Joshua David Stein

Kwame Onwuachi

"Kwame Onwuachi's story shines a light on food and culture not just in American restaurants or African American communities but around the world." --Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened--and closed--one 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 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. "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 Kwame--he is a phoenix, rising into better and better things and showing us all what it means to be humble, hungry, and daring." --José Andrés

A Memoir

Notes from a Young Black Chef

Wilson Tang

Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant

Nom Wah Cookbook

“Kwame Onwuachi’s story shines a light on food and culture not just in American restaurants or African American communities but around the world.” —Questlove By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.

A young brick goes on a journey to find her place in the world by visiting ten celebrated brick structures around the globe When Brick was just a baby, tall buildings amazed her. Her mother said, "Great things begin with small bricks. Look around and you'll see." 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. With a tender and timeless text by Joshua David Stein and architectural line art by Julia Rothman, this tribute to becoming part of something greater serves children and adults alike.

Who Found Herself in Architecture

Brick

What is American food? In his first cookbook, Kwame Onwuachi (“the most important chef in America” —San Francisco Chronicle), the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food. Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”

Recipes from a Young Black Chef

My America

This inspiring memoir, now adapted for young adults, chronicles Top Chef star and Forbes and Zagat 30 Under 30 phenom Kwame Onwuachi's incredible and odds-defying fame in the food world after a tough childhood in the Bronx and Nigeria. Food was Kwame Onwuachi's first great love. He connected to cooking via his mother, in the family's modest Bronx apartment. From that spark, 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. He faced many challenges on the road to success, including breaking free of a dangerous downward spiral due to temptation and easy money, and grappling with just how unwelcoming the world of fine dining can be for people of color. Born on Long Island and raised in New York City, Nigeria, and Louisiana, Kwame Onwuachi's incredible story is one of survival and ingenuity in the face of adversity. Praise for the adult edition of NOTES FROM A YOUNG BLACK CHEF "Kwame Onwuachi's story shines a light on food and culture not just in American restaurants or African American communities but around the world." --Questlove "Fierce and inspiring. . . . This rip-roaring tale of ambition is also a sobering account of racism in and out of the food industry." --New York Tiimes Book Review

Notes from a Young Black Chef (Adapted for Young Adults)

David Nayfeld

The dad’s guide to getting dinner on the table; more than 80 unfussy, uncompromising recipes for weeknights and beyond. With a foreword by Gwyneth Paltrow. I am a professional chef. I’ve spent twenty-seven of my forty years in some of the best kitchens in the world. . . . And still, when my daughter, Helena, asks, “Dad, what’s for dinner?” it gets me every time. This is a book for dads (and moms, and grandparents, and caregivers, and anyone else who needs to get dinner on the table without cooking the same old thing again). It’s a book that believes “kids’ food” can, and should, mean more than just buttered noodles or chicken fingers. In its pages, chef David Nayfeld translate his decades of professional expertise into something that all parents can use to become more confident and creative in the kitchen, and better able to care for their toughest customers—their kids. The result is a collection of more than eighty hearty, good-for-you recipes the whole family will love, from Italian Sausage and Broccolini Lasagna to The Best Fricking Meatloaf in the World; from Tomato and Bread Salad (it still counts as a salad!) to Cuppycakes with Vanilla Buttercream Frosting. Nayfeld’s goal is to empower home cooks, giving them the tools, strategies (the wonders of batch-cooking!), and recipes to break a reliance on frozen foods and takeout. It’s a book that helps to bring families together at the dinner table and to raise more adventurous eaters. And, most of all, it’s a book that answers the all-important question: Dad, what’s for dinner? (or lunch, or breakfast, or . . .)

Lifesaving Recipes to Avoid Meltdowns, Have Fun in the Kitchen, and Keep Your Kids Well Fed: A Cookbook

Dad, What's for Dinner?

Niki Russ Federman

Josh Russ Tupper

From the legendary New York destination for Jewish appetizing, a beautiful and inspiring cookbook that encompasses history, tradition, and absolutely delicious food In 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.

100 Years of Appetizing

Russ & Daughters

Pull up a chair to the Stranger Things table and enjoy over sixty 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 sixty 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. Bake Eddie Munson’s favorite Hellfire Club Devil’s Food Cake. Learn the secret to Hopper’s perfect tuna melt (with mustard, dammit, and potato chips). Blow your mind with some tasty Surfer Boy Pizza. 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.

Recipes from Hawkins and Beyond

The Official Stranger Things Cookbook

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 animals. Perfect for children who are introverted or tend to be alone, and their parents...as well as all children, who will be encouraged to respect the "natural" choices of their peers.

Introverts of the Wild

Solitary Animals

Now in a new board-book format: a whimsical word book of rhyming things that can – or can't – be eaten! Can you eat... A pea? A pear? A bee? A bear? In this spin-off board book to the bestselling picture-book companion, food critic (and dad) Joshua David Stein asks the question, "Can you eat...?" followed by a lyrical list of illustrated items. From familiar items like apple pie and pineapple to the more nonsensical, like underpants and elephants, this read-aloud twist on a first book of food offers plenty of giggles, with simple yet sophisticated hand-drawings by Julia Rothman that provide authenticity and a balance of seriousness to the silliness at hand. Ages 1-3

Can You Eat?

The fifth volume in The Luxury Collection series, Epicurean Experiences details exceptional gastronomic experiences offered at these remarkable hotels, from private classes on Venetian cuisine with executive chef Daniele Turco at the Gritti Palace's Epicurean School to a wine tasting at Las Alcobas in Napa Valley. This book includes recipes from each Luxury Collection property that use ingredients native to the surrounding region. From starter to main course to dessert, local specialties take center stage, complemented by insights into local culinary scenes from noted cultural tastemakers and hotel chefs.

Global Epicurean

Luxury Collection

A whimsical–yet factual–series of questions and answers about the things we eat... and don't eat! Food 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. Created for ages 3-5 years

Can I Eat That?

"A cookbook celebrating the food of the African diaspora from Nigeria and Ethiopia to the Bronx, the Caribbean, and the American South, from the James Beard Award-winning author of Notes from a Young Black Chef"--

"Cooking for kids is a cookbook for families - featuring real-life recipes from great chefs in thirty countries around the world. These 100 recipes--for breakfast, lunch, snacks, dinner and treats--are what they make for their kids at home. Each chef offers a glimpse into their own kitchen and life, as they cook for culinary-curious and healthy eaters, and serve delicious food that the whole family will enjoy."--Back cover.

At Home with the World's Greatest Chefs

Cooking for Your Kids

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!

What's Cooking?

"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"--

Marcus Oakley

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

Footballs, Meatballs, Eyeballs and More Balls!

The Ball Book

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 * Heated For 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 book, 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 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 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.

The Nom Wah Cookbook

An ABC of things unseen: from Air to Zero, and Nothing in between. A is for Air B is for Bare C is for Clear There is nothing to see in this A to Z, other than clues to what was once or may soon be there. The 26 alphabetical scenarios are conceptual, mysterious, and meticulous, deliberately hinting at a story that has happened off the page. Readers are encouraged to explore each letter and soak in the wonder and curiosity of the alphabet unseen. Cleverly illustrated by the beloved Ron Barrett of Cloudy with a Chance of Meatballs, this hardcover picture book is less about the letters you see, and more about the story you don't.

Joshua David Stein

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