Bilal Cooks Daal

Saeed, a founder of We Need Diverse Books, offers a relatable story about trying new foods and introducing friends to family traditions. Bilal loves daal and couldn't be happier to share it with his two friends, Elias and Morgan. The kids—who, in Syed's friendly digital art, show just what they are feeling in their facial expressions—help out with the spices: "Bilal breathes in the scent of turmeric, chili, cumin. Morgan sprinkles salt." But when Morgan and Elias express uncertainty (" 'It smells funny, ' whispers Elias"), Bilal worries, thinking that maybe "his friends won't like daal at all." After an afternoon of fun, and with more friends in tow, it's time to eat. Readers worried about how their family meals will be received can take heart: Bilal's friends eagerly try and enjoy the meal. Ages 4-8. (June)

PreS-Gr 1-Bilal is excited to introduce his favorite food, daal (South Asian lentils), to his friends. As the story unfolds, it maintains a flow of events that keeps readers in step with the time it takes to cook the dish. The anticipation builds throughout the story and keeps the interest focused on the result. The aim being the finished product and how it will taste to someone who has never tasted this dish before. Each child's reaction is unique and each child has a reaction to contribute. The author uses food as a way to create common ground and bridge cultures. The illustrations are charming and the facial expressions of the children are endearing. The recipe itself, diversity of the characters, and the father taking on the role as a cook and enlisting his son to help prepare dinner are interwoven themes that make this book perfect for reading discussions among preschoolers. The book also shows that the deepest flavors come with ingredients that simmer gently. This teaches patience to youngsters. The story can prompt discussions about patience, friendship, expanding your palate, measurements, and spices. A fun introduction to cross cultural sharing but any South Asian cook will testify that it takes no more than two hours to produce the perfect daal, not four to five hours as stated.-Noureen Qadir-Jafar, Syosset Library, NY