From the author of the acclaimed The Dry Grass of August comes a richly researched yet lyrical Southern-set novel that explores the conflicts of gentrification—a moving story of loss, love, and resilience. In 1961 Charlotte, North Carolina, the predominantly black neighborhood of Brooklyn is a bustling city within a city. Self-contained and vibrant, it has its own restaurants, schools, theaters, churches, and night clubs. There are shotgun shacks and poverty, along with well-maintained houses like the one Loraylee Hawkins shares with her young son, Hawk, her Uncle Ray, and her grandmother, Bibi. Loraylee’s love for Archibald Griffin, Hawk’s white father and manager of the cafeteria where she works, must be kept secret in the segregated South. Loraylee has heard rumors that the city plans to bulldoze her neighborhood, claiming it’s dilapidated and dangerous. The government promises to provide new housing and relocate businesses. But locals like Pastor Ebenezer Polk, who’s facing the demolition of his church, know the value of Brooklyn does not lie in bricks and mortar. Generations have lived, loved, and died here, supporting and strengthening each other. Yet street by street, longtime residents are being forced out. And Loraylee, searching for a way to keep her family together, will form new alliances—and find an unexpected path that may yet lead her home.

Available once again, reissued with a new cover, Bread of Tomorrow is a successful co-edition with Christian Aid Publications. Originally published in 1992, this is a powerful and richly-varied collection of prayers which focus on praying for the world's poor when living in a society whose self interest often lies in keeping them poor. The prayers, poems and meditations through the Christian year celebrate the struggle and the hope, and the solidarity of Christians with one another. They bring the concern for the poor to the heart of the church's living worship - for prayer itself is a valid form of action on behalf of the poor. Without false jolity in the face of suffering, or simplistic sloganeering in the face of complex political problems, the prayers are about being truthfully exposed to God in the real world. Devotional and inspirational, these prayers are designed for ordinary worship in a variety of denominational settings, as well as by individuals.

In this beautifully written debut, Anna Jean Mayhew offers a riveting depiction of Southern life in the throes of segregation, what it will mean for a young girl on her way to adulthood—and for the woman who means the world to her . . . On a scorching day in August 1954, thirteen-year-old Jubie Watts leaves Charlotte, North Carolina, with her family for a Florida vacation. Crammed into the Packard along with Jubie are her three siblings, her mother, and the family’s black maid, Mary Luther. For as long as Jubie can remember, Mary has been there—cooking, cleaning, compensating for her father’s rages and her mother’s benign neglect, and loving Jubie unconditionally. Bright and curious, Jubie takes note of the anti-integration signs they pass, and of the racial tension that builds as they journey further south. But she could never have predicted the shocking turn their trip will take. Now, in the wake of tragedy, Jubie must confront her parents’ failings and limitations, decide where her own convictions lie, and make the tumultuous leap to independence . . . Infused with the intensity of a changing time, here is a story of hope, heartbreak, and the love and courage that can transform us—from child to adult, from wounded to indomitable. “Mayhew keeps the story taut, thoughtful and complex, elevating it from the throng of coming-of-age books.” —Publishers Weekly “Beautifully written, with complex characters, an urgent plot, and an ending so shocking and real it had me in tears.” —Eleanor Brown, New York Times bestselling author of The Weird Sisters “A must-read for fans of The Help.” —Woman’s World

From the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a Day comes a much-anticipated cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes--a perfect gift with all the toppings! With nearly half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread—as long as they can do it quickly and easily. When fans hailed their pizza and flatbread recipes as the fastest in their books, Jeff and Zoe got busy creating all new recipes. With a batch of their stored dough in the fridge and a pre-heated oven or backyard grill, you can give your family what they crave... Home-made, mouth-watering pizzas, flatbreads, and sweet and savory tarts, prepared in minutes! In Artisan Pizza and Flatbread in Five Minutes a Day, Jeff and Zoë show readers how to use their ingenious technique to make lightning-fast pizzas, flatbreads, and sweet and savory tarts from stored, no-knead dough. In addition to the classic flatbread doughs and pizza crusts, there are alternatives with whole grain, spelt, and gluten-free ingredients, and the authors include soups, salads, and spreads that turn flatbreads or pizza into a complete meal. In just five minutes a day of active preparation time, you can create favorites like Classic Margherita, Pita pockets, Chicago Deep Dish, White Clam Pizza, and Blush Apple Tart. Artisan Pizza and Flatbread in Five Minutes a Day proves that making pizza has never been this fast or easy. So rise...to the occasion and get baking!

A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you’ve ever had—best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain—including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that’s virtually indestructible, and all the essential information and personal insights you need to make great bread.

Presents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry.