A lively tale of one young woman's adventure to pass her Official Princess Test, discover a means of escape from her island, and reveal her true destiny.
Thirteen-year-old orphan Black Bee Bright (B. B. for short) is funny, quirky, precocious, and adventurous. But B. B. has a secret. She's captive on an island in the middle of very tropical nowhere because she's forced to hide her true identity as a royally born princess from her parents' enemies in Raven World. B. B. must find a way to escape to the Other World where there are best friends and cool clothes, but she can't escape the island until she passes her Official Princess Test and undertakes a dangerous journey alone to the East side of the island, where eight princesses must help her discover what it truly means to be a princess.
2013 NAACP Image Award Nominee
2013 Phillis Wheatley Book Award Winner

LOCAL. LASTING. DELICIOUS. The Wiley Canning Company Cookbook is a guide to home food preservation rooted in seasonality, education, and family. Chelsea J. O'Leary focuses equally on seasonal recipes and the foundational knowledge required to preserve food with sharp intuition and holistic understanding. No matter where you live-a downtown high-rise, suburban bungalow, or countryside ranch-these recipes are for you. In fact, most recipes can be created using produce picked up from any local farmers' market. As you use this cookbook, you will become a steward of your local land, farms, and home. INSIDE YOU'LL FIND: A case for why home food preservation matters today more than ever 45 seasonal canning, pickling, preserving, and freezing recipes Tips and tricks to create an intuitive and efficient workflow in your kitchen The history, science, and safety of home food preservation Resources to further expand your personal preserving practice

A mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 recipes to help everyone live longer and stronger.
In May 2012, bestselling author Alice Randall penned an op-ed in the "New York Times" titled "Black Women and Fat," chronicling her quest to be "the last fat black woman" in her family. She turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful--yet still indulgent--dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie. "Soul Food Love" relates the authors' fascinating family history (which mirrors that of much of black America in the twentieth century), explores the often fraught relationship African-American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage. This is what the strong black kitchen looks like in the twenty-first century.