Get cooking

by Stern, Sam, 1990-

Format: Print Book 2009.
Availability: Available at 3 Libraries 3 of 3 copies
Available (3)
Location Collection Call #
CLP - Main Library First Floor Children's Department - Non-Fiction Collection j TX652.5.S6655 2009x
Location  CLP - Main Library
 
Collection  First Floor Children's Department - Non-Fiction Collection
 
Call Number  j TX652.5.S6655 2009x
 
 
Community Library of Castle Shannon Young Adult Non-Fiction YA 641.5 Stern
Location  Community Library of Castle Shannon
 
Collection  Young Adult Non-Fiction
 
Call Number  YA 641.5 Stern
 
 
Shaler North Hills Library Young Adult Non-Fiction YA 641.5 S
Location  Shaler North Hills Library
 
Collection  Young Adult Non-Fiction
 
Call Number  YA 641.5 S
 
 
Summary
Favorite ingredients from cheese to chocolate provide the theme as teen chef Sam Stern returns with a third cookbook full of fun, healthy recipes.

With two cookbooks under his belt, Sam Stern was up for a new challenge. So when seven of his friends asked him to conjure up great-tasting recipes based on their one favorite food, he went for it. The result? GET COOKING -- one fabulous cookbook with eight sections (including one for Sam), focusing on tomatoes, cheese, pasta, vegetables, meat, potatoes, sweets, and chocolate. Feeling healthy? Try out the Leek and Onion Soup. Eating on the run? Boil up Spaghetti with Oil, Garlic, and Chili. Augmented by helpful tips from Sam as well as nutritional advice, these slightly more advanced recipes, from tasty appetizers to delectable deserts, are sure to offer something for everyone.
Back matter includes an index.
Contents
Introduction
Tomatos
Cheese
Pasta
Veg
Meat
Potatoes
Chocolate
Sweet stuff
Essential extras.

Additional Information
Subjects Cooking -- Juvenile literature.
Cooking.
Cookbooks.
Publisher Somerville, MA :Candlewick Press,2009.
Edition 1st U.S. ed.
Other Titles Sam Stern's get cooking
Contributors Stern, Susan, 1951-
Language English
Notes Includes index.
Description 144 pages : color illustrations ; 27 cm
ISBN 9780763639266 (pbk.)
0763639265 (pbk.)
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