Books of the Week of June 24th

A fun Summer Read! VILLAINS ACADEMY (Villains Academy #1) written and illustrated by Ryan Hammond
S&S Books for Young Readers | June 25, 2024 | 9781665950039 | Middle Grade| Ages 7 – 12

On sale June 25th from S&S Books for Young Readers, VILLAINS ACADEMY by Ryan Hammond is a new and hilarious illustrated middle grade series about what happens when a young werewolf realizes he might… want to be the good guy?

This is a highly entertaining book to read and kids will love Bram the Werewolf!

Perfect for fans of The Bad Guys and Amelia Fang, VILLAINS ACADEMY is the perfect twist on the fantastical school genre that teaches young readers about self-confidence and being true to yourself! Kids can sink their fangs into this pun-filled story while subtly teaching them the importance of critical thinking, context, and challenging their own assumptions. Ryan Hammond’s kid-friendly text and delightful illustrations will have kids clawing for more of the misadventures of Bram the Werewolf!

CAMP PRODIGY by Caroline Palmer

Perfect for fans of Victoria Jamieson and Raina Telgemeier, this heartwarming middle grade graphic novel follows two nonbinary kids who navigate anxiety and identity while having fun and forming friendships at their summer orchestra camp. Publishing in simultaneous paperback and hardcover editions! Middle school age kids will love these characters! A very engaging and fun summer read!

From the Hill by the Sea, a cookbook memoir by Chef Seadon Shouse

Real cooking is about following your heart rather than the recipe, because cooking is more than just a blending of ingredients from land, sea, and farm, according to Chef Seadon Shouse, the notable Nova Scotia chef who brought its cuisine to the Hoboken coast. He details his philosophy through recipes and memories, in From the Hill by the Sea, a cookbook-memoir. Chef Shouse is Executive Chef of Halifax Hoboken is both memoir and recipe for cooking and for life, educating the reader in Chef Seadon’s Nova Scotia-grown roots of foraging, hand-making, and cooking from the land with heart and soul.

Recipes feature unique twists on mackerel, oysters, salmon, periwinkle dishes. There’s even an open fire-roasted chicken recipe. The master chef introduces new techniques broken down into simple steps. Homespun sides like Biscuit Dough Boys (cooked on a stick), Bread and Butter Vegetable Pickles, Roasted Brussel Sprouts, Brown Sugar Bacon and his twist on Nova Scotia’s famous Blueberry Grunt delight the senses and create delectable, sustainable meals.

Chef Seadon’s recipes and stories hail from his childhood spent in Coastal Nova Scotia where the connection between food, land and sea is a direct and intimate experience. He encourages the reader to step out of their comfort zone and step into an ocean of possibility that opens up a whole new chapter for the exploratory, yet sustainability-minded cook.

From the Hill By the Sea will appeal to readers interested in finding new ways to cook fresh dishes, whether they forage or not. This book will delight the sustainably-minded cook, from beginner, intermediate to expert, as long as they are not afraid to put on a pair of rubber boots and slosh around in the proverbial culinary sea. The book can be purchased at Halifax Hoboken or the W Hoboken, or online at

Self Disclosure: I received free copies of the above books to feature in this book spotlight. Images and information were also provided.

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