Lizzie's Amish Cookbook: Favorite Recipes from Three Generations of Amish Cooks

( 2 )

Overview


Lizzie Glick, the well-loved Amish character in Linda Byler's bestselling novels, loves food. Now 175 of her favorite recipes (straight from the kitchen of Byler's own mother) are gathered in one volume. From chicken stew to whoopie pies, this cookbook is packed with classic Amish recipes.

Lizzie Glick moves from "running around" to the adventures and anxieties of adulthood in the three-book series, Lizzie Searches for Love. But one characteristic remains ever-present in all ...

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Lizzie's Amish Cookbook: Favorite Recipes From Three Generations Of Amish Cooks!

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Overview


Lizzie Glick, the well-loved Amish character in Linda Byler's bestselling novels, loves food. Now 175 of her favorite recipes (straight from the kitchen of Byler's own mother) are gathered in one volume. From chicken stew to whoopie pies, this cookbook is packed with classic Amish recipes.

Lizzie Glick moves from "running around" to the adventures and anxieties of adulthood in the three-book series, Lizzie Searches for Love. But one characteristic remains ever-present in all the books: Lizzie's love for food! Now you can make Lizzie's homemade oatmeal bread with strawberry jam and her tantalizing creamsticks. Lizzie's Cookbook is a collection of over 175 easy-to-follow recipes for the food that Lizzie cannot resist. The recipes were selected by author Linda Byler's daughter, Laura Ann Lapp, who spent hours with her grandmother poring over her well-worn cookbooks for the best of Amish cooking.

From Chicken Stew with Dumplings to Veggie Soup and Homemade Pizza, from Pumpkin Whoopie Pies to Garden Mint Tea, this collection of recipes is sure to bring you as much pleasure as it does Lizzie. This recipe-packed book joins the three books in the Lizzie Searches for Love series and cites the passages in their pages where Lizzie picked up her fork and dug in with finger-licking vitality.

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Product Details

  • ISBN-13: 9781561487356
  • Publisher: Skyhorse Publishing
  • Publication date: 9/1/2011
  • Edition description: Original
  • Pages: 315
  • Sales rank: 604,528
  • Product dimensions: 5.50 (w) x 8.30 (h) x 1.00 (d)

Meet the Author


Linda Byler grew up Amish and is an active member of the Amish church today. Growing up, Linda loved to read and write. In fact, she still does. She is the author of Running Around (and Such), the first novel in the “Lizzie Searches for Love” series. She is well-known within the Amish community as a columnist for a weekly Amish newspaper. Linda and her husband, their children, and grandchildren live in central Pennsylvania.
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Read an Excerpt

Lizzie's Amish Cookbook

Favorite recipes from three generations of Amish cooks!


By Linda Byler, Laura Anne Lapp, Anna Kauffman

Good Books

Copyright © 2011 Good Books
All rights reserved.
ISBN: 978-1-4532-7591-7



CHAPTER 1

Becky Zook Bread


Makes 5 loaves
Prep Time: 30 minutes
Rising Time: 2-4 hours
Baking Time: 30-40 minutes

4 cups warm (110-112°) water, divided
½ Tbsp. dry, active yeast
½ cup and ½ Tbsp. sugar, divided
¼ cup lard, or Crisco, melted
1 Tbsp. salt
3 quarts Occident flour

1. In a small bowl, combine 1 cup water, yeast, and ½ Tbsp. sugar. Stir and let stand until bubbly, approximately 2-5 minutes.

2. In another large bowl, mix 3 cups water, ½ cup sugar, lard, and salt.

3. Pour yeast mixture into the large bowl and stir.

4. Using a spoon, beat in flour until too thick to stir. Then, use hands to mix in remaining flour.

5. Knead bread dough until smooth and elastic.

6. Cover with towel or plastic wrap and set in a warm place to rise. Let rise for 1 hour, or until dough doubles in size.

7. Using fists, punch dough down and remove from bowl.

8. Shape dough into 5 loaves.

9. Place loaves into well-greased loaf pans and let rise for 1 hour, covered, or until dough doubles in size.

10. Bake at 350° for 30-40 minutes.

TIP:

To check if the bread is finished, tap the top. Bread is ready when you hear a dull sound.

Wasn't that just so Emma-ish? Planning all her cozy housewife duties a year or so in advance. She still loved old houses with homemade quilts and rag rugs, and baking bread and jelly rolls, and all sorts of other impossible things.

"I'm not going to help," Lizzie announced loudly, pulling out another forkful of cake.

Mam kept washing dishes and without turning her head, said, "Oh, yes, you are."

RUNNING AROUND (AND SUCH)


Refrigerator Bread


Makes 2 loaves
Prep Time: 30 minutes
Rising Time: 2-4 hours
Baking Time: 30 minutes

2 pkgs., or 2 Tbsp., dry, active yeast
2 cups warm (110-112°) water
½ cup sugar
1/3 cup oil
1 egg, beaten
6½-7 cups flour
1 tsp. salt

1. In large bowl, dissolve yeast in warm water. Let stand until foamy, approximately 2-5 minutes.

2. Stir in sugar and oil.

3. Add egg, flour, and salt. Knead dough until smooth and elastic.

4. Place dough in a greased bowl. Cover and let rise 1-2 hours, or until double in size.

5. With fists, punch down dough.

6. Place dough in well-greased loaf pans.

7. Cover. Let rise for 1-2 hours, or until nearly doubled in size.

8. Bake at 350° for 30 minutes.

VARIATION:

After punching down dough, place covered bowl of dough in refrigerator. Take out fresh bread dough as needed to make bread or rolls. When using dough from refrigerator, allow at least 2-3 hours for dough to warm up and rise before baking.

At lunchtime, Dat would spread butter on a thick slice of homemade bread, sprinkle salt beside his plate until he had made a little pile, then select a spring onion. He would dip the onion in the salt, bite it off and quickly take a bite of the buttered bread, and then chew the two together.

RUNNING AROUND (AND SUCH)


Whole Wheat Bread


Makes 3 loaves
Prep Time: 30 minutes
Standing Time: 1 hour
Rising Time: 2-4 hours
Baking Time: 35 minutes

2 ½ Tbsp. dry, active yeast
2 ½ cups warm (110-112°) water, divided
1 Tbsp. sugar
4 tsp. salt
2 cups whole wheat flour
½ cup brown sugar
½ cup water
½ cup oil, or lard, melted
½ cup molasses, or honey
4-5 cups white flour

1. In large bowl, dissolve yeast in 2 cups water.

2. Add sugar, salt, and whole wheat flour. Mix well.

3. Let stand for 1 hour.

4. Add brown sugar, ½ cup water, oil, and molasses. Stir together.

5. Add white flour until dough is smooth and elastic.

6. Cover with towel or plastic wrap and let rise for 1 hour, or until dough is double in size.

7. With fists, punch down dough.

8. Shape dough into 3 loaves and place in well-greased loaf pans.

9. Cover. Let dough rise for 1 hour, or until dough is double in size.

10. Bake at 350° for 35 minutes.

TIP:

For faster rising time, place the covered bowl in the oven. Keep oven off. The warmth of the pilot light helps dough rise faster.

Emma's eyes lit up, and she hurried back to the pantry. "Look at this," she said, holding a perfect loaf of homemade bread. It looked exactly like the loaf of bread in the children's book about the Little Red Hen who baked a beautiful loaf of bread with the wheat she raised.

BIG DECISIONS


Oatmeal Bread


Makes 3 loaves
Prep Time: 30 minutes
Rising Time: 2-4 hours
Baking Time: 30 minutes

2 cups boiling water
1 cup dry quick oats
½ cup whole wheat flour
½ cup brown sugar
1 Tbsp. salt
½ stick (2 Tbsp.) butter, softened
1 Tbsp. dry, active yeast
½ cup very warm (110-115°) water
5 cups all-purpose flour
melted butter

1. In large bowl, pour 2 cups boiling water over dry oatmeal.

2. Stir in whole wheat flour, sugar, salt, and butter.

3. Allow to cool.

4. In a separate bowl, dissolve yeast in ½ cup very warm water.

5. Add yeast to oatmeal mixture.

6. Add all-purpose flour and beat until creamy.

7. Knead dough until smooth and elastic.

8. Cover dough with towel or plastic wrap, and let rise for 1 hour.

9. With fists, punch down dough.

10. Shape into 3 loaves and put into well-greased loaf pans.

11. Cover. Allow dough to rise for 1 hour, or until dough has doubled in size.

12. Bake at 350° for 30 minutes.

13. When done baking, brush tops of loaves with melted butter.

Alongside was a thick slice of homemade oatmeal bread and a small dish with a pat of bright yellow butter made from the cream of their own cow. There was also a small glass dish of golden honey from the midwives' own beehives down by their orchard, which Lizzie thought was simply the most extraordinary thing she had ever heard of.

She would ask Stephen to get a few hives of bees, and she would get the recipe to make this light, spongy, oatmeal bread. She had, quite simply, never been as inspired to eat healthy things and grow them in her own backyard as she was now with this supper tray.

BIG DECISIONS


Potato Rolls


Makes 12 rolls
Prep Time: 30 minutes
Rising Time: 3-3½ hours
Baking Time: 15-20 minutes

1 cup warm (110-112°) water
1 Tbsp. dry, active yeast
½ cup oil
1 cup mashed potatoes
½ cup sugar
2 eggs
½ tsp. salt
5-5 ½ cups Occident, or all-purpose, flour

1. In small bowl, mix together water and yeast.

2. Let stand 15 minutes.

3. In a large bowl, stir together oil, mashed potatoes, sugar, eggs, and salt.

4. Add yeast mixture.

5. Stir in flour and knead until smooth. Dough will be sticky.

6. Cover and let rise for 2 hours.

7. Using hands, shape dough into rolls.

8. Place in well-greased cake pan or cupcake pan. Cover. Let rise 1-1½ hours, or until dough has doubled in size.

9. Bake at 350° until rolls are golden brown, about 15-20 minutes.

"Do you want to have sloppy-looking pieces of thread sticking out of your neckline or from under your cape on your very first weekend?" Emma shouted.

Lizzie narrowed her eyes, considering. "No-o-o."

"Okay, then settle down and watch me turn this knob. You have to stay on the edge of the fabric. You can't just zigzag anywhere you feel like."

Lizzie's sigh of resignation assured Mam that she was well on the way to learning how to sew, so she relaxed as she started a batch of homemade bread. Susan and KatieAnn pushed their chairs up to the kitchen cabinets. Mam let them stir the yeast into the water, her heart melting as it always did when they wanted to be her helpers.

RUNNING AROUND (AND SUCH


Dinner Rolls


Makes 12-18 rolls
Prep Time: 30 minutes
Cooling Time: 30-45 minutes
Rising Time: 2-4 hours
Baking Time: 20-30 minutes

2 Tbsp. dry, active yeast
½ cup warm (110-112°) water
1 cup scalded milk
1 Tbsp. salt
½ cup sugar
1 stick (8 Tbsp.) butter, melted
2 eggs, beaten
5 ½ cups flour, divided
Melted butter for top

1. Dissolve yeast in warm water and let stand.

2. In medium pan, heat milk until almost boiling.

3. Add salt, sugar, and butter to milk.

4. Cool milk mixture until lukewarm, 80-85°.

5. Stir in yeast mixture and eggs.

6. Add flour, stirring in as much as you can until well mixed.

7. Knead in remaining flour, or as much as you can, until dough is smooth and elastic.

8. Place dough in well-greased bowl. Cover and let rise 1-2 hours, or until dough is double in size.

9. Form dough into rolls and place on well-greased cookie sheet or jelly-roll pan, approximately 2" apart.

10. Cover. Allow dough to rise 1-2 hours, or until dough is double in size.

11. Bake at 350° for 20-30 minutes, until rolls are light brown.

12. Brush tops of rolls with melted butter before taking off cookie sheet.

Every day at lunch, they sat beneath the oak tree in the soft fragrant grass and shared the food they had packed. Dora's mother made soft, light-as-a-feather dinner rolls, which melted in Lizzie's mouth.

RUNNING AROUND (AND SUCH)


Quick Cinnamon Rolls


Makes 2 large pans
Prep Time: 20-40 minutes
Rising Time: 30-60 minutes
Baking Time: 25-35 minutes

Prepared bread dough, enough to make 2 loaves
Butter at room temperature
Cinnamon

Sauce:

1 cup cream
1 cup corn syrup
½ cup honey
1 ½ cups brown sugar
1 stick (8 Tbsp.) butter

1. Roll out bread dough ¼"-½" thick.

2. Spread dough with butter and sprinkle with cinnamon.

3. Starting with long side, roll up dough.

4. Slice rolled dough into pieces about 1" thick.

5. Place sliced dough into well-greased baking pans. Cover and let rise ½-1 hour, or until dough has doubled in size.

6. Bake at 350° for 20-30 minutes until golden brown on top.

7. To make sauce, boil cream, corn syrup, honey, brown sugar, and butter for 5 minutes.

8. When cinnamon rolls are finished baking, pour sauce over rolls in pans.

9. Return to oven for 5 minutes.

10. Serve warm.

TIP:

Refrigerator Bread works well for these rolls.

The evening Stephen and Lizzie decided to seed the lawn turned into a fun-filled, festive evening. First, everyone raked the soil until it was fine and smooth, removing small rocks and leveling uneven hills of dirt. Dat and Jason arrived with their own rakes, Mam brought homemade cinnamon rolls, and they all worked on the new lawn, moving along the front of the house, down the opposite side of the driveway, and all along the sides and back of the house.

BIG DECISIONS


Cinnamon Rolls


Makes 4-5 round cake pans full
Prep Time: 45-60 minutes
Cooling Time: 30-45 minutes
Rising Time: 2-3½ hours
Baking Time: 15-20 minutes

1½ cups milk
2 sticks (16 Tbsp.) butter, cut in chunks
1 cup warm (110-112°) water
4 Tbsp. dry, active yeast
½ cup sugar
4 eggs, beaten
2 tsp. salt
8 cups flour, divided

Topping:

2 sticks (16 Tbsp.) butter, melted
½ cup brown sugar
1-2 tsp. cinnamon

1. In large saucepan, heat milk until almost boiling.

2. Stir in butter until dissolved.

3. Cool until lukewarm, 80-85°.

4. When cooled, add water, yeast, sugar, eggs, and salt.

5. Beat in 1-3 cups of flour.

6. Add rest of flour, kneading well.

7. Cover and let rise until doubled, 1-1½ hours.

8. Roll out dough to approximately ½" thick.

9. Brush with melted butter. Sprinkle with brown sugar and cinnamon.

10. Starting with the long side, roll up dough.

11. Cut the dough into slices that are 1" thick.

12. Place cut dough in well-greased pan and allow to rise for 1-2 hours or until double in size.

13. Bake at 350° until golden brown, about 15-20 minutes.

14. Cool slightly, but frost while still warm (see Frosting for Cinnamon Rolls).


Frosting for Cinnamon Rolls


Makes enough for 5 cake pans of Rolls
Prep Time: 15 minutes

1 stick (8 Tbsp.) plus 1 Tbsp. butter, softened
4 ½ cups confectioners sugar
3 Tbsp. cream, or milk
1 ½ tsp. vanilla

1. Beat butter until smooth.

2. Cream in sugar, by hand or electric mixer.

3. When smooth, stir in cream or milk and vanilla, beating until creamy.

4. Spread over warm Cinnamon Rolls.

Lizzie washed her hands well, made coffee, mixed iced tea, and then served a good snack. They all sat around the table, enjoying each other's company and Mam's delicious cinnamon rolls.

BIG DECISIONS


Banana Nut Bread


Makes 2 loaves
Prep Time: 15 minutes
Baking Time: 45 minutes

1 cup sugar
1 stick (8 Tbsp.) butter, softened
2 eggs
3 bananas, mashed
2 cups flour
1 tsp. baking soda
½ cup chopped nuts

1. In medium bowl, cream together sugar and butter.

2. Add eggs and beat well.

3. Using a fork, mash bananas and add to mixture.

4. Add flour, baking soda, and chopped nuts. Stir well.

5. Pour batter into 2 well-greased loaf pans.

6. Bake at 350° for about 45 minutes, or until toothpick inserted into center comes out clean.


Pumpkin Bread


Makes 2 loaves
Prep Time: 15 minutes
Baking Time: 1 hour

3 cups sugar
1 cup oil
4 eggs
2 cups pumpkin
3½ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
½ tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
2/3 cup water

1. In a medium bowl, combine sugar, oil, eggs, and pumpkin.

2. In a separate bowl, combine flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg.

3. Add dry ingredients to sugar mixture. Stir well.

4. Add water and stir to combine.

5. Pour batter into 2 well-greased loaf pans.

6. Bake at 350° for approximately 1 hour, or until toothpick inserted in center of loaves comes out clean.

TIP:

Always check bread before time is up. Bread may be done sooner than 1 hour.

Emma added some more flour to the bread and began to shape the dough into a loaf. She had finished her vocational class before they left Jefferson County and now worked at home full-time, like other Amish girls her age.

RUNNING AROUND (AND SUCH)


Zucchini Bread


Makes 2 loaves
Prep Time: 15 minutes
Baking Time: 1 hour

3 eggs
2 cups sugar
1 cup oil
2 cups grated zucchini
1 Tbsp. vanilla
1 tsp. salt
1 Tbsp. cinnamon
1 tsp. baking soda
¼ tsp. baking powder
3 cups flour
1 cup chopped nuts, optional

1. In a large bowl, combine eggs, sugar, and oil.

2. Stir in zucchini.

3. Add remaining ingredients in order given, except nuts. Stir well.

4. Add nuts if you wish.

5. Pour batter into 2 well-greased loaf pans.

6. Bake at 325° for 1 hour, or until toothpick inserted in center of loaves comes out clean.

7. Cool before removing from pan.

TIP:

If zucchini is big and has tough skin, peel before grating. If using young, slender zucchini, there is no need to peel.

When Lizzie began to eat, she wished there were two slices of bread on her tray and two more ears of corn. Salad wasn't very filling, but then Mary and Barbara ate healthily and weren't overweight. They knew that good nutrition without a lot of unnecessary calories was the best for a nursing mother, especially when she tended to be on the heavy side the way Lizzie was.

BIG DECISIONS


Church Peanut Butter Marshmallow Spread


Makes about 6 gallons spread
Prep Time: 15 minutes
Cooking Time: 15 minutes
Cooling Time: 3-4 hours

8 cups dark brown sugar
4 cups water
½ cup light corn syrup
6 pounds creamy peanut butter
3 18-oz. jars marshmallow crème

1. Mix brown sugar, water, and corn syrup together in a large stockpot.

2. Bring to a boil, stirring frequently to prevent sticking.

3. Remove from heat and cool completely.

4. In a separate bowl, combine peanut butter and marshmallow crème.

5. Carefully stir peanut-butter mixture into brown-sugar syrup.

6. Serve on fresh homemade bread.

NOTE:

This sweet and creamy spread is used in some communities for the lunch following church on Sunday.

This quantity may allow for leftovers for snacks during the week.

"That is just a great idea," Lizzie said. "Tell you what! The day of the hike, we'll ask permission to roast hot dogs and marshmallows!"

"Crackers and peanut butter!" shouted a fourth-grader, who instantly slunk down in his seat after receiving some lowered eyebrow looks from the upper-graders.

"I love a burned marshmallow between Ritz crackers with peanut butter on them," Lizzie said, smiling to reassure him.

WHEN STRAWBERRIES BLOOM


Church Peanut Butter


Makes 2½ quarts
Prep Time: 15 minutes

2 quarts King Syrup
1½ pints creamy peanut butter

1. Combine King Syrup and peanut butter.

2. Stir until creamy.

3. Serve on homemade bread or toast.

NOTE:

This is one of the staples of the traditional Sunday lunch, served by the host family after church.

Mam made all kinds of cookies and candy, too. Rice Krispie treats and chocolate-coated peanut butter crackers were Lizzie's favorites.

Lizzie and Mandy always worked very hard to clean the entire house for Christmas, while Mam baked and cooked in the kitchen. They didn't decorate the house because that would be too worldly. Sometimes Mam allowed a few red candles on the windowsill or a candle set in the middle of the table.

WHEN STRAWBERRIES BLOOM


(Continues...)

Excerpted from Lizzie's Amish Cookbook by Linda Byler, Laura Anne Lapp, Anna Kauffman. Copyright © 2011 Good Books. Excerpted by permission of Good Books.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

Table Prayer,
A Word About These Recipes,
The Recipes,
Breads and Spreads,
Breakfast Dishes,
Chicken Dishes,
Meats and Other Main Dishes,
Soups and Sandwiches,
Salads,
Vegetables,
Desserts,
Beverages,
Canning Recipes,
Recipe List,
Index of Ingredients and Food Categories,

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    I like it but was just a little disappointed.

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