Summer 1967. The turmoil of the Maoist revolution is spilling over into Hong Kong and causing unrest as war rages in neighboring Vietnam. White Ghost Girls is the story of Frankie and Kate, two American sisters living in a foreign land in a chaotic time. With their war-photographer father off in Vietnam, Marianne, their beautiful but remote mother, keeps the family close by. Although bound by a closeness of living overseas, the sisters could not be more different — Frankie pulses with curiosity and risk, while Kate is all eyes and ears. Marianne spends her days painting watercolors of the lush surroundings, leaving the girls largely unsupervised, while their Chinese nanny, Ah Bing, does her best to look after them. One day in a village market, they decide to explore — with tragic results. In Alice Greenway’s exquisite gem of a novel, two girls tumble into their teenage years against an extraordinary backdrop both sensuous and dangerous. This astonishing literary debut is a tale of sacrifice and solidarity that gleams with the kind of intense, complicated love that only exists between sisters.

Philip Pullman’s His Dark Materials trilogy is renowned for its mystery and magic. What’s the truth behind it all? Is the golden compass actually based in science? How does the subtle knife cut through anything? Could there be a bomb like the one made with Lyra’s hair? How do the Gallivespians’ lodestone resonators really work? And, of course, what are the Dark Materials? Drawing on string theory and spacetime, quantum physics and chaos theory, award-winning science writers Mary and John Gribbin reveal the real science behind Philip Pullman’s bestselling fantasy trilogy in entertaining and crystal-clear prose.

Ralph Manheim, the highly acclaimed and  prize-winning translator, has rediscovered in the original  German editions of the Grimms' works the  unadorned, direct rhythm of the oral form in which they  were first recorded.

The heartwarming and unforgettable story of a family in the making and the
wondrously neurotic dog who taught them what really matters in life

John and Jenny were just beginning their life together. They were young and in love, with a perfect little house and not a care in the world. Then they brought home Marley, a wiggly yellow furball of a puppy. Life would never be the same.

Marley quickly grew into a barreling, ninety-seven-pound streamroller of a Labrador retriever, a dog like no other. He crashed through screen doors, gouged through drywall, flung drool on guests, stole women's undergarments, and ate nearly everything he could get his mouth around, including couches and fine jewelry. Obedience school did no good Marley was expelled. Neither did the tranquilizers the veterinarian prescribed for him with the admonishment, "Don't hesitate to use these."

And yet Marley's heart was pure. Just as he joyfully refused any limits on his behavior, his love and loyalty were boundless, too. Marley shared the couple's joy at their first pregnancy, and their heartbreak over the miscarriage. He was there when babies finally arrived and when the screams of a seventeen-year-old stabbing victim pierced the night. Marley shut down a public beach and managed to land a role in a feature-length movie, always winning hearts as he made a mess of things. Through it all, he remained steadfast, a model of devotion, even when his family was at its wit's end. Unconditional love, they would learn, comes in many forms.

Is it possible for humans to discover the key to happiness through a bigger-than-life, bad-boy dog? Just ask the Grogans.

Journalist Michael Joseph Gross takes us deep into the world of celebrities and the people who love them.

Why are we so obsessed with fame? Even if we don't read People, we all crane our necks to see the stars. As a teenager, Michael Joseph Gross amassed a collection of about four thousand autographs by writing letters to celebrities and world leaders. The collecting fever broke when he grew up, but his fascination with fandom remained.

In Starstruck, Gross travels from Hollywood to Dollywood, from Neverland to Middle Earth; he crashes a Kid Rock concert with a sixty-six-year-old fan, sprints after Mick Jagger with a professional autograph collector, gets the inside scoop from Mary Hart on covering Hollywood for Entertainment Tonight, visits the world's largest comic book convention with the hobbits from The Lord of the Rings, and discovers what fans look like from the perspective of celebrities-who, paradoxically, often seem to be among the most starstruck of us all. Sympathetic, funny, and endlessly curious about stars and fans alike, Gross gives us a winning portrait of how our dreams of fame shape our everyday lives.

Jacob Jankowski says: "I am ninety. Or ninety-three. One or the other." At the beginning of Water for Elephants, he is living out his days in a nursing home, hating every second of it. His life wasn't always like this, however, because Jacob ran away and joined the circus when he was twenty-one. It wasn't a romantic, carefree decision, to be sure. His parents were killed in an auto accident one week before he was to sit for his veterinary medicine exams at Cornell. He buried his parents, learned that they left him nothing because they had mortgaged everything to pay his tuition, returned to school, went to the exams, and didn't write a single word. He walked out without completing the test and wound up on a circus train. The circus he joins, in Depression-era America, is second-rate at best. With Ringling Brothers as the standard, Benzini Brothers is far down the scale and pale by comparison.

Water for Elephants is the story of Jacob's life with this circus. Sara Gruen spares no detail in chronicling the squalid, filthy, brutish circumstances in which he finds himself. The animals are mangy, underfed or fed rotten food, and abused. Jacob, once it becomes known that he has veterinary skills, is put in charge of the "menagerie" and all its ills. Uncle Al, the circus impresario, is a self-serving, venal creep who slaps people around because he can. August, the animal trainer, is a certified paranoid schizophrenic whose occasional flights into madness and brutality often have Jacob as their object. Jacob is the only person in the book who has a handle on a moral compass and as his reward he spends most of the novel beaten, broken, concussed, bleeding, swollen and hungover. He is the self-appointed Protector of the Downtrodden, and... he falls in love with Marlena, crazy August's wife. Not his best idea.

The most interesting aspect of the book is all the circus lore that Gruen has so carefully researched. She has all the right vocabulary: grifters, roustabouts, workers, cooch tent, rubes, First of May, what the band plays when there's trouble, Jamaican ginger paralysis, life on a circus train, set-up and take-down, being run out of town by the "revenooers" or the cops, and losing all your hooch. There is one glorious passage about Marlena and Rosie, the bull elephant, that truly evokes the magic a circus can create. It is easy to see Marlena's and Rosie's pink sequins under the Big Top and to imagine their perfect choreography as they perform unbelievable stunts. The crowd loves it—and so will the reader. The ending is absolutely ludicrous and really quite lovely. —Valerie Ryan

The message of this book could be a blessing or a curse, depending on your perspective. There is no hard science, no clearly-defined plan, and no lists of food to have or have not; instead, you'll find simple tricks that boil down to eating carefully prepared seasonal food, exercising more and refusing to think of food as something that inspires guilt. It's both a practical message and far easier said than done in today's "no pain, no gain" culture.

Author Mireille Guiliano is CEO of Veuve Clicquot, and French Women Don't Get Fat offers a concept of sensible pleasures: If you have a chocolate croissant for breakfast, have a vegetable-based lunch—or take an extra walk and pass on the bread basket at dinner. Guiliano's insistence on simple measures slowly creating substantial improvements are reassuring, and her suggestion to ignore the scale and learn to live by the "zipper test" could work wonders for those who get wrapped up in tiny details of diet. She sympathizes that deprivation can lead straight to overindulgence when it comes to favorite foods, but then, in a most French manner, treats them as a pleasure that needs to be sated, rather than a battle to be fought.

A number of recipes are included, from a weight-loss enhancing leek soup to a lush chocolate mousse; they read more like what you'd find in a French cookbook rather than an American diet book. Most appealingly, these are guidelines and tricks that could be easily sustainable over a lifetime. If you agree that food is meant to be appreciated—but no more so than having a trim waist—these charmingly French recommendations could set you on the path to a future filled with both croissants and high fashion. —Jill Lightner

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Stuffed Cornish Hens
Serves 4

When I grew up, the holidays always meant lots of visitors and a series of requisite celebratory meals, mostly at lunchtime. This easy dish was always on one of the menus. Mamie was usually busy (what else during late December?) and would make the stuffing in advance so lunch could be ready in less than an hour. The recipe serves a family of four for lunch in style, but double the ingredient portions and obviously you are ready for a full table with guests.

Ingredients:
2 Cornish hens (or poussins)
2 tablespoons butter, melted
3 tablespoons chicken stock
Stuffing:
2 cups water
2/3 cup brown rice
1/2 cup mixed nuts (pine nuts, walnut pieces, whole hazelnuts)
2 tablespoons golden raisins
1/3 cup chicken stock
1 tablespoon parsley, freshly minced
1 teaspoon dry herbs (chervil and savory or rosemary and thyme)
Salt and freshly ground pepper

1. For stuffing: Bring water to a boil. Add rice and cook for 15 minutes. Drain and mix well with remaining ingredients. Season to taste and refrigerate overnight.
2. Preheat oven to 475 degrees. Rinse Cornish hens, dry the inside with paper towels, and season. Add stuffing loosely and truss hens. Reserve remaining stuffing in aluminum foil.
3. Put hens in baking dish and brush them with melted butter and other seasonings. Put in oven and baste 10 minutes later with chicken stock. Continue basting every 10 minutes. After the hens have cooked for 20 minutes reduce oven temperature to 350 degrees and put the remaining stuffing in a small ovenproof dish. Roast the hens for another 20 minutes. Serve (half a hen per person) immediately with a tablespoon of stuffing on each side of the hen as garnish.
N.B. For a wonderful tête-à-tête romantic dinner, serve one hen each with a vegetable then dessert. I have prepared it successfully to my husband on Valentine’s Day. While the hens are in the oven, you have time to concoct a little dessert, et voilà, you can pop a cork of bubbly, sit for candlelight dinner and have your husband serve dessert.

Hot Chocolate Soufflé
Serves 6

During the season of overindulgences—Christmas, New Year and all the festivities in between—there is in our home a succession of store-brought, traditional goodies: Bûche de Noël (yule log), marrons glacés (glazed chestnuts), the 13 desserts of Christmas in Provence. This is not to say that the holidays don’t bring out the baker in all of us, but whether it is to give as gifts or to maintain tradition, people do load up with holiday sweets from pastry shops (as I can attest from seeing from the window of our Paris apartment the annual long lines of people outside the pastry shop across the street). When I grew up, however, come New Year’s Day, and there was a home-cooked chocolate ritual. Our big festive meal was on New Year’s Eve, which left New Year’s Day as a quiet, family "recovery" day. (I appreciate some reverse the big meal day… or have one both days.) Anyway, for us, breakfast was well… late (especially for those of us who went partying after dinner), and limited to a piece of toast and a cup or two of coffee. Lunch was mid afternoon and usually made up of leftovers or an omelet, but the first dinner of the year was marked with a special dessert. The simple meal at the end of a week of overindulgences consisted of a light consommé, some greens, cheese, and the chocolate treat. There were no guests, plenty of time, and Mamie was ready for the flourless soufflé. She is a chocoholic and it would be unthinkable to start the year off without chocolate. So, what better way to end the first day of the New Year than with one of her favorite chocolate desserts as both a reward and I’m sure good-luck charm?

Ingredients:
1 cup milk
1 cup unsweetened Dutch cocoa powder
1/3 cup sugar
4 eggs at room temperature
2 tablespoons butter at room temperature
Pinch of salt

1. Preheat the oven to 350 degrees and prepare a 1-quart soufflé mold by lightly buttering it, dusting the insides with sugar and tapping out the excess. Place mold in refrigerator.
2. Pour the milk, cocoa powder and sugar into a heavy saucepan and stir to combine. Bring to a boil over moderate heat while stirring constantly. Reduce the heat and cook while stirring until the mixture thickens (about 10 minutes). Transfer to a bowl and cool slightly.
3. Separate the eggs and stir the egg yolks into the warm chocolate mixture. Stir in the butter.
4. Beat the egg whites until they reach soft peaks. Add the salt and beat until stiff. Whisk half of the egg whites mixture into the chocolate mixture. Fold in the remaining whites gently with a spatula. Pour the mixture in the soufflé mold and smooth the top.
5. Bake in the lower-middle shelf of the oven until puff and brown for about 18 minutes which will give you a soft center. Serve at once with softly whipped cream.

Red Mullet with Spinach en Papillote
Serves 4

Ingredients:
2 teaspoons olive oil
8 fillets of red mullet, about 2 ounces each
1 lb. spinach, washed and dried in a salad spinner
4 teaspoons shallots, peeled and sliced
8 slices of lime
4 tablespoons of crème fraîche
Salt and freshly ground pepper

1. Cut 4 pieces of parchment paper (or aluminum foil) into squares large enough to cover each fillet and leave a 2-inch border all around. Lightly brush the squares with olive oil. Preheat oven to 300 degrees.
2. Put the spinach in the center of each square and top it with a tablespoon of crème fraîche. Top with two fillets and add one teaspoon of shallots, two slices of lime. Season with salt and pepper.
3. Fold up the edges to form packets. Put the papillotes on a baking sheet and bake for 10-15 minutes. Serve at once by setting each papillote on a plate.
N.B. You can use sole or snapper instead of red mullet

Pappardelle with Spring Veggies
Serves 4

Ingredients:
12 ounces pappardelle
1 lb. green asparagus
2 cups fresh peas, shelled
2 tablespoons of shallots, peeled and minced
1 cup extra virgin olive oil
1 cup of pine nuts, toasted
1 cup freshly grated parmesan
1 cup roughly chopped parsley
Coarse sea salt and freshly ground pepper

1. Cut off end of asparagus and blanch in salted water until just tender (about 5 minutes). Blanch peas separately for about 1 minute.
2. In a heavy saucepan, gently sauté the shallots in olive oil until they begin to turn gold. Add peas and asparagus and cook for a few minutes.
3. Cook the pappardelle in boiling water, drain and pour into saucepan. Add pine nuts, parmesan and parsley and season to taste. Serve immediately.

Croque aux Poires
Serves 4

Ingredients:
4 slices of brioche
2 ripe pears
2 tablespoons of sliced almonds
2 tablespoons of honey
1 tablespoon butter
1. Peel the pears and cut into small cubes. Melt butter in a saucepan and sauté the pear cubes for 2-3 minutes.
2. Arrange pear cubes on brioche slices. Cover with honey and almonds. Put under broiler for two minutes watching carefully. Serve warm with a dollop of sour cream or crème fraîche.
A yummy dessert also wonderful for a weekend breakfast or brunch.

Gives a history of the independently produced underground magazine and describes four hundred of the most bizarre and interesting, from Virus 23 to Babyfish Lost its Momma, with directions on publishing one's own.

Growing up in a reconstructed village that serves as a tourist site, Jessie is shocked when she learns that it is actually 1996 and not 1840, and a medical emergency among her peers prompts Jessie to seek help in a strange world.

Mark Haddon's bitterly funny debut novel, The Curious Incident of the Dog in the Night-Time, is a murder mystery of sorts—one told by an autistic version of Adrian Mole. Fifteen-year-old Christopher John Francis Boone is mathematically gifted and socially hopeless, raised in a working-class home by parents who can barely cope with their child's quirks. He takes everything that he sees (or is told) at face value, and is unable to sort out the strange behavior of his elders and peers.

Late one night, Christopher comes across his neighbor's poodle, Wellington, impaled on a garden fork. Wellington's owner finds him cradling her dead dog in his arms, and has him arrested. After spending a night in jail, Christopher resolves—against the objection of his father and neighbors—to discover just who has murdered Wellington. He is encouraged by Siobhan, a social worker at his school, to write a book about his investigations, and the result—quirkily illustrated, with each chapter given its own prime number—is The Curious Incident of the Dog in the Night-Time.

Haddon's novel is a startling performance. This is the sort of book that could turn condescending, or exploitative, or overly sentimental, or grossly tasteless very easily, but Haddon navigates those dangers with a sureness of touch that is extremely rare among first-time novelists. The Curious Incident of the Dog in the Night-Time is original, clever, and genuinely moving: this one is a must-read. —Jack Illingworth, Amazon.ca