What would you do to be yourself again? A shortage of spoons leaves Mrs. Nimfy no option but to place her oddest utensil on the dinner table for Teffys honorary feast. Teffy ends up being the one to use the spoon, which she learns has an ancient legend associated with it. Needless to say, she isnt surprised when she wakes up the following morning as a chicken instead of a gnome. It becomes necessary for her and her friends to race around the planet and against time to gather the needed ingredients to brew an antidote before it grows too late and Teffy is stranded a chicken, forever.

Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.

Rhyme follows rhyme as layer after layer of winter clothing ("bunchy and hot, wrinkled a lot, stiff in the knee, and too big for me!") is first put on and then taken off to the relief of the child bundled inside. Clever rebuses and jaunty illustrations make The Jacket I Wear in the Snow especially fun for prereaders and new readers.

In his eagerly awaited first cookbook, award-winning chef Charles Phan from San Francisco's Slanted Door restaurant introduces traditional Vietnamese cooking to home cooks by focusing on fundamental techniques and ingredients. When Charles Phan opened his now-legendary restaurant, The Slanted Door, in 1995, he introduced American diners to a new world of Vietnamese food: robustly flavored, subtly nuanced, authentic yet influenced by local ingredients, and, ultimately, entirely approachable. In this same spirit of tradition and innovation, Phan presents a landmark collection based on the premise that with an understanding of its central techniques and fundamental ingredients, Vietnamese home cooking can be as attainable and understandable as American, French, or Italian. With solid instruction and encouraging guidance, perfectly crispy imperial rolls, tender steamed dumplings, delicately flavored whole fish, and meaty lemongrass beef stew are all deliciously close at hand. Abundant photography detailing techniques and equipment, and vibrant shots taken on location in Vietnam, make for equal parts elucidation and inspiration. And with master recipes for stocks and sauces, a photographic guide to ingredients, and tips on choosing a wok and seasoning a clay pot, this definitive reference will finally secure Vietnamese food in the home cook’s repertoire. Infused with the author’s stories and experiences, from his early days as a refugee to his current culinary success, Vietnamese Home Cooking is a personal and accessible guide to real Vietnamese cuisine from one of its leading voices.

These are the memoirs of Anna Alexandrovna Vyrubova, a close friend of the last Imperial family of Russia, and aim to set right the many false and invented stories written about Nicholas II and Alexandra and Anna’s relationship with them. The book provides rare descriptions of the home life of the Tsar and his family, vividly portrays her perils in prison and her narrow escape from execution, and recollects the enormous hardship she endured avoiding the Bolsheviks before escaping to Finland in December 1920. A truly fascinating read.

At her celebrated bakery Lael Cakes, Emily Lael Aumiller creates stunning special-occasion cakes that are as pleasing to the taste buds as they are to the eye—and they’re also all vegan and gluten-free! As more people are becoming aware of their dietary restrictions, Emily’s exquisite cakes provide a solution that leaves everyone happy while dismissing the idea that vegan and gluten-free desserts are by nature unattractive. Pure Artistry includes recipes for staple cakes (like Mexican Chocolate, Lemon-Poppy, and Classic Red Velvet) plus icings and fondant, how-tos on cake construction, and information on necessary ingredients and tools. The truly extraordinary feature of the book is the gorgeous cake designs, which are organized by mood—classical, classical whimsy, modern, and modern whimsy. These teach the reader foundational decorating techniques, like making sugar flowers, while inspiring bakers with photography that is gorgeous enough to stand on its own.

One easily gets a surface-knowledge of any remote country, through the writings of travelers. The inner life of such a country is not very often presented to the reader. The outside of a strange house is interesting, but the people, the life, and the furniture inside, are far more so. Nevada is peculiarly a surface-known country, for no one has written of that land who had lived long there and made himself competent to furnish an inside view to the public. I think the present volume supplies this defect in an eminently satisfactory way. The writer of it has spent sixteen years in the heart of the silver-mining region, as one of the editors of the principal daily newspaper of Nevada; he is thoroughly acquainted with his subject, and wields a practiced pen. He is a gentleman of character and reliability.