Taste something new : giving different foods a try
(Book)
Author
Published
Minneapolis : Lerner Publications Company, [2016].
Format
Book
ISBN
9781467794725, 1467794724, 9781467796750, 1467796751
Physical Desc
32 pages : color illustrations ; 27 cm.
Accelerated Reader
IL: LG - BL: 2.8 - AR Pts: 1
Lexile measure
560L
Status
Description
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More Details
Published
Minneapolis : Lerner Publications Company, [2016].
Language
English
ISBN
9781467794725, 1467794724, 9781467796750, 1467796751
Accelerated Reader
LG
Level 2.8, 1 Points
Level 2.8, 1 Points
Lexile measure
560
Notes
Bibliography
Includes bibliographical references (page 31) and index.
Description
"This title provides an educational introduction to trying new-to-you foods and testing out fun and tasty ingredients and recipes."--,Provided by publisher.
Target Audience
Ages 5-8.
Target Audience
K to grade 3.
Target Audience
560L,Lexile
Study Program Information
Accelerated Reader,LG,2.8,0.5,181252
Also in this Series
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Copies
| Location | Call Number | Status |
|---|---|---|
| Bernardsville Public Library - Juvenile Nonfiction | J 613.2 BOO | Available |
| Morris County Library - Juvenile Nonfiction | J 613.2 BOO | Available |
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Citations
APA Citation, 7th Edition (style guide)
Boothroyd, J. (2016). Taste something new: giving different foods a try . Lerner Publications Company.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Boothroyd, Jennifer, 1972-. 2016. Taste Something New: Giving Different Foods a Try. Lerner Publications Company.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Boothroyd, Jennifer, 1972-. Taste Something New: Giving Different Foods a Try Lerner Publications Company, 2016.
MLA Citation, 9th Edition (style guide)Boothroyd, Jennifer. Taste Something New: Giving Different Foods a Try Lerner Publications Company, 2016.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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