A Jamaican girl returns to her island home after her English education.

NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.

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.

“If you ever went to Catholic school, or never went to Catholic school, you need to read this funny, smart, kid-true book. It explains everything.” —Jon Scieszka, author of Time Warp Trio and The Stinky Cheese Man Jimmy Murphy’s sixth grade teacher, Sister Angelica Rose, is out to get him. She humiliates him in class and punishes him when he hasn’t done anything wrong. She even forces him to perform onstage with second graders, wearing a giant green banana costume. A classic underachiever with a talent for trouble, Jimmy wants revenge, and with his friends he plans a prank that will embarrass Sister Angelica in front of the whole school. What could possibly go wrong? "This is a light and funny coming of age story. Even students who do not attend parochial school can identify with Jimmy and the struggles that he and his friends go through. The characters are all dynamic and the reader will want to know more about them all. This is a quick and enjoyable read that any upper elementary student will enjoy." —School Library Connection A Junior Literary Guild Selection

"Award-winning journalist Dan Koeppel navigates across the planet and throughout history, telling the cultural and scientific story of the world's most ubiquitous fruit"--Page 4 of cover.

One of the Washington Post’s Best Cookbooks of the Year: “Just reading it puts me in a very happy place.” —Nigella Lawson Designed with fetching retro patterns and illustrations alongside luscious photography, this cookbook features blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s, rendered with irresistible charm for modern tastes. Here are more than fifty cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers and collectors of vintage cookbooks or kitchenware, this little collection is a gem. “A sweet blend of cheeky nostalgia and modern-day baking innovation. Expect to find revamps of classic standards like silky Bavarian Pie with a Mexican Hot Chocolate twist, rich Devil’s Food Cake with espresso undertones, and a glossy chocolate- and ginger-glazed update of Molasses Doughnuts.” —Bake From Scratch Magazine “Ms. Sheehan has elevated vintage baking and cooking to a fancier standard.” —GeekMom

"Lincoln Agrippa Daily, known on the 1920s Marseilles waterfront as 'Banjo,' prowls the rough waterfront bistros with his drifter friends drinking, looking for women, playing music, fighting, loving, and talking--about their homes in Africa, the West Indies, or the American South, and about being black"--Publisher marketin

Home to Harlem is a groundbreaking novel written by Claude McKay, a prominent figure of the Harlem Renaissance. Published in 1928, it is considered as one of the earliest works of the Harlem Renaissance movement, which sought to celebrate African American culture and identity through literature, art, and music. McKay's novel is a powerful and thought-provoking depiction of the lives of African Americans living in the urban city of Harlem during the 1920s. The novel follows the story of Jake Brown, a young black man who returns to Harlem after serving in World War I. Through Jake's eyes, McKay portrays the vibrant and complex world of Harlem, with its jazz clubs, speakeasies, and bustling streets. The city is a melting pot of different cultures, with people from all walks of life coexisting and struggling to survive in a society that is hostile towards them. One of the main themes of the novel is the search for identity and belonging. Jake, like many other African Americans, is torn between his rural Southern roots and the urban lifestyle of Harlem. He is constantly trying to find his place in a city that is both alluring and rejecting, facing the dilemma of whether to conform to societal expectations or embrace his true self. This struggle is further highlighted through the character of Ray, Jake's friend, who is trying to pass as white to gain acceptance and privilege in society. McKay's writing is raw and unapologetic, as he fearlessly addresses issues of race, class, and gender. He exposes the harsh realities of racism and discrimination faced by African Americans, both in the North and the South. The novel also delves into the complexities of relationships, particularly between men and women, and the impact of societal expectations on them. Moreover, Home to Harlem is a celebration of African American culture and traditions. McKay effortlessly weaves in elements of jazz, blues, and folklore into the narrative, giving readers a glimpse into the rich and vibrant culture of Harlem. He also highlights the resilience and strength of the African American community, who despite facing numerous challenges, continue to thrive and create their own spaces of freedom and joy. In addition to its literary significance, Home to Harlem is also a social commentary on the limitations and restrictions placed on African Americans during the 1920s. McKay's novel is a call for social and political change, urging readers to challenge the status quo and fight for equality and justice. Home to Harlem is a powerful and thought-provoking novel that provides a unique and authentic perspective on the African American experience during the Harlem Renaissance. It is a timeless classic that continues to inspire and educate readers about the struggles and triumphs of a community that fought for their place in American society.

An adaptation of an Indonesian trickster tale about Kanchil the mouse deer.

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.