The vibrant colors and large text in this enchanting collection of bilingual board books make learning easy and fun. Boldly colored construction paper cutouts on stark white backgrounds introduce the basic concepts of colors, numbers, shapes, and opposites in a way that will engage little ones again and again. Text copyright 2004 Lectorum Publications, Inc.

A stunning, hand-lettered and fully-illustrated cookbook featuring more than 100 authentic recipes collected from home kitchens across Latin America. Discovered as a successful self-published Kickstarter project, Mi Comida Latina captures the warmth and depth of culinary traditions in Mexico, Peru, Ecuador, Colombia and Puerto Rico. Artist/author Marcella Kriebel's vivid, charming watercolors accompany more than 100 recipes including arepas, tamales, ceviches, fish tacos, salsas, flan, spicy micheladas and icy watermelon paletas, plus traditional kitchen tools, techniques and practical tips for choosing and preparing mango, cactus, yucca, coconut and other produce. Every page is a joyous work of art.

"We all like different food, but everybody needs to eat! How Are We Alike and DIfferent? FInd out in My food, Your food, Our food."--Back cover.

NEW YORK TIMES AND LOS ANGELES TIMES BESTSELLER • JAMES BEARD AWARD WINNER • IACP AWARD WINNER • A highly personal love letter to the beauty and bounty of México in more than 100 transportive recipes, from the beloved food writer and host of the Babish Culinary Universe show Pruébalo on YouTube and Food52’s Sweet Heat “This intimate look at a country’s cuisine has as much spice as it does soul.”—Publishers Weekly (starred review) ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, NPR, The Boston Globe, Food & Wine, Vice, Delish, Epicurious, Library Journal Join Rick Martínez on a once-in-a-lifetime culinary journey throughout México that begins in Mexico City and continues through 32 states, in 156 cities, and across 20,000 incredibly delicious miles. In Mi Cocina, Rick shares deeply personal recipes as he re-creates the dishes and specialties he tasted throughout his journey. Inspired by his travels, the recipes are based on his taste memories and experiences. True to his spirit and reflective of his deep connections with people and places, these dishes will revitalize your pantry and transform your cooking repertoire. Highlighting the diversity, richness, and complexity of Mexican cuisine, he includes recipes like herb and cheese meatballs bathed in a smoky, spicy chipotle sauce from Oaxaca called Albóndigas en Chipotle; northern México’s grilled Carne Asada that he stuffs into a grilled quesadilla for full-on cheesy-meaty food euphoria; and tender sweet corn tamales packed with succulent shrimp, chiles, and roasted tomatoes from Sinaloa on the west coast. Rick’s poignant essays throughout lend context—both personal and cultural—to quilt together a story that is rich and beautiful, touching and insightful.

Melissa Fuster thinks expansively about the multiple meanings of comida, food, from something as simple as a meal to something as complex as one's identity. She listens intently to the voices of New York City residents with Cuban, Dominican, or Puerto Rican backgrounds, as well as to those of the nutritionists and health professionals who serve them. She argues with sensitivity that the migrants' health depends not only on food culture but also on important structural factors that underlie their access to food, employment, and high-quality healthcare. People in Hispanic Caribbean communities in the United States present high rates of obesity, diabetes, and other diet-related diseases, conditions painfully highlighted during the COVID-19 pandemic. Both eaters and dietitians may blame these diseases on the shedding of traditional diets in favor of highly processed foods. Or, conversely, they may blame these on the traditional diets of fatty meat, starchy root vegetables, and rice. Applying a much needed intersectional approach, Fuster shows that nutritionists and eaters often misrepresent, and even racialize or pathologize, a cuisine's healthfulness or unhealthfulness if they overlook the kinds of economic and racial inequities that exist within the global migration experience.

A class project leads Frankie to learn where her food comes from and go up against the Food Phantom. When Frankie and her classmates are asked where their food comes from, it sparks curiosity about her town's food system. "Walking home, I tell Grandpa about my project. ‘We live in a place where you can buy a burger for one dollar, or pay two dollars for one banana. That doesn't add up!'" Frankie begins to unravel the mystery of how he's affecting her community and how she and her classmates can make a difference. In Frankie versus the Food Phantom / Frankie contra el fantasma de los alimentos, the author combines years of experience fighting hunger as a food bank CEO with an MFA in writing for young children to craft an honest story of how the food system can affect adults and children. Frankie's story encourages children to investigate where their food comes from and can be used in group settings to address social justice issues in an accessible way. A section at the back of the book provides additional information in English and Spanish on what a food system is, common problems with the food system, and what we can do about the problems. Food Justice Books for Kids series This series takes complex food justice issues—food insecurity, how food is marketed and sold, and food systems—and makes them kid-friendly and fun to read. In three separate but connected stories, Lulu, Jesse, and Frankie confront the Hunger Monster, Snack Food Genie, and Food Phantom. As they do, readers follow along and learn more about how each of us can take small steps toward greater food justice for everyone. A section at the back of each book offers children ways to further explore the story and make a difference in their own communities.

You'll love your visit as she shares cooking tips and precious memories. Interwoven with her inspiring story of faith, persistence and commitment to family are 200 of Chef Johnny's Nuevo Cuban recipes. These healthier Latin dishes infuse gusto, soul, beauty and love into everyday meals. You won't want to leave Mami Aida's table until you've heard her entire story, and you'll treasure this basic Latin cuisine resource for years to come. ''Wonderfully packaged and entertaining ... not only an outstanding guide to the cuisine, but a homage to the culture itself--a book to be read and cherished by everyone.'' -- Oscar Hijuelos, author of The Mambo Kings Play Songs of Love, Our House in the Last World, and many others ''Easy Cuban recipes inspired by the late, lamented Mucho Gusto Caf .'' -- Boston Globe Magazine