Top 100 Pasta Dishes: Easy Everyday Recipes That Children Will Love [NOOK Book]

Overview

Who doesn’t love pasta? For most kids—and their parents—pasta is the best food in the world. It’s tasty and nutritious, it’s easy, quick, and economical to cook—and, even better, it comes in lots of fun shapes! Here is Annabel’s ultimate collection of one hundred pasta dishes, with a section for babies (it’s a good way to introduce texture) and toddlers (it’s great for fussy eaters), plus a huge variety of quick and easy recipes that older ...
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Top 100 Pasta Dishes: Easy Everyday Recipes That Children Will Love

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Overview

Who doesn’t love pasta? For most kids—and their parents—pasta is the best food in the world. It’s tasty and nutritious, it’s easy, quick, and economical to cook—and, even better, it comes in lots of fun shapes! Here is Annabel’s ultimate collection of one hundred pasta dishes, with a section for babies (it’s a good way to introduce texture) and toddlers (it’s great for fussy eaters), plus a huge variety of quick and easy recipes that older children will enjoy and that will become family favorites!

Filled with color photos, simple instructions, and clear notes on cooking and preparation times, plus symbols throughout to show which recipes are suitable for babies and younger children, and which recipes are suitable for freezing, this is the ultimate pasta cookbook for families everywhere. With Annabel’s help, dinnertime can finally be fuss free!
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Product Details

  • ISBN-13: 9781451608090
  • Publisher: Atria Books
  • Publication date: 8/9/2011
  • Sold by: SIMON & SCHUSTER
  • Format: eBook
  • Pages: 144
  • File size: 46 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Annabel Karmel is the mother of three children and the UK’s leading expert on feeding children. She works with leading US parenting websites such as Parents.com and has appeared on many TV shows, including the Today show and The View. Check out her popular app, Annabel’s Essential Guide to Feeding Your Baby & Toddler, and visit her website, AnnabelKarmel.com, to learn more.
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Read an Excerpt

BABY

  • SUITABLE FROM 8 MONTHS
  • MAKES 4 PORTIONS
  • PREPARATION TIME: 8 MINUTES / COOKING TIME: 15 MINUTES
  • SUITABLE FOR FREEZING

Pasta shells with salmon and broccoli

Fish is good for the brain; omega-3 essential fatty acids are found in oily fish and make up 40 percent of the brain. A baby’s brain grows rapidly between birth and three years, and most of this growth takes place in the first year, so it’s important to introduce fish such as salmon early on. Fish is quick and easy to prepare and delicious combined with root vegetables. (Note: For babies younger than a year, using unsalted broth is recommended.)

2 ounces salmon fillet, skinned

2/3 cup vegetable or chicken broth

1/4 cup small pasta shells a pat of butter

1/2 small onion, finely chopped

2 teaspoons all-purpose flour

1/2 cup milk

1/2 cup roughly chopped broccoli

3 tablespoons crème fraîche or heavy cream

3 tablespoons grated Parmesan cheese

1 teaspoon lemon juice

1/2 teaspoon chopped fresh dill

1/2 teaspoon chopped fresh chives

  • To cook the salmon, either poach the fish in a little of the broth over low heat for 3 to 4 minutes, until it flakes easily with a fork, or cook in a microwave with a couple of tablespoons of the broth for about 2 minutes.
  • Meanwhile, cook the pasta following the instructions on the package. Drain.
  • To make the sauce, melt the butter in a saucepan. Add the onion and sauté for 3 to 4 minutes, just until soft. Add the flour and mix together, then blend in the remaining broth and the milk. Bring to a boil. Add the broccoli and simmer, covered, for 5 to 6 minutes until soft.
  • Whiz in a food processor until smooth. Return to the pan and stir in the crème fraîche, Parmesan, lemon juice, herbs, and cooked salmon. Simmer for 2 minutes. Serve the drained pasta with the sauce.
  • SUITABLE FROM 7 MONTHS
  • MAKES 4 PORTIONS
  • PREPARATION TIME: 8 MINUTES / COOKING TIME: 20 MINUTES
  • SUITABLE FOR FREEZING

Pasta stars with carrot and tomato

Stir these tiny pasta stars into your baby’s favorite puree for a gradual introduction to more lumpy food. Interestingly, carrots are more nutritious when cooked with a little butter or oil, as the beta-carotene they contain is absorbed more readily. The same is true of tomatoes; they are rich in lycopene, a powerful antioxidant that is better absorbed by our bodies when tomatoes are cooked with a little oil or butter.

2 medium carrots, sliced (1 cup)

1 tablespoon butter

3 medium tomatoes, peeled, seeded, and quartered

scant 1/2 cup grated Cheddar cheese

2 fresh basil leaves, torn into pieces

1/4 cup small pasta stars

  • Steam the carrots for about 20 minutes, or until tender. Heat the butter in a separate pan, then add the tomatoes and sauté until mushy. Remove from the heat and stir in the cheese until melted; add the fresh basil.
  • Meanwhile, cook the pasta stars following the instructions on the package. Drain.
  • Puree the cooked carrots together with 3 tablespoons of the liquid from the bottom of the steamer using a handheld blender. Blend together with the tomato and cheese mixture and stir in the drained pasta stars.
  • SUITABLE FROM 7 MONTHS
  • MAKES 6 PORTIONS
  • PREPARATION TIME: 10 MINUTES / COOKING TIME: 30 MINUTES
  • SAUCE SUITABLE FOR FREEZING

Tomato, sweet potato, and cheese sauce with pasta shells

This delicious tomato sauce is enriched with vegetables. It is very versatile; you can mix it with pasta, as here, or blend it together with cooked fish or chicken.

1 tablespoon olive oil

1 medium onion, chopped

1 garlic clove, chopped

1 medium sweet potato, peeled and chopped (1 2/3 cups)

2 medium carrots, sliced (1 cup)

one 14-ounce can diced tomatoes

3/4 cup vegetable broth or water

2/3 cup small pasta shells

2/3 cup grated Cheddar cheese

  • Heat the oil in a saucepan and sauté the onion for about 4 minutes, or until softened. Add the garlic and sauté for 1 minute more. Stir in the sweet potato and carrots, then stir in the tomatoes and vegetable broth or water. Bring to a boil, stirring, cover the pan, and simmer for about 30 minutes, or until the vegetables are tender.
  • Meanwhile, cook the pasta following the instructions on the package. Drain.
  • Once cooked, let the sauce cool slightly, then blend the sauce to a puree and stir in the cheese until melted. Mix the drained pasta with the sauce.
  • SUITABLE FROM 7 MONTHS
  • MAKES 4 PORTIONS
  • PREPARATION TIME: 5 MINUTES / COOKING TIME: 20 MINUTES
  • SUITABLE FOR FREEZING

Pasta with tomato and mascarpone sauce

Five different vegetables are blended into this tasty tomato sauce. Mascarpone is good for babies, as they need proportionately more fat in their diets than adults due to their rapid growth rate. If you don’t have any, use heavy cream or cream cheese instead.

1 tablespoon olive oil

1 medium red onion, chopped

1/4 cup diced carrot

1/4 cup diced zucchini

2 tablespoons diced celery

1 garlic clove, crushed

1/2 cup chopped button mushrooms

one 14-ounce can crushed or diced tomatoes

2 tablespoons apple juice

1/3 cup small pasta shells

2 tablespoons torn fresh basil (optional)

3 tablespoons mascarpone cheese

3 tablespoons grated Parmesan cheese

  • Heat the oil in a saucepan and sauté the onion, carrot, zucchini, and celery for 5 minutes. Add the garlic and sauté for 1 minute. Add the button mushrooms and sauté for 2 minutes. Stir in the crushed or diced tomatoes with the apple juice and simmer for 10 minutes with the lid on, stirring occasionally.
  • Meanwhile, cook the pasta shells following the instructions on the package. Drain.
  • Remove the tomato sauce from the heat, add the basil (if using), and blend in a food processor. Return to the pan and stir in the mascarpone and Parmesan. Stir the drained pasta into the sauce.

VARIATION: To make a creamy tomato-chicken bolognese sauce, simply add ½ cup diced cooked chicken breast at the same time as the mushrooms.
  • SUITABLE FROM 8 MONTHS
  • MAKES 4 PORTIONS
  • PREPARATION TIME: 8 MINUTES / COOKING TIME: 15 MINUTES
  • SUITABLE FOR FREEZING

Mushroom and spinach pasta

1/3 cup small pasta shells

1 tablespoon butter

1/4 cup finely diced onion

1/2 cup finely diced cremini mushrooms

1 garlic clove, crushed

1 tablespoon all-purpose flour

1 cup milk

1/4 teaspoon chopped fresh thyme

1/3 cup grated Parmesan cheese

1/2 cup finely chopped baby spinach

  • Cook the pasta following the instructions on the package. Drain.
  • Melt the butter in a saucepan, add the onion, cover, and sauté for 8 minutes, or until softened. Add the mushrooms and cook for 3 minutes. Add the garlic and cook for 2 minutes. Add the flour, then add the milk, stirring until thickened. Add the thyme, Parmesan, and spinach and stir until wilted.
  • Stir in the drained pasta.
  • SUITABLE FROM 9 MONTHS
  • MAKES 4 PORTIONS
  • PREPARATION TIME: 8 MINUTES / COOKING TIME: 18 MINUTES

SUITABLE FOR FREEZING

Chicken and corn pasta

1/3 cup small pasta shells

1 tablespoon butter

1/4 cup finely diced onion

4 ounces boneless, skinless chicken breast, cut into small pieces

4 teaspoons all-purpose flour

1 cup milk

3 tablespoons drained canned or frozen corn kernels

1/2 teaspoon Dijon mustard

1/4 cup grated Parmesan cheese

1 teaspoon finely chopped fresh chives

  • Cook the pasta following the instructions on the package. Drain.
  • To make the sauce, melt the butter in a saucepan, then add the onion, cover, and cook gently for about 8 minutes, or until soft. Add the chicken and sauté for 2 minutes. Add the flour, stir over the heat for 1 minute, then add the milk, stirring until thickened. Add the corn and mustard and simmer for 5 minutes, then remove from the heat and add the Parmesan and chives.
  • Stir in the drained pasta.
  • SUITABLE FROM 9 MONTHS
  • MAKES 3 PORTIONS
  • PREPARATION TIME: 10 MINUTES / COOKING TIME: 25 MINUTES
  • SUITABLE FOR FREEZING

Hidden vegetable bolognese

This bolognese is good with pasta shapes, or you could mix it with some potatoes mashed with a little butter and milk and maybe just a little grated Cheddar. You could also make this with ground turkey or chicken.

1 tablespoon olive oil

2 shallots, chopped (about 1/3 cup)

1/3 cup diced carrot

2 tablespoons diced celery

1 small garlic clove, crushed

1/2 cup chopped peeled butternut squash

half a 14-ounce can diced tomatoes

6 ounces lean ground beef

1 teaspoon tomato paste

1/2 cup beef or chicken broth, or water, plus extra as needed

1 teaspoon fresh thyme leaves

1/3 cup pasta stars

  • Heat the oil in a saucepan and sauté the shallots, carrot, and celery over low heat for 7 to 8 minutes, until softened. Add the garlic and cook for 30 seconds. Add the butternut squash, pour in the diced tomatoes, and cook for 5 minutes.
  • Meanwhile, brown the ground beef in a skillet with no oil. Transfer the vegetables to a food processor and blend until smooth. Put the blended vegetables back in the pan; add the tomato paste, broth, thyme, and the browned meat. Cover and cook for 12 to 15 minutes, adding a little more broth if necessary.
  • Meanwhile, cook the pasta stars following the instructions on the package. Once cooked, drain and toss with the sauce.
  • SUITABLE FROM 7 MONTHS
  • MAKES 4 PORTIONS
  • PREPARATION TIME: 8 MINUTES / COOKING TIME: 37 MINUTES
  • SUITABLE FOR FREEZING

Tomato sauce with butternut squash and red lentils

This tasty sauce is enriched with lentils and butternut squash. Lentils are a good cheap source of protein and iron and as such are important in a vegetarian diet. Butternut squash is rich in beta-carotene, which is important for growth, healthy skin, and good vision. With nonmeat sources of iron such as lentils, whole-grain cereals, and green leafy vegetables, you need to give vitamin C at the same meal to help the absorption of iron.

1 tablespoon olive oil

1/3 cup chopped onion

1/2 cup chopped carrot

2 tablespoons chopped celery

1/4 cup split red lentils

scant 1 cup chopped peeled butternut squash

half a 14-ounce can crushed or diced tomatoes

2/3 cup water

1/3 cup small pasta shells

scant 1/2 cup grated sharp Cheddar cheese

  • Heat the oil in a saucepan and sauté the onion, carrot, and celery for 5 minutes.
  • Rinse and drain the lentils and add to the pan. Add the butternut squash and cook, stirring, for 1 minute. Pour in the crushed or diced tomatoes and the water. Cover and cook over low heat for about 30 minutes.
  • Meanwhile, cook the pasta following the instructions on the package. Drain.
  • Remove the squash and lentils mixture from the heat and stir in the cheese until melted. Puree in a blender, then return to the pan and stir in the drained pasta.
  • SUITABLE FROM 8 MONTHS
  • MAKES 4 PORTIONS
  • PREPARATION TIME: 10 MINUTES / COOKING TIME: 18 MINUTES
  • SUITABLE FOR FREEZING

Baby vegetable pasta

As your baby gets older, it is important to encourage him to chew, so dice vegetables instead of pureeing them. Frozen peas and corn kernels are good standbys to keep in your freezer.

1/3 cup small pasta shells

1 tablespoon butter

1/4 cup finely chopped onion

3 tablespoons finely diced carrot

2 tablespoons finely diced red bell pepper

1/4 cup frozen corn kernels

1/4 cup frozen peas

1 tablespoon all-purpose flour

1 cup vegetable broth

2 tablespoons chopped fresh basil

1 teaspoon lemon juice

1/3 cup grated Parmesan cheese

  • Cook the pasta following the instructions on the package. Drain.
  • Melt the butter in a saucepan. Add the onion, carrot, and bell pepper, cover, and cook gently for 10 minutes, or until nearly soft. Add the corn and peas and sauté for 2 minutes. Add the flour, then add the broth, stirring until thickened. Simmer for 3 minutes, then add the basil, lemon juice, and Parmesan.
  • Stir in the drained pasta.
  • SUITABLE FROM 7 MONTHS
  • MAKES 2 PORTIONS
  • PREPARATION TIME: 5 MINUTES / COOKING TIME: 9 MINUTES

NOT SUITABLE FOR FREEZING

Confetti pasta

1/4 cup orzo or other small pasta shapes

3 tablespoons diced carrot

1/4 cup frozen peas

1 1/2 tablespoons heavy cream

3 tablespoons grated Parmesan cheese

  • Cook the pasta following the instructions on the package. Add the diced carrot for the last 6 minutes; add the peas for the last 2 to 3 minutes, then drain.
  • Stir the cream and Parmesan into the pasta and serve.
  • SUITABLE FROM 8 MONTHS
  • MAKES 3 PORTIONS
  • PREPARATION TIME: 8 MINUTES PLUS 20 MINUTES FOR INFUSING / COOKING TIME: 18 MINUTES
  • NOT SUITABLE FOR FREEZING

Cheese sauce with butternut squash

If you have time, it’s nice to infuse the milk to give it extra flavor, but you can skip this step if you prefer. For older babies, I blend only half the vegetables with the sauce and leave the remainder chunky so the sauce has some texture.

1 2/3 cups milk

1/2 medium onion, cut into wedges

1 bay leaf

3 fresh parsley sprigs

3 black peppercorns

1 tablespoon butter

1 cup diced peeled butternut squash

1 tablespoon all-purpose flour

1/3 cup small pasta shells

3/4 teaspoon Dijon mustard

3 tablespoons grated Parmesan cheese

3 tablespoons grated sharp Cheddar cheese

  • First, infuse the milk: Put the milk, onion wedges, bay leaf, parsley sprigs, and peppercorns into a saucepan. Bring to a boil and simmer gently for 20 to 30 minutes, then strain into a pitcher.
  • Melt the butter in a clean saucepan. Add the squash and sauté for 5 minutes. Add the flour, then the strained milk, stirring until thickened. Simmer for 10 minutes, or until the ingredients are soft.
  • Meanwhile, cook the pasta following the instructions on the package. Drain.
  • Whiz the vegetables and sauce in a food processor until smooth. For older babies, whiz the sauce with half the vegetables and leave the other half diced. Add the mustard and cheeses. Stir in the drained pasta.
  • SUITABLE FROM 7 MONTHS
  • MAKES 3 PORTIONS
  • PREPARATION TIME: 10 MINUTES / COOKING TIME: 25 MINUTES
  • SUITABLE FOR FREEZING

Little stars with ground beef

1/3 cup pasta stars

1 tablespoon butter

3 tablespoons finely diced onion

1/3 cup finely diced carrot

2 tablespoons finely diced celery

4 ounces lean ground beef

1/2 teaspoon red currant jelly (optional)

1 tablespoon all-purpose flour

1 cup beef broth

1 teaspoon tomato paste

1 teaspoon Worcestershire sauce

1/2 teaspoon fresh thyme leaves

  • Cook the pasta following the instructions on the package. Drain.
  • Melt the butter in a saucepan and add the onion, carrot, and celery and sauté for 5 minutes. Add the ground beef to the vegetables and brown for 5 minutes, breaking up the lumps with a fork as you stir. Add the red currant jelly, if using, and sauté for 1 minute. Add the flour, then the broth, tomato paste, Worcestershire sauce, and thyme. Simmer for 10 minutes, uncovered.
  • Stir in the drained pasta.
  • SUITABLE FROM 9 MONTHS
  • MAKES 4 PORTIONS
  • PREPARATION TIME: 8 MINUTES / COOKING TIME: 15 MINUTES
  • SUITABLE FOR FREEZING

Cauliflower, broccoli, and pea pasta

1/3 cup small pasta shells

1 tablespoon butter

1/4 cup finely chopped onion

1/2 cup small cauliflower florets

1/2 cup small broccoli florets

1/3 cup frozen peas

1 tablespoon all-purpose flour

1 cup milk

1/3 cup grated Parmesan cheese

1/2 teaspoon Dijon mustard

  • Cook the pasta following the instructions on the package. Drain.
  • Melt the butter in a saucepan, add the onion, and sauté for 5 minutes. Add the cauliflower, broccoli, and peas. Sauté for 5 minutes, then add the flour and milk, stirring until thickened. Simmer for a few minutes, then spoon half of the mixture into a bowl.
  • Whiz the remaining mixture in the pan using a handheld blender until smooth. Stir in the Parmesan and mustard, then return the reserved unblended mixture to the pan with the drained pasta.
  • SUITABLE FROM 9 MONTHS
  • MAKES 4 PORTIONS
  • PREPARATION TIME: 8 MINUTES / COOKING TIME: 20 MINUTES
  • SUITABLE FOR FREEZING

Fruity chicken curry with pasta

Korma curry paste has a slightly sweet flavor that is ideal for younger palates. Dried apricots are rich in beta-carotene and also contain iron. I prefer to use organic dried apricots, which are brown in color; commercial ones are often treated with sulfur dioxide (to preserve their bright orange color), which can trigger an asthma attack in susceptible babies.

1/3 cup small pasta shells

2 teaspoons canola oil

1/4 cup finely diced onion

1/4 teaspoon grated peeled fresh ginger

2 teaspoons mild korma curry paste (such as Patak’s)

2/3 cup chicken broth

1/2 cup coconut milk

4 roughly chopped dried apricots

1/3 cup finely diced peeled butternut squash

4 ounces boneless, skinless chicken breast, cut into small pieces

  • Cook the pasta following the instructions on the package. Drain.
  • Heat 1 teaspoon of the oil in a saucepan. Add the onion and ginger and sauté for 5 minutes. Add the curry paste, then the broth and coconut milk. Add the apricots and squash. Bring to a boil, then simmer, covered, for 10 minutes, or until the squash is tender. Whiz until smooth using a handheld blender.
  • Heat the remaining 1 teaspoon oil in a wok or skillet and sauté the chicken for 3 to 4 minutes, or until cooked through. Add the sauce, then stir in the drained pasta.
  • SUITABLE FROM 8 MONTHS
  • MAKES 3 PORTIONS
  • PREPARATION TIME: 8 MINUTES / COOKING TIME: 25 MINUTES
  • SUITABLE FOR FREEZING

Tomato and Mediterranean vegetable sauce

Adding diced apple and apple juice gives a sweetness to this sauce that appeals to babies. If you don’t have any eggplant, use diced carrot or butternut squash instead, but you will need to add this together with the onion so that it cooks long enough to soften.

1/3 cup small pasta shells

2 teaspoons olive oil

1/3 cup finely chopped onion

1 small garlic clove, crushed

2 tablespoons finely diced red bell pepper

2 tablespoons finely diced eggplant

2 tablespoons finely diced celery

1/3 cup finely diced zucchini

2 tablespoons finely diced peeled apple

1/2 cup apple juice (I use a natural, unfiltered apple juice)

1 1/4 cups canned diced tomatoes

1 teaspoon ketchup

1 tablespoon chopped fresh basil

  • Cook the pasta following the instructions on the package. Drain.
  • Heat the oil in a saucepan, add the onion, and sauté for 5 minutes. Add the garlic and cook for 1 minute; then add the bell pepper, eggplant, celery, zucchini, and apple and sauté for 5 minutes. Next, add the apple juice, tomatoes, and ketchup. Bring to a boil, then simmer, covered, for 10 minutes.
  • Add the basil and stir in the drained pasta.
  • SUITABLE FROM 7 MONTHS
  • MAKES 3 PORTIONS
  • PREPARATION TIME: 10 MINUTES / COOKING TIME: 10 MINUTES
  • SUITABLE FOR FREEZING

Fillet of fish with carrot, tomato, and cheese sauce

1 1/4 cups chopped carrot

1/4 cup small pasta shells

4 ounces skinless flounder, gray sole, or cod fillet

1 tablespoon milk, plus extra as needed

2 tablespoons butter, plus extra as needed

3 medium tomatoes, peeled, seeded, and chopped

scant 1/2 cup grated Cheddar cheese

  • Steam the carrot for about 10 minutes, or until tender.
  • Cook the pasta following the package instructions. Drain.
  • Meanwhile, place the fish in a microwave-safe dish, add the milk, dot with butter, and cover, leaving an air vent. Microwave on high for about 1½ minutes. Alternatively, poach the fish in a saucepan of milk for a couple of minutes.
  • Melt the 2 tablespoons butter in a saucepan and cook the tomatoes for 3 minutes, then stir in the cheese until melted. Blend the fish together with the steamed carrot and the tomato and cheese sauce. Stir in the drained pasta.
  • SUITABLE FROM 7 MONTHS
  • MAKES 2 PORTIONS
  • PREPARATION TIME: 7 MINUTES / COOKING TIME: 7 MINUTES
  • SUITABLE FOR FREEZING

Creamy spinach sauce

1/4 cup small pasta shells

8 ounces fresh spinach or 5 ounces frozen whole leaf spinach (half a 10-ounce box)

a pat of butter

2 tablespoons milk

2 tablespoons cream cheese

1/4 cup grated Parmesan cheese

  • Cook the pasta following the package instructions. Drain.
  • Carefully wash the fresh spinach and cook with the water just clinging to its leaves in a saucepan over low heat, stirring occasionally, until wilted. Gently press out the excess water. If using frozen spinach, cook following the package instructions.
  • Melt the butter in a small saucepan and sauté the spinach, then stir in the milk and cheeses. Transfer the mixture to a food processor and chop finely. Mix with the drained pasta.

© 2010 Annabel Karmel
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