Henry the Duck is up to his feathers in pizza in another merry misadventure in this fresh and lively picture book from beloved author Robert Quackenbush! Happy Birthday, Henry! Everyone from his mother to his aunt, to his cousins and his brothers send him delicious, mouth-watering pizza—his very favorite treat—to celebrate his big day. How will Henry ever be able to eat each and every single slice? Children and parents alike will love following disaster-prone Henry through his adventures in travel, cleverly written and illustrated by Robert Quackenbush.

Henry the Duck makes a humongous and hilarious mess in the kitchen in his latest merry misadventure in this fresh and lively picture book from beloved author Robert Quackenbush! Henry the Duck has invited his good friend Clara to his home for a delicious dinner! But as he starts the preparations, he sees an annoying ant in his kitchen. “The ant must go!” says Henry. But as he quickly learns, one tiny little ant turns into huge and hilarious trouble!

Henry the Duck tries to cure what ails him with lollipops in another merry misadventure in this fresh and lively picture book from beloved author Robert Quackenbush! Henry the Duck is not feeling well. His doctor keeps telling him to eat lots and lots of lollipops, but sometimes too much of a sweet thing isn’t the best cure! Children and parents alike will love following disaster-prone Henry through his adventures in travel, cleverly written and illustrated by Robert Quackenbush.

Henry the Duck discovers that babysitting isn’t all fun and games in this latest “playful” (School Library Journal) picture book about his merry misadventures from beloved author Robert Quackenbush! Henry the Duck is a very good neighbor. Even though he has never babysat, when his friend Clara asks him to watch her nephew he says yes. How hard can it be? But then, one neighbor after another asks Henry to babysit and before he knows it, he’s in the middle of five crying, crawling, out-of-control babies! Children and parents alike will love following disaster-prone Henry through his adventures in childcare, cleverly written and illustrated by Robert Quackenbush.

You can pick Chicago deep dish, Sicilian, or New York-style; pan crust or thin crust; anchovies or pepperoni. There are countless ways to create the dish called pizza, as well as a never-ending debate on the best way of cooking it. Now Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza. Originally a food for the poor in eighteenth-century Naples, the pizza is a source of national and regional pride as well as cultural identity in Italy, Helstosky reveals. In the twentieth century, the pizza followed Italian immigrants to America, where it became the nation’s most popular dish and fueled the rise of successful fast-food corporations such as Pizza Hut and Domino’s. Along the way, Helstosky explains, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Pizza also features several recipes and a wealth of illustrations, including a photo of the world’s largest and most expensive pizza—sprinkled with edible 24-karat gold shavings and costing over $4000. Whether you love sausage and onions on your pizza or unadorned cheese, Pizza has enough offerings to satiate even the pickiest of readers.

Recipes for homegrown pies from all regions of the country. Chef Craig Priebe has scoured the countryside, stopping in promising pizzerias to discover the tastiest pies. Smoked ham and cheddar? Roasted cauliflower and salsa verde? These toppings would be blasphemous in Naples, but in America anything goes—anything that tastes delicious, that is. His findings are collected here—stellar examples representing every style of pizza. What makes this collection of prize recipes especially fun is that each one has its own personality reflecting its local influences. From Seattle’s Serious Pie comes pizza with white bean puree, asparagus, and Parmesan; from Los Angeles’s Mozza, squash blossoms with burrata. The legendary Pizzeria Bianco in Phoenix offers up a pie with red onion, rosemary, and Arizona pistachios, while Louisiana Pizza Kitchen brings us one with crawfish étouffé. Also included are blueprints for every type of dough (from Sicilian and sourdough to New York and gluten-free), a range of adaptable base sauces, an introduction covering tools and techniques, and an address book for all the pizzerias featured. The United States of Pizza shows that the country is not so much a melting pot, but instead a giant pie bubbling over with a fabulously diverse array of creative flavor combinations.