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Number of Pages: 224
Vendor: Lyons Press
Publication Date: 2013
|Dimensions: 9.25 X 7.50 (inches)|
The Science Chef: 100 Fun Food Experiments and Recipes for KidsJoan D'Amico, Karen Eich DrummondWiley / 1994 / Trade Paperback$10.99 Retail:
$15.95Save 31% ($4.96)
Cooking For Baby: Wholesome, Homemade, Delicious Foods for Kids from 6 to 18 MonthsLisa BarnesSimon & Schuster / 2009 / Hardcover$17.99 Retail:
$19.99Save 10% ($2.00)
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A lifelong foodie and a first-time mother, Fanae Aaron had lots of questions about how to teach her son to enjoy a variety of fresh, whole foods. So she sought out a diverse group of twenty award-winning chefs who are also parents. The book's first-class lineup includes: Eric Bromberg, Marc Murphy, Zack Gross, Ana Sortun, Piero Selvaggio, and Floyd Cardoz. These chefs stimulate their kids' curiosity about new foods by engaging them in the process without coercing them--and here they share their tips and stories, which provide an intimate glimpse into the chefs' family lives. Chefs' strategies include allowing kids to help prepare meals, taking them to farmers' markets, and giving them choices with healthy, family style meals. The book features seventy-five flavorful recipes--such as Kale and Scrambled Eggs, Baby Lamp Chops, and Nori Chips--from a variety of cuisines.
Fanae Aaron is an A-list art director who has worked on such films as Ed Wood and Being John Malkovich. She also designs commercials for major products.
Viktor Budnik is a Los-Angeles–based commercial food photographer. Visit him at viktorbudnikfilmprint.com.
"I wish Id had a copy of What Chefs Feed Their Kids four years agoback when I was beginning to realize that feeding a child is an ever-evolving art form. Fortunately for new parents, Fanae Aarons book presents an astonishingly comprehensive set of solutionsfrom newborns to adolescents, from purees to table manners, everything you need is inside. The best news of all: The book is loaded with whip-smart, chef-sourced recipes parents will love, too. I might just make that curried chickpea salad for my daughter tonight. And if I do, you can bet Ill be making a little extra, so I can have some for lunch tomorrow."
Keith Dixon, author of Cooking for Gracie and The Art of Losing