Bücher veröffentlicht von Random House USA Inc

In his fiction debut--and the start of a new series--celebrated illustrator K.G. Campbell brings a touch of Tim Burton to this singularly strange and wonderful story about a lonely boy whose life is about to get a whole lot more complicated when a zombie follows him home.August DuPont has spent his whole life inside a dilapidated house with his aunt Hydrangea. His lonely existence ends abruptly with the arrival of an invitation to meet an aunt--and cousins--he didn''t even know existed. When Aunt Orchid suggests that August attend school with his cousins, it''s a dream come true. But August has scarcely begun to celebrate his reversal of fortune when he is confronted by a small problem on his way home. So begins an adventure filled with a wild child, a zombie, a fabled white alligator, and an unimaginable family secret.

The Dr. Seuss holiday classic How the Grinch Stole Christmas is now a major motion picture from Illumination Presents – Dr. Seuss’ The Grinch!   Grow your heart three sizes and get in on all of the Grinch excitement with the original How the Grinch Stole Christmas—the ultimate Dr. Seuss Christmas classic that no holiday season is complete without! “Every Who down in Who-ville liked Christmas a lot . . . but the Grinch, who lived just north of Who-ville, did NOT!” Not since “’Twas the night before Christmas” has the beginning of a Christmas tale been so instantly recognizable. This heartwarming story about the effects of the Christmas spirit will grow even the coldest and smallest of hearts. Like mistletoe, candy canes, and caroling, the Grinch is a mainstay of the holidays, and his story is the perfect gift for young and old.  And don''t forget to celebrate Grinch-mas this Christmas season, the annual holiday tradition inspired by How the Grinch Stole Christmas that encourages readers to grow their hearts three sizes by doing good deeds!

A young chef bites off more than she can chew when she returns to her Alaskan hometown to take over her parents' diner. When Chef Charlotte "Charlie" Cooke was offered the chance to leave San Francisco and return home to Elkview, Alaska, and take over her mother's diner, she didn't even consider saying no. For the past year, she's built a comfortable existence, spending her days making sure the restaurant runs smoothly and that her cat, Eggs Benedict, is appropriately pampered. But soon life at the diner starts feeling a little one-note.Determined to bring fresh life and flavors to the Bear Claw Diner, Charlie starts planning changes to the menu, which has grown stale over the years. But her plans are fried when her head chef, Oliver turns up dead after a bitter and public fight over Charlie's ideas-leaving Charlie as the prime suspect. With her career, freedom, and life all on thin ice, Charlie must find out who the real killer is, before it's too late.

NEW YORK TIMES BESTSELLER • James Baldwin grew disillusioned by the failure of the civil rights movement to force America to confront its lies about race. In our own moment, when that confrontation feels more urgently needed than ever, what can we learn from his struggle? Shortlisted for the Goddard Riverside Stephan Russo Book Prize for Social Justice • "In the midst of an ugly Trump regime and a beautiful Baldwin revival, Eddie Glaude has plunged to the profound depths and sublime heights of Baldwin's prophetic challenge to our present-day crisis."-Cornel WestWe live, according to Eddie S. Glaude Jr., in a moment when the struggles of Black Lives Matter and the attempt to achieve a new America have been challenged by the election of Donald Trump, a president whose victory represents yet another failure of America to face the lies it tells itself about race. From Charlottesville to the policies of child separation at the border, his administration turned its back on the promise of Obama's presidency and refused to embrace a vision of the country shorn of the insidious belief that white people matter more than others. We have been here before: For James Baldwin, these after times came in the wake of the civil rights movement, when a similar attempt to compel a national confrontation with the truth was answered with the murders of Medgar Evers, Malcolm X, and Martin Luther King, Jr. In these years, spanning from the publication of The Fire Next Time in 1963 to that of No Name in the Street in 1972, Baldwin transformed into a more overtly political writer, a change that came at great professional and personal cost. But from that journey, Baldwin emerged with a sense of renewed purpose about the necessity of pushing forward in the face of disillusionment and despair. In the story of Baldwin's crucible, Glaude suggests, we can find hope and guidance through our own after times, this Trumpian era of shattered promises and white retrenchment. Mixing biography-drawn partially from newly uncovered interviews-with history, memoir, and trenchant analysis of our current moment, Begin Again is Glaude's endeavor, following Baldwin, to bear witness to the difficult truth of race in America today. It is at once a searing exploration that lays bare the tangled web of race, trauma, and memory, and a powerful interrogation of what we all must ask of ourselves in order to call forth a new America.

An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef-now in a revised second edition featuring 50% new material "This book is all meat with no fat. . . . Sure to surprise and enlighten even the most informed gourmands."-Publishers Weekly (starred review), on the first edition of 101 Things I Learned in Culinary School A chef must master countless techniques, memorize a mountain of information, and maintain a Zen master's calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice, including • practical how-tos, from holding a knife to calibrating a thermometer to creating a compost pile• ways to emphasize, accent, deepen, and counterpoint flavors• why we prefer a crisp outside and tender inside in most foods• understanding wine labels and beer basics• how to narrow innumerable culinary options to a manageable few, whether selecting knives, oils, thickeners, flours, potatoes, rice, or salad greens• how a professional kitchen is organized and managed to maintain its mission Written by a culinary professor and former White House chef, 101 Things I Learned in Culinary School is a concise, highly readable resource for culinary students, home chefs, casual foodies, and anyone else trying to find their way around-or simply into-the kitchen.