The Best Baby Food
125 Healthy and Delicious Recipes for Babies and Toddlers
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- $14.99
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- $14.99
Publisher Description
Helping a baby acquire a taste for wholesome, healthy food is the best way to ensure that he or she develops eating habits that will promote good health throughout their lives.
In full color and packed with practical nutritional information and easy-to-make recipes, this book shows how to create an array of delicious and interesting dishes that any baby and toddler will simply love.
The techniques are simple and baby-tested, and the recipes are mouthwatering. The authors provide professional guidance to preparing baby food safely and easily at home. There is complete nutritional information included for each recipe, with Nutrition Tip profiling information that parents and all home cooks will find very valuable.
The recipes are broken down according to age beginning with 6 to 9 months which is when most babies can begin to transition to more solid food:
For 6 to 9
months Apple Medley, Brown Rice Cereal, Nectarine and Carrot Purée, Tofu, Bosc Pears and Banana, Basic Quinoa, Caramelized Parsnip Purée, Banana and Blueberry Purée For 9 to 12 months Stewed Leeks with Butter, Soft Polenta with Cheddar Cheese and Broccoli Florets, Pacific Salmon Cakes, Oven-Roasted Chicken with Dried Apricots, Diced Potato Gratin For Toddlers 12 months+ Roasted Summer Fruit Smoothie, Best-Ever Barbecued Corn, Warm Barley with Fresh Herbs and Parmesan Cheese, World's Best "Fish Sticks", Pork with Red Cabbage.
These great-tasting meals will help a baby or a toddler become a healthy eater who enjoys a wide variety of tantalizing foods.
PUBLISHERS WEEKLY
Wagman (750 Best Appetizers), a chef, and Hillhouse, a nutritionist, team up to create recipes for gourmet baby food. More than a cookbook, this is a nutritional and culinary guide to help parents make informed food choices. The authors make a compelling case that commercial baby food is typically higher in calories, lower in nutrients, and is more costly than homemade varieties, plus it contains unnecessary and unhealthy additives. They advise avoiding pesticides, herbicides, GMOs, hormones, and several chemical and inorganic compounds that they say can wreak havoc on a growing child. The recipes span three developmental stages: six to nine months, nine to 12 months, and one year and older. To start, Wagman cooks up simple fare with one or two ingredients, such as roasted beet puree and whole grain oat cereal with grapes. The menu gets more complex for older children, with recipes such as mango lassi, turkey meatloaf, and soft polenta with cheddar cheese and broccoli. The authors provide a blueprint for introducing kids to a wide variety of food textures, colors, and tastes to set them on the path to becoming healthy and, crucially, non-picky eaters for the rest of their lives.
