Name the things you can find at a diner! Perfect for 1st grade students, this book teaches these 4 high-frequency words from Fry's First 100 words list: do, they, get, and which. The short sentences and clear images support the text to help with memorization. The rebus pictures and simple text build grade 1 reading comprehension in a format that is appealing to children. Beginning readers will learn the essential sight words and gain confidence as they learn to read independently.
Today is a special day! I am having a yummy hot lunch order and a sparkling red drink too. I told my friends about it. This is my first ever lunch from the school canteen! I can hardly wait for lunchtime. I hope Miss Jones will let me take the lunch basket to the canteen. This special day is turning out to be kind of strange and my teacher looks kind of funny. Where is my yummy hot lunch order and sparkling red drink? What has happened to my teacher, Miss Jones?
Learn high-frequency words while reading about the things you will find at a diner. This book features four high-frequency words paired with simple images to form meaningful sentences, aiding in memorization and engagement. Through repetition and multiple exposures to each word, emerging readers will achieve mastery of these Fry words: which, do, they, and get. The bright images and clever text bring the words to life, capturing the attention of first grade students. Bring the joy of independent reading to children while introducing them to nonfiction content. This 6-Pack includes six copies of this title and a content-area lesson plan.
#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
An approachable, comprehensive guide to the modern world of vegetables, from the leading grower of specialty vegetables in the country Near the shores of Lake Erie is a family-owned farm with a humble origin story that has become the most renowned specialty vegetable grower in America. After losing their farm in the early 1980s, a chance encounter with a French-trained chef at their farmers' market stand led the Jones family to remake their business and learn to grow unique ingredients that were considered exotic at the time, like microgreens and squash blossoms. They soon discovered chefs across the country were hungry for these prized ingredients, from Thomas Keller in Napa Valley to Daniel Boulud in New York City. Today, they provide exquisite vegetables for restaurants and home cooks across the country. The Chef's Garden grows and harvests with the notion that every part of the plant offers something unique for the plate. From a perfect-tasting carrot, to a tiny red royal turnip, to a pencil lead-thin cucumber still attached to its blossom, The Chef's Garden is constantly innovating to grow vegetables sustainably and with maximum flavor. It's a Willy Wonka factory for vegetables. In this guide and cookbook, The Chef's Garden, led by Farmer Lee Jones, shares with readers the wealth of knowledge they've amassed on how to select, prepare, and cook vegetables. Featuring more than 500 entries, from herbs, to edible flowers, to varieties of commonly known and not-so-common produce, this book will be a new bible for farmers' market shoppers and home cooks. With 100 recipes created by the head chef at The Chef's Garden Culinary Vegetable Institute, readers will learn innovative techniques to transform vegetables in their kitchens with dishes such as Ramp Top Pasta, Seared Rack of Brussels Sprouts, and Cornbread-Stuffed Zucchini Blossoms, and even sweet concoctions like Onion Caramel and Beet Marshmallows. The future of cuisine is vegetables, and Jones and The Chef's Garden are on the forefront of this revolution.
If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life. Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.
Name the things you can find at a diner! Perfect for 1st grade students, this book teaches these 4 high-frequency words from Fry's First 100 words list: do, they, get, and which. The short sentences and clear images support the text to help with memorization. The rebus pictures and simple text build grade 1 reading comprehension in a format that is appealing to children. Beginning readers will learn the essential sight words and gain confidence as they learn to read independently.
Name the things you can find at a diner! Perfect for 1st grade students, this book teaches these 4 high-frequency words from Fry’s First 100 words list: do, they, get, and which. The short sentences and clear images support the text to help with memorization. The rebus pictures and simple text build grade 1 reading comprehension in a format that is appealing to children. Beginning readers will learn the essential sight words and gain confidence as they learn to read independently.
