In this issue, guest editors bring their considerable expertise to this important topic.Provides in-depth reviews on the latest updates in the field, providing actionable insights for clinical practice. Presents the latest information on this timely, focused topic under the leadership of experienced editors in the field. Authors synthesize and distill the latest research and practice guidelines to create these timely topic-based reviews.

Let James Beard Award–winning authors and hometown heroes Matt Lee and Ted Lee be your culinary ambassadors to Charleston, South Carolina, one of America’s most storied and buzzed-about food destinations.Growing up in the heart of the historic downtown, in a warbler-yellow house on Charleston’s fabled “Rainbow Row,” brothers Matt and Ted knew how to cast for shrimp before they were in middle school, and could catch and pick crabs soon after. They learned to recogni...

You don't have to be southern to cook southern.From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken...

An innovative look at reshaping the educational experiences of 21st-century learners!Inspiring thoughtful discussion that leads to change, this provocative resource for teachers and administrators examines how the new digital landscape is transforming learners and learning. It makes the case for rethinking teaching processes in the face of these emerging developments within an environment of standards, accountability, and high stakes testing, and for provi...

The biggest brains—and bank accounts—in business share their secrets of the trade in probing, wide-ranging and provocative interviews that first appeared in Playboy magazine. From media titans Ted Turner and Barry Diller to technology visionaries Bill Gates and Steve Jobs to board-room barons T. Boone Pickens and Lee Iacocca, these business tycoons reflect the very best of 50 years of the Playboy Interview.Moguls is part of the 50 Years of the Playboy Interview e-book series, for which the ma...

Featuring North America’s foremost thriller authors, Thriller is the first collection of pure thriller stories ever published. Offering up heart-pumping tales of suspense in all its guises are thirty-two of the most critically acclaimed and award-winning names in the business. From the signature characters that made such authors as David Morrell and John Lescroart famous to four of the hottest new voices in the genre, this blockbuster will tantalize and terrify.LOCK THE DO...

In 1977, 17-year-old Steven Hamper was a stonemason in the dockyards of Chatham, Kent. His heart, however, beat in sync with the punk rock tremors of the era, seduced by its celebration of amateurism. So, in a gesture of revolutionary defiance, he took a 3lb club hammer and smashed his hand, vowing to never work again. In doing so, Steven Hamper metamorphosed into Billy Childish, a true renaissance man.Childish has since remained steadfastly true to punk's DIY cred, becoming one of...

This collection of 35 short poems was first published in 1927, and is a sequel to When We Were Very Young, which was the first anthology of verse dealing with the domestic adventures of Christopher Robin and Winnie the Pooh.As the author explains in the introduction: “We have been nearly three years writing this book. We began it when we were very young … and now we are six. So, of course, bits of it seem rather baby-ish to us, almost as if they had slipped out of some oth...

You can pick the protein, switch the sides, and even swap the sauce—but when it comes to being a barbecue pitmaster there are three ingredients that you just can’t do without: Meat. Smoke. And, most importantly, time.Barbecue is a pillar of American cookery, steeped in rich tradition and regional variety. And when it comes to celebrating America’s best barbecue, not just any ol’ cookbook will do. Be the BBQ Pitmaster is your start-to-finish roadmap through...

“My go-to resource for simple meal recipes that my entire family loves . . . this book makes healthy eating a part of my everyday lifestyle.” —Jadah Sellner, author and cofounder of Simple Green SmoothiesIn 2012, My Nguyen—a mother of two with a background in finance and dreams of becoming a dietitian—logged onto Instagram and started posting photos of meals she was making for her family on a regular basis. Two years later, she’d hit the one-million mark i...

The much-anticipated debut cookbook from two of the most admired and innovative young chefs in the South, with 100 recipes featuring their refined, classically-inspired takes on the traditional Southern food they grew up with.Allison Vines-Rushing and Slade Rushing are two of the most admired and innovative young chefs in the South. Their distinctive brand of cooking is praised for its brilliant juxtaposition of rustic flavors with refined, classically inspired pre...

An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill le...