How are you peeling? : foods with moods
(Book)
Author
Contributors
Published
New York : Arthur A. Levine Books, [1999].
Format
Book
Edition
First edition.
Lexile measure
370L
Appears on list
Status
Roy & Helen Hall Memorial Library - Picture Book
E FRE
1 available
E FRE
1 available
Description
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Also in this Series
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Copies
| Location | Call Number | Status |
|---|---|---|
| Roy & Helen Hall Memorial Library - Picture Book | E FRE | On Shelf |
More Details
Published
New York : Arthur A. Levine Books, [1999].
Edition
First edition.
Physical Desc
1 volume (unpaged) : color illustrations ; 28 cm
Language
English
Lexile measure
370
Notes
Citation/References
Booklinks,February 00,2001
Citation/References
Booklist,February 01,2000
Citation/References
New York Tim,November 21,1999
Citation/References
Sch Libr Jnl,January 00,2000
Description
Brief text and photographs of carvings made from vegetables introduce the world of emotions by presenting leading questions such as "Are you feeling angry?"
Target Audience
370L,Lexile
Target Audience
Decoding demand: 69 (high),Semantic demand: 90 (very high),Syntactic demand: 26 (low),Structure demand: 67 (high),Lexile
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Citations
APA Citation, 7th Edition (style guide)
Freymann, S., & Elffers, J. (1999). How are you peeling?: foods with moods (First edition.). Arthur A. Levine Books.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Freymann, Saxton and Joost Elffers. 1999. How Are You Peeling?: Foods With Moods. Arthur A. Levine Books.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Freymann, Saxton and Joost Elffers. How Are You Peeling?: Foods With Moods Arthur A. Levine Books, 1999.
MLA Citation, 9th Edition (style guide)Freymann, Saxton., and Joost Elffers. How Are You Peeling?: Foods With Moods First edition., Arthur A. Levine Books, 1999.
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.