DEX is a twelve-year-old business savvy chef whose love of food and cooking brings his eclectic family and diverse group of friends together to support his home-based gourmet lunch business.

Lanky and awkward, he is sure that Sarah, the girl of his dreams, will never see him through the checkout line of bullying jocks she likes to date. Using his exceptional culinary skills developed through years spent in the kitchen with his late grandfather, Poppy, Dex dreams that his earnings will one day help him buy the home gym system he needs to bulk up and win Sarah’s heart.

Enjoy this special page built for our favorite celebrity kid chef, DEX. Here you’ll find sumptuous “Dexipes,” fan stories, blogs, reviews and more!


DEX inspires kids now, when they need it most.

Today’s kids and tweens need positive role models.

Parents, educators, sports, big screen, and pop stars all play their roles. But peer role models are so hard to find.

Dex inspires kids with themes of tolerance, acceptance. loyalty, and respect. Dex is a rare character adored by kids and parents alike.



What are people saying about DEX?

What are professional reviewers saying about DEX?


The day before the election, 164,000 readers of The Journal News in NY were probably expecting to see coverage of the Presidential candidates. Sheri stole the cover lead with DEX.

“The themes of tolerance, acceptance, loyalty and compassion are prevalent, as Dex’s group of friends are racially diverse and one character’s parents are gay…” “It’s one of the first titles by Persnickety Press, a new imprint under The Cornell Lab Publishing Group that aims to publish children’s books focusing on well-being, growth and empowerment.”

Sheri’s hometown newspaper, in Rockland County, NY, ran the story on the front page of the November 7th, 2016 edition. Here is a link to the full story and video interview.


“A delectable debut…references to cookies, cakes, sweet and savory sauces, sumptuous platters, gourmet pizzas, and other mouthwatering fare that Fishbach energetically stirs into her fast and funny tale.”

Nationally known and respected, Kirkus prides itself on a “concise, unbiased opinion that can be positive, negative or neutral”. Here is a link to the full review.


What are TV personalities and Food Experts saying about DEX?

REESE SCHONFELD, Founder of The Food Network

“Food Network ratings prove that kids love food and food shows, and they’ll absolutely love Dex!”


“Dex is a tasty character blended into a good story that deserves to be heard from, understood and most of all, read!”


“Hey everyone-want to join in on the fun and find out what the buzz of this summer is? Get a copy of DEX, about a kid chef who’s a wiz in the kitchen and lands his own cooking show on TV! Find out for yourself why Kirkus Reviews has called DEX, “…a fast and funny tale…“a… delectable debut!” And while you’re at it, order another for someone who might just be inspired to make a dish especially for you! DEX, by Sheri Lynn Fishbach, a novel for tweens and anyone who enjoys food, is available on Amazon, Barnes & Noble, Persnickety-Press, and other online booksellers everywhere!”


What are social influencers saying about DEX?


“…my daughter and I have read all kinds of middle school aged books and this one is awesome.  It is engaging, entertaining, insightful and genuinely fun to read.  …cozying up with Dex has been a welcome retreat.”

The Stuff of Success blog post. Also shared on Facebook, Twitter, Pinterest, Instagram and Google Plus. Full review is available at


If your tween is a foodie too I can’t suggest DEX by Sheri Lynn Fishbach enough!…

I giggled out loud… I think the book sends a great message…does a fabulous job encouraging children to get a little creative in the kitchen…

Jenn’s BlahBlah blog post. Also shared on Facebook, Twitter, Pinterest, Instagram and Google Plus. Full review is available at


“…it is very relatable to him and kids his age (11) and shows that anyone can do something they love when they put their creative minds to it.” “…perfect for kids who are entering that awkward phase of middle school where their hormones are changing and racing and they transition from kids to young adults-to-be.

It’s Free At Last blog post. Also shared on Facebook, Twitter, Pinterest, and Google Plus. The full link is:


“Dex is not a super hero… not a vampire… not a post-apocalyptic teen warrior/dreamboat. Dex is an ordinary 12 year old boy. An ordinary 12 year old boy who happens to be an excellent “cooker” (as my seven year old daughter put it). First, my daughter loved the story. …after we read Dex with her… she wants to become a great cooker and open up a food truck in the front yard.”

Pink Ninja blog post. Also shared on Facebook, Twitter, Pinterest, Instagram and Google Plus. Full review is available at


“I’m sure many of you have kids that love to cook like mine!” “…This book certainly inspired our whole family.”  “…will certainly help my girls do more cooking and not to give up on their dreams.” 

Life With Kathy blog post. Also shared on Facebook, Twitter, Pinterest, Instagram and Google Plus. Full review is available at


“…Dex absolutely did not disappoint. …I was hooked from the first few pages. …I am quite impressed with the writing in the book. …As a lover of books, I highly recommend Dex to all middle schoolers and older readers.”

Heather Johnson at the Parenting Patch blog which reaches out to over 40,000 followers. Again, some of the highlights are above. Here is a link to the full review.


“…DEX proved to be a terrific choice for my 10-year-old daughter. The quick, zippy writing kept her turning pages  …I especially appreciated how the characters in Dex are not the caricatures we often see of teens in media. . …DEX is a fun, endearing book that is great for reading aloud. Who knows, it might even inspire the next top chef in your family!”

Mindy Farmer at the Inquisitive Mom blog which reaches out to over 16,000 followers, posted two reviews. One from herself, a mother of 4, and a review from her 10 year old daughter. Here is a link to the full reviews.


“This is exactly the sort of book I would have read as a kid – I loved Nancy Drew mysteries. But the fact that this kid is really into cooking was the icing on the cake. Hehe. Icing … cake … get it?” “This would be a fun book for kids who like mysteries or for kids who love cooking.”

Donna Currie at Cookistry blog which reaches out to over 14,000 followers, posted this review on her separate blog, Munching On Books. Here is a link to the full review.


“As a mom, I love the good, clean plot and characters in the story.”… “Dex’s entrepreneurial spirit, his entourage of friends with unique personalities and strengths of their own, and just enough drama and hijinks, this book is sure to keep the reader’s attention.”

Corinne at WonderMomWannabe blog which reaches out to over 12,000 followers, posted this review. Here is a link to the full review.


“If you have a young adult reader at your house, as I do, you might like to suggest “Dex,” by Sheri Lynn Fishbach. I just finished it and found it a fun, entertaining summer read for those who enjoy cooking, thinking about food or messing around with food in the kitchen.”

Dorothy Reinhold at ShockinglyDelicious blog was the first to post a review on Facebook, and the feedback she got from 60 people was 100% positive…here are a few examples:

  • “My son would love this! And honestly, so would i!!”
  • “How fun, my kids love helping in the kitchen!”
  • “My grandson would love this book. He’s 7 and loves cooking and reading”
  • “…this is one of the most creatively written stories I’ve read in a long time.”

And here’s the link to all the comments!


DEX at Walmart!



Yummo Appley Oatmeal Crisp

Have you ever gone apple-picking? It’s interesting, especially when your sister takes you and brings her boyfriend along so they can make out under every tree. Sheesh. Sarah came with us and I felt kind of embarrassed, but she seemed pretty cool. She said she understood how Alicia felt. Really? I’m not so sure Sarah was even talking about me. Awkward. But, I also wasn’t going to ask. This day was supposed to be about me picking apples for all the pies and desserts I make for the holidays. We did kiss once on the hayride. But, nope, I still haven’t asked her.

Anyway, I had to figure out a way to get Alicia and Jazz back on the matter at hand, apple-picking. I started talking about what I was going to make and asked Jazz what kind of apple stuff he liked. The first thing he mentioned was porridge. In Australia, it’s porridge. Here, it’s oatmeal. He said for holidays his mum would make some kind of apple oatmeal thing he thinks is “yummo.”

Then he started talking about being homesick. I felt terrible. I shouldn’t have made them stop kissing. The best I could do was promise to bake something that would make him feel better when we got home. And that’s how I came up with-



  • 6-10 apples (what’s really cool is you don’t have to peel them) cored and chopped into chunks
  • 2 cups of the berry of your choice (if it’s strawberries chop them into pieces or your apple chunks will be overwhelmed)
  • ¼ cup strawberry or raspberry jam or preserves
  • ½ cup sugar
  • ¼ cup flour
  • zest and juice of one lemon
  • 2 t. vanilla
  • 2 t. cinnamon


  • 1 cup whole wheat flour
  • 1 cup oatmeal
  • 1 cup brown sugar
  • 1 t. cinnamon
  • ¼ cup butter
  • ¼ cup melted coconut oil

*If you like the crisp part as much as we do double the crisp recipe!


  • Preheat oven to 375 degrees.
  • Lightly oil a 9×13-inch pan.
  • Toss the apples, berries, sugar, lemon juice, zest, vanilla, cinnamon, and flour in a large bowl.
  • Turn the mixture into the baking pan.
  • In a separate bowl, blend the flour, oats, sugar, and cinnamon together. Add the melted butter and oil. Mix to a crumbly consistency.
  • Top fruit evenly with crisp mixture.
  • Bake 45-60 minutes.

This is great topped with ice cream, whipped cream or in Kyle’s case raisins. And, nope, I still haven’t asked Sarah if she meant me. Do you think I should?


Ms. Baker’s Boys Choconana Bread

To make money while she’s in school, Alicia’s been taking babysitting jobs she finds on different websites. Personally, the idea of changing diapers disgusts me, but she’s hoping someday she and Jax will have kids (even though he’s clueless about that) and she doesn’t mind getting used to the grossness.

Her first job was to make sure she’d get used to it twice as much. Identical six-year-old twin boys. It was set for a weekend date night and since Jazz was away helping his uncle on a job in Atlantic City, Alicia accepted the offer. Then she started freaking out. What was she going to do with two little boys? Beg me to come along, of course.

Alicia drives me crazy, but I had to agree that two boys who look the same would probably be a lot to handle. She let her boss know I was coming along and said she’d pay me based on how much helped. Fair enough.

Turns out I was going to help a lot. Have you ever thought about your teachers having houses and families? Me either, but they do. Sometimes they even have twins. Ms. Baker, my International Cooking teacher, was almost as surprised to see me as I was to see her. She had no clue the babysitter she hired was my sister.   

It all worked out. Ms. Baker told me I could make anything I wanted and said she’d pay me separately to bake with the boys. A few over-ripe bananas, the last of the cocoa, and a bag of chocolate chips later and we were all munching on—


  • 1 ¾- 2 cups well-mashed bananas
  • 1/3 cup coconut oil, melted
  • ¾ cup brown sugar
  • 1 t. salt
  • ¼ cup applesauce
  • 1 t. vanilla extract
  • ½ cup all-purpose flour
  • ¾ cup whole wheat flour
  • ¼ cup cocoa powder
  • 1 t. baking soda
  • 1 cup semi-sweet chocolate chips
  • ½-¾ cup chopped nuts (optional)


  • Preheat oven to 350 degrees.
  • Coat the inside of a 5×9-inch loaf pan with cooking spray.
  • In a large bowl, mix the banana mush with the melted oil. Add the brown sugar and salt and whisk until the smooth. Next stir in the applesauce and vanilla.
  • In a separate bowl fully mix the flour, cocoa, and baking soda.
  • Add the flour mixture to the banana mixture and stir until just blended, Fold in the chips (and nuts if using).
  • Pour batter into the prepared loaf pan and bake for about one hour. Check for doneness by gently pushing down on the center of the bread with your finger. If it feels firm and kind of springs back it’s probably ready.

Don’t attempt to release the loaf from the pan until it has cooled for about fifteen minutes. I have done it sooner and it ended up looking like a science project. However, it did make an interesting smoothie.


Geema’s Friday Night Gold Roasted Chicken

From the time I was born, until Poppy passed away, we used to go to my grandparents’ house for dinner every Friday night. Even though the restaurant was busy, Poppy would let his chef and manager handle the crowd so that he could spend time with us. Unlike at the restaurant, at home Geema did most of the cooking, and she would yell at everyone, except me, to get out of her kitchen. But it wasn’t really yelling. She just wanted Poppy to take it easy since most days he couldn’t.

Nobody minded my being Geema’s sous chef in training, especially because I did the disgusting, unpopular stuff. Alicia would never ask if she could take the guts out of the chicken cavity or pluck a few stray feathers, but to me, it was fun. I learned how to make a few dishes Poppy called Golda’s (my grandmother’s) gold.

I didn’t understand what he meant. I thought gold was jewelry. But, he explained that it was anything worth a lot. Then he told me to take a deep breath and describe what the house smelled like. All sorts of ideas ran through my head: chicken, garlic, onions, paprika, pepper, but the best I could come up with was “I don’t know,” because there were no words good enough to explain it. “Exactly,” he said, “that’s why it’s gold.”

If I could I would put the smell on this page so after you were done thanking me you could tell me what your answer would be. Better yet, make this dish and let me know.


  • 4-5 lb. whole chicken
  • 1 onion, chopped
  • 10 small cloves of garlic
  • ¼ cup light mayo
  • 1 t. salt
  • 1 t. black pepper
  • 1 t. garlic powder
  • 1 T. paprika

Or instead of the salt, pepper, and garlic powder, use ½ package dried garlic and herb dressing mix


  • Preheat oven to 350 degrees.
  • Clean thoroughly and pat chicken dry.
  • Add chopped onion to the bottom of a roasting pan. I’m going for the basic gold here. If you’re willing to go for the extra gold, toss in more garlic cloves. If you want to grab the super gold add carrots and celery. Root vegetables will do nothing but add flavor.
  • Place the chicken on the vegetables.
  • Tuck garlic cloves under the skin of the chicken front and back and also in the pockets at the joints. A couple inside the cavity will only help.
  • Mix the mayo with the seasonings. Thin with a bit of water.
  • Rub the mayo mixture all over the chicken including under the skin.
  • Sprinkle with additional paprika.
  • Roast for 1 hour. Check for doneness by cutting at the leg/thigh connection. If the juice is clear you’re good to go.

Make sure you wash your hands every time you touch the chicken and move on to another step. Never reuse any utensils you used on raw chicken on anything else. Cross-contamination is nasty and if anyone gets sick they’ll hate you.

Stuffing Ingredients:

  • Bread of your choice, about half a loaf, cut up
  • Large onion, chopped
  • 1 t. minced garlic
  • 1-2 cups whatever flavor broth
  • 1 cup chopped mushrooms (optional)
  • 1-2 T. olive oil for frying


  • In a large bowl, soak the bread in the broth. Put aside.
  • Sauté the onions and garlic in the oil until golden. Add mushrooms (or not).
  • Add the vegetables to the bread and blend.
  • Turn the mixture into a greased baking pan. If you like crispy stuffing, use a shallow pan. If you want a more traditional texture use a smaller pan.
  • Place in the oven along with the chicken. If you tent it, the stuffing can stay in as long as the chicken stays in just uncover it for the last 15-20 minutes of cook time.
  • It might be cool to listen to some music while you do all this because it takes a while.

*Oh, another thing that’s awesome about this recipe is that you can use it on turkey too. Just use more of the ingredients. Thanksgiving will be yours to own.