Gingerbread is a loved sweet treat. Enthusiastic bakers and families baking together since lockdown will enjoy the history and recipes.

"Giddyup, giddyup as fast as you can. You can't catch me, I'm the Gingerbread Man!" The Gingerbread Cowboy can run from the rancher, he can dash past the javelinas, and he can giddyup right by the cattle grazing on the mesa. But what happens when he meets a coyote sleeping in the sun? Janet Squires and Holly Berry retell this classic tale with a Wild Western flair, filled with rodeo-romping fun.

A New York Times bestseller! From the NYT and USA Today bestselling How to Catch series comes a fantastical gingerbread man book that makes a funny gift for kids! Do you have what it takes to catch the Gingerbread Man? The famous storybook character has magically come to life and leapt from the pages during story time! Follow along as the Gingerbread Man runs loose in a bookstore with the help of Robin Hood, Sherlock Holmes, Peter Rabbit, nursery rhyme characters, and more! If you set the right traps, you might...just might be able to catch this wily cookie and finish the fairy tale! Filled with zany STEAM traps, a silly story, and fun illustrations, this hilarious picture book is the perfect read aloud for parents, educators, and kids ages 4-10! When the storyteller starts to read, "Run, run, as fast as you can," I'm off in a start, and you'll have to be smart to catch me, the Gingerbread Man! Also in the How to Catch Series: How to Catch a Unicorn How to Catch a Mermaid How to Catch a Dragon How to Catch a Yeti How to Catch a Monster and more!

A very smart cookie is doing the chasing in this sweet and funny twist on the classic tale. When a class leaves for recess, their just-baked Gingerbread Man is left behind. But he's a smart cookie and heads out to find them. He'll run, slide, skip, and (after a mishap with a soccer ball) limp as fast as he can because: "I can catch them! I'm their Gingerbread Man!" With help from the gym teacher, the nurse, the art teacher and even the principal, the Gingerbread Man does find his class, and he's assured they'll never leave him behind again. Teachers often use the Gingerbread Man story to introduce new students to the geography and staff of schools, and this fresh, funny twist on the original can be used all year long. Look for all of this hilarious Gingerbread Man's adventures: The Gingerbread Man Loose at School, The Gingerbread Man Loose on the Fire Truck, The Gingerbread Man Loose at Christmas, The Gingerbread Man Loose at the Zoo, and The Gingerbread Man and the Leprechaun Loose at School!

When the family health food store burns down, 12-year-old-Mitch is even more determined to win first prize in a Bakeathon with his special gingerbread.

Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curious dishes such as boiled calf's head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. It explores what makes New Zealand cooking distinctive, and examines how the culture has changed, from the prevalence of whitebait and mussels in the 1920s, to the arrival of Asian influences in the 1950s, and finally to the modern emphasis on fresh ingredients and fusion cooking.

First Stories: The Gingerbread Man is the perfect introduction for young children to this classic nursery tale. Push, pull, slide mechanisms bring the story to life as you chase the Gingerbread Man and join in with all of the characters trying to catch him! This well-loved story is beautifully imagined for a new generation by illustrator Kasia Dudziuk. Little ones can collect more books in the First Stories series, including Puss in Boots, The Frog Prince, and Three Billy Goats Gruff.

In Knead to Know: A History of Baking, food historian and chef Neil Buttery takes the reader on a journey exploring the creation, evolution and cultural importance of some of our most beloved baked foods, whether they be fit for a monarch's table, or served from the bakestone of a lowly farm labourer. This book charts innovations, happy accidents and some of the most downright bizarre baked foods ever created. Everything has a history, but food history is special because it tells so much about our culture and society, our desires and our weaknesses, from the broad sweep of bread creating human civilisation to the invention of the wedding cake, the creation of the whisk, the purpose of the fish heads in a star-gazy pie, or the fact that mince pies used to be meaty. When we think of the evolution of something, we think every step is an improvement, an incremental elevation toward some peak of perfection as technology improves. This is not always the case. Sometimes things have to become simpler, sometimes knowledge is lost and skills forgotten. As a baker of historical foods, Neil Buttery demonstrates that forgotten recipes and traditional techniques are worth trying out (and mention a few that should perhaps be left in the past). The reader will be inspired by the characters, creations and inventions of the past to be better and more adventurous bakers.

For Abigail Chiswell, the Colne river front in Colchester, Essex is a second home. With its own sights and sounds - of crowded quaysides, fishing smacks and packed oyster barrels - it means more to her than all the lofty rooms and comforts of her father's home. When she falls for local fisherman Matthew Bateman, Abigail's family loyalty is stretched to breaking point. While Hiltop House represents the pinnacle of her father's wealth and success, for Abigail its very luxury keeps her from the life - and the man - she loves. She followed her heart and gave up a life of luxury. Will she find a way to thrive in the new and unfamiliar world she's facing?

American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century. Martha Washington, for instance, our first First Lady, was America's earliest celebrity chef. Her recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed. In the South, Thomas Jefferson's cousin, Mary Randolph, wrote a best selling cookbook many of whose recipes are still used today. In upstate New York, an enterprising young woman called Amelia Simmons set out the traditional American fare that graced Thanksgiving tables for generations. Her cookbook was said to be the "Second Declaration of Independence, written on a kitchen table." And culinary celebrities kept coming, inspired by the bounty of America's fields and streams and gardens and enriched by the many different ethnic traditions at work over the hearth fires. It is all here in Our Founding Foods: pioneer campfire cookery, the first Mexican American cuisine, the liberated voices of former slave chefs and the Grand Dames of the early cooking schools. Author Jane Tennant presents over 200 recipes drawn from the best early American cookbooks, all written during the first two hundred years of our culinary history. Each recipe is referenced to its original source with biographical notes on the chef who published it. The bibliography to this collection extends back to 1615, when Gervase Markham, a contemporary of William Shakespeare, raved about manchet bread. From that moment forward the text leaps across America's culinary history culminating with the Fannie Farmer Cooking School in Boston in 1903. Along the way, you'll also learn what George Washington offered his guests at Mount Vernon; the favorite ice cream of Thomas Jefferson; how the cooks during the Civil War managed without flour; and the recipe for the illicit candy found in the dorms of Vassar College. Rich with fascinating historical information and stories of American ingenuity in the kitchen, this tour de force is a unique resource for cooks and historians alike.