The Late Movies: Children's Book Trailers

Last month, I shared 10 wonderful book trailers. Tonight, I have 10 more great book trailers to share, but this time, they're all for younger readers: picture books, middle grade books, and young adult books. Enjoy!

Wonderstruck by Brian Selznick

Published by Scholastic, September 2011

Anne Frank: The Graphic Biography by Sid Jacobson and Ernie Colón

Published by Hill & Wang, July 2010

Blackout by John Rocco

Published by Disney Hyperion, May 2011

The Girl Who Circumnavigated Fairyland in a Ship of Her Own Making by Catherynne M. Valente

Published by Feiwel & Friends, May 2011

The Insomniacs by Karina Wolf and The Brothers Hilts

Published by Putnam, August 2012

1000 Times No! by Mr. Warburton

Published by HarperCollins, May 2009

Perfect Square by Michael Hall

Published by Greenwillow Books, March 2011

NERDS: National Espionage, Rescue & Defense Society by Michael Buckley

Published by Amulet Books, September 2009

Leviathan by Scott Westerfeld

Published by Simon & Schuster, October 2009

The Scorpio Races by Maggie Stiefvater

Published by Scholastic, October 2011

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The Simple Way to Reheat Your French Fries and Not Have Them Turn Into a Soggy Mess
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Some restaurant dishes are made to be doggy-bagged and reheated in the microwave the next day. Not French fries: The more crispy and delectable they are when they first arrive on your table, the more of a soggy disappointment they’ll be when you try to revive them at home. But as The Kitchn recently shared, there’s a secret to making leftover fries you’ll actually enjoy eating.

The key is to avoid the microwave altogether. Much of the appeal of fries comes from their crunchy, golden-brown exterior and their creamy potato center. This texture contrast is achieved by deep-frying, and all it takes is a few rotations around a microwave to melt it away. As the fries heat up, they create moisture, transforming all those lovely crispy parts into a flabby mess.

If you want your fries to maintain their crunch, you need to recreate the conditions they were cooked in initially. Set a large pan filled with about 2 tablespoons of oil for every 1 cup of fries you want to cook over medium-high heat. When you see the oil start to shimmer, add the fries in a single layer. After about a minute, flip them over and allow them to cook for half a minute to a minute longer.

By heating up fries with oil in a skillet, you produce something called the Maillard Reaction: This happens when high heat transforms proteins and sugars in food, creating the browning effect that gives fried foods their sought-after color, texture, and taste.

After your fries are nice and crisp, pull them out of the pan with tongs or a spatula, set them on a paper towel to absorb excess oil, and sprinkle them with salt. Now all you need is a perfect burger to feel like you’re eating a restaurant-quality meal at home.

[h/t The Kitchn]

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Bone Collector
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