This is an advance, uncorrected proof. Not for resale, duplication, or reposting. Please do not quote without comparison to the finished book.
This is an advance, uncorrected proof. Not for resale, duplication, or reposting. Please do not quote without comparison to the finished book.
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This is an advance, uncorrected proof. Not for resale, duplication, or reposting. Please do not quote without comparison to the finished book.
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For my mother and my bibis ماه یب یب و مردام یارب I would like to thank my writing partner, Nelly Buchet; our agent, Erzsi Deàk; our editor, Emma Ledbetter; and Charles Buchet —D.A.
For Li, Jinzhong, my grandparents, and Daniel Many thanks to Erzsi, Emma, Heather, and Sara —N.C.
The illustrations for this book were made with ink drawing on paper and digital coloring. Cataloging-in-Publication Data has been applied for and may be obtained from the Library of Congress. ISBN 978-1-4197-6362-5 Text © 2024 Dezh Azaad Illustrations © 2024 Nan Cao Book design by Heather Kelly Published in 2024 by Abrams Books for Young Readers, an imprint of ABRAMS. All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, mechanical, electronic, photocopying, recording, or otherwise, without written permission from the publisher. Printed and bound in China 10 9 8 7 6 5 4 3 2 1
This is an advance, uncorrected proof. Not for resale, duplication, or reposting. Please do not quote without comparison to the finished book. Abrams is a registered trademark of Harry N. Abrams, Inc. Abrams Books for Young Readers are available at special discounts when purchased in quantity for premiums and promotions as well as fundraising or educational use. Special editions can also be created to specification. For details, contact specialsales@abramsbooks.com or the address below. ®
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illustrated by
written by
NAN CAO
DEZH AZAAD
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Abrams Books for Young Readers • New York
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This is an advance, uncorrected proof. Not for resale, duplication, or reposting. Please do not quote without comparison to the finished book.
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9/7/23 2:14 PM
My favorite day is in the summer, picking cherries with my mother.
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Sour cherries, in the sun. Gather rubies, one by one.
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2023/8/10 09:19
Sticky hands and rosy lips; snacking stains our fingertips.
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Pass the bucket down the line, washing cherries to a shine. Split the bounty into three: jam with sugar, dinner, tea.
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9/7/23 2:15 PM
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Pull the stem, pop the seed; juicy pulp is all we need. In the pot the cherries go! Dust with sugar, just like snow.
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2023/8/10 09:19
Papa feeds dry wood to fire. Stones stop flames from going higher. Glowing means the coals are ready! Now we cook the sour cherry.
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Spice the rice over the stove; nutmeg, cumin, petals, clove.
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Salt the stew we make for dinner. Turn the heat down to a simmer.
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Tangy, earthy, sometimes sweet. We drink tea to beat the heat. Over steaming cups of tea, we’re told stories of Bibi.
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8/29/23 8:19 AM
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It’s sometimes hard for me to see that Mommy once was small like me. And Bibi taught her all she knew: the dishes that I’m learning, too.
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I wonder if the trees remember Bibi’s summers with my mother. The place they lived was far away. This is an advance, uncorrected proof. To be safe, they could not stay.
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M ar
T
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2023/8/10 09:19
My parents say the cherries there are just the same as they are here. The taste of home keeps in a jar, whether you are near or far.
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I hope to visit there one day, but wars hold places locked away. Trees don’t recognize a border, older roots than lines on paper. SourCherries_INT_cx1prf_8-22-23.indd 25
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Our love runs deep, just like the trees. This isgrow an advance, uncorrected proof. Our roots in our memories.
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My favorite day is in the summer, picking cherries with my mother.
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AUTHOR’S NOTE The sour cherry, or albaloo as we say in Persian, is a species of cherry native to the region around the Caspian Sea. The people who live in that part of the world celebrate sour cherries in their local cuisines. I learned to make sour cherry jam, stew, and tea with my mother like she learned from her mother, my grandma, whom we called Bibi. I didn’t get to spend much time with my bibi. Because of the war, millions of people—including my parents—had to leave their home, Afghanistan. We couldn’t pick from the trees that my family did before me. But the traditions, techniques, and flavors remain. The smell and taste of sour cherries connect me to my family and the place we come from. Other things can do this too, and I wrote about one of them in my first book, The Carpet. Like the family carpet, sour cherries are a part of who I am. As a refugee, I collect these pieces—this patchwork of home. What connects you to your home? This is an advance, uncorrected proof. Not for resale, duplication, or reposting. Please do not quote without comparison to the finished book.
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SOUR CHERRY TEA Here’s how to prepare my favorite tea. Make sure to ask a grown-up to help you. INGREDIENTS: • Sour cherries • Water • A pinch of cardamom • Sugar or honey to taste INSTRUCTIONS: The ratio of fruit to water is 1:2. So if you’re using one cup of sour cherries, you need two cups of water. 1. Wash the sour cherries and remove the stems. Pitting is optional. Some people say leaving the pits in the cherries adds a yummy, earthy flavor. 2. Add water to the pot and watch the cherries sink to the bottom. There should be about two inches of water above the cherries. 3. Place the pot over heat.This is an advance, uncorrected proof. Not resale, duplication, orabsorb some of the steam. 4. As soon as the water starts to boil,for cover the pot with a cloth to reposting. Please do not quote without Place the lid on top of the cloth. comparison to the finished book. 5. Boil for 10 minutes. 6. Turn down the heat and let simmer for an additional 5 minutes. 7. The tea is ready when the sour cherries have almost lost their color. Strain and pour into a teapot. 8. Mix in the cardamom. 9. Serve with sugar or honey. 10. Enjoy!
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