SO NOW YOU'RE ON YOUR OWN....: A COOKBOOK FOR COLLEGE STUDENTS & SINGLES

Overview

This cookbook teaches the student or single to save money, cook four delicious meals from one pound of hamburger, organize and coordinate their menus and shopping lists and use only one of three pans they will ever need. The new cook is guided through the shopping and cooking with easy instructions that will get them tasty results. There are helpful hints throughout the cookbook.
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SO NOW YOU'RE ON YOUR OWN....: A COOKBOOK FOR COLLEGE STUDENTS & SINGLES

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Overview

This cookbook teaches the student or single to save money, cook four delicious meals from one pound of hamburger, organize and coordinate their menus and shopping lists and use only one of three pans they will ever need. The new cook is guided through the shopping and cooking with easy instructions that will get them tasty results. There are helpful hints throughout the cookbook.
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Product Details

  • ISBN-13: 9781456730499
  • Publisher: AuthorHouse
  • Publication date: 2/8/2011
  • Pages: 144
  • Sales rank: 338,983
  • Product dimensions: 8.25 (w) x 11.00 (h) x 0.31 (d)

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SO NOW YOU'RE ON YOUR OWN ...

A COOKBOOK FOR COLLEGE STUDENTS AND SINGLES
By Sandra Shaner

AuthorHouse

Copyright © 2011 Sandra Shaner
All right reserved.

ISBN: 978-1-4567-3049-9


Chapter One

CHICKEN

HINTS

1. Chicken breasts usually come in packages of two or more. Use one and freeze the rest.

2. You could cook both and freeze one.

3. Boneless chicken breasts can be cut into inch strips or one inch cubes (nuggets).

4. When you think your chicken is done cooking, press with a fork. If the juices run clear it is ready to eat. If the juices are pink, cook the chicken a little longer.

5. Always wash your hands thoroughly with soap after handling raw meat. I use a different cutting board for my chicken. Clean cutting board thoroughly.

BAKED BEER CHICKEN PACKET

- 1 chicken breast, boneless - ¼ tsp. garlic powder - ¼ tsp. onion powder - ¼ tsp. salt - 1/8 tsp. pepper - ¼ cup beer or chicken broth

YOU WILL NEED

• Oven on 350 degrees

• Skiller

• Aluminum foil

• Measuring spoons and cup

1. Mix all spices; don't forget you can add your own. Sprinkle over chicken.

2. Place chicken on square of foil, push foil up to make an open bowl. Add liquid of choice. Bring up all the edges of the foil bowl to close it tightly. Place packet in skillet and place in oven. Bake for 1 hour.

SERVES: 1

SERVING HINTS: You could add canned mixed vegetables to bottom of packet. You could serve it with French Fries or mashed potatoes. (A little messy but good).

BBQ CHICKEN

- 1 boneless chicken breast cut into 1 inch strips - ½ cup BBQ sauce (save the rest for other recipes) Put unused sauce in refrigerator. - ¼ tsp. salt - ¼ tsp. pepper - ¼ tsp. garlic powder - Spray oil or oil for lightly covering foil lined cookie sheet

YOU WILL NEED

• Oven at 450 degrees

• Foil lined cookie sheet

• Fork

• Spoon

• Measuring spoons and cup

1. Oil foil lined cookie sheet. Place chicken strips a couple of inches apart and place in oven. Bake for 30 minutes. Take out of oven.

2. Pour or spoon BBQ sauce over chicken and put back in oven. Bake for another 10 minutes.

SERVES: 1

SERVING HINTS: Serve with French Fries or/and salad. (If using as a finger food, save the homework until you are done).

BUFFALO NUGGETS

- 1 pkg. chicken strips cut into 1 ½ inch pieces (or take 1 chicken breast and cut it up) - 2 tbsp. hot pepper sauce - 2. tbsp. water - ¾ cup pancake mix - ½ tsp. garlic powder - 1 tsp. season all - ½ tsp. salt - ¼ tsp. pepper

YOU WILL NEED

• Oven at 350 degrees

• 2 bowls

• Foil lined cookie sheet

• Fork, it you don't want to use your fingers

• Measuring spoons and cup

1. Mix water and hot sauce.

2. Put chicken pieces in bowl with water, hot sauce mixture and let soak for 10 to 15 min.

3. Mix pancake mix and dry spices and put in a bowl.

4. Dredge chicken in pancake mixture.

5. Place coated chicken on oiled foil lined cookie sheet.

6. Bake 30 to 40 minutes until done.

SERVES: 1 OR 2

SERVING HINTS: These would be great with blue cheese or ranch dressing. Serve with French Fries or a salad.

CAJUN CHICKEN AND RICE (spicy)

- 2 chicken breasts - 1 tsp. garlic powder - 1 tsp. Cajun seasoning - 1 cup white rice, instant - 1 can (14.5 oz.) diced tomatoes with green peppers and onions - ¾ cup water - ¼ cup diced onion

YOU WILL NEED

• Oven at 425 degrees

• Foil lined cookie sheet

• Saucepan

• Small bowl

• Measuring spoons and cup

• Can opener

1. Combine spices in small bowl

2. Place chicken on foil lined cookie sheet.

3. Rub spice mixture all over chicken.

4. Bake 40 min. or until juices run clear.

5. Combine rice, tomatoes, water and onion in saucepan, bring to a boil, reduce heat, cover. Simmer 20 minutes or until liquid is absorbed by rice. Stir and serve with chicken.

SERVES: 2

SERVING HINTS: Eat one portion and refrigerate leftovers. You could cut up the leftover chicken and serve it over a salad. The chicken would also be great on a sandwich.

CHICKEN ALA KING (creamy)

- 1 chicken breast cooked and diced (you can fry, bake or boil the chicken) - 1 can (10 ¾ oz.) mushroom soup or cream of chicken soup - ¼ cup milk - ¼ tsp. salt - ¼ tsp. pepper

YOU WILL NEED

• Saucepan

• Spoon

• Measuring spoons and cup

1. Put cooked diced chicken in saucepan; add soup, spices and milk. Heat on low until the mixture is hot.

SERVES: 2

SERVING HINTS: This is great served over toast. You could also serve it over rice, spaghetti, mashed potatoes or noodles. It would go good with a salad.

CHICKEN BAKE

- 1 cooked chicken breast or 1 can chicken - 1 can (10 ¾ oz.) cream of chicken soup - 1 can (15 oz.) mixed vegetables - ¼ tsp. salt - ¼ tsp. pepper - ¼ tsp. garlic powder - ¼ cup milk - ¼ cup shredded cheddar cheese (remember the salad bar at grocery)

YOU WILL NEED

• Oven at 425 degrees

• Iron skillet

• Lid

• Lg. spoon

• Lg. bowl

• Measuring spoons and cup

• Can opener

1. Mix all ingredients, put in your skillet, cover and bake for 20 to 30 minutes until everything is heated through.

SERVES: 1 OR 2

SERVING HINTS: Serve with salad. This is also a good time to experiment with different cheeses.

CHICKEN NUGGETS

- 1 chicken breast, cut into 1 inch pieces - 1/8 cup olive oil - ½ cup bread crumbs or cracker crumbs - ¼ tsp. salt - ¼ tsp. pepper - ¼ tsp. garlic powder - 2 tbsp. Parmesan cheese

YOU WILL NEED

• Oven at 425 degrees

• Sharp knife

• 2 plastic bags or 2 sm. Bowls

• Foil lined cookie sheet

• Measuring spoons and cup

1. Coat chicken pieces with oil (you can put the oil in a bag or bowl).

2. Mix crumbs, spices and cheese in bag or bowl, add chicken and coat well.

3. Arrange chicken pieces on foil lined cookie sheet and bake for 25. to 35 min. or until chicken is done.

SERVES: 1

SERVING HINTS: You could serve this with French fries, salad or veggie. You could also serve a dipping sauce with it (BBQ, cocktail sauce, blue cheese dressing or Ranch dressing).

CHICKEN PITA PIZZA

- 1. Chicken breast, cooked and sliced or 1 can pre-cooked chicken - 2. pita flat breads - ¼ cup pizza sauce - ¼ cup shredded mozzarella cheese - ¼ cup diced onion

YOU WILL NEED

• Oven at 425 degrees

• Foil lined cookie sheet

• Measuring cup

1. Place both pitas flat on foil lined cookie sheet, cover with chicken, sauce, cheese and onion.

2. Bake for 5 to 10 min. or until cheese is melted.

SERVES: 1 OR 2

SERVING HINTS: You can eat one and freeze one. This would be good with chips or a salad. It is also easy to eat while you are cramming for that big test.

CHICKEN POT PIE

- 1 chicken breast cooked and diced (boiled, fried, or baked) or 1 can pre-cooked chicken - 1 can (15 oz.) mixed vegetables - 1 can (10 ¾ oz) cream of chicken soup - 1 small potato, diced - ¼ cup diced onion - ¼ tsp. salt - ¼ tsp. pepper - 1 frozen pie crust, thawed

YOU WILL NEED

• Oven to 350 degrees

• Casserole dish

• Lg. spoon

• Measuring spoons and cup

• Can opener

1. Mix first 7 ingredients in casserole dish.

2. Put thawed pie crust over mixture, fold excess dough back inside the dish or cut off excess.

3. Bake for 30 to 40 min. or until crust is golden brown.

SERVES: 1 OR 2

SERVING HINTS: This is a meal by itself. You could serve it with a salad and bread or crackers.

CHICKEN SALAD

- 1 cooked chicken breast, diced - 1 tbsp. mayonnaise ¼ cup onion diced - 2 tbsp. pickle relish or 1 pickle diced - 2 tbsp. celery - ¼ tsp. salt - ¼ tsp. pepper

YOU WILL NEED

• Lf. bowl

• Spoon

• Knife

• Measuring spoons and cup

1. Mix all ingredients.

SERVES: 1 OR 2

SERVING HINTS: You can pick up pickles and celery at the salad bar in your local grocery. You can eat this as a sandwich or by itself. Serve with potato chips, salad or crackers. If it isn't moist enough just add some more mayonnaise.

CRUNCHY OVEN CHICKEN

- ½ cup corn flakes, crushed - ½ cup bread crumbs or cracker crumbs - 1 tsp. sugar - ¼ tsp. salt - ¼ tsp. pepper - 2 tbsp. oil - 1 pkg. chicken tenders or 1 chicken breast cut into strips - ¼ cup pancake mix - 1 egg beaten

YOU WILL NEED

• Oven at 350 degrees

• Plate

• Foil lined cookie sheet

• Fork

• Measuring spoons and cup

1. Pour corn flake crumbs, bread crumbs, sugar, salt, pepper in a plate and mix with fork.

2. Drizzle oil over crumb mixture, tossing to get oil evenly over all of the mixture.

3. Coat chicken in pancake mix, then in egg and then in the crumb mixture. Arrange coated chicken on foil lined cookie sheet. Place in oven and bake for 30 to 40 minutes or until chicken is no longer pink in the center.

SERVES: 1 OR 2

SERVING HINTS: Serve with mashed potatoes (buy them already mixed and ready to heat). A salad or vegetable would be good with the chicken. Remember you can add other spices (Cajun, garlic, season-all). Another great finger food, so you can eat and study at the same time.

FRIED CHICKEN

- 1 chicken breast - ¼ cup pancake mix, bread crumbs or cracker crumbs - ¼ tsp. salt - ¼ tsp. pepper - ¼ tsp. garlic powder - ¼ tsp. season-all or Cajun seasoning - ¾ cup vegetable oil

YOU WILL NEED

• Iron cast skillet

• Fork

• Bowl for mixing pancake mix and spices

• Measuring spoons and cup

1. Mix pancake mix and spices in bowl.

2. Rub chicken with a little of the oil, pour rest into skillet and start heating.

3. Dredge chicken with dry mixture.

4. Add chicken to hot oil, slowly put end of chicken in oil and lay it in away from you. You are less likely to get splashed with hot oil that way.

5. Cook until golden brown and turn over, brown other side. Remove and put on a paper towel to drain. Make sure it is done; press with fork for clear juices.

SERVES: 1

SERVING HINTS: Serve with mashed potatoes, salad and/or a vegetable. French fries would be good with the chicken. Save any leftover mashed potatoes for potato patties or potato candy.

ITALIAN CHICKEN SANDWICH

- 1 chicken breast, boneless - ¼ cup pancake mix - ¼ cup grated parmesan cheese - ½ tsp. Italian seasoning - ¼ cup water - 1 slice mozzarella cheese (remember the salad bar) - 2 tbsp. oil - ¼ cup spaghetti sauce - Bread or bun

YOU WILL NEED

• 2 bowls

• Skillet

• Fork

• Knife

• Measuring spoons and cup

1. Butterfly (cut almost in half sideways, so it looks like a book) chicken, open it up and dip into water (you could use oil).

2. Mix pancake mix, parmesan cheese and spices.

3. Add oil to skillet over medium heat. When hot, add coated chicken and fry until a golden brown turn the chicken over and brown other side. It is done when the juices run clear.

4. Put mozzarella slice over chicken and top with spaghetti sauce. Heat long enough to warm sauce. Place on bread or bun and enjoy.

SERVES: 1

SERVING HINTS: A salad or chips would be good with this sandwich. (Not to be eaten near homework as the sauce laden paper is no excuse for not turning it in).

ORANGE CHICKEN

- 2 chicken breasts or 1 pkg. chicken tenders - 1/3 cup pancake mix - ½ tsp. salt - ¼ tsp. pepper - ½ cup oil - 1/3 cup diced onion - 1/3 cup of orange juice concentrate (make orange juice with the rest) - ¼ cup water

YOU WILL NEED

• Oven a 350 degrees

• Skillet with lid

• Bowl

• Lg. spoon

• Plate

• Measuring spoons and cup

1. Combine pancake mix, spices and dredge chicken on all sides.

2. Brown coated chicken in oil on both sides, when golden brown, remove to a plate and add onions to skillet and sauté until soft. Add orange juice concentrate and water. Add chicken and spoon with the mixture. Cover with lid or foil.

3. Bake for 45 min. to an hour.

SERVES: 3 TO 4

SERVING HINTS: This is fantastic with mashed potatoes, as you can use the orange juice mixture as gravy. The leftover chicken can be used as sandwiches or cut up and made into a tasty chicken salad.

ORANGE CHICKEN PACKET

- 1 chicken breast - ½ can (15 oz.) mixed vegetables (refrigerate other half) - 2 tbsp. orange marmalade - ¼ tsp. salt - 1/8 tsp. pepper

YOU WILL NEED

• Oven to 350 degrees

• Aluminum foil no make packet

• Foil lined cookie sheet

• Spoon

• Measuring spoons and cup

• Can opener

1. Shape foil into bowl shape, add vegetables, and sprinkle with half the spices.

2. Put chicken on top of the vegetables, sprinkle with rest of spices, then spread marmalade over the top of the chicken.

3. Close up packet, place on foil lined cookie sheet and bake for 1 hour.

SERVES: 1

SERVING HINTS: This is pretty much a meal in one. But you could add a salad or potatoes. If you have a study buddy you just double the recipe

ORIENTAL CHICKEN

- 2 chicken breasts Vegetable oil to fill skillet up to ½ inch - ½ cup diced onion - 1 chicken cube dissolved in 1 cup boiling water - 2 tbsp. soy sauce - 1 tbsp. lemon juice - 1 tbsp. brown sugar - 1 tbsp. cornstarch

YOU WILL NEED

• Skillet

• Lid (If you don't have a lid, use foil).

• Plate

• Measuring spoons and cup

1. Brown chicken in oil until golden brown, remove from oil and set aside.

2. Sauté onions in same oil and then add rest of ingredients, cook over medium heat and stir constantly until thick.

3. Put chicken back in mixture, cover and simmer for 10 to 15 minutes.

SERVES: 1 OR 2

Refrigerate what you don't use. You can reheat or cut up the chicken for another dish.

SERVING HINTS: This would be good with rice. Cut up your chicken and practice using chop sticks.

STUFFED CHICKEN BREAST

- 1 chicken breast - ¼ tsp. salt - ¼ tsp. pepper - ¼ tsp. garlic powder - 1 sm. Can fruit cocktail or ¼ cup leftover rice, leftover vegetables, ½ apple sliced - ¼ cup water

YOU WILL NEED

• Oven at 350 degrees

• Skillet

• Aluminum foil

• Spoil

• Foil lined cookie sheet

• Knife

• Measuring spoons and cup

1. Slice the chicken lengthwise to make a hole for the stuffing. Add the stuffing of your choice. You could mix 2 different stuffing, like apple and vegetables or rice and fruit. Sprinkle with spices.

2. Form aluminum foil into a bowl shape, add stuffed chicken and ¼ cup water. Place on foil lined cookie sheet.

3. Bake for 45 – 55 minutes or until chicken is no longer pink in center.

SERVES: 1

SERVING HINTS: This is a recipe you could go wild with. Try using marmalade or peanut butter for stuffing.

CHUCK ROAST

HINTS

1. There are several types of beef roasts. I think that the chuck roast is the more flavorful and tender. 2. When you get your roast home you can cut it into three or four pieces use one and freeze the rest. Wrap them well. You can also cook the whole roast and then freeze what you don't use.

3. The secret to a tender and tasty roast is to sear it in the oven almost to the point where it looks almost burnt. Then cook it, covered, low and slow for six or seven hours. Check it once in awhile to make sure it has plenty of liquid.

BBQ CHUCK SANDWICHES

- 1 cup leftover roast, pulled or cut into bite sizes - ¼ cup BBQ sauce - ¼ tsp. salt - ¼ tsp. pepper - Bread or a bun

YOU WILL NEED

• Skillet

• Lg. spoon • Measuring spoons and cup

1. Add first 4 ingredients to skillet, simmer, on low, until everything is hot.

SERVES: 1

SERVING HINTS: Serve with chips and Cole slaw (the salad bar is a great place to get just 1 helping of slaw). It is also good as an open faced sandwich.

(Continues...)



Excerpted from SO NOW YOU'RE ON YOUR OWN ... by Sandra Shaner Copyright © 2011 by Sandra Shaner. Excerpted by permission of AuthorHouse. 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

IN APPRECIATION....................v
NEED TO KNOW—NOW....................x
BASICS FOR YOUR KITCHEN....................xi
DOUBLE DUTY FOODS....................xii
FOOD TIPS....................xiii
TERMINOLOGY....................xiv
ABBREVIATIONS....................xiv
HOW TO DICE AN ONION....................xv
CHICKEN....................1
BAKED BEER CHICKEN PACKET....................2
BBQ CHICKEN....................3
BUFFALO NUGGETS....................4
CAJUN CHICKEN AND RICE....................5
CHICKEN ALA KING....................6
CHICKEN BAKE....................7
CHICKEN NUGGETS....................8
CHICKEN PITA PIZZA....................9
CHICKEN POT PIE....................10
CHICKEN SALAD....................11
CRUNCHY OVEN CHICKEN....................12
FRIED CHICKEN....................13
ITALIAN CHICKEN SANDWICH....................14
ORANGE CHICKEN....................15
ORANGE CHICKEN PACKET....................16
ORIENTAL CHICKEN....................17
STUFFED CHICKEN BREAST....................18
CHUCK ROAST....................19
BBQ CHUCK SANDWICHES....................20
BEEF AND NOODLES....................21
BEEF HASH....................22
BEEF STEW....................23
BEEF STIR FRY....................24
CHUCK ROAST CHILE....................25
CHUCK ROAST....................26
CHUCK ROAST SANDWICH....................27
DESSERTS....................29
BAKED APPLES....................30
BANANA PUDDING....................31
CAKE MIX COOKIES....................32
CINNAMON WEDGES....................33
FRUIT CRISP....................34
FRUIT PIZZA....................35
GELATIN AND FRUIT....................36
MACAROONS....................37
ORANGE BALL COOKIES....................38
PEANUT BUTTER COOKIES....................39
WHITE CHOCOLATE COOKIES....................40
HAM....................41
GRILLED HAM AND CHEESE....................42
HAM AU GRATIN....................43
HAM AND CHEESY SHELLS....................44
HAM LOAF and SAUCE....................45
HAM PASTA SALAD....................46
HAM SALAD....................47
HAM SKILLET....................48
MAPLE HAM and SWEET POTATOES....................49
HAM MONTE CRISTO....................50
PEANUT BUTTER GLAZED HAM....................51
HAMBURGER....................53
BBQ Meatloaf....................54
BEEF CHEESY NACHOS....................55
BEEF TOSTADAS....................56
CAJUN BURGER....................57
CHILI....................58
GOULASH....................59
HAMBURGER CASSEROLE....................60
HAMBURGER CHEESY PIE....................61
HAMBURGER GRAVY....................62
HAMBURGER PATTY....................63
HAMBURGER STEAK WITH MUSHROOM GRAVY....................64
HAMBURGER STEW....................65
HAMBURGER SURPRISE PACKET....................66
HAMBURGER VEGGIE SOUP....................67
MEATBALLS....................68
MEATLOAF....................69
MEXICAN SKILLET DINNER....................70
PIZZA BURGER....................71
POOR MAN'S STROGANOFF....................72
SALSA BEEF SKILLET....................73
SHEPHERD PIE....................74
SPAGHETTI SAUCE....................75
SWISS STEAK BURGERS....................76
TACO CASSEROLE....................77
TACO SALAD....................78
TOASTED HAMBURGER....................79
MISCELLANEOUS....................81
BAKED POTATO....................82
BAKED SPAGETTI....................83
BBQ CANNED LUNCHEON MEAT....................84
BEER BRATS AND SAUERKRAUT....................85
BOILED EGGS....................86
CALZONES....................87
COCKTAIL SAUCE....................88
CORN ON THE COB....................89
CREAMED PEAS....................90
CUCUMBER SALAD....................91
EGG SALAD....................92
FETTUCCINI ALFREDO....................93
FRANKS AND SAUERKRAUT....................94
FRENCH FRIES....................95
FRIED CORN....................96
FRUITY CREAM CHEESE SPREAD....................97
ICED TEA....................98
MASHED POTATO CANDY....................99
OVEN ROASTED POTOTO WEDGES....................100
PITA PIZZA....................101
PIZZA DOUGH....................102
POTATO PATTY....................103
QUICK SNACKS....................104
SALMON PATTIES....................105
SOFT PRETZELS....................106
TUNA BAKE....................107
TUNA SALAD....................108
PORK....................109
BREADED PORK CHOP....................110
CAJUN PORK BURGER....................111
ORANGE PORK CHOPS....................112
PORK ROAST WITH SAUERKRAUT....................113
PORK ROAST....................114
PULLED PORK SANDWICHES....................115
SAUSAGE AND BAKED BEANS....................116
SPICED PORK CHOPS AND SWEET POTATOES....................117
MENUS AND SHOPPING LISTS....................119
Weekly MENUS & SHOPPING LISTS....................120
INDEX....................123
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