When Mandy and James rescue a mother fox from a trap, they discover that only one of her cubs has survived. Mother and cub, the frisky new residents of the Animal Ark, soon grow healthy and strong enough to return safely to the wild.
While her parents treat an injured fox in their veterinary hospital, Mandy cares for the fox's cub and tries to stop a farmer from setting steel traps and organizing a fox hunt.
Mandy and James are horrified when they discover a mother fox caught in a cruel trap. They're sure someone local is responsible and are determined to find out who. But first the injured fox needs their attention.
While her parents treat an injured fox in their veterinary hospital, Mandy cares for the fox's cub and tries to stop a farmer from setting steel traps and organizing a fox hunt.
The Indian in the Cupboard is the first of five gripping books about Omri and his plastic North American Indian – Little Bull – who comes alive when Omri puts him in a cupboard
Two tiger cub brothers are torn from the jungle and taken to Rome. The stronger cub is trained as a killer at the Coliseum. Emperor Caesar makes a gift of the smaller cub to his beautiful daughter, Aurelia. She adores her cub, Boots. Julius, a young animal keeper, teaches Aurelia how to earn Boots’s trust. Boots is pampered while his brother, known as Brute, lives in the cold and darkness, let out only to kill. Caesar trusts Julius to watch Aurelia and her prized pet. But when a prank backfires, Boots temporarily escapes and Julius must pay with his life. Thousands watch as Julius is sent unarmed into the arena to face the killer Brute.
Funny and engaging, deeply personal but down-to-earth, Cooking with the Firehouse Chef marries more than 100 personal recipes with the compelling story of the late fireman-chef Keith Young of the New York Fire Department. A revered firefighter, Young was also a lauded chef who won numerous television challenges, including a chicken cacciatore cookoff of an episode of “Throwdown with Bobby Flay” on the Food Network and two championship titles on “Chopped.” With varied recipes that are perfect for casual gatherings, barbecues, and busy weeknights, Young’s culinary repertoire features American favorites with crowd-pleasing starters like Manhattan clam chowder, garlic bread, and ceviche; flavorful lunch fare such as vegan hummus sandwiches and beef chili; hearty entrees and pastas like filet mignon, chicken marsala, and penne alla vodka; and classic desserts such as strawberry cheesecake and no-bake rice pudding. The delicious recipes are paired with stories and images from the firehouse, bringing Keith’s firehouse stories and cooking prowess to life.