Jennifer Adams

Light Hardcover (1 lb or less)

Virginia

A BabyLit Nonsense Primer

The slithy toves and borogoves invite you to take an adventure through the tumtum trees in Jabberwocky: A BabyLit Nonsense Primer. Jennifer Adams cleverly pulls text from Little Master Carroll's original poem and pairs it with Alison Oliver's bright and cheery illustrations to create a whimsical tale.

Jabberwocky

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Erika Johansen

A Novel of the Nutcracker

This gloriously transportive reimagining of The Nutcracker tells the tale of twin sisters, divided by envy and magic, set against each another one fateful Christmas Eve. Light and dark—this is the cursed birthright placed upon Clara and Natasha by their godfather, Drosselmeyer, whose power and greed hold an entire city in his sway. Charming Clara, the favorite, grows into a life of beauty and ease, while Natasha is relegated to her sister’s shadow, ignored and unloved. But Natasha seizes the opportunity for revenge one Christmas Eve, when Drosselmeyer arrives at the family gala with the Nutcracker, an enchanted gift that offers entry into an alternate world: the Kingdom of Sweets. Following Clara into the glittering land of snow and sugar, Natasha discovers a source of power far greater than Drosselmeyer: the Sugar Plum Fairy, who offers her own wondrous gifts . . . and chilling bargains. But as Natasha uncovers the truth about a dark destiny crafted long before her birth, she must reckon with forces both earthly and magical, human and diabolical, and decide to which world she truly belongs.

The Kingdom of Sweets

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J. Kenji López-Alt

#1 New York Times Bestseller • #1 Washington Post Bestseller • Winner of the 2023 James Beard Award for Single Subject Cookbooks • One of Time's 10 Most Anticipated Cookbooks of 2022

One of NPR's Books We Love in 2022 • A Bon Appétit, Tasting Table, Vice, Here & Now, Publishers Weekly, and Inside Hook Best Cookbook of 2022

From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok.

J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok.

Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics―the mechanics of a stir-fry, and how to get smoky wok hei at home―you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes.

Featuring more than 200 recipes―including simple no-cook sides―explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

Full color photographs throughout

Oversized Hardcover (4 to 6 lbs)

Recipes and Techniques

#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

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