Rabbits introduces emergent readers to rabbits' features, habitat, and behaviors while providing them with a supportive first nonfiction reading experience. Carefully crafted text uses high-frequency words, repetitive sentence patterns, and strong visual references to support emergent readers, making sure they aren't facing too many challenges at once. Rabbits includes tools for teachers and caregivers as well as introductory nonfiction features such as labels, a table of contents, words to know, and an index. Rabbits is part of Jump!'s Backyard Animals series.

Cuéntame is a book with 50 motivating short stories in Spanish with diverse themes of great interest that are educational and entertaining. They include guiding morals to live by, practical and instructive ways to enrich oneself on a personal level, and promote healthy, positive relationships with our fellow man. The stories incite people of all ages to live their lives to the full and benefit from all their experiences.

In 1611 Francisco Martínez Montiño, chef to Philip II, Philip III, and Philip IV of Spain, published what would become the most recognized Spanish cookbook for centuries: Arte de cocina, pastelería, vizcochería y conservería. This first English translation of The Art of Cooking, Pie Making, Pastry Making, and Preserving will delight and surprise readers with the rich array of ingredients and techniques found in the early modern kitchen. Based on her substantial research and hands-on experimentation, Carolyn A. Nadeau reveals how early cookbooks were organized and read and presents an in-depth analysis of the ingredients featured in the book. She also introduces Martínez Montiño and his contributions to culinary history, and provides an assessment of taste at court and an explanation of regional, ethnic, and international foodstuffs and recipes. The 506 recipes and treatises reproduced in The Art of Cooking, Pie Making, Pastry Making, and Preserving outline everything from rules for kitchen cleanliness to abstinence foods to seasonal banquet menus, providing insight into why this cookbook, penned by the chef of kings, stayed in production for centuries.