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The island's only hope is for some brave fairies to take the egg pieces to Kyto the dragon and ask him to restore it with his fiery breath. But first, the fairies must collect treasures with which to bribe the evil dragon. Mother Dove chooses Prilla to be part of the fairy team to undertake the quest for the egg. Can one little no-talent fairy help save Neverland from certain doom? While Fairy Dust is unabashedly based on Disney's Peter Pan, Levine's companion version feels wonderfully fresh and original. The charming maxims of Levine's fairy world (fairies say "Fly with you," instead of "Pleased to meet you," and need dust made from Mother Dove's feathers to fly) along with David Christiana's sumptuous illustrations breathe new life into a beloved classic. --Jennifer Hubert

From School Library Journal
Grade 2-4–Unbeknownst to many, the fairies of Never Land have an intricate community in which everyone is useful to society. And, sadly, the newest arrival, Prilla, just doesn't fit in, for she appears without knowing what her particular talent is. Is she a tinker who likes to fix pots and pans like Tinker Bell? Or should she play with water like sweet Ree? Prilla's problems quickly become moot when the source of all magic on Never Land, a mysterious egg belonging to motherly Mama Dove, is destroyed in a vicious hurricane. Now Prilla and two other fairies must embark on a quest to save the egg and, with it, Never Land's secret of youth before it is too late. This book isn't going to bowl anyone over with its originality, and Levine isn't afraid to employ a little deus ex machina when the fancy strikes her, but overall it's an engaging tale. The story is exciting, the characters accessible if stock, and Christiana's lush, full-color illustrations breathtaking. children already enamored of the Disney Princess line will be clamoring for it.–Elizabeth Bird, New York Public Library
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The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you! --Schuyler Ingle --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly
Nine years and a half million copies after its first edition, this handy resource for barbecue done the right way returns in an expanded volume. The Jamisons have added an extra 100 recipes as well as 20 new recipe variations. Classics like a Humble Hot Dog, which demands a bun of "squishy white bread," and Cajun County Ribs sopped in cider vinegar and Worcestershire share the pages with Jerked Salmon done Jamaican style in a sauce of tamarind, honey and ginger. Sometimes worlds collide as with Southwest Stew on a Stick, chili-powdered sirloin glazed in beer and molasses and served as a kebob. Given the proper amount of smoke and time, even the lowliest of meats find dignity, as with the Triple Play Tube Steak, wherein a two-pound chunk of bologna is draped in sauce and smoked for two hours; the sauce caramelizes, making for a sticky-sweet sandwich. An at-first-surprising inclusion is the Kentucky Burgoo, but it turns out to be merely a mix of chicken, beef and lamb, forgoing the possum and squirrel that sometimes turn up in the stew. The authors end the book with a selection of chilly desserts, such as Peach Melba Ice Cream, and cool drinks like Cold Buttered Rum.
Copyright 2003 Reed business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Fast is, of course, a relative term, and readers will find more than a few dishes in the book that may require more time or attention than they're willing to spend on a daily basis. But overall, the book offers enough easily made recipes, and super-time-saving formulas, like Instant Vegetable Soup, to make it a true cooking resource. --Arthur Boehm

From Publishers Weekly
Longtime fans of Pepin may cherish their copies of La Méthode, a gorgeously lush cookbook that devotes pages to his elaborate knife technique. But no one can accuse Pepin of falling behind the times. If the great French chef and popular peer to the late Julia Child misses the days of food as elaborate edible sculpture, he's keeping it to himself, cheerfully hosting a PBS series (Fast Food My Way) and now penning this companion book. "More often than not, I prefer simple, straightforward food that can be prepared quickly," Pepin swears, and most of the recipes stick to that statement, sometimes to excess: recipes that do little more than suggest readers add boiling water to couscous or try microwaving their potato probably add little to the repertoire of even minimally experienced chefs. The cookbook's best sections take traditional French food—braised endive, beef stew—and show readers how to skip steps to achieve a different but similarly pleasing result. Although Pepin has always packaged himself brilliantly, some of his recipe names could use a redesign: Soupy Rice and Peas hardly stimulates the appetite, and Tomato Tartare with Tomato Water Sauce actively turns it off. Other charming recipes, however, invoke the same aspirational lifestyle that older, elaborate cookbooks do, but with a different spin: Pepin says his recipe for Banana Bourbon Coupe was just something he whipped up one afternoon fresh off the slopes, making the best of the few ingredients on hand. French cooking, Pepin reminds us, is not just a matter of technique; it's a matter of chic.
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