This is the story of two girls, racing through space like shadow and light. A photo negative, together they make the perfect image of a girl. Violet is the dark one, dressed in forever black, dreaming Technicolor dreams of spinning the world into her very own silver screen creation. Claire is like a real-life Tinker Bell, radiating love and light, dressing herself in wings of gauze and glitter, writing poems to keep away the darkness. The setting is L.A., a city as beautiful as it is dangerous, and within this landscape of beauty and pain Violet and Claire vow to make their own movie. Together they will show the world the way they want it to be, and maybe then the world will become that place--a place where people no longer hate or fight or want to hurt. But when desire and ambition threaten to rip a seamless friendship apart, only one thing can make two halves whole again--the power of love. Francesca Lia Block's latest novel is a beautifully told story that boldly combines the world of film with the lyrical graceful language of poetry. The voices of two friends--one dark, one light--combine to tell a larger tale of love and loss, and the strength that comes from believing in dreams.

A design-forward cookbook for sweet and savory baked goods from London's popular Violet Bakery that focuses on quality ingredients, seasonality, and taste (as opposed to science) as the keys to creating satisfying, delightful homemade pastries, tarts, sweets, and more. Violet is a jewel box of a cake shop and café in Hackney, east London. The baking is done with simple ingredients including whole grain flours, less refined sugars, and the natural sweetness and nuanced hues of seasonal fruits. Everything is made in an open kitchen for people to see. Famed for its exquisite baked goods, Violet has become a destination. Owner Claire Ptak uses her Californian sensibility to create recipes that are both nourishing and indulgent. With a careful eye to taste and using the purest ingredients, she has created the most flavorful iterations of classic cakes, as well as new treats for modern palates. Over 100 recipes include nourishing breakfasts, midday snacks, desserts to share, fruit preserves, and stylish celebration cakes. This book is about making baking worth it: simple to cook and satisfying to eat.

A collection of whoopie pies--a classic treat that has recently rocketed to popularity--includes seasonal flavors like Easter rhubarb with vanilla custard, indulgent treats like pumpkin with cream cheese and cute party snacks like mocha-orange with espresso whipped cream. Original.

From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes. A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating. Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration.

NEW YORK TIMES BEST SELLER • “A gripping and poignant ode to a messy, loving family in all its glory.” —Madeline Miller, bestselling author of Circe In this “rich, complex family saga” (USA Today) full of long-buried family secrets, Marilyn Connolly and David Sorenson fall in love in the 1970s, blithely ignorant of all that awaits them. By 2016, they have four radically different daughters, each in a state of unrest. Wendy, widowed young, soothes herself with booze and younger men; Violet, a litigator turned stay-at-home-mom, battles anxiety and self-doubt; Liza, a neurotic and newly tenured professor, finds herself pregnant with a baby she's not sure she wants by a man she's not sure she loves; and Grace, the dawdling youngest daughter, begins living a lie that no one in her family even suspects. With the unexpected arrival of young Jonah Bendt—a child placed for adoption by one of the daughters fifteen years before—the Sorensons will be forced to reckon with the rich and varied tapestry of their past. As they grapple with years marred by adolescent angst, infidelity, and resentment, they also find the transcendent moments of joy that make everything else worthwhile.

Falling in love with the enemy has never felt so good for two women on opposite sides of a family feud. Claire Fontenot jilted her high school boyfriend, Kurt Savoy, at the altar, igniting a storm between the two families that culminated in fiercely competing hot sauce businesses. When she reluctantly returns home to a small town in Louisiana to run her aunt’s antique clock shop, she doesn’t exactly receive the warmest of welcomes. Ivy Savoy is Kurt’s younger sister and grew up learning never to trust a Fontenot. When Ivy spots a treasured lost clock from her childhood in the window of the antique shop, she can’t resist going inside. Claire and Ivy, who have every reason to hate each other, can’t seem to stop feeling exactly the opposite. Falling in love is out of the question if they can’t convince their families—and each other—to let go of the past.

Known for combining natural foods recipes with evocative, artful photography, New York Times bestselling author Heidi Swanson circled the globe to create this mouthwatering assortment of 120 vegetarian dishes. In this deeply personal collection drawn from her well-worn recipe journals, Heidi describes the fragrance of flatbreads hot off a Marrakech griddle, soba noodles and feather-light tempura in Tokyo, and the taste of wild-picked greens from the Puglian coast. Recipes such as Fennel Stew, Carrot & Sake Salad, Watermelon Radish Soup, Brown Butter Tortelli, and Saffron Tagine use healthy, whole foods ingredients and approachable techniques, and photographs taken in Morocco, Japan, Italy, France, and India, as well as back home in Heidi’s kitchen, reveal the places both near and far that inspire her warm, nourishing cooking.