A favourite title in the popular series about toddlerhood as lived by an enchanting bear. Dinner is ready. Will Bartholomew sit up at the table and eat it? "Nah," he says. But George has a plan to make him change his mind... Ideal for teaching children about mealtime manners, this lively board book about the adorable Bartholomew bear will be enjoyed by very young children.

We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.

Even when Bartholomew the bear is having a very bad day, patient George lets him know that he is still loved.

2022 JAMES BEARD AWARD WINNER • Baking and Desserts 2022 JAMES BEARD AWARD WINNER • Emerging Voice, Books ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker Magazine, The New York Times ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Taste of Home Food blogger Kristina Cho (eatchofood.com) introduces you to Chinese bakery cooking with fresh, simple interpretations of classic recipes for the modern baker. Inside, you’ll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn’t be complete without them In Mooncakes & Milk Bread, Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixer Avoid collapsed steamed buns Infuse creams and custards with aromatic tea flavors Mix the most workable dumpling dough Pleat dumplings like an Asian grandma This is the first book to exclusively focus on Chinese bakeries and cafés, but it isn’t just for those nostalgic for Chinese bakeshop foods--it’s for all home bakers who want exciting new recipes to add to their repertoires.

Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.

French Kids Eat Everything is a wonderfully wry account of how Karen Le Billon was able to alter her children’s deep-rooted, decidedly unhealthy North American eating habits while they were all living in France. At once a memoir, a cookbook, a how-to handbook, and a delightful exploration of how the French manage to feed children without endless battles and struggles with pickiness, French Kids Eat Everything features recipes, practical tips, and ten easy-to-follow rules for raising happy and healthy young eaters—a sort of French Women Don’t Get Fat meets Food Rules.

The verdict is in: preschoolers love Dot and Dash Dot and Dash are eating dinner, but Dash only wants to eat pink food. Big, Tall, and Small all think dinner is delicious. But what will Dash do when it's time for dessert?

Here is the breakthrough diet plan that has people all across North America eating better, losing weight, and getting healthier. Now you can stop counting calories, avoiding carbs, and feeling deprived. Eat dinner for breakfast and shed pounds! If you’ve been a yo-yo dieter and nothing seems to work, this terrific new diet plan allows you to lose 20, 50, 100 pounds or even more for good, simply by reversing your meals. Dozens of tasty, easy recipes are included.

Plant-based diet expert Chef AJ provides you with not only tips and techniques to begin your weight-loss journey but also the secrets to tasty homemade dishes that will fill you up without adding on the pounds.