'You can make a wish come true, if you're determined . . .' Gone are the days when Ginger was an outsider, always on the fringes of friendship. She's swapped puppy fat and pigtails for make-up and hair straighteners and never looked back - until now. Ginger and Shannon are best mates, but when they befriend lonely Emily, everything changes. Even the saxophone-playing boy in the trilby hat can't help - he's part of the problem. Are Ginger and Shannon drifting apart or can they stay best friends forever?

Few studies of Canadian cinema to date have engaged deeply with genre cinema and its connection to Canadian culture. Ernest Mathijs does just that in this volume, which traces the inception, production, and reception of Canada’s internationally renowned horror film, Ginger Snaps (2000). This tongue-in-cheek Gothic film, which centres on two death-obsessed teenage sisters, draws a provocative connection between werewolf monstrosity and female adolescence and boasts a dedicated world-wide fan base. The first book-length study of this popular film, John Fawcett’s Ginger Snaps is based on the author’s privileged access to most of its cast and crew and to its enthusiasts around the world. Examining themes of genre, feminism, identity, and adolescent belonging, Mathijs concludes that Ginger Snaps deserves to be recognized as part of the Canadian canon, and that it is a model example of the kind of crossover cult film that remains unjustly undervalued by film scholars.

Finally experience the foods from this classic children's series with The Anne of Green Gables Cookbook. Join Anne Shirley and her friends in Avonlea with the charming recipes in The Anne of Green Gables Cookbook, a recipe collection inspired by L.M. Montgomery’s famous children’s book series, Anne of Green Gables. Have you ever wanted to sneak a sip of Diana Barry’s Favorite Raspberry Cordial or try a slice of Anne Shirley’s Liniment Cake (without the liniment!)? Now you can, with the delightful teatime snacks, mains, desserts, and more created by Kate Macdonald, L.M. Montgomery’s granddaughter. From Poetical Egg Salad Sandwiches and Marilla’s Plum Pudding with Caramel Pudding Sauce (without the mouse!) to Gilbert’s Hurry-Up Dinner, the recipes included here are mentioned throughout the books in the Anne of Green Gables series, along with recipes from L.M. Montgomery’s own kitchen. With a lovely grosgrain ribbon, full-color photography, whimsical illustrations, and quotes and anecdotes, this cookbook is the ideal gift for all “kindred spirits” and lovers of Avonlea.

Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Vignettes of nineteenth century life, chiefly in New England, covering such topics as dinner parties, the bride's new house, mourning attire, choosing presents, female clerks, English notions about women, women as speakers, servants, hospitality, men and their clothes, travel, family life and children.

Few studies of Canadian cinema to date have engaged deeply with genre cinema and its connection to Canadian culture. Ernest Mathijs does just that in this volume, which traces the inception, production, and reception of Canada's internationally renowned horror film, Ginger Snaps (2000). This tongue-in-cheek Gothic film, which centres on two death-obsessed teenage sisters, draws a provocative connection between werewolf monstrosity and female adolescence and boasts a dedicated world-wide fan base. The first book-length study of this popular film, John Fawcett's Ginger Snaps is based on the author's privileged access to most of its cast and crew and to its enthusiasts around the world. Examining themes of genre, feminism, identity, and adolescent belonging, Mathijs concludes that Ginger Snaps deserves to be recognized as part of the Canadian canon, and that it is a model example of the kind of crossover cult film that remains unjustly undervalued by film scholars.

Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.

Mary Janet MacDonald launched her Facebook group, Tunes and Wooden Spoons, in the spring of 2020, more for a lark than anything and to have some fun with family and friends.