First Meals

First Meals

"Annabel Karmel's First Meals may be the perfect new-mom gift... it's real charm is for the decoratively challenged (or the desperate); fun food-presentation ideas, like chicken-sausage snails, above [picture shown]." -- Time magazine

"For help from an expert, try First Meals, a beautifully illustrated, easy-to-follow guide to cooking for kids up to the age of 5." -- Newsweek

"If your little darling is a food snob who has you jumping through hoops at every meal, Annabel Karmel's First Meals may be just the inspiration you need...an all-round nutrition guide, with lots of pull-out charts, photos and lively graphics." -- New York Daily News

"Recipes little kids can sink their teeth into." -- Parenting magazine --This text refers to an out of print or unavailable edition of this title.

The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler

The Petit Appetit Cookbook: Easy, Organic Recipes to Nurture Your Baby and Toddler
Fresh, wholesome meals that give little mouths something to smile about...

In The Petit Appetit Cookbook, mother and professional cook Lisa Barnes offers a healthy all-organic alternative to commercially processed, preservative-filled foods to help create delicious menus, nurture adventurous palates, and begin a lifetime of positive eating habits for children.

Includes:

- 150+ easy, fast, child-tested recipes for ages 4 months to 4 years
- Mealtime solutions for even the most finicky eaters
- Nutritional information for each recipe
- Time-saving cooking techniques
- The right age- and stage-appropriate food choices
- How and when to introduce solids to baby's diet
- Adapting family recipes for young children
- Recognizing signs of food allergies and intolerances

About the Author
Lisa Barnes is the founder of Petit Appetit, a cooking service devoted to infants and toddlers. She is a member of the American Personal Chef Association and a Certified Safe Food Handler. She teaches in-home private cooking classes throughout Northern California.

Blender Baby Food: Over 125 Recipes for Healthy Homemade Meals

Blender Baby Food: Over 125 Recipes for Healthy Homemade Meals
Recipes so simple that you may never buy jarred baby food again. -- Brooklyn Parent 11/2005

Contains sample meal plans and easy-to-make recipes with food combinations you might not consider on your own. (Sara Noel The Courier-Express 20071109)

The simplicity of some of these recipes... that's the beauty of the book. (Christine Tatum Denver Post 20060322)

An excellent way to give children a healthy head start in life. (Kids VT 200605)

Yummy feasts for your little one in no time flat... helps give parents their baby the best nutritional advantage. (Georgia Family 200607)

Recipes so simple that you may never buy jarred baby food again. (Brooklyn Parent )

Betty Crocker's Cooking Basics: Learning to Cook with Confidence

Betty Crocker's Cooking Basics: Learning to Cook with Confidence
Today, many people find they don t know kitchen basics, much less know how to cook a meal. Betty Crocker comes to the rescue in Cooking Basics, covering all the information anyone needs to cook, whether they are just leaving home, or discovering a need to cook at any age. Using the 100 appealing recipes here, anyone can learn to cook a complete meal. Nothing is intimidating, and every technique, term and ingredient is clearly explained. Each recipe has its own two-page spread, complete with a photo of the finished food and how-to photos of techniques used in the recipe. It s never been simpler to create a great dish!

Williams-Sonoma Essentials of Healthful Cooking: Recipes and Techniques for Wholesome Home Cooking

Williams-Sonoma Essentials of Healthful Cooking: Recipes and Techniques for Wholesome Home Cooking

Cook well, eat well, and feel great. Williams-Sonoma shows you the way with Essentials of Healthful Cooking. This teaching volume takes a broad look at cooking healthfully, focusing not on excluding ingredients from a cook's repertory, but using ingredients creatively for maximum freshness, flavor, and nutrition. The book includes over 130 tempting dishes, with an emphasis on classic recipes that are modified for the healthful kitchen. Full-color photography showcases the finished dishes. Authors Mary Abbott Hess, Dana Jacobi, and Marie Simmons are highly regarded cooking experts with a flair for healthier fare. A nutrient guide and recipe analysis support the emphasis on quality eating.

Calphalon Commercial Hard Anodized 12-Quart Stockpot with Lid

Calphalon Commercial Hard Anodized 12-Quart Stockpot with Lid
The best stocks are simmered slowly over steady, low heat. Calphalon's 12-qt. Stock Pot is crafted of heavy-gauge aluminum to cook ingredients evenly, at just the right temperature. Stick-resistant surface won't react with most foods. Includes flat, anodized lid.

Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid

Calphalon Commercial Hard-Anodized 2-1/2-Quart Shallow Saucepan with Lid

Backed by a lifetime warranty, Calphalon's Commercial Hard-Anodized Cookware is made to professional standards, offering the home chef unsurpassed cooking performance, superior construction and lasting durability. The 2.5-Qt.Shallow Saucepan with Lid is designed for making and reducing sauces, roux and for heating sou or, boiling eggs. The thick bottom and sides absorb heat evenly and help protect delicate sauces from overheating. The wider, shallower design allows liquid and m oisture to evaporate more quickly, so your reductions and sauces are ready sooner.Each piece in the Commercial Hard-Anodized line is made of a heavy-gauge aluminum, all-metal construction with the advanced technology of the Cool V stainless handles. The aluminum construction provides superior cooking performance by distributing the heat evenly so there are no hot spots as you cook. And because it's made entirely of metal, each pan can be used in the oven and under the broiler. The hard-anodizing seals the cooking surface, making it stick-resistant and non-reactive to the foods being cooked. The Cool V handles are designed to stay cool on the stovetop, and are balanced with such precision that the pans feel lighter when you pick them up.