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portada Goodnight Bubbala
Type
Physical Book
Illustrated by
Contributions by
Publisher
Year
2019
Language
English
Pages
32
Format
Hardcover
Dimensions
25.9x20.6x1 cm
Weight
0.34 kg.
ISBN13
9780525554776

Goodnight Bubbala

Sheryl Haft (Author) · Jill Weber (Illustrated by) · Ina Garten (Contributions by) · Dial Books · Hardcover

Goodnight Bubbala - Ina Garten

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Synopsis "Goodnight Bubbala "

This festive parody reimagines a classic bedtime book as a lively Jewish family gathering complete with bubbies and zeydes--a perfect gift or read aloud that includes an exclusive latke recipe by Ina Garten, TV's Barefoot Contessa! In the small blue room there was a bubbala, and a little shmatta, and then--oy vey!--came the whole mishpacha! This zesty parody of one of America's favorite picture books offers a very different bedtime routine: one that is full of family exuberance and love. Instead of whispers of "hush," this bedtime includes dancing and kvelling, and of course, noshing--because this little bunny is a Jewish bunny, and this joyous book celebrates the Jewish values of cherishing your loved ones, expressing gratitude, and being generous. Filled with Yiddish words, the book includes a phonetic glossary and even an easy latke recipe by beloved cookbook author Ina Garten, who calls the book "brilliant, beautiful, important, and so much fun!"
Ina Garten
  (Contributions by)
View Author's Page
Ina Garten is a renowned American writer and television host, born on February 2, 1948 in Brooklyn, New York. She is known for her show "Barefoot Contessa" on Food Network and for her numerous cookbooks that emphasize simple and elegant recipes. Among her most notable works are "The Barefoot Contessa Cookbook" (1999), "Modern Comfort Food" (2020), and "Go-To Dinners" (2022). In 2024, Garten published her anticipated autobiography, "Be Ready When the Luck Happens: A Memoir", co-written with Deborah Davis, where she shares details of her personal and professional life. Throughout her career, she has been recognized for her focus on fresh ingredients and accessible techniques, becoming an influential figure in American cuisine.
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The book is written in English.
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