Red, Yellow, Blue, Black, Gray & White is a clever, poetic response to the many curious and imaginative children Mark C. Kohut has encountered throughout his teaching career. Its content helps clarify color theory in art, examines the visible light spectrum in science, promotes philosophical thought of the universe and our existence, and supports the value of creativity and individualism.

Splish! Splash! Sploosh! A little girl is about to discover the wonders of mixing colors. With the sound of paint splatter, a bright blue elephant named EleBooyah enters the scene. She wants to help paint, too, and pretty soon the girl and her elephant are playing with all the colors of the rainbow. What do blue and yellow make? A funky green frog! And red and blue? An enormous purple octopus king! What other creatures are waiting for the splatter of paint on a brush to join the raucous painting party? Charles George Esperanza’s author/illustrator debut is a riot of color and magic. Esperanza's rhythmic stanzas and vibrant illustrations tickle the imagination, and this is sure to become a staple color book for kids across the country.

For more than 200 years the world has accepted that red, yellow and blue - the artists primaries - give new colours when mised. And for more than 200 years artists have been struggling to mix colours on this basis. In this exciting new book, Michael Wilcox offers a total reassessment of the principles underlying colour mixing. It is the first major break-away from the traditional and limited concepts that have caused painters and others who work with colour so many problems. Back Cover.

Red loves being red! Apples, wagons, fire trucks — he thinks all the best things are red! Yellow admires Red’s roses, but Red just wants to be left to mind his own business — why can’t Yellow mind hers? Red has to learn that the best things come when all the colors work together.

In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.