The Amazing Make-Ahead Baby Food Book: Make 3 Months of Homemade Purees in 3 Hours [A Cookbook]

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Lisa Barrangou

The Amazing Make-Ahead Baby Food Book

Make 3 Months of Homemade Purees in 3 Hours [A Cookbook]

Lisa Barrangou

$55

Hardback

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English

Ten Speed Press
01 July 2015

Health & Self-Help; Cooking for or with children

"An inventive new program for preparing three months' worth of baby food in three one-hour blocks of time, with instructions for freezing, thawing, and effortlessly combining puree ""building blocks"" into tasty, nutritious meals.

You can prepare three months' worth of healthy, homemade baby food in just three one-hour blocks of time!

Perfect for busy parents, Dr. Lisa Barrangou's innovative plan features instructions for preparing, freezing, and effortlessly combining puree ""building blocks"" into quick, tasty meals. With fun combinations like Peachy Strawberry Salad, Coconutty Mango Lassi, Plum-Gingered Brocco-Quinoa, and Purple Papaya Flax Yogurt, The Amazing Make-Ahead Baby Food Book will help your baby cultivate an adventurous palate while providing a rainbow of nutrients."

By: Lisa Barrangou
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions: Height: 231mm, Width: 199mm, Spine: 19mm
Weight: 737g
ISBN: 9781607747147
ISBN 10: 1607747146
Pages: 192
Publication Date: 01 July 2015
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

PREFACE INTRODUCTION THE AMAZING MAKE-AHEAD STRATEGY BEFORE YOU BEGIN SIMPLE PUREE RECIPES COMBINATION PUREE RECIPES FINGER FOODS AND ADVANCED MEALS APENDIX A - ALL ABOUT HEALTH APPENDIX B - TOOLS AND CONVERSION CHARTS ABOUT THE AUTHOR ACKNOWLEDGEMENTS INDEX

LISA BARRANGOU, PhD, is an experienced food scientist and culinary professional. After becoming a mother, she founded The Green Baby Chef, a homemade baby food company offering personal chef services for infants, as well as private cooking instruction and baby food-making workshops. She holds a BS in nutrition, food, and agriculture from Cornell University, and an MS and PhD in food science from North Carolina State University.