Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Bite at Twilight

Bite at Twilight

Meyers, Gina
Meyers, David Lawrence

Paperback

Cookbooks General

Publisher Price: $12.95

ISBN10: 0615282954
ISBN13: 9780615282954
Publisher: Lightning Source Inc
Published: May 29 2009
Pages: 94
Weight: 0.55
Height: 0.40 Width: 8.10 Depth: 10.90
Language: English
The international phenomenon known as Twilight fever has ignited excitement in the kitchen. Delectable delights to satisfy the appetites of the humans found in the fictional book Bite At Twilight: Vampires, Forks, & Knives, is meant to offer a satisfying array of warm, lovely dishes that anyone of any age can cook with ease and enjoyment. Whether you are planning a Twilight-Themed Birthday Party, just a simple get together with friends, a Halloween party, or just what to try your creative hand to some culinary delights you are in luck. Filled with forbidden love, action, and danger, brace yourself, and bring your very best table manners, and appetites. Don't forget your forks. Beautiful Bella Swan will be serving up some scrumptious delights to satisfy even the pickiest, puritan vegetarian vampires. Intertwined in the pages of Bite At Twilight Cookbook: Vampires, Forks, & Knives, you will find Bell's Lasagna, Harry's Famous Fish Fry, Mushroom Raviolis, Red Velvet Cake, Blushing Bella Punch, and much more. Besides mouthwatering recipes, you'll also find a Twilight Party Planning Guide, and for the teenagers, Bell's Prom Primer. I bought this cookbook on a whim, and love it! The recipes are easy. I made the mushroom ravioli and my family loved it.-Diana, Philadelphia, PA, Amazon customer Gina, this is brilliant! I have a teen daughter who needs a boost like this to get her nose out of her Twilight books and into the kitchen. Laurie Vengoechea, San Diego Cooking Examiner

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