Karen Barbour – illustratör

From U.S. Poet Laureate Juan Felipe Herrera, here are stirring poems that read like music. Awarded the Pura Belpre Honor for this book, Herrera writes in both Spanish and English about the joy and laughter and sometimes the confusion of growing up in an upside-down, jumbled-up world-between two cultures, two homes. With a crazy maraca beat, Herrera creates poetry as rich and vibrant as mole de ole and pineapple tamales ...an aroma of papaya ...a clear soup with strong garlic, so you will grow & not disappear. Herrera's words are hot & peppery, good for you. They show us what it means to laugh out loud until it feels like flying.

"This wonderful book should be a first choice for all collections and is strongly recommended as a springboard for discussions about differences.” —School Library Journal (starred review)In this acclaimed book, the author of the Newbery Honor Book To Be a Slave shares his own story as he explores what makes each of us special. A strong choice for sharing at home or in the classroom.Karen Barbour's dramatic, vibrant paintings speak to the heart of Lester's unique vision, truly a celebration of all of us. "This stunning picture book introduces race as just one of many chapters in a person's story" (School Library Journal). "Lester's poignant picture book helps children learn, grow, discuss, and begin to create a future that resolves differences" (Children's Literature).Julius Lester said: "I write because our lives are stories. If enough of these stories are told, then perhaps we will begin to see that our lives are the same story. The differences are merely in the details."I am a story. So are you. So is everyone.

Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce.You'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire.Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings—including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today.Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.

Here on display in this must-have collection is the cooking artistry, gift for teaching, and relaxed, confidence-inspiring tone known so well by Nathalie Dupree's enthusiastic nationwide audience. Many of the dishes prepared on New Southern Cooking with Nathalie Dupree (the fifty-five-part television series that has aired on PBS, the Learning Channel, and Star TV) are included, and a great many more: dishes simple or elaborate, dishes for a weekday meal or a multicourse feast, dishes such as a timeless, crumbly, melt-in-the-mouth biscuit or a tantalizing Grilled Duck with Muscadine Sauce.ou'll find all the old-time flavors and textures embodied in such classic delights as black-eyed peas, fried chicken with the crustiest of coatings, country ham, and peach cobbler. Here, too, is all the new lightness and flavor combinations that mark today's innovative Southern cooking-expressed in such recipes as Acadian Peppered Shrimp (made tangy with just the right touches of basil, garlic, oregano, and cayenne), chicken breasts with stir-fried peanuts and collards, and grouper grilled over a pecan-seasoned fire.Nathalie Dupree shows us how to get that Southern aura of comfort and welcome into our meals. She draws on the many cuisines, rustic and elegant, that have profoundly influenced Southern cooking from its beginnings—including English, French, African, Spanish, and West Indian. Nathalie has provided a wonderfully wide-ranging selection of Southern recipes remarkable for their ease of preparation and perfectly tuned to the pace of our lives today.Whether you're cooking for guests or the folks at home, planning a backyard barbecue (there are twenty-two barbecue recipes alone!) or a big gala party, you'll find here an abundant supply of irresistible recipes, accompanied by charming illustrations by Karen Barbour.