BounceBack Kids Cookbook
BounceBack Kids is happy to announce the release of its cookbook just in time for the holidays!
The BounceBack Kids Cookbook: A Recipe Collection by Families, Friends and Famous Chefs is filled with over 100 pages of recipes, quotes of support from the BounceBack Kids greater community.
How do you get your own copy?
In Person
Stay tuned for special events where we will be selling the cookbook.The cost is $20 per cookbook. If you are in the triangle, we can meet you, so call us at 919-246-9100.
Order online
If you would like your copy shipped, please use our Google Checkout Shopping Cart, directly below. The cost to order online is $28, which includes shipping and handling (we use the UPS or USPS priority mail, depending on where we are in town the day we get the order out) We will notify you as soon as we ship it out. Please note we can only ship in the US:
Note: By selecting "Google Checkout" you will be redirected to Google's secure checkout page.
Questions
Call us at 919-246-9100 or email us at info@bouncebackkids.org!
We want to send a special thank you out to the chefs, restaurants and businesses that provided recipes:
Restaurants
- Walter Royal, Executive Chef, Angus Barn
- Bill Smith, Chef and Owner, Crook’s Corner
- James Yott Boyle, Executive Chef, The Duck & Dumpling
- Bret Jennings, Chef and Owner, Elaine’s on Franklin
- Cindy McMahan, Co-owner, Elmo’s Diner Inc.
- Sarah Foster, Chef and Owner, Foster’s Market
- Albert Wojciechowski, Chef, Fraizer’s
- Jay Christmas, Executive Chef, Hope Valley Country Club
- Andrea Reusing, Owner and Chef, Lantern Restaurant
- Mildred Council aka Mama Dip, Chef and Owner, Mama Dip’s Restaurant
- Jamil Kadoura, Chef and Owner, Mediterranean Deli
- Ed Mitchell, Pitmaster, The Pit Authentic
- Lauren Smaxwell, Executive Chef, The Pit Authentic
- Corey Palakovich, Executive Chef, The Raleigh Times Bar
- Jim Anile, Chef and Owner, Revolution Restaurant
- Matthew Scofield, Executive Chef, Sitti
- Ian Sullivan, Executive Chef, Urban Food Group
- Dustin Pierce, Chef de Cuisine, Vivace Raleigh
- Ezra, Kol and Jared Resnick, Owner, West End Wine Bar of Chapel Hill/Durham
- Trey Cleveland, Chef, Top of the Hill Restaurant & Brewery
- Tony Fusco, Executive Chef, Gravy
- Greg Overbeck, Co-Owner Chapel Hill Restaurant Group: 411 West, 518 West, Squid’s, Spanky’s, MEZ
Food Bloggers, Writers and Personal Chefs
- Kelly Alexander, Author and Food Writer
- Brian Adornetto, Chef, Love at First Bite
- Sheri Castle, Food Writer and Cooking Teacher
- Joseph Kwon, The Avett Brothers
- Linda Watson, Chef and Food Writer, Cook for Good
Businesses and University Programs
- APPLES Service-Learning Program, University of North Carolina at Chapel Hill
- Ira Green, Director, Camp Shining Stars
- Mike Zeillmann, Owner, Coach Z Basketball Skills Training
- Susan Coker, Owner, Dina Porter
- Bryna Rapp, Owner, FurnitureLab
- Andrew Moore, General Manager, Pickett Land and Building Company
- Ari Zandman-Zeman, Owner, Fitness Coach, Rubberbanditz
- Caroline Nichols, A Southern Season
- Jay N. White, Vice President of Customer Relations, A Southern Season
- Mariana Florentino, Owner, Terra Nova Global Properties
