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A jazzy little fish called Toot has trouble finding a friend to play with in the wide blue sea because he is a little noisy.Make that very noisy!His loud musical ways are not appreciated by those that he meets, until something unexpected happens - our little fish is swallowed by a large whale, and inside the whale's stomach he finds a ready-made band that he can join.A limited text picture book.Books with limited or no text offer opportunities for discussion with children - they also offer children a chance to 'read' the story by themselves.Limited text encourages the reader's imagination.Limited text also encourages key reading skills such as comprehension, sequencing, inferring and predicting.
A home cook–friendly recipe collection of over seventy-five famed jams, jellies, butters, marmalades, and other fruit preserves, from a James Beard–nominated chef. “This is food whose time has come,” declared Mark Bittman about Sqirl, the much-beloved Los Angeles restaurant that locals, tourists, and critics alike all flock to. Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam Book collects Jessica Koslow’s signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at canning and creating. With photography and a design bound to inspire imitators, The Sqirl Jam Book will make you fall in love with jam.
Hatberry Shoeberry In my canoebery Under the bridge And over the dam Looking for berries Berries for jam They're off... a boy and an endearing, rhyme-spouting bear, who squires him through a fatastic world of berries. And their adventure comes to a razzamatazz finale under a starberry sky. Children will want to feast again and again on Bruce Degen's exuberant, colorful pictures and his rollicking berryful rhymes.
"This is a wonderful book. Frances Ashcroft has a rare gift for making difficult subjects accessible and fascinating." —Bill Bryson, author of The Body: A Guide for Occupants What happens during a heart attack? Can someone really die of fright? What is death, anyway? How does electroshock treatment affect the brain? What is consciousness? The answers to these questions lie in the electrical signals constantly traveling through our bodies, driving our thoughts, our movements, and even the beating of our hearts. The history of how scientists discovered the role of electricity in the human body is a colorful one, filled with extraordinary personalities, fierce debates, and brilliant experiments. Moreover, present-day research on electricity and ion channels has created one of the most exciting fields in science, shedding light on conditions ranging from diabetes and allergies to cystic fibrosis, migraines, and male infertility. With inimitable wit and a clear, fresh voice, award-winning researcher Frances Ashcroft weaves together compelling real-life stories with the latest scientific findings, giving us a spectacular account of the body electric.
A beautiful, moving story of family, friendship and self-discovery. Super rich. Super shy. Super lonely. Lucas is all alone. Since his mum died, Lucas and his dad don't seem to understand each other at all - it's almost as if they're speaking different languages. With a long, hot summer facing him, Lucas is dreading the drama club that his dad has signed him up for - he doesn't know how to be around new people and he can't stand performing. But the people Lucas meets at the club force him to open up and start talking, and when disaster strikes, Lucas is forced to step in and help. Can his new-found friends teach Lucas how to be himself? Filled with empathy and insight, and sensitively touching on issues including grief, anxiety, loneliness with great understanding and an incredible lightness of touch, How to be Me is a kind, heartwarming, and uplifting story, from the author of the high-acclaimed novels Ella on the Outside and Not My Fault - perfect for fans of Jacqueline Wilson and Lisa Thompson.
From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.