First it was his vegetables. Then it was his fruit. Now it's his milk - will Oliver ever like what's good for him? Spend a day on the farm with him and find out! Busy-body Auntie Jen is determined that Oliver shall drink his milk. But just how can she persuade him? Part of a bestselling series that has sold over 200,000 copies in the UK and export alone. Other titles in this series include Oliver's Fruit Salad and Oliver's Vegetables.
Do you like chips? Oliver does. In fact, he won't eat anything else - until he plays a game with his grandpa. Whatever vegetable Oliver finds in the garden, he must eat. On Monday, he pulls up carrots, on Tuesday, it is spinach . . . An excellent book for parents with slightly fussy children, which also introduces the days of the week. Other titles in this series: Oliver's Fruit Salad Oliver's Milkshake
Oliver, star of Oliver's Vegetables, is back from his healthy week eating vegetables at his grandpa's house. Suddenly, the fruit at home doesn't seem quite good enough for Oliver. What is his mum to do? Other titles in this series: Oliver's Fruit Salad Oliver's Milkshake
From luxury limousines to speedy sports cars, Amazing Machines: Cool Cars features a wide variety of automobiles-- all driven by kooky animal characters. Lively rhyming text by the award-winning poet Tony Mitton perfectly complements Ant Parker's bold, bright illustrations. A picture dictionary identifying car parts builds vocabulary and makes learning about cars even more fun.
It's going to be a very busy day for the Animal Mechanics - a lorry full of ice cream has shed its load on the motorway, and everyone's getting very hot and bothered! Full of warm, witty details, A DAY WITH THE ANIMAL MECHANICS is the perfect picture book for any child who loves cars, engines - and ice cream! Other titles in the series: A DAY WITH THE ANIMAL DOCTORS, A DAY WITH THE ANIMAL FIREFIGHTERS and A DAY WITH THE ANIMAL BUILDERS.
NEW YORK TIMES BESTSELLER • The classic work that predicted the anxieties of a world upended by rapidly emerging technologies—and now provides a road map to solving many of our most pressing crises. “Explosive . . . brilliantly formulated.” —The Wall Street Journal Future Shock is the classic that changed our view of tomorrow. Its startling insights into accelerating change led a president to ask his advisers for a special report, inspired composers to write symphonies and rock music, gave a powerful new concept to social science, and added a phrase to our language. Published in over fifty countries, Future Shock is the most important study of change and adaptation in our time. In many ways, Future Shock is about the present. It is about what is happening today to people and groups who are overwhelmed by change. Change affects our products, communities, organizations—even our patterns of friendship and love. But Future Shock also illuminates the world of tomorrow by exploding countless clichés about today. It vividly describes the emerging global civilization: the rise of new businesses, subcultures, lifestyles, and human relationships—all of them temporary. Future Shock will intrigue, provoke, frighten, encourage, and, above all, change everyone who reads it.
With more than 4,800 terms and definitions from around the world plus ten appendices filled with helpful resources, The Pastry Chef's Companion combines the best features of a dictionary and an encyclopedia. In addition to the current terminology of every component of pastry, baking, and confectionary arts, this book provides important information about the origin and historical background of many of the terms. Moreover, it offers coverage of flavor trends, industry practices, key success factors, a resources list, illustrations, and phonetic pronunciations.
The study of sweetness and sweeteners has recently been an area well served by books at all levels, but this volume was planned to fill what we perceived as a gap in the coverage. There appeared to be no book which attempted to combine a study of sweetness with a thorough but concise coverage of all aspects of sweeteners. We set out to include all the important classes of sweeteners, including materials which do not yet have regulatory approval, so that clear comparisons could be made between them and their technological advantages and disadvantages. To achieve our first aim, of sufficient depth of coverage, the accounts within this volume are comprehensive enough to satisfy the requirements of a demanding readership, but cannot be exhaustive in a single volume of moderate proportions. The second aim, of breadth and conciseness, is satisfied by careful selection of the most pertinent material. For the purposes of this book, a sweetener is assumed to be any substance whose primary effect is to sweeten a food or beverage to be consumed, thus including both the nutritive and non-nutritive varieties, from the ubiquitous sucrose to the lesser known, newer developments in alternative sweeteners. The volume has its contents structured in a logical manner to enable it to be used in an ordered study of the complete subject area or as a convenient reference source.
