Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy Baby
Author: Annabel Karmel
Babies grow more rapidly in their first year than at any other time in their lives, so how you feed your newborn will be one of the most important decisions you make for your new baby.
Making your own baby food is not only more economical than buying commercial brands, it also assures that your child consumes only the freshest, top-quality ingredients. British television personality and children's nutrition expert Annabel Karmel's essential collection of best-ever purees grants new parents their wish: one hundred quick and easy recipes that will make for a healthy and happy baby. From first tastes and weaning, right through to meals for older babies, all the recipes are suitable for children aged six months and older. And with all these fruit and vegetable favorites, and innovative fish, meat, and chicken purees, the dishes are so tasty you will want to eat them yourself!
In addition to easy and delicious recipes, Top 100 Baby Purees also includes information on:
- Weaning your baby and transitioning to solid foods
- Food allergies
- Time-saving food preparation tips
- Freezing and reheating your homemade baby food
- Tricks on finding the hidden nutrition in everyday foods
Featuring a preface by Dr. Michel Cohen, New York pediatrician and author of The New Basics: A-to-Z Baby & Child Care for the Modern Parent
Barbecue Bible
Author: Steven Raichlen
Now the biggest and the best recipe collection for the grill is getting better: Announcing the full-color edition of The Barbecue! Bible, the 900,000-copy bestseller and winner of the IACP/Julia Child Cookbook Award.
Redesigned inside and out for its 10th anniversary, The Barbecue! Bible now includes full-color photographs illustrating food preparation, grilling techniques, ingredients, and of course those irresistible finished dishes. A new section has been added with answers to the most frequently asked grilling questions, plus Steven's proven tips, quick solutions to common mistakes, and more.
And then there's the literal meat of the book: more than 500 of the very best barbecue recipes, inventive, delicious, unexpected, easy-to-make, and guaranteed to capture great grill flavors from around the world. Add in the full-color, and it's a true treasure.
Publishers Weekly
The title of the latest assemblage from the author of James Beard Award-winning Raichlen (Miami Spice, High-Flavor Low-Fat Cooking) doesn't begin to convey the international scope of the nearly 500 grilling recipes he gathered while on a three-year, 25-country pilgrimage. Starting with appropriate drinks to accompany grilled food (try a Smoky Martini, flavored with a single drop of Liquid Smoke), Raichlen next turns to appetizers as varied as Shrimp Mousse on Sugarcane, which he discovered in Vietnam, and Grilled Snails, which Patricia Wells told him about during a trip to France. Entrees bold enough to stand up to such beginnings include Korean Sesame-Grilled Beef and cumin-scented Peruvian Beef Kebabs (adapted for American tastes with sirloin rather than beef heart). Raichlen's blendings of tastes and traditions are exemplified in Argentinian Veal and Chicken Kebabs, savory with pancetta, red bell pepper and prunes. Revered American traditions are captured with such receipes as Elizabeth Karmel's North Carolina-Style Pulled Pork and The Great American Hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire. Sesame Spinach is a favorite dish from Japan, and A Different Greek Salad takes its zip from romaine and dill. This will be a must-have collection for any home cook hoping to expand his or her grilling horizon. (starred review)
What People Are Saying
Mark Miller
The Barbecue! Bible shows you easily how to bring the most intense, interesting,and best flavors from all over the world into your backyard or kitchen.
Chef-owner of coyote cafe and Loongbar and author of Tamales
Charlie Trotter
This spirited book contains recipe after mouthwatering recipe that demonstrate what food is truly about -- sensuality! I can't wait to get into the kitchen to try a few of these gems!
Chef-owner of Charlie Trotter's and author of Charlier Trotter's Seafood
Stephan Pyles
If I were preparing the menu for my last meal on earth, it would be composed of barbecue with all those marvelous "trimmings." After perusing The Barbecue! Bible, it became obvious that Steven Raichlen should be in charge of that meal.
Chef-Owner of Star Canyon and Aquaknox and author of The New Texas Cuisine
Table of Contents:
Chapter 1: Grilling Basics: Answers to Frequently Asked Questions
Chapter 2: Thirst Quenchers
Chapter 3: Warm-Ups
Chapter 4: Blazing Salads
Chapter 5: Grilled Bread
Chapter 6: Whats Your Beef?
Chapter 7: High on Hog
Chapter 8: A Little Lamb
Chapter 9: Ground Meat, Burgers & Sausages
Chapter 10: Bird Meets Grill
Chapter 11: Water Meets Fire: Fish on the Grill
Chapter 12: Hot Shells: Lobster, Shrimp, Scallops, and Clams
Chapter 13: Vegetarian Grill
Chapter 14: Vegetables: Greens Meet Grill
Chapter 15: Rice, Beans, and Beyond
Chapter 16: Sidekicks: Pickles, Relishes, Salsas, and Slaws
Chapter 17: Sauces
Chapter 18: Rub It In
Chapter 19: Fire and Ice: Desserts
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