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A friendship between two very compatible people is described in terms of foods that go together, such as funnel cake with powdered sugar, or salsa and chips.
Colin is tall. He’s orange. He's a carrot! He’s nothing like Lee, a round green pea. He can’t do any of the things Lee and his pea pals can do. How can Colin and Lee ever be friends? A charming celebration of embracing differences and standing out in a crowd.
Lee is a pea. All of his friends are peas; except Colin. Colin isn't a pea.And so begins the deliciously funny story of two very different friends: a small green pea and a tall orange carrot stick. Colin the carrot can't do everything the peas can, but he has some special carrot-y qualities that make him a very good friend to have.All about the beauty of making friends with people (or vegetables) who are different from you, boys and girls alike will love Colin and Lee's clear shapes, bright colours and the playful approach to everyday objects that make this book an instant favourite.Made using just a collage of supermarket plastic bags and painted facial expressions, Morag Hood has created a timeless picture book with unique and engaging artwork that is brimming with warmth and humour. With the bold simplicity of Herve Tullet or Dick Bruna's Miffy, and a dry wit and charm all of Morag's own, it is a fantastically funny story that appeals to the very youngest child - and makes adults laugh out loud.Colin and Lee, Carrot and Pea is a brilliant debut from Morag Hood, runner-up in The Macmillan Prize for Illustration.
Pea and Carrot have a bad feeling. Are Donut, Soda and Candy hiding something? They are so sweet, fancy and popular. But something is not right. Do they have a bitter secret? Today's food can be very confusing. It comes in wrappers and boxes with intimidating ingredient lists. What are we really eating? Do we know where it came from? Is it even real? Eating should be simple. "The UnPopular Pea (& Carrot)" serves as a fun way to learn about "real" food. It shows the differences between junk food and vegetables and teaches children how to make healthy choices in everyday life.
"With 254+ approachable recipes and the gorgeous photos that draw inspiration from Danielle's Sephardic and Ashkenazi roots, there is plenty in here for every person and every occasion!" -- Back cover.
Over eighty-five “recipeas” = one very happy family. “A wonderfully accessible cookbook designed to help kids learn to love veggies from day one.” —The Oregonian When Sarah Matheny, creator of the popular blog Peas and Thank You, decided to eliminate animal products from her diet, she knew there’d be skeptics. Her husband was raised on the standard American diet. Her grandpa was a butcher. Her mom was the best home cook around, with a generous pat of butter here and a crumble of bacon there. But now Sarah is a mom who wants to feed her children right. Out went the diet soda. In came the smoothies. Out went the “nutrition” bars. In came the nutritious cookies. Out went a tired, caffeine-fueled mom. In came Mama Pea. Peas and Thank You is a collection of recipes and stories from a mainstream family eating a not-so-mainstream diet. Filled with healthy and delicious versions of foods we’ve all grown up enjoying, but with a Mama Pea twist—no meat, lots of fresh ingredients and plenty of nutrition for growing Peas. From wholesome breakfasts to mouth-watering desserts, there’s plenty here to satisfy the pickiest Peas in your life. It’s easier than ever to whip up crowd-pleasing meals that will have the whole family asking for, “more, Peas.” “Good for your health and I am all for that.” —Tosca Reno, New York Times–bestselling author of Your Best Body Now “This will breathe new life into your kitchen.” —Isa Chandra Moskowitz, author of The Superfun Times Vegan Holiday Cookbook “Even meat lovers will want to take a seat at her table.” —Babble
There's always that one pearson who's the cherry on top, the cool beans, the pea's knees. Tell them they're amaizeing with this little book of upbeat and adorkable fruit puns. #squashgoals About the series This cute and colourful series of fruit-pun-filled gift books are the perfect pick-me-ups for you, your friend or your partner in crime. Do you need to avocuddle, or are you grapeful for someone who's a bit of a melon? Then share the clove with these little books: AvoCuddle, WhataMelon, You are my Raisin for Living, Don't Give a Fig, I am Grapeful, You are 24 Carrot Gold. *veg, nuts and seeds are fair game
At long last, Sarah Britton, called the “queen bee of the health blogs” by Bon Appétit, reveals 100 gorgeous, all-new plant-based recipes in her debut cookbook, inspired by her wildly popular blog. Every month, half a million readers—vegetarians, vegans, paleo followers, and gluten-free gourmets alike—flock to Sarah’s adaptable and accessible recipes that make powerfully healthy ingredients simply irresistible. My New Roots is the ultimate guide to revitalizing one’s health and palate, one delicious recipe at a time: no fad diets or gimmicks here. Whether readers are newcomers to natural foods or are already devotees, they will discover how easy it is to eat healthfully and happily when whole foods and plants are at the center of every plate.
"will give toddlers a happy Halloween" – The Sunday Times This eye-poppingly colourful, hilarious book is an instant winner with children and adults alike. Starring an adorably grumpy bat and animal friends, I Am Bat is perfect for fans of Superbat and Oi Frog! Bat's cherries keep going missing. One by one, they are whisked away by mischievous animal tricksters behind Bat's back. Super-talent Morag Hood cleverly draws the reader into this interactive story: as Bat attempts to track down the guilty cherry thief everyone's a suspect – including you! From the illustrator of Sophie Johnson: Unicorn Expert and creator of The Steves, Aalfred and Aalbert and Colin and Lee, Carrot and Pea.
DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”