David Bellamy, botanist and environmental campaigner, is a natural storyteller whose memoir of his 35-year career is full of funny anecdotes and observations.

A beautiful eco-tale encouraging us to put down our devices and save the planet; written by an award-winning author and illustrator. You've met the Iron Giant, the Big Friendly Giant and the Selfish Giant. Now meet the Green Giant! A young girl, Bea, and her dog, Iris, are staying with her grandpa in the country. Bea is bored, but Iris's adventures lead them to the small and rusty old greenhouse next door. Inside the greenhouse, Bea finds... a giant. A giant made entirely of plants and greenery. Bea is scared, but the giant reassures her and explains that he has escaped from the grey city. Bea and the giant become friends, but can they do anything to make the grey city, and the world, a greener place? A brilliant new picture book that highlights our concern for the environment, greening our cities, guerrilla gardening and making the world a better place.

When thirteen-year-old Josh North becomes a cadet in the Civil Air Patrol, his expertise as a radio operator helps save the life of his unit's captain.

The return of a classic food book: James Beard's own selection of his favorite columns and recipes, distilling a lifetime of culinary knowledge into one volume. In Beard on Food, one of America's great culinary thinkers and teachers collects his best essays, ranging from the perfect hamburger to the pleasures of oxtails, from salad dressing to Sauce Diable. The result is not just a compendium of fabulous recipes and delicious bites of writing. It's a philosophy of food-unfussy, wide-ranging, erudite, and propelled by Beard's exuberance and sense of fun. In a series of short, charming essays, with recipes printed in a contrasting color (as they were in the beloved original edition), Beard follows his many enthusiasms, demonstrating how to make everyday foods into delicious meals. Covering meats, vegetables, fish, herbs, and kitchen tools, Beard on Food is both an invaluable reference for cooks and a delightful read for armchair enthusiasts.