Describes how Eddie, with help from his mother, planted and grew a garden, and concludes with information about how readers could grow their own gardens. Reprint.

When new neighbours move in next door, Eddie is disappointed that there is a new friend for his sister but not for him. But then Tom needs help putting up shelves in the kitchen and asks Eddie to help him as his little girl and Eddie's sister explore the garden together. Soon Eddie is learning to use a saw and hammer and is screwing in hooks to hang cups. Eddie's sister hates bathtime, so Eddie uses some leftover wood to make her a boat to play with in the bath. Next day, as the two families share a picnic lunch in the garden, a cat attacks a sparrow trying to eat the crumbs from the table. So Eddie and Tom decide to build a bird table for the sparrows to eat in safety. Soon Eddie is making and mending all sorts of things around the house. This delightful story about two families becoming friends as seen through Eddie's eyes also includes practical instructions to make some of the things Eddie learns to make. A delightful companion to Eddie's Kitchen and Eddie's Garden, this book will appeal to all children fascinated by tools and making things, and to fans of 'Bob the Builder'.

A beautifully illustrated introduction to some common garden insects for young children.

In the much-anticipated sequel to the bestselling Eddie Trunk’s Essential Hard Rock and Heavy Metal, Trunk picks up where he left off by featuring 35 new bands, both legendary and forgotten, and sharing his passion for all things metal. Complete with his favorite playlists, band discographies, memorabilia, trivia, and more than 200 color photographs, this new book combines brief band histories with Trunk’s unique personal experiences and anecdotes in a must-read for all fans of rock and roll. Featuring a diverse lineup, from Marilyn Manson and Ace Frehley to Lita Ford and Whitesnake, Volume 2 salutes all those who are ready to rock!

From the chef/restaurateur of a Bon Appétit “Top American Restaurant,” southern fare with a Mexican flair that is “thrifty, practical and delicious” (New York Times). USA Today called Taqueria del Sol “a runaway success.” Bon Appétit wrote: “Move over, Chipotle!” The fast-casual food of Eddie Hernandez, the James Beard-nominated chef/co-owner of the restaurant, lands on the commonalities of Southern and Mexican food, with dishes like Memphis barbecue pork tacos, chicken pot pie served in a “bowl” of a puffed tortilla, turnip greens in “pot likker” spiked with chiles, or the “Eddie Palmer,” sweet tea with a jab of tequila. Eddie never hesitates to break with purists to make food taste better, adding sugar to creamy grits to balance the jalapeños, or substituting tomatillos in fried green tomatoes for a more delicate texture. Throughout, “Eddie’s Way” sidebars show how to make each dish even more special. “Eddie Hernandez cooks my type of food—honest, thrifty, and full of flavor—using fresh, inexpensive, and ordinary ingredients.” —Jacques Pépin “In our world, Eddie is a culinary innovator as inspiring as Thomas Keller, René Redzepi, or Madhur Jaffrey.” —Matt Lee and Ted Lee, authors, The Lee Bros. Charleston Kitchen “From refried black-eyed peas to chicken–green chile potpies in puffy tortilla shells, Turnip Greens & Tortillas showcases honest and joyous cooking from the modern South.” —John T. Edge, author, The Potlikker Papers: A Food History of the Modern South “This book resonates with recipes that glorify home cooking from the South as well as Mexico and melds them together in a deliciously satisfying way.” —Nathalie Dupree, author, Mastering the Art of Southern Cooking