One of my friends just gave birth and another is due this summer. Both are excellent cooks who enjoy creating tasty and healthy dishes. I think they’d both like to read Cooking for Baby: Wholesome, homemade, delicious foods for 6 to 18 months. The author, Lisa Barnes, is founder of Petit Appetit, an in-home cooking school that teaches parents how to make healthy meals for their children.
Barnes says that “if you feed your baby only bland, processed jarred baby food and cereal, your baby will become accustomed to bland, processed food.” If baby is given a variety of flavors, then he or she will be more accustomed to the good habit of eating healthy foods. Food safety and saving money are other reasons for making your own baby food. Barnes encourages cooks to choose organic ingredients whenever possible.
The recipes and color photographs are organized according to age groups: 6 months, 7 to 8 months, 9 to 11 months, 12 to 18 months. Each recipe includes directions for preparation as well as storage, including freezing. Barnes includes a list of foods that are usually agreeable with babies starting out on real food, a list of foods that may make gassiness worse, and a list of foods that are more likely to cause allergic reactions.
Little ones just starting out will enjoy a variety of purees. As baby gets older, her meals will have more texture and flavors. By the time baby is 12 to 18 months, she (and her parents) can feast on such tasty-sounding dishes as chicken and mango quesadillas, lentil burgers with mint-yogurt sauce, and buckwheat crepes.
Perhaps my friends will invite me over to dinner.
Cooking for Baby