When two children discover thousands of iron insects about to descend upon Elkhart, Indiana, they race against the clock to uncover the secret of the bizarre bugs and try stop them before they terrorize the entire city.

American Chillers series.

Brandon accidentally breaks a window in the home of mad scientist Dr. Joseph Wentmeyer and agrees to work off the cost of the window cleaning the doctor's lab, where he discovers a time machine that takes him back in time to the age of the dinosaurs.

Jessica, Rachel, and Josh are trapped in the Mall of America with mannequins who are coming to life.

When Danielle's Dad is transferred, the whole family moves into a big creepy house in Sandusky, Ohio, where unbeknownst to them, terror already lived.

B-O-R-I-N-G. That's how you'd describe your family vacation in New York City. Instead of visting all the cool spots, like Rockefeller Center and the Statue of Liberty, your parents drag you to a bunch of stupid museums. Then, at the Museum of Natural History something really strange happens. You accidentally get involved in a strange experiment that sends you traveling through time! Will you duel with knights at a medieval castle? Come face-to-face with a man-eating dinosaurs? Or take a ride through outer space? The choice is yours in this scary GOOSEBUMPS adventure that's packed with over 20 super-spooky endings!

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - "Professional Baking" brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.