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The Mother Daughter Cookbook: Recipes to Nourish Relationships

The Mother Daughter Cookbook: Recipes to Nourish Relationships

Divides the cooking instructions for each recipe into two distinct roles: one for the mother and one for the daughter. This book offers team-approach to cooking where each person knows exactly what to do and when. It includes recipes for birthday desserts, holiday treats, and par... read full description below.

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Quick Reference

ISBN 9780547959238
Published 1 January 2007 by Lerner Publishing Group
Available in PDF format
Software Adobe Ebook Compatible Devices
Language en
Author(s) By Shirk, Lynette Rohrer
Availability Wheelers ePlatform

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Full details for this title

ISBN-13 9780547959238
Stock Available
Status Wheelers ePlatform
Publisher Lerner Publishing Group
Imprint Zest Books ac
Publication Date 1 January 2007
Publication Country
Format PDF ebook
Author(s) By Shirk, Lynette Rohrer
Category Non-Fiction (Child / Teen)
Personal Awareness & Social Issues
Cooking (Incl. Food And Drink)
Cookery / Food & Drink Etc
Cookery Dishes & Courses
Number of Pages 128
Dimensions Not specified
Weight Not specified - defaults to 0g
Interest Age Children
Reading Age Children
Dewey Code 641.5
Catalogue Code Not specified

Description of this Electronic Book

This unique cookbook is designed to turn kitchen time into mother-daughter bonding time. The 24 recipes included were developed by professional chef Lynette Rohrer Shirk and approved by up-and-coming young cooks, including her own daughter!
In addition to the recipes, which are divided equally into mother- and daughter-appropriate tasks, you'll learn how to create your own personalized recipe scrapbook where you can keep recipes of your favorite foods, and mementos of your favorite moments, in the kitchen.

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Awards, Reviews & Star Ratings

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Author's Bio

Lynette Rohrer Shirk is a classically trained chef and modern mom, as well as the co-author and recipe editor of Wild Women in the Kitchen. Lynette attended The Ohio State University where she earned her BA in classics. She later moved on to San Francisco, where she attended the California Culinary Academy and worked in restaurants of local and national acclaim like Chex Panisse, Postrio, Masa's, Bizou, Stars, and William-Sonoma.

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