What a boring summer it's going to be. But then, lying in bed one night, he hears the old grandfather clock in the hall strike the very strange hour of 13 o'clock. What can it mean? As Tom creeps downstairs and opens the door, he finds out...a magical garden, a new playmate, and the adventure of a lifetime. Una Stubbs stars as Aunt Gwen in this BBC Radio 4 full-cast dramatisation.© and (P)1999 BBC Audiobooks LTD2 h 16 min

    It was not until Robin's father found a permanent job at the McCurdy ranch, after three years as a migrant worker, that Robin had a place to wander to. As time went by the Velvet Room became more and more of a haven for her — a place to read and dream, a place to bury one's fears and doubts, a place to count on. The Velvet Room, first published in 1965, was a Junior Library Guild selection, and part of Scholastic Books' Arrow Book Club.

    A visit to her doctor revealed that she was anemic, vitamin D deficient, and that her stress levels were sky high. He prescribed an elimination diet to clear out her system and help her body heal. But this meant no coffee, no alcohol, no dairy, no eggs, no sugar, no shellfish, no deep-water fish, no wheat, no meat, no soy, nothing processed at all! An avid foodie, Paltrow was concerned that so many restrictions would make mealtime boring, so, together with Julia Turshen, she compiled a collection of 185 delicious, easy recipes that followed her doctor's guidelines. And it worked! After changing her diet, Paltrow healed totally, felt more energetic and looked great. Now, in IT'S ALL GOOD, she shares the go-to dishes that have become the baseline for the restorative diet she turns to whenever she feels she needs it. Recipes include: Huevos Rancheros, Hummus Tartine with Scallion-Mint Pesto, Salmon Burgers with Pickled Ginger, even Power Brownies, Banana "Ice Cream," and more!

    When Heidi goes to Frankfurt to work in a wealthy household, she dreams of returning to the mountains and meadows, her friend Peter, and her beloved grandfather.

    Rascal is only a baby when Sterling brings him home, but soon the two are best friends, doing everything together--until the spring day when everything suddenly changes.Rascal is a heartwarming boyhood memoir that continues to find its way into the hearts of readers fifty years later. This special anniversary edition includes the book's classic illustrations restored to their original splendor, as well as a letter from the author's daughter, and material from the illustrator's personal collection."Everyone should knock off work, sit beneath the nearest tree, and enjoy Rascal from cover to cover."—Chicago Tribune

    Joined by his trusty butler, Praiseworthy, Jack finds adventure and trouble at every turn. Will Jack strike gold in San Francisco or come home empty-handed? This new edition features illustrations by Brett Helquist.

    So when a new family moves into the house across the street, Betsy hopes they will have a little girl she can play with. Sure enough, they do—a little girl named Tacy. And from the moment they meet at Betsy's fifth birthday party, Betsy and Tacy become such good friends that everyone starts to think of them as one person—Betsy-Tacy.Betsy and Tacy have lots of fun together. They make a playhouse from a piano box, have a sand store, and dress up and go calling. And one day, they come home to a wonderful surprise—a new friend named Tib.Ever since their first publication in the 1940's, the Betsy-Tacy stories have been loved by each generation of young readers.

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

     Newbery Honor Book

    Now in a revolutionary revision, The Professional Chef, Seventh Edition not only teaches the reader how, but is designed to reflect why the CIA methods are the gold standard for chefs. With lavish, four-color photography and clear, instructive text, The Professional Chef, Seventh Edition guides culinary students--professional aspirants and serious home cooks, alike--to mastery of the kitchen. Over 660 classic and contemporary recipes, with almost 200 variations, were chosen especially for their use of fundamental techniques. These techniques and recipes form a foundation from which a professional chef or home cook can build a personal repertoire.From mise en place (preparation) to finished dishes, the book covers Stocks, Sauces, and Soups; Meats, Poultry, Fish, and Shellfish; Vegetables, Potatoes, Grains, and Legumes, Pasta and Dumplings; Breakfast and Garde Manger; Baking and Pastry. In addition to a comprehensive treatment of techniques and recipes, The Professional Chef, Seventh Edition teaches readers other critical elements of the professional chef's domain--much of it universally applicable to any kitchen. From "An Introduction to the Professional," to the identification of tools and ingredients, to nutrition, food science and food and kitchen safety, the book is a wealth of beautifully presented information useful for any cook.The Culinary Institute of America has been hailed as "The nation's most influential training school for professional cooks" by Time magazine. The Professional Chef, Seventh Edition, the cornerstone of its program in book form, belongs on the shelf of every serious cook.

    the book covers horse-breeding, training and racing.