Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents

Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents

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by Cynthia Lair
     
 

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For nearly 15 years, Cynthia Lair's iconic cookbook Feeding the Whole Family has been the source for parents who want to cook one healthy meal for the entire family, including babies. Feeding the Whole Family starts with the basics of creating a whole foods diet, from understanding grains and beans to determining what meats are acceptable to eat. Lair then applies

Overview

For nearly 15 years, Cynthia Lair's iconic cookbook Feeding the Whole Family has been the source for parents who want to cook one healthy meal for the entire family, including babies. Feeding the Whole Family starts with the basics of creating a whole foods diet, from understanding grains and beans to determining what meats are acceptable to eat. Lair then applies these lessons to cooking for young children and babies aged six months and older. In each recipe, Lair offers special instruction on how to adapt it so that younger children can enjoy the dish while parents can eat a more complicated version. All recipes utilize easy-to-find ingredients, are simple to follow, and will be enjoyable for both child and parent. With a new foreword by Mothering magazine's editor and founder Peggy O'Mara, Feeding the Whole Family is a necessary staple for all families.

Editorial Reviews

Library Journal

Lair's (coauthor, Feeding the Young Athlete) cookbook has something for each member of the family, from the small child to the adult with a sensitive palate. Its basis is in whole foods, a refreshing change from new cookbooks chock-full of prepared and convenience foods. Though the recipes incorporate only whole-food ingredients, they do not ignore the modern necessity of the quick and easy-to-prepare meal. An outstanding recipe is the French Lentil and Potato Stew, a hearty and healthy weeknight soup with subtle flavors. The book offers advice on how to raise healthy eaters and what staples to have on hand in the pantry, as well as a solid dose of food politics. It's fabulous for the young mother or father who wants to start a baby on healthy solid foods but also helpful for those wanting to integrate whole-food recipes into their usual repertoire. Highly recommended as an addition to any public library's cookbook collection.
—Claire A. Schaper

Product Details

ISBN-13:
9781570616396
Publisher:
Sasquatch Books
Publication date:
06/02/2009
Sold by:
Penguin Random House Publisher Services
Format:
NOOK Book
Pages:
320
File size:
1 MB

Meet the Author

Cynthia Lair's work has appeared in national magazines including Mothering. A popular teacher of cooking classes at Sur Le Table and elsewhere, she lives in Seattle. Peggy O'Mara lives in TK.

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Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents Cooking with Whole Foods 4 out of 5 based on 0 ratings. 8 reviews.
CurlyMelanie More than 1 year ago
The short version: This book is packed with wholesome, delicious, nutritious meals and has loads of helpful information on choosing and preparing the best foods for you and your family. Perfect for anyone that wants to cook healthy meals. I especially like how it makes accommodations for vegetarians, vegans, and meat-eaters. The long version: A few months ago my husband and I decided to try to eat more wholesome, nutritious food. I purchased this book to help us adjust our diet and learn some new meals. It has done that and so much more. The book includes detailed information on the kinds of foods people should eat (and perhaps more importantly, in what ratios). It has also introduced us to several new foods (e.g. quinoa) and seasonings (e.g. tamari) that we now love and keep stocked. We have tried at least half of the recipes in this book, and every single one is delicious. The book has lots of helpful information on feeding children and babies, but if you don't have kids you will still find the book completely relevant (we don't have kids). If you do have a family and would like to have leftovers, I recommend that you double the recipes. They seem proportioned for two adults and two young children, but my husband eats a lot and we rarely have more than one lunch portion left. In my opinion, the only little downside is that some of the ingredients may not be in your local grocery store (e.g. kombu, a sea vegetable). You may need to go to a nutrition specialty store, like Whole Foods. I don't think this should stop anyone from buying the book, though, because you can make substitutions or just focus on different recipes. Also, we had to adjust to longer cooking times for some of the meals. For example, the book often calls for brown rice, which takes twice as long to cook as white rice. We're also using fresh fruits and vegetables instead of canned or frozen ones, which take longer to prepare. I don't consider this a fault in the book because this is part of the cost to eating healthier - you spend a little more for quality and it takes a little longer to prepare, but the payoff is spectacularly healthy and tasty meals.
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