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Binding: Paperback
ISBN: 978-1-57131-695-0
Pages: 288
Publish Date: May 2011
Genre: Young Readers
The Crepe Makers' Bond
BY Julie Crabtree
Ariel is the head chef in her kitchen. Cucumber salads, fettucine carbonara, fish tacos, and peanut butter pie are just a few of the dishes she crafts when she’s feeling frustrated by the world. And it’s turning into a frustrating year. Ariel, Nicki, and M have been inseparable friends since they were kids, but now M’s mom has decided to move away. It’s the girls’ last year in middle school, and now they’re being separated?
From the winner of the Milkweed Prize for Children’s Literature—a charming novel about friendship, food, and surviving the last year of middle school.
The friends concoct a plan that will keep M in the Bay area—she’ll move in with Ariel and her family. But before you can say bff, the party is over. Everything M does gets on Ariel’s nerves, and it’s not long before the girls are avoiding each other. This was supposed to be their best year ever, but some painful lessons are threatening to tear their friendship apart. Can the girls scramble to make things right before the bond crumbles?
OTHER BOOKS BY THIS AUTHOR:
The Crepe Makers' Bond
From the winner of the Milkweed Prize for Children's Literature, a charming novel about friendship, food, and surviving the last year of middle school.
Read more ›
Discovering Pig Magic
A story of three friends, magic, and too many pigs in contemporary California.
Read more ›
Discovering Pig Magic
A story of three friends, magic, and too many pigs in contemporary California.
Read more ›
"Funny, self-aware 14-year-old Ariel 'find[s] making fantastic food gives me sanity' in this highly entertaining and multilayered sequel to Discovering Pig Magic. Crabtree is particularly adept at capturing the emotional life of teens. The ease with which she weaves Ariel's clear (and fabulous) recipes and passion for cooking into this story about how even close friends can change unexpectedly is equally impressive. Though very much a work of fiction, it's also an inspiring introduction into how a young chef thinks, and it does in fact include interesting and helpful cooking tips. Creative and refreshing like a good soufflé, this perceptive, heartfelt narrative nevertheless has real meat on its bones."
—Kirkus Reviews
