Curtis, the Crab Who Wished He Were a Fish is the story of a young crab who loves to watch the way his fish friends can swim. They glide so easily through the water, and he wishes he could do the same. No matter how hard he tries, he just sinks to the bottom. His dad tells him it is because he is a crab and has a hard shell. Curtis is sad about it until one day he is able to save one of his fish friends from being attacked by a shark. It is because of his hard shell, and it makes Curtis happy that he is a crab. This story may help children know that there is a reason why they are who and what they are, and that there will come a day when they will be happy about it!

Curtis the Crab is off on an adventure to find four musicians who will play in a concert in Crab Alley Bay, Maryland, to help bring more crabs and oysters to the Chesapeake Bay. The musicians are Oakley the Oyster, Bethany the Bass, Sampson the Seahorse, and Jordan the Jellyfish. Includes 20 fun facts about Blue Crabs. Rich, colorful illustrations from Jon Munson bring Curtis and his friends to life. Children from 6-10 years old and adults will enjoy this story. Also check out Jordan the Jellyfish, Heather the Honey Bee, Oakley the Oyster, and Olivia the Osprey.

An entertaining story about never giving up and enjoying every moment. Follow two cute crabs as they face difficult situations! Will they get past them to find what they're looking for?

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.

"Oliver Curtis, a junior at Baxter Academy, spent a year in [the] Young Emerging Authors program writing and sketching a cookbook of invasive species. How to Eat Green Crab is packed with scientific information and recipes involving some of Maine's most invasive marine species, told in Oliver's humorous and personal manner. Oliver has his commercial green crab fisherman’s license." -- provided by the publisher.

When the tide is out, the curtain is up on this clever tale of an underwater, watercolor ballet featuring dancing crabs and all of their aquatic friends from children’s book author and poet Renée LaTulippe and illustrator Cécile Metzger. “Beautiful, original, entertaining.”—Midwest Book Review Welcome. Enter. Sit right there. The Crab Ballet is about to begin! This spectacular seaside show, starring dancing crabs, an aquatic corps de ballet, and a cast of French ballet terms, is sure to delight ballet dancers of all stripes.