Joshua David Stein

"For affectionate families everywhere comes this engaging reference volume featuring 25 kinds of hugs. From the more traditional to the all-out risky, this collection runs a creatively wide gamut of ways to embrace...and by doing so, brings comfort to the forefront of conversation. Every hug was field-tested by the author and his sons, and titled for practicality and kicks. The Quentin Blake-esque drawings are rendered with graceful accuracy and joy...

"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....

"My Father the Chef. My Father the Cult Leader. My Father the Duke. These men (Jacques Pépin, Saul Newton, and John Wayne, respectively) are among the famous-and infamous-fathers featured in To Me, He Was Just Dad, a collection of first-person essays written by the children of some of the world's most fascinating men. Though these men may be familiar to the reader, their children offer a unique, intimate view of them at their most unvarnished, through...

Illustrations and simple text for each letter of the alphabet represent invisible items, some that are gone and some that have not arrived, such as a bus that has been delayed--or missed.

Humorously answers questions about cooking and food.

By the time he was 27 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 $20,000 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....

"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"--

Foreword by Alice Waters  In honor of its twenty-fifth anniversary comes this full-color culinary celebration of Il Buco, one of New York City's most beloved restaurants, featuring more than 80 mouthwatering recipes and detailing the romantic origins of the restaurant's philosophy of sourcing the best prime materials, including olive oil, salt, vinegar and all that make the Mediterranean way of life so alluring.   "This book holds the succulent...