Organic Baby and Toddler Cookbook or Splendid Grain

Organic Baby and Toddler Cookbook: Easy Recipes for Natural Food

Author: Lizzie Vann

Fresh, additive-free natural foods are essential for the healthy development of all children. Now every parent can prepare tasty and nutritious meals with the Organic Baby & Toddler Cookbook.

 

Why choose organic food? Babies in the womb and young children are particularly vulnerable to the harmful effects of pesticides, additives and genetically modified ingredients in food. Lizzie Vann explains how to avoid these dangerous elements, including helpful tips on deciphering food labels and identifying the most harmful additives to avoid. She also gives advice on where to shop for organic products and what to buy for your organic pantry.

 

Recipes from birth to preschool: Easy and quick recipes and menu plans are carefully adapted for each stage of your child's development. Each section outlines essential superfoods for each age group and provides appetizing recipes for healthy, satisfying meals.

 

From fruity first purées for your baby to healthy snacks and independent food choices for the toddler, there is food here that the whole family will enjoy. Advice for vegetarians and children with special dietary needs is also featured. Organic Baby & Toddler Cookbook explains the benefits of organic food for you, your child and the environment.

Interesting book: Bringing Tuscany Home or Crescent City Collection

Splendid Grain: Robust, Inspired Recipes for Grains with Vegetables, Fish, Poultry, Meat, & Fruit

Author: Rebecca Wood

With 250 luscious recipes, along with eight pages of color photographs, The Splendid Grain dramatizes how you can incorporate extraordinarily healthful grains into your life without changing your lifestyle.

Grains can transform taste and texture in unsurpassed ways like these:

• Nutty, sweet oats form the delicious crust of fried chicken

• Piquant quinoa heightens and absorbs the savory juices of gingered lamb

• Hearty buckwheat becomes a sweet, delicate, Parisian-inspired crepe

• Thai black sticky rice flavored with coconut makes unforgettable exotic banana dumplings.

The natural and native history of each grain is also explored along with its health benefits.

Dean Fearing

'The Splendid Grain' is a much-needed encyclopedia of innovative grain recipes and lore — practical, useful, andstimulating.

Charlie Palmer

Rebecca Wood's "The Splendid Grain" will inspire all cooks to explore the wide world of grains — it is an absolutelysplendid book.

Publishers Weekly

This generous volume expands on other grains cookbooks by embracing such unusual grains as sorghum and mesquite and by offering an exhaustive collection of recipes for the grains it covers. Wood (Quinoa: The Supergrain) organizes the grains by origin (e.g., rye and oats fall under "Native European Grains"). Each grain discussed comes with a history and basic cooking and storage instructions. The section on wheat includes an impressive list of unusual and lesser-known flours (including Kamut and bolted flours) and a riff on pasta. Recipes like Yellow and Purple Bean Tabbouleh (with hazelnuts), Barley Poppy Bagels and Vietnamese Spring Rolls offer new takes on ethnic favorites. Others, such as Chinese Greens with Quinoa and Peanuts, Mango and Wild Rice Salad and Greens and Herbed Cornmeal Dumplings with Roasted Red Pepper Sauce combine flavors in unusual ways. Breakfast choices are particularly strong, encompassing Buckwheat Waffles with Peach Butter and Oat Groat Pancakes. Short notes give tips on techniques (for example, how to french cut string beans) and commonsense substitutions for exotica like buffalo meat. (Jan.)

Library Journal

There have been a number of recent titles on grains, but none as ambitious as this one. Wood, a cooking teacher in Colorado and the author of several other cookbooks, offers more than 200 recipes featuring grains as familiar as corn and rice and as unusual as mesquite and Job's tears. The grains are categorized by "bio-region," from native American wild rice and quince to native African teff; each section opens with a history, including folklore and other esoteric facts, along with information on availability, selection, and storage. Wood has taught macrobiotic cooking, and some recipes are vegetarian or vegan, but she does use fish, some meat and poultry, butter, and other such ingredients in her creative recipes-Strawberry and Blue Corn Waffles, Basmati Rice with Sour Cherries, Salad of Quinoa, Duck, and Greens-which are inspired by cuisines from around the world. Valuable as a reference as well as a cookbook, this is highly recommended.