eating and good living she learned over the restaurant’s nearly three-decade history. Both a cookbook and a deeply personal journey through the places and with the people who have influenced the restaurant’s ethos the most, Il Buco includes the beloved best-of dishes from the kitchen’s roster of now-famous chefs: Ignacio Mattos’s Black Kale Salad, Justin Smillie’s Bucatini Cacio e Pepe, and Sara Jenkins’s Porchetta alla Romana, to name a few. Il Buco allows cooks of all levels to create sumptuous easy meals to enjoy at home. Accompanying the mouthwatering recipes and gorgeous photography are dedicated chapters on the building blocks to a perfect meal: salt, olive oil, wine, and salumi, among others.A personal exploration of what makes the heart of a restaurant, Il Buco is a celebration of a true New York success story“Through these pages, we travel around the Mediterranean, visiting the farmers, artisans, and winemakers . . . And then we return to Bond Street, stories and recipes in hand.” —Francis Mallmann

A whimsical–yet factual–series of questions and answers about the things we eat... and don't eat!Blue Hen (MD) Young Reader Award HonorFood critic Joshua David Stein whets the appetite of young readers with a wondrous and informative approach to talking about food. This humorous, stylized and entirely unexpected set of food facts will engage both good eaters and resisters alike. With questions both practical ("Can you eat a sea urchin?") and playful ("Do eggs grow on eggplants?"), this read-aloud text offers young children facts to share and the subtle encouragement to taste something new! Food and textile illustrator Julia Rothman brings an authenticity to the text that Stein has written from the heart, for his own three year-old and for pre-schoolers everywhere.Ages 3-5

A whimsical read-aloud of delicious answers to ridiculous questions about what can — and cannot — be done in the kitchen!Food critic and author Joshua David Stein tackles the world of cookery with his signature quirk and charm. From the practical ("Can I fry a scoop of gelato?") to the playful ("Do frozen peas grow on frozen trees?"), each vignette features an engaging question and a satisfying reveal, all revolving around the preparation of food. The simple yet sophisticated hand-drawings by Julia Rothman provide authenticity and a balance of seriousness to the silliness at hand. Incorporating humor, word play, logic and illogic, foreign foods, and even some cookbook vocabulary, this read-aloud book offers children facts to share and maybe even the impetus to get involved in the kitchen!Ages 3-5

Bounce along with this rhyming read-aloud about all kinds of ballsFrom footballs to eyeballs, beach balls to meatballs, if you can roll it, this book has it! With his signature whimsy and wordplay, 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. A winning formula for every young reader who loves to kick, throw, catch, or giggle.Ages 3-5

NATIONAL BESTSELLERFrom the legendary New York destination for Jewish appetizing, a beautiful and inspiring cookbook that encompasses history, tradition, and absolutely delicious foodIn 1907, a Jewish immigrant named Joel Russ landed in New York City, where he took a pushcart of herring and built a legacy that would pass down through fathers and daughters (and sons and husbands and wives) for more than a hundred years. Four generations later, the ancestral heart of Russ & Daughters continues to bustle on the Lower East Side, with three more locations throughout the city.Over the course of a century, Russ & Daughters has fed hundreds of thousands of customers, many considering a visit to the original shop on East Houston a family tradition, weekly ritual, or New York experience. Now, for the first time, Russ & Daughters brings its world-famous institution into readers' homes. Its rich history is told through insider anecdotes from the family and characters on both sides of the counter; illuminating guides to its most famed offerings-smoked salmon, sable, sturgeon, herring, and caviar; and more than 100 cherished recipes for favorite foods like latkes, matzo ball soup, babka, and bagels, among many others.Nothing can ever replace the experience of taking a number, kibbitzing with a slicer, waiting in line, and ordering your whitefish or belly lox. Yet this book captures some of that infectious Russ & Daughters appetizing spirit, and most importantly, brings families and friends together around the table.

A groundbreaking memoir about the intersection of race, fame, and food, from the Top Chef star and Forbes and Zagat 30 Under 30 honoreeBy the time he was twenty-seven, Kwame Onwuachi had competed on Top Chef, cooked at the White House, and opened and closed one of the most talked about restaurants in America. In this inspiring memoir, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx and Nigeria (where he was sent by his mother to "learn respect"), food was Onwuachi''s great love. He launched his own catering company with twenty thousand dollars he made selling candy on the subway, and trained in the kitchens of some of the most acclaimed restaurants in the country. But the road to success is riddled with potholes. As a young chef, Onwuachi 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 memoir of following your dreams—even when they don''t turn out as you expected—Notes from a Young Black Chef is one man''s pursuit of his passions, despite the odds.

“The lowdown on what it’s like to be raised by a legend. Frequently funny and consistently intimate. . . . A great read.” —BookPage “Those searching for a moving Father’s Day gift need look no further.”—Publishers Weekly Men like John Wayne and John Lennon, Nolan Ryan and Bruce Lee, 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. Maybe Davis didn’t leave the office at five o’clock to come home and play catch with his son Erin, but the man we see through Erin’s eyes is so alive, so real, so not the “king of cool” (he taught his son to box, made a killer pot of chili, watched MTV alongside him) that it brings us to a whole new appreciation for the artist. Each of these forty first-person narratives—intimate, heartfelt, unvarnished, surprising, and profoundly universal—shows us not only a very different view of a figure we thought we knew but also a wholly fresh and moving idea of what it means to be a father.

In the first book on the subject in English, South Korea's best chef shows readers how to cook with jangs-the sauces that are the essential building blocks of all Korean cuisine. In the 60 home-cook-friendly dishes, he demystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious.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, or ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and slowly blossoming into intensely flavored jangs. Few understand these ingredients better than chef Mingoo Kang, who has dedicated his Seoul restaurant to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs' history and methods into 60 accessible recipes to bring the sauces to life. Dishes like Fish Dumplings and Gang-Doenjang Bibimbap showcase the sauces' traditional Korean roots, while Western-inspired recipes like Doenjang Crème Brulee and Ssamjang Cacio e Pepe reinvent favorite meals. Through artisan profiles, sidebars, and step-by-step photographs, Jang uncovers one the culinary world's best-hidden secrets.

Let the pros help you plan and prep meals for your family - 100 home-cooking recipes used by chefs to feed those they love!Looking for meals that will appeal to everyone around the table? This book - the first of its kind - is the perfect solution, with 100 recipes - breakfast, lunch, snacks, dinner, treats - from the repertoires of world-famous chefs who cook for their children at home. Charming first-person stories offer a glimpse into their private lives as they strive to raise adventurous (and healthy) eaters.With "real life" photography from the chefs' own kitchens, much of which has been taken by the chefs themselves, and charming specially-commissioned illustrations from Stein, the chefs explain why each dish is much-loved, highlight how ingredients can expand palates, reveal insider tips, and share their work-life balance challenges. A peek behind the curtain at what the world's most exciting chefs actually make at home - perfect for home cooks at all skill and experience levels.Contributors include: Palisa Anderson, Karena Armstrong, Elena Arzak, Reem Assil, Alex Atala, Danny Bowien, Sean Brock, Manoella Buffara, Andreas Caminada, James Knappett & Sandia Chang, Jeremy Charles, Filip Claeys & Sandra Claeys, Johnny Clark & Beverly Kim, Margarita Forés, Suzanne Goin & David Lentz, Will Goldfarb, Adeline Grattard, Jocelyn Guest & Erika Nakamura, Rodolfo Guzmán, Fergus Henderson & Margot Henderson, Dylan Jones & Duangporn Songvisava, Edouardo Jordan, Najat Kaanache, Asma Khan, Angelos Lantos, Summer Le, Pía León & Virgilio Martínez, Margarita Manzke & Walter Manzke, Gísli Matt, JP McMahon, Marie-Aude Mery & Daniel Rose, Bonnie Morales, Nompumelelo Mqwebu, Vladimir Mukhin, Yoshihiro Narisawa, Anne-Sophie Pic, Elisabeth Prueitt, Heinz Reitbauer, Elena Reygadas, Jonathan Rhodes, Reuben Riffel, Nick Roberts & Brooke Williamson, Ana Roš, Ilona Scholl & Max Strohe, Didem Senol, Ben Shewry, Pierre Thiam, Kwang Uh & Mina Park, Mickael Viljanen, Lee Anne Wong, Claudette Zepeda-Wilkins, Jock Zonfrillo.

An empathetic and reassuring picture book about the loaded question that every “new kid” or socially anxious child dreads: “Did you make any new friends today?”A New York Times Best Children’s Books of the Year!Tomasso doesn’t know anyone at his new school and has no one to play with at recess. So, knowing his dad will ask, he resolves to make a few new friends.Each day his crew grows; there’s Roland (a foam ball), Coco (a milk carton), and Karen (a very pink eraser). But when his dad insists on having his friends over for pizza, Tomasso knows that soon his secret will be out. Will his dad welcome his new friends, even if they’re not who he expects?Written for any child who struggles with making friends or social anxiety, and featuring warm, witty illustrations, Make New Friends is both silly and sincere, inviting kids to trust the unconditional love and acceptance of a parent.

A RECOMMENDED BOOK FROM:Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * HeatedFor the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home.Nom Wah Tea Parlor isn’t simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes. It’s 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.) It’s 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 authentic Chinese cookbook, Nom Wah’s 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, chef’s specials, dumplings, and more.We’re 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 vivid portrait of NYC Chinatown in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant children—to jettison tradition or to cling to it—he 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 Cookbook portrays a culture at a crossroads.This landmark cookbook, memoir, and love letter to Chinatown delivers:Authentic Dim Sum Recipes: Master 75 restaurant-quality dishes, from the legendary ‘Big Bao’ and shrimp dumplings (har gow) to savory rice rolls and flaky egg tarts.A Chinese Immigrant Story: Follow owner Wilson Tang's journey as he leaves a career in finance to continue his family's 100-year legacy in the heart of New York.Easy-to-Make Recipes: With clear, step-by-step instructions, you'll learn the techniques for perfect folds, fluffy bao, and restaurant-style classics in your own kitchen.A Portrait of a Community: Meet the makers, shopkeepers, and neighbors who form the vibrant, resilient community of modern-day Chinatown.