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Sunny Sweet Is So Not Scary
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Bibliographic Detail
Publisher Bloomsbury USA
Publication date October 13, 2015
Pages 181
Binding Hardcover
Book category Juvenile Fiction
ISBN-13 9781619635074
ISBN-10 1619635070
Dimensions 0.75 by 5.75 by 8.50 in.
Weight 0.56 lbs.
Original list price $15.99
Other format details juvenile
Summaries and Reviews
Amazon.com description: Product Description:

Masha, Junchao, and Alice have planned the perfect slumber party . . . until Sunny insists their house is haunted. An unexplained howl. Flickering lights. And someone-or something-may be watching them from the front hall closet.

At first, Sunny tries to scientifically explain what's going on. But as more strange things happen, she sees the opportunity to be the first scientist to collect actual data on the spirit world and becomes Sunny Sweet: Ghost Hunter.

With no other choice in sight, Masha, Junchao, and Alice reluctantly follow Sunny on the trail of a real “live" ghost. The girls are sufficiently spooked, but is Sunny up to her usual tricks? At the end of the night, Sunny Sweet is so not spooky.



Editions
Hardcover
Book cover for 9780442007058 Book cover for 9781619635074
 
The price comparison is for this edition
from Bloomsbury USA (October 13, 2015)
9781619635074 | details & prices | 181 pages | 5.75 × 8.50 × 0.75 in. | Rec. grade levels 3-4 | 0.56 lbs | List price $15.99
About: Masha, Junchao, and Alice have planned the perfect slumber party .
With Lewis Reed | from Van Nostrand Reinhold (February 1, 1993); titled "Specs: The Comprehensive Foodservice Purchasing and Specification Manual"
9780442007058 | details & prices | 8.75 × 11.25 × 1.50 in. | 4.35 lbs | List price $108.95
This edition also contains Specs: The Comprehensive Foodservice Purchasing and Specification Manual
About: A ready resource of the standards by which foods are measured, purchased, and inspected SPECS: The Foodservice and Purchasing Specification Manual is a must-have reference manual for the standards by which food is measured, specified for purchase, and inspected upon delivery to ensure that the foodservice operation is getting the value it is paying for.

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