While its focus is on familiar backyard birds–blue jays, nuthatches, chickadees–it also examines certain species that can be fairly easily observed, such as the 
seashore-dwelling Atlantic puffin. David Sibley’s exacting artwork and wide-ranging expertise bring observed behaviors vividly to life.
The bird book for birders and nonbirders alike that will excite and inspire by providing a new and deeper understanding of what common, mostly backyard, birds are doing–and why.
“Can birds smell?” “Is this the same cardinal that was at my feeder last year?” “Do robins ‘hear’ worms?” In What It’s Like to Be a Bird, David Sibley answers the most frequently asked questions about the birds we see most often. This special, large-format volume is geared as much to nonbirders as it is to the out-and-out obsessed, covering more than two hundred species and including more than 330 new illustrations by the author.
And while the text is aimed at adults–including fascinating new scientific research on the myriad ways birds have adapted to environmental changes–it is nontechnical, making it the perfect occasion for parents and grandparents to share their love of birds with young children, who will delight in the big, full-color illustrations of birds in action. Unlike any other book he has written, What It’s Like to Be a Bird is poised to bring a whole new audience to David Sibley’s world of birds.
DAVID ALLEN SIBLEY is the author and illustrator of the series of successful guides to nature that bear his name, including The Sibley Guide to Birds. He has contributed to Smithsonian, Science, The Wilson Journal of Ornithology, Birding, BirdWatching, North American Birds, and The New York Times. He is a recipient of the Roger Tory Peterson Award for Promoting the Cause of Birding from the American Birding Association and the Linnaean Society of New York’s Eisenmann Medal. He lives and birds in Massachusetts.
At First Light chronicles twenty-six extraordinary artists of the last two hundred years who have lived and worked in Maine. Published to coincide with the state’s bicentennial in 2020, the volume considers the significant contributions artists have made to a deeper and more profound understanding of Maine’s history, its land and its peoples. Maine’s unique and breathtaking landscape–from its rugged coastline, quaint harbors, majestic mountains, and verdant forests–continues to have a powerful effect on the artists who are drawn to its shores.
Writers & Lovers follows Casey―a smart and achingly vulnerable protagonist―in the last days of a long youth, a time when every element of her life comes to a crisis. Written with King’s trademark humor, heart, and intelligence, Writers & Lovers is a transfixing novel that explores the terrifying and exhilarating leap between the end of one phase of life and the beginning of another.
Lily King returns with another instant New York Times bestseller: an unforgettable portrait of an artist as a young woman.
The Architizer A+Awards represent 2019’s best architecture and products, celebrated by a diverse group of influencers within and outside the architectural community. Entries are judged by more than 400 luminaries from fields as diverse as fashion, publishing, product design, real-estate development, and technology, and voted on by the public, culminating in a collection of the world’s finest buildings. 
An exceptional Burgundy is not only well crafted and well balanced, it also must have essential qualities reflecting its own terroir as well as those unique to the particular vintage, distilling the very essence of the vine itself and the earth from which it springs. 
Cooking in Marfa introduces an unusual small town in the West Texas desert and, within it, a fine-dining oasis in a most unlikely place. The Capri excels at serving the spectrum of guests that Marfa draws, from locals and ranchers to artists, museum-board members, and discerning tourists. 
The plan was simple: he would embark on a journey through his life in food in pursuit of the meal to end all meals. It’s a quest that takes him from necking oysters on the Louisiana shoreline to forking away the finest French pastries in Tokyo, and from his earliest memories of snails in garlic butter, through multiple pig-based banquets, to the unforgettable final meal itself.