Kelly bought The Fountain in January 2008 after managing it since 2000 and she has been a professional independent bookseller since 1989.
She's an omnivore of a reader, rarely refusing to at least try reading any category of book. Unfortunately, we also suspect she eats them.
What a treat: this book! A charming, funny, interactive picture book that is ideal for picky eaters and animal lovers alike.
Bonjour! Escargot is a beautiful French snail who wants only two things: 1. To be your favorite animal.
2. To get to the delicious salad at the end of the book. But when he gets to the salad, he discovers that there's a carrot in it. And Escargot hates carrots. But when he finally tries one—with a little help from the you!—he discovers that it's not so bad after all. Best read in a horrible French accent.
John Freeman is dear to me and the Freeman’s anthologies (this is the third) are his most ambitious and accessible projects to date. If you currently read Best American Short Stories or Pushcart Prize anthologies, stretch your wings a bit and try this dazzlingly international collection. The new issue spotlights never-before-published stories, essays, poetry by Edwidge Danticat, Herta Müller, Juan Gabriel Vásquez, Gregory Pardlo, Kay Ryan, Aleksandar Hemon, Viet Thanh Nguyen, and many more.
If you tend toward paranoia, you might not want to pick up this book by journalist and history Pulitzer Prize finalist Annie Jacobsen. For more than 40 years, the U.S. government has researched extrasensory perception, using this research to increase national security among other things.
The agencies involved the CIA, DIA, NSA, DEA, Navy, Air Force, Army, and Joint Chiefs of Staff. In this groundbreaking book, Jacobsen reveals the top secret programs and the individuals behind them presenting fascinating evidence of the limits a government will go in the name of national security.
We are still licking our chops from the dinner we did with this author a while back! Steven Raichlen, America’s “master griller” (Esquire), has completely updated and revised his bestselling encyclopedia of chile-fired rubs, lemony marinades, buttery bastes, pack-a-wallop sauces, plus mops, slathers, sambals, and chutneys. It’s a cornucopia of all the latest flavor trends, drawing from irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, as well as those building blocks from America’s own barbecue belt.
There are over 200 recipes in all, including a full sampler of dinner recipes using the sauces. And the book now has full-color photographs throughout. Great gift!