A world-class chef and restaurateur shares his secrets and reveals how to create his trio concept, where a master recipe is followed by three flavor variations. Accompanying the trios are Mina's classic and most requested recipes from his restaurants. Full color.

A remarkable story about the power of tolerance from one of the most important voices in contemporary Muslim literature, critically acclaimed author Randa Abdel-Fattah. Michael likes to hang out with his friends and play with the latest graphic design software. His parents drag him to rallies held by their anti-immigrant group, which rails against the tide of refugees flooding the country. And it all makes sense to Michael.Until Mina, a beautiful girl from the other side of the protest lines, shows up at his school, and turns out to be funny, smart -- and a Muslim refugee from Afghanistan. Suddenly, his parents' politics seem much more complicated.Mina has had a long and dangerous journey fleeing her besieged home in Afghanistan, and now faces a frigid reception at her new prep school, where she is on scholarship. As tensions rise, lines are drawn. Michael has to decide where he stands. Mina has to protect herself and her family. Both have to choose what they want their world to look like.

There's an empty notebook lying on the table in the moonlight. It's been there for an age. I keep on saying that I'll write a journal. So I'll start right here, right now. I open the book and write the very first words: My name is Mina and I love the night. Then what shall I write? I can't just write that this happened then this happened then this happened to boring infinitum. I'll let my journal grow just like the mind does, just like a tree or a beast does, just like life does. Why should a book tell a tale in a dull straight line? And so Mina writes and writes in her notebook, and here is her journal, Mina's life in Mina's own words: her stories and dreams, experiences and thoughts, her scribblings and nonsense, poems and songs. Her vivid account of her vivid life. In this stunning book, David Almond revisits Mina before she has met Michael, before she has met Skellig. Shortlisted for the 2012 Carnegie Medal.

David Almond’s Printz Honor–winning novel celebrates its 10th anniversary! Ten-year-old Michael was looking forward to moving into a new house. But now his baby sister is ill, his parents are frantic, and Doctor Death has come to call. Michael feels helpless. Then he steps into the crumbling garage. . . . What is this thing beneath the spiders' webs and dead flies? A human being, or a strange kind of beast never before seen? The only person Michael can confide in is his new friend, Mina. Together, they carry the creature out into the light, and Michael's world changes forever. . . .

Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.

A riveting, magical escapade about finding friendship and the courage to set yourself free against all odds. Kidnapped and forced to shovel coal underground, in a half-bombed power station, 12-year-old Luke Smith-Sharma keeps his head down and hopes he can earn his freedom from the evil Tabitha Margate. Then one day he discovers he can see things that others can’t. Ghostly things. A ghostly girl named Alma, who can bend the shape of clouds to her will and rides them through the night sky. With Alma’s help, Luke discovers his own innate powers and uncovers the terrible truth of why Tabatha is kidnapping children and forcing them to shovel coal. Desperate to escape, Luke teams up with Alma, his best friend Ravi, and new girl Jess. Can Luke and his friends get away before they each become victims to a cruel and sinister scheme? Debut author Michael Mann delivers a wildly imaginative middle grade fantasy set in a smoke-stained world that’s sure to entertain readers who are eager for an adventure with paranormal superpowers. A Kirkus Reviews Best Book of the Year

James Beard Award–winning chef, Michael Schwartz now shares the approachable, sought-after recipes that garnered national praise for his Miami restaurant with home cooks everywhere. Michael focuses on sourcing exceptional ingredients and treating them properly—which usually means simply. A salad truly becomes a meal, such as BLT Salad with Maple-Cured Bacon, as do pizzas, pastas, soups, and sandwiches. Snacks aren’t precious bits on toothpicks but hearty, eat-with-your-hands fare that can be mixed and matched, such as Caramelized Onion Dip with Thick-Cut Potato Chips and Crispy Polenta Fries with Spicy Ketchup. Side dishes are adventurous accompaniments that hold up mightily on their own, while the boldly flavored main dishes—from Grilled Wild Salmon Steak with Fennel Hash and Sweet Onion Sauce to Grilled Leg of Lamb with Salsa Verde—come in two sizes: large and extra large, for serving family-style at the table. From simple desserts that riff on classic childhood favorites and flavors, including Banana Toffee Panini, to Michael’s favorite drinks, you’ll have everything you need for the perfect dinner at home. With seventy full-color photographs and abundant ingredient tips to help make the most of what’s freshest at the market, Michael’s Genuine Food is a guide you’ll return to time and time again for meals that will slip everyone into a state of genuine contentment.