French Toast by Kari-lynn WintersFrench Toast by Kari-lynn Winters

French Toast

byKari-lynn WintersIllustratorFrançois Thisdale

Hardcover | November 1, 2016

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Phoebe—half Jamaican, half French-Canadian—hates her school nickname of “French Toast.” So she is mortified when, out on a walk with her Jamaican grandmother, she hears a classmate shout it out at her. To make things worse, Nan-Ma, who is blind, wants an explanation of the name. How can Phoebe describe the color of her skin to someone who has never seen it? “Like tea, after you’ve added the milk,” she says. And her father? “Like warm banana bread.” And Nan-Ma herself? She is like maple syrup poured over...well...In French Toast, Kari-Lynn Winters uses descriptions of favorite foods from both of Phoebe’s cultures to celebrate the varied skin tones of her family. François Thisdale’s imaginative illustrations fill the landscape with whimsy and mouthwatering delight as Phoebe realizes her own resilience and takes ownership of her nickname proudly.
Kari-Lynn Winters is an author, poet, and performer. With over sixteen picture and poetry books published, she has won the British Columbia Book Prize silver medal twice, and been nominated numerous times for the Christie Harris Illustrated Children's Literature Prize and the Chocolate Lily Awards. Bad Pirate won the Rainforest of Rea...
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Title:French ToastFormat:HardcoverDimensions:32 pages, 9.28 × 10.37 × 0.35 inPublished:November 1, 2016Publisher:Pajama Press Inc.Language:English

The following ISBNs are associated with this title:

ISBN - 10:1772780065

ISBN - 13:9781772780062

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Reviews

Rated 4 out of 5 by from Every Child Should Read This Book! This book teaches empathy and the importance of appreciating our uniqueness.
Date published: 2018-02-21
Rated 4 out of 5 by from amazing lesson Amazing lessn about how to turn things positive and learn to accept that being different it a treasure
Date published: 2017-11-27

Editorial Reviews

Use this book to talk about differences, similarities, and kindness. - Imagination Soup - 20170328