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Manufacturer: Robert Rose
Publisher: Robert Rose
Author: Jordan Wagman, Jill Hillhouse

Binding: Paperback
Dewey Decimal Number: 641.56222
EAN: 9780778801825
ISBN: 0778801829
Label: Robert Rose
Manufacturer: Robert Rose
Number Of Items: 1
Book Pages: 272
Publication Date: 2008-04-11
Publisher: Robert Rose
Studio: Robert Rose

Providing the best possible food for baby -- made in the home kitchen.

When it comes to introducing solid food to babies at approximately six months, providing the best means using fresh, organic ingredients and paying attention to how food is prepared. For the very best, it means preparing those foods at home and introducing children to a variety of foods, nutrients and unique flavors.

Easy Gourmet Baby Food features 150 recipes that introduce very simple ways for parents to prepare meals for their infants and toddlers. Here's a small sampling:

• Green beans with fresh basil leaves; orange lentil and root vegetables; roasted cauliflower and white bean purée
• Seared salmon, cauliflower and russet potato; grilled chicken breast with yogurt; three-cheese vegetable lasagna
• Parmesan polenta cakes; pork tenderloin with prunes and bliss potatoes; corn and fennel soup.

Recipes are conveniently divided into age groups: 6-9 months, 9-12 months, and 12-24 months. Each recipe contains a complete nutritional analysis. Many transition seamlessly to older family members, so meals can be shared by everyone. Also included are instructions on how to create multiple-meal purées to be frozen and used later, plus extensive tips on meal preparation, nutrition and feeding.

Customer Rating:
Review Summary: Good to have but not for solo use
Review: I have read and used many babyfood cookbooks and cookbooks that claim to cook for the whole family - baby included. Most recipes have a suggestion at the bottom of how to turn the baby food into an adult food. The one's I tried were a stretch! The baby food itself though is tasty. They use a wide variety of easily found ingredients including fresh herbs. I liked the comments by the chef and by a nutritionist for each recipe. Most of the purees turned out too watery when I followed the recipe quantity so I adapted accordingly. All in all, a good book to have in addition to another.

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