Ziggy's Big Idea

by Ilana Long, Rasa Joni (Illustrator)

Overview

Ziggy loves coming up with new inventions. Unfortunately, though, most of his inventions just don't work out, like the square 'Ziggyball' or the 'shulstilts' he makes for Rabbi Levi.



Ziggy's father sells buns for Moishe the Baker, but Mrs. Schwartz always complains that the buns are undercooked at the center. That's when Ziggy puts his creative mind to work, with his idea for making the bakers buns tastier and easier to carry, leading to the creation of one of the worlds favorite treats - the bagel! Bagel recipe included.

Product Details

ISBN-13:	9780761390541
Publisher:	Lerner Publishing Group
Publication date:	01/01/2014
Series:	Kar-Ben Favorites
Pages:	32
Sales rank:	1,300,813
Product dimensions:	8.80(w) x 10.70(h) x 0.10(d)
Age Range:	7 - 8 Years

About the Author

Ilana Long is seriously funny. She is an author, stand-up comic, and a middle school English and drama teacher. Ilana studied improvisational comedy at Second City in Chicago. Her love of travel has taken her to many places, including Cancun, Mexico, where she taught high school, and was quickly surpassed by her children in Spanish language acquisition. She lives in the Seattle area with her husband and twin 11-year-olds.

Editorial Reviews

"A young boy contributes to shtetl life by thinking up new ways to do ordinary things and, in the process, helps a baker perfect his 'top secret boiled buns.'



Many of Ziggy’s ideas have good intentions but aren’t always practical, like the 'shulstilts' he creates for the very short rabbi. Pleased, the rabbi anticipates being taller than the bar mitzvah students and being able to read the Torah with ease—until he falls forward and off the homemade stilts, losing his black hat. Undeterred, Ziggy goes home to think up some new ideas and in the night, dreams up his biggest one yet. He has thought of a way to help the baker bake his special buns so the center isn’t always undercooked. Ziggy shows the baker how to create a dough circle instead of a bun to drop into the boiling water before baking. Perfectly puffed and beautifully browned, the new creation is akin to a bracelet and renamed a bagel for the German term. (A concluding note delves into the derivation of the word 'bagel.') Illustrations are detailed and charming, utilizing digital collage to limn scenes of a brick-walled bakery in an Eastern European village (though the French-looking mustachio on Moishe, the baker, seems a tad out of place).



The story’s dialogue-driven, child-oriented approach makes a nifty starting point for this 'origin tale' of a much-loved breakfast food. (recipe) (Picture book. 4-6)" — Kirkus Reviews

From the Publisher

03/03/2014
Long and Joni posit a new origin story for the ubiquitous bagel (the existing legends are noted on the book's final page). It all started in the shetl, they say, where a wildly inventive boy named Ziggy wants to solve the plight of Moishe the baker, whose "top secret boiled buns" (which are "boiled then baked, making them soft and fluffy inside, and gold and crunchy on the outside") have a serious design flaw: "Mrs. Schwartz complains the buns are undercooked at the center." Ziggy's innovation: don't think bun, think bracelet. With an empty hole at the center, there's nothing to undercook, and even the finicky Mrs. Schwartz is impressed with the result. It's solid storytelling, and Joni's earth-toned drawings are a pleasing mix of flattened perspectives, dimensionality, and texture. There's a good joke about another one of Ziggy's inventions ("shulstilts," to help a short rabbi "see eye to eye with the bar mitzvah boys!"), but the overall approach is earnest and affirming. Ages 5–9. (Mar.)

Publishers Weekly

2014-02-12
A young boy contributes to shtetl life by thinking up new ways to do ordinary things and, in the process, helps a baker perfect his "top secret boiled buns." Many of Ziggy's ideas have good intentions but aren't always practical, like the "shulstilts" he creates for the very short rabbi. Pleased, the rabbi anticipates being taller than the bar mitzvah students and being able to read the Torah with ease—until he falls forward and off the homemade stilts, losing his black hat. Undeterred, Ziggy goes home to think up some new ideas and in the night, dreams up his biggest one yet. He has thought of a way to help the baker bake his special buns so the center isn't always undercooked. Ziggy shows the baker how to create a dough circle instead of a bun to drop into the boiling water before baking. Perfectly puffed and beautifully browned, the new creation is akin to a bracelet and renamed a bagel for the German term. (A concluding note delves into the derivation of the word "bagel.") Illustrations are detailed and charming, utilizing digital collage to limn scenes of a brick-walled bakery in an Eastern European village (though the French-looking mustachio on Moishe, the baker, seems a tad out of place). The story's dialogue-driven, child-oriented approach makes a nifty starting point for this "origin tale" of a much-loved breakfast food. (recipe) (Picture book. 4-6)

Kirkus Reviews

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