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Grain of Truth
by Stephen YafaA Pollan-esque look at the truth about wheat: meal or menace? No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, breaking down the botany of the wheat plant we've hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber-- all to point us towards a better, richer diet.Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta maker's workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat-based nutrition. Its name is sourdough.For readers of Salt Sugar Fat and The Omnivore's Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.
Grain of Truth: The Real Case For and Against Wheat and Gluten
by Stephen YafaA Pollan-esque look at the truth about wheat: meal or menace? No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized. His revealing book sets the record straight, breaking down the botany of the wheat plant we've hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber--all to point us toward a better, richer diet. Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta maker's workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat-based nutrition. Its name is sourdough. For readers of Salt Sugar Fat and The Omnivore's Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.From the Hardcover edition.
Grain Power
by Carolyn Hemming Patricia GreenFrom the authors of the wildly popular Quinoa Revolution, new recipes using gluten-free supergrains! Grain Power makes it simple to include a variety of delicious gluten-free ancient grains in your everyday meals. Ancient grains are ideal for people with food allergies or gluten intolerances and for those looking for delicious, nutrient-rich grains for a healthy lifestyle. Packed with lots of variety and unique flavors, these recipes feature the popular gluten-free ancient grains amaranth, buckwheat, chia, kaniwa, quinoa, millet, oats, sorghum, and teff. Grain Power is a complete cookbook featuring everything you need to know about cooking these ancient grains, as well as combining them into unique superblends. .
Grains are Good: 120 Delicious Ways To Cook With Ancient Grains
by James GhillieGrains have always played an important part in a healthy diet, but not everyone knows how to cook with them. Ghillie not only discusses all the grains - their provenance, nutritional benefit, how best to cook them - but showcases 120 international recipes that celebrate them. Start the day with Breakfast Quinoa with Raisins and Honey, take Maki and California Rolls to work for lunch, bake some Lazy Courgette & Sundried Tomato Cornbread at the weekend, create a feast of Fragrant Vegetable Biryani for friends, knock up a bulgar wheat Tabbouleh or Fennel Freekeh Pilav for a quick midweek supper or indulge in a Polenta and Ricotta Berry Torte. Everyone should be eating more of these grains rather than relying on staples like pasta and this book is here to inspire and excite.
Grains as Mains: Modern Recipes Using Ancient Grains
by Jodi Moreno Sarah W. CaronAncient grains like quinoa, barley, spelt, and wheat berries are called "super foods" for good reason — they're packed with nutrition, and they're so versatile that they taste great in a variety of recipes. But what happens when you're stuck in a grain rut, always preparing grains the same way? Get inspired with Grains as Mains, the modern cook's answer to how to introduce healthy ingredients and delicious grains to the family table. Step-by-step illustrations, beautiful photography, and helpful tips show exactly how to make each dish, bringing out the gorgeous texture and outstanding, unique taste of each grain. You'll find quinoa recipes, faro recipes, and gluten-free recipes. You'll learn to make polenta and how to cook millet. We've gathered the very best easy, healthy recipes that will show you how to incorporate super-food grains into your cooking, and meals have tips for either adding protein or making a grain dish vegetarian. Plus, recipes suggest grain substitutions to make the entire book friendly no matter if you're cooking for food allergies, celiac disease, gluten-intolerance, or vegetarians. Even adventurous cooks will find flavorful, inspiring recipes they haven't seen before in Grains as Mains!
Grains for Every Season: Rethinking Our Way with Grains
by Martha Holmberg Joshua McFadden&“A gift to readers . . . For McFadden, flavor comes first.&”—Booklist, STARRED REVIEW Joshua McFadden&’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he&’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book&’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene&’s in Portland—can&’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.
The Gramercy Tavern Cookbook
by Danny Meyer Dorothy Kalins Michael AnthonyOne of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic--a sense of community and generosity--that's captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer's intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony's appealing approach to American cooking and recipes that highlight the bounty of the farmer's market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.
The Grand Central Market Cookbook: Cuisine and Culture from Downtown Los Angeles
by Kevin West Adele YellinFounded in 1917, Grand Central Market is a legendary food hall in Downtown Los Angeles that brings together the many traditions and flavors of the city. Now, GCM’s first cookbook puts the spotlight on unique recipes from its diverse vendors, bringing their authentic tastes to your home kitchen. From Horse Thief BBQ’s Nashville-Style Hot Fried Chicken Sando to Madcapra’s Sumac Beet Soda to Golden Road’s Crunchy Avocado Tacos, here are over 85 distinctive recipes, plus spectacular photography that shows off the food, the people, and the daily bustle and buzz. Stories about the Market’s vibrant history and interviews with its prominent customers and vendors dot the pages as well. Whether you’ve visited and want to make your favorite dishes at home, or are simply looking for a cookbook that provides a plethora of multi-national cuisine, The Grand Central Market Cookbook is sure to make your kitchen just a little bit cooler.
Grand Central Oyster Bar & Restaurant Cookbook: Recipes & Tales from a Classic American Restaurant
by Sandy Ingber Roy Finamore Iain Bagwell Atsushi Tomioka“A big, handsome book full of wonderful photographs, nostalgic tales and enticing recipes—some dating back to the restaurant’s opening 100 years ago.” —The Miami Herald Situated in midtown Manhattan’s beautiful, bustling train station, Grand Central Oyster Bar & Restaurant stands in a class by itself. From its unique position in the Terminal’s lower level, with the famous Whispering Gallery at its entrance, waiters have been serving up platters of the freshest seafood for over a century. Here are more than 100 of the restaurant’s best-loved classic recipes—some dating back to its opening in 1913—along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. Featured throughout are vintage images and ephemera, along with gorgeous photos of mouthwatering favorites from raw bar to buffet. With recipes that have stood the test of time, The Grand Central Oyster Bar & Restaurant Cookbook is a must-have for seafood lovers and fans of this famous New York City landmark.
The Grand Food Bargain: and the Mindless Drive for More
by Kevin D. WalkerWhen it comes to food, Americans seem to have a pretty great deal. Our grocery stores are overflowing with countless varieties of convenient products. But like most bargains that are too good to be true, the modern food system relies on an illusion. It depends on endless abundance, but the planet has its limits. Through beautifully-told stories from around the world, Kevin Walker reveals the unintended consequences of our myopic focus on quantity over quality. By the end of the journey, we not only understand how the drive to produce ever more food became hardwired into the American psyche, but why shifting our mindset is essential.
Grand Forks
by Marilyn Hagerty<P>Once upon a time, salad was iceberg lettuce with a few shredded carrots and a cucumber slice, if you were lucky. A vegetable side was potatoes—would you like those baked, mashed, or au gratin? A nice anniversary dinner? Would you rather visit the Holiday Inn or the Regency Inn? <P>In Grand Forks, North Dakota, a small town where professors moonlight as farmers, farmers moonlight as football coaches, and everyone loves hockey, one woman has had the answers for more than twenty-five years: Marilyn Hagerty. <P>In her weekly Eatbeat column in the local paper, Marilyn gives the denizens of Grand Forks the straight scoop on everything from the best blue plate specials—beef stroganoff at the Pantry—to the choicest truck stops—the Big Sioux (and its lutefisk lunch special)—to the ambience of the town's first Taco Bell. Her verdict? "A cool pastel oasis on a hot day. " <P> No-nonsense but wry, earnest but self-aware, Eatbeat also encourages the best in its readers—reminding them to tip well and why—and serves as its own kind of down-home social register, peopled with stories of ex–postal workers turned café owners and prom queen waitresses. <P>Filled with reviews of the mom-and-pop diners that eventually gave way to fast-food joints and the Norwegian specialties that finally faded away in the face of the Olive Garden's endless breadsticks, Grand Forks is more than just a loving look at the shifts in American dining in the last years of the twentieth century—it is also a surprisingly moving and hilarious portrait of the quintessential American town, one we all recognize in our hearts regardless of where we're from.
Grand-Maman's Recipes: Traditional Recipes from Quebec
by Yves Patrick BeaullieuRecipes from Quebec that include everything from breakfast delights to stews, fish, and savory appetizers. Highlights include Quebec-style ratatouille, casserole surprise (Jecréquoui) and ouananiche, a type of Atlantic salmon. "Grand-Maman" offers her own dishes and also adds family recipes such as ribs in maple syrup, meringue cake, and peanut butter cookies!
Grand Rapids Food: A Culinary Revolution (American Palate)
by Lisa Rose StarnerGrand Rapids' food scene is bursting with local flavor. Farmers, teachers, chefs and activists are taking back their foodways and serving up the fresh, healthful fruits of their labor. Author Lisa Rose Starner captures the essence of the growing food movement in Grand Rapids and the rugged individuals who are tilling the soil, growing food and launching successful food businesses while powering community change--one garden, one backyard, one block, one store, one plate of food, cup of coffee and mug of beer at a time.
Grandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories
by Jocelyn Delk Adams Foreword by Carla HallGrandbaby Cakes: Modern Recipes, Vintage Charm, Soulful Memories is the debut cookbook from sensational food writer, Jocelyn Delk Adams. Since founding her popular recipe blog Grandbaby Cakes in 2012, Adams has been putting fresh twists on old favorites. Adams has earned praise from critics and the adoration of bakers both young and old for her easygoing advice, rich photography, and the heartwarming memories she shares of her family’s generations-old love of baking. As a child, Adams and her family would routinely embark on the ten-hour journey from their home in Chicago to Winona, Mississippi. There, she would watch her grandmother, affectionately nicknamed Big Mama, bake and develop delicious, melt-in-your-mouth desserts. From blooming tree-picked fruit to farm-raised eggs and fresh-churned butter, Big Mama used what was readily available to invent completely original treats. Adams treasured the moments when her mother, aunt, and Big Mama would bring her into the kitchen to let her dabble in the process as a rite of passage. Big Mama’s recipes became the fabric of their family heritage. Grandbaby Cakes is Adams’s love note to her family, thanking those who came before and passing on this touching tradition with 50 brilliant cakes. Grandbaby Cakes pairs charming stories of Big Mama’s kitchen with recipes ranging from classic standbys to exciting adventures--helpfully marked by degree of difficulty--that will inspire your own family for years to come. Adams creates sophisticated flavor combinations based on Big Mama’s gorgeous centerpiece cakes, giving each recipe something familiar mixed with something new. From pound cakes and layer cakes to sheet cakes and "baby" cakes (cupcakes and cakelettes), Grandbaby Cakes delivers fun, hip recipes perfect for any celebration. Readers will love this cookbook for its eclectic and bold recipes steeped in equal parts warm Southern charm and fresh Midwestern flavors. Not only will home bakers be able to make staples like yellow cake and icebox cake exactly how their grandmothers did, but they’ll also be preparing impressive innovations, like the Pineapple Upside-Down Hummingbird Pound Cake and the Fig-Brown Sugar Cake. Grandbaby Cakes is a collection for both new-aged and traditional bakers, but mostly it’s for anyone who wants a fresh, modern take on classic recipes as well as cakes full of heart and soul.
Grandes éxitos de la cocina para impostores: Recetas de cocina con latas y congelados para cocinar como un verdadero chef
by Falsarius ChefLas mejores recetas de Falsarius Chef, el cocinero más perseguido por los puristas de la cocina. Un delincuente para ellos, un héroe para los que no tenemos tiempo para cocinar y estamos cansados del sándwich de pavo. ¿Qué demonios es esto de la cocina impostora? Es la forma de guisar que cambiará tu vida. Una cocina que se hace con latas, botes, congelados y las tres cosillas que puedes encontrar en el súper de la esquina, y que está al alcance de cualquiera, por torpe que sea en los fogones. Una cocina tan fácil que lo único que se necesita para practicarla es hambre. En este libro molón y pinturero se pueden encontrar las recetas impostoras más exitosas: una astuta selección de gozosos arroces que siempre salen bien, rotundos guisotes de abuela que se hacen en diez minutos, recetas de pescado que no puede ser más fresco porque está recién salido de la lata, asados de carne que sorprenden de lo aparentes que quedany deliciosos postres de esos tan calóricos y tentadores que te arruinan la operación bikini con sólo mirar las fotos. Un disfrute al alcance de cualquiera que te permitirá chulearte con los amigos, dar en las narices a esa cuñada pelmaza que siempre se reía de tu torpeza culinaria y regodearte en tus éxitos gastronómicos, henchido de orgullo y autosuficiencia, al descubrir que por fin eres capaz de comer rico y bien sin los tuppers de mamá.
Grandes historias de la cocina argentina
by Daniel BalmacedaEste libro es el resultado de la extraordinaria investigación y rescate de más de un centenar de recetarios de todos los tiempos. Después del éxito de La comida en la historia argentina, Daniel Balmaceda continuó rastreando e indagando sobre las costumbres desconocidas de la cocina y la mesa de los argentinos. ¿Cómo comíamos antes de la industrialización de los alimentos? El aplauso se pedía para la asadora, porque hubo un tiempo en que el asado fue cosa de mujeres. Y si bien no inventamos el dulce de leche, podemos otorgarnos el hallazgo de la provoleta y la tira de asado. No todos los gauchos comían carne, la historia desconocida del jinete vegetariano que seguía una estricta dieta a base de verduras lo demuestra. Los famosos scones de Victoria Ocampo en San Isidro. El fanatismo de Sarmiento por los pepinos. La relación de Borges con el sushi. El café que tomó San Martín al pie de la Cordillera. La pasión de Rivadavia por la miel. Juan Martín de Pueyrredón y sus platos exóticos. ¿Qué almorzó Belgrano durante las invasiones inglesas? ¿E Yrigoyen minutos antes de asumir su presidencia? ¿Qué comieron los gobernadores que suscribieron el acuerdo de San Nicolás en 1852? ¿Qué platos se sirvieron para agasajar a Carlos Pellegrini en 1880? ¿Cuál era el trago preferido de cada presidente? ¿Por qué estaba mal visto comer huevos por la noche? ¿En qué período se servía pescado como paso previo al postre? ¿Por qué las damas se peleaban con sus cocineros por el uso del ajo? ¿Cuántos pasos tenían las comidas del período de la Revolución de Mayo o de la Belle Époque? ¿Qué presidente instaló la costumbre del té a las cinco de la tarde? ¿Por qué los pasteles de carne dulce eran más populares que las empanadas? Repleto de recetas y anécdotas inéditas, Grandes historias de la cocina argentina recupera los hábitos culinarios de nuestro país. Un libro más de la biblioteca Balmaceda, el divulgador de historia más importante de la Argentina.
Grandes recetas para cocinas pequeñas
by Marta CarniceroDeliciosas y originales recetas para cocinas pequeñas. Platos que se preparan con pocos ingredientes de forma fácil y sin ensuciar mucho. Preparaciones básicas y cocina de recursos para los que tienen poco tiempo. Recetas para uno, dos y cuatro comensales. Tener una cocina pequeña no significa que tengamos que cocinar poco ni comer mal. Es innegable que hay recetas más adecuadas que otras: es conveniente preparar platos con pocos ingredientes, de forma fácil y sin ensuciar muchos utensilios. En este libro encontraréis muchas recetas de este tipo. También algún plato un poco más laborioso, porqué tener una cocina pequeña no debe estar reñido con hacer un «extra» de vez en cuando, si el plato lo merece y contamos con tiempo y ganas. Cuando no disponemos de mucho espacio, es fundamental organizarse. Por esa razón Marta Carnicero propone un amplio apartado dedicado a recursos para surtir la cocina y ofrece recetas de preparados básicos y versátiles, muchas de las cuales se pueden elaborar con antelación y conservar en el frigorífico o en el congelador. Algunas de les recetas que presenta están pensadas para una persona; otras, para dos, y otras (las más festivas, o más adecuadas para compartir o invitar) para cuatro comensales. Deliciosas recetas para comer bien, de forma variada y sin complicaciones.
A Grandfather's Lessons: In the Kitchen with Shorey
by Jacques Pépin Tom HopkinsThe grand master of cooking has a new apprentice in the kitchen: his granddaughter. Jacques Pépin is one of the nation’s most famous cooking teachers, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs. <P><P>Curly hot dogs, spinach with croutons, sushi salmon cakes, skillet bread and homemade butter, raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly—even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.
Grandi Vini: An Opinionated Tour of Italy's 89 Finest Wines
by Joseph BastianichJoseph Bastianich is steeped in Italian wines like no one else. Not only is he the co-owner, with Mario Batali, of some of America's premier Italian restaurants, but he also produces wine on four separate estates three in Italy and is responsible for bringing Eataly, the groundbreaking artisanal Italian food and wine marketplace, to New York. His thoughtfully honed list of favorite wines makes for a fascinating journey that brings Italian wines to life. Grandi Vini introduces readers to the greatest wines in Italy by bringing them to the vineyards and introducing the winemakers behind the bottles. More than simply appealing to the palate, the wines on Joe's list have made an impact on the industry. In Central Italy, he recommends a stunning Sangiovese in Emilia Romagna, produced at San Patrignano, the largest drug rehabilitation center in Europe. The island of Sicily is typically known for bulk commercial wine; but now, in the unique terroir of Mount Etna, wine lovers can discover the perfectly fresh, dry white Pietramarina, produced by the forward-thinking Benati family. And we can't forget the great Barolos. Bastianich selects a specific list of wines from this legendary production region some of which come from family outfits, like Barolo Rocche dell'Annunziata Riserva of Paolo Scavino, by the son of the winery's founder; and others that have emerged only recently, like the Barolo Cannubi Boschis made by Luciano Sandrone, a winemaker who only started producing great wine in the 1990s. Grandi Vini also includes a wine list in the back of the book that shares vinification, production, and website information for every wine. With lovely hand-illustrated maps locating the wineries in their various regions, Grandi Vini is a rich exploration of eighty-nine Italian wines that rank among the world's best a wonderful read for any wine enthusiast.
Grandma Can You Teach Me?
by Jacqui ErtischekTeach me to dance, to cook and to sew. Teach me to fish and help me to grow. This is a wonderful story of a young girl staying for the day with her grandma. Grandparents and Grandchildren all over the world will understand and appreciate the love and joy of spending time with each other.
Grandma Grace's Southern Favorites: Very, Very Old Recipes Adapted for a New Generation
by Marty DavidsonIn this unique and charming cookbook, Marty Davidson takes more than 100 delicious Southern recipes that were prepared by her grandmother over a fireplace in the 1800s and adapts them for today's modern appliances. Accompanying the recipes are charming and funny tales of Grandma Grace's family and some of her favorite tips on everyday living. This cookbook will fill your belly with recipes for foods such as Watermelon Syrup, Aunt Hattie Mae's Onion Pie in Cracklin' Pastry, Grandma's Sweet Potato Pone, Milk Soup, Chicken and Cloud-Tender Dumplin's, Molasses Pull Candy, and Maudie's Reception Cookies. It will also fill your heart with joy with stories about relatives Aunt Gussie, Aunt Hattie, Cousin Viola and her bachelor son, Cousin Effy, Cousin Pearl, Aunt Maudie and her jilted daughter, and Aunt Lillie Mae's 325 pound daughter.
Grandma Lena's Big Ol' Turnip
by Denia Lewis HesterGrandma Lena grows a turnip so big that it takes her entire family to pull it up, and half of the town to eat it.
Grandma Lena's Big Ol' Turnip
by Denia Lewis Hester Jackie UrbanovicGrandma Lena believes that something worth doing is worth doing right. So she takes good care of the turnips she plants in her garden. One turnip grows to an enormous size--Baby Pearl thinks it's a big potato! It is big enough to feed half the town. And it's so big that Grandma can't pull it out of the ground! Even when Grandpa, Uncle Izzy, Aunt Netty, and the dog help Grandma yank and tug, the big ol' turnip doesn't budge. Still, this African-American family, including Baby Pearl, knows how to pull together.
Grandma's Roof Garden
by Tang WeiGranny may be old, but she’s certainly not feeble – or idle! She’s built a splendid vegetable garden from scratch on the rooftop of her Chengdu apartment building.She collects thrown-away produce and feeds it to her chicks and geese – or composts it for the garden. She waters, weeds, and teaches the neighborhood children to care for the garden like she does: with love, patience, and pride. And come harvest time, Granny gathers her fresh produce and cooks up delicious meals for her friends and family…or gives them their own bags of yummy treasures so they can cook on their own!Debut author/illustrator Tang Wei creates a love letter to an indomitable grandma of the city, inspired by her own childhood and a beloved relative. In rhyming couplets and quatrains reminiscent of Chinese nursery rhymes and folk chants, and vibrant colored pencil drawings, Wei shows how one person can create a beautiful green space in the heart of the concrete jungle, bringing together an entire community.
Grandpa's Garden
by Barbara J. PetersonJoey loves to visit with his grandparents to plant corn in their garden. Every season, he has special traditions to do with the corn. Can you guess what Joey will make with cornstalks?