The Daily 5


Book Description

The Daily 5, Second Edition retains the core literacy components that made the first edition one of the most widely read books in education and enhances these practices based on years of further experience in classrooms and compelling new brain research. The Daily 5 provides a way for any teacher to structure literacy (and now math) time to increase student independence and allow for individualized attention in small groups and one-on-one. Teachers and schools implementing the Daily 5 will do the following: Spend less time on classroom management and more time teaching Help students develop independence, stamina, and accountability Provide students with abundant time for practicing reading, writing, and math Increase the time teachers spend with students one-on-one and in small groups Improve schoolwide achievement and success in literacy and math. The Daily 5, Second Edition gives teachers everything they need to launch and sustain the Daily 5, including materials and setup, model behaviors, detailed lesson plans, specific tips for implementing each component, and solutions to common challenges. By following this simple and proven structure, teachers can move from a harried classroom toward one that hums with productive and engaged learners. What's new in the second edition: Detailed launch plans for the first three weeks Full color photos, figures, and charts Increased flexibility regarding when and how to introduce each Daily 5 choice New chapter on differentiating instruction by age and stamina Ideas about how to integrate the Daily 5 with the CAFE assessment system New chapter on the Math Daily 3 structure




Taste and Tell


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Ozlem's Turkish Table


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The Standard Cookbook


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Kentucky's Cookbook Heritage


Book Description

A Southern historian combs through Kentucky cookbooks from the mid-nineteenth century through the twentieth to reveal a fascinating cultural narrative. In Kentucky's Cookbook Heritage, John van Willigen explores the Bluegrass State's cultural and culinary history, through the rich material found in regional cookbooks. He begins in 1839, with Lettice Bryan's The Kentucky Housewife, which includes pre-Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima—the advertising persona of Nancy Green, born in Montgomery County, Kentucky—who was one of many African American voices in Kentucky culinary history. Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting attitudes and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.




A Time to Cook


Book Description

The Southern lifestyle guru and Wall Street Journal bestselling author “harvests his garden for a bountiful feast made for every season” (Savannah Magazine). Southern food is more than cornbread, biscuits, and fried chicken. Cook and designer James Farmer, known as “a Martha Stewart of the South,” revamps the menu with his own twists on traditional Southern dishes (ergo, Peach and Pecan Chicken Salad, Collard Cole Slaw, Plum and Persimmon Pork Tenderloin). Stitched together with a combination of tradition and nostalgia, Farmer’s dishes are updated for today’s lifestyle without sacrificing the scrumptious delight that is the hallmark of Southern foods, all using what is fresh and best, gleaned from the land and garden and steeped in heritage. Praise for James T. Farmer and his books “A Southern gentleman who’s just as charming in the garden as he is in the kitchen. He’s compiled all his botanical experiences into A Time to Plant.”—Harper’s Bazaar “A Time to Cook, A Time to Plant and A Time to Celebrate are titles of three of his books that inspire readers to cultivate, decorate and salivate over their own efforts in the kitchen. His books contain descriptive text combined with colorful photographs and garden-to-table recipes.”—The Virginian-Pilot