Here you'll find over 100 recipes for babies and toddlers so appetizing and so nutritious that you're sure to devour them--okay, let's call it "taste test"--right along with your little one. Consider yourself warned: your child's first words might just be "More, please." Beyond recipes, Little Foodie includes: * A step-by-step guide to introducing purées * Answers to FAQs for all stages of infancy and toddlerhood * The lowdown on food allergies * Meal pairing tips for parent-friendly libations * Over 45 beautiful and enticing full-color photos Without a doubt, this baby food guide and cookbook is likely to become an indispensible family resource in your home. Here's what's on the menu for your little foodie: Apple + Mint + Ricotta Purée / Fennel + Pea + Peach Purée / Pumpkin + Thyme Purée / Sesame Tofu Sticks + Peanut Sauce / Curried Egg Finger Sandwiches + Mango Chutney / Slow Cooker Chicken Tagine + Couscous / Sausage + Kale Over Creamy Polenta / DIY Toddler Sushi Bar, and more

    The book contains 420 recipes, including contributions from well-known chefs and supporters of the sustainable agriculture movement.

    In a world of modern, involved, caring parents, why are so many kids aggressive and cruel?  Where is intelligence hidden in the brain, and why does that matter?  Why do cross-racial friendships decrease in schools that are more integrated?  If 98% of kids think lying is morally wrong, then why do 98% of kids lie?  What's the single most important thing that helps infants learn language?NurtureShock is a groundbreaking collaboration between award-winning science journalists Po Bronson and Ashley Merryman.  They argue that when it comes to children, we've mistaken good intentions for good ideas.  With impeccable storytelling and razor-sharp analysis, they demonstrate that many of modern society's strategies for nurturing children are in fact backfiring--because key twists in the science have been overlooked.Nothing like a parenting manual, the authors' work is an insightful exploration of themes and issues that transcend children's (and adults') lives.

    People with dairy intolerances or allergies often struggle to adapt keto recipes, many of which rely on dairy staples like butter, heavy cream, and cream cheese. And good dairy-free alternatives can be hard to come by.Maria Emmerich solves that problem with her latest book, Easy Dairy-Free Keto. Maria has been advising her clients to avoid dairy, at least during the initial stages of their foray into ketosis, for many years. She finds that even high-fat dairy products can stall weight loss and healing. That's why she set out to create an entire book of recipes that are safe for people who are avoiding dairy. With Maria's delicious high-fat, low-carb recipes, dairy-free keto home cooks will never feel like they are missing out. Those recipes include: Almost Deviled Eggs Snickerdoodle Mini-Muffins Super Keto Pancakes Curry Chicken Meatballs Paella Broth Fondue Avocado Salmon Ceviche Juicy Pork Loin Avocado Toast Mint Chip Gelato Banana Bread. And much more! Maria has gone out of her way to create an entire book of keto recipes that will appeal to everyone, whether they consume dairy or not. With over 175 recipes, multiple meal plans catering to many different dietary needs and allergies and including AIP and vegetarian meal plans, Easy Dairy-Free Keto strives to be the book that reaches the entire keto audience and becomes a staple in your keto kitchen.

    Your mother buys you baby clothes. But who can give you the real skinny when you’re pregnant? Your girlfriends, of course—at least, the ones who’ve been through the exhilaration and exhaustion, the agony and ecstasy of pregnancy. Four-time delivery room veteran Vicki Iovine talks to you the way only a best friend can—in the book that will go the whole nine months for every mother-to-be. In this revised and updated edition, get the lowdown on all those little things that are too strange or embarrassing to ask, practical tips, and hilarious takes on everything pregnant. What really happens to your body—from morning sickness and gas to eating everything in sight—and what it’s like to go from being a babe to having one. The Many Moods of Pregnancy—why you’re so irritable/distracted/tired/lightheaded (or at least more than usual). Staying Stylish—You may be pregnant, but you can still be the fashionista you’ve always been (or at least you don’t have to look like a walking beachball)—wearing the hippest designers and proudly showing off your bump. Pregnancy is Down To a Science—from in vitro fertilization to scheduled c-sections, there are so many options, alternatives, and scientific tests to take that being pregnant can be downright confusing! And much more! For a reassuring voice or just a few good belly laughs, turn to this straight-talking guide on what to really expect when you’re expecting.

    From childhood onward, we learn how big a "portion" is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives.

    Mother of three, Jessica Seinfeld wages a personal war against sugars, packaged foods, and other nutritional saboteurs, offering appetising alternatives for parents who find themselves succumbing to the fastest and easiest (and least healthy) choices available to them.

    Psychotherapists and sleep specialists Jennifer and Jill, the dynamic "girlfriends" all of Hollywood calls on to solve Junior's sleep problems, have perfected their sleep technique that will get any child snoozing in no time—most often in fewer than three nights. The key to their method? It addresses the emotional needs of both the parent and child (yes, how to handle the crying!)—a critical component of why most other sleep methods fail. In this much-needed, family-friendly guide, weary parents will learn to define their own individual sleep goals, those that work for their family’s schedule and style. They'll create a customized "sleep planner" to ensure consistency with both parents as well as extended caregivers. (As an added bonus, they'll even improve the readers' relationships with their spouses with the "marriage-saver" section.) With comprehensive sections devoted to each stage of Baby's and Toddler's development, plus solutions to special circumstances like traveling, daylight saving's time, moving to a "big kid bed" and multiples, The Sleepeasy Solution is a dream come true! "This approach was truly amazing in helping our family to thrive. . . . We are eternally grateful!" —Ben Stiller and wife, Christine Taylor, actors "With their gentle approach, Sleepeasy gave us the tools we needed to solve our daughter's sleep problems." —Conan O'Brien, host of NBC's Late Night with Conan O'Brien "Sleepeasy gave us all the tools we needed to get our baby sleeping through the night. Now when we say good night to our daughter, we know it really will be a good night." —Greg Kinnear, actor Sales Points Jill Spivack cofounded Sleepy Planet, the foremost parenting sleep company that caters to celebrities, including Ben Stiller, Conan O’Brien, Greg Kinnear, and many more The authors conduct workshops at Baby Expos with audiences of more than 300 CBS Evening News, Inside Edition, The Wall Street Journal, and Fit Pregnancy have featured the Sleepy Planet team Jill and Jennifer write the Sleep Q&A column for the Modern Mom website (www.modernmom.com) with over a million subscribers.

    Mouthwatering recipes like Sweet Potato Red Curry with Rice and Purple Kale, Bistro Beet Burgers, and Summer Seitan Saute with Cilantro and Lime illustrate how simple and satisfying meat-free food can be.The recipes are supermarket friendly and respect how busy most readers are. From skilled vegan chefs, to those new to the vegan pantry, or just cooks looking for some fresh ideas, Isa's unfussy recipes and quirky commentary will make everyone's time in the kitchen fun and productive.

    Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about.You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins).Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook.

    Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott.John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.

    They're too young to understand that they need guidelines in order to develop healthy adult lifestyles. A "mean mom" knows that saying no to an unhealthy snack, enforcing rules, or punishing bad behavior are all necessary aspects of parenting. But a "good mom" may have a hard time dealing with the temper tantrums and tears that inevitably follow rule enforcement. Mean Mom, Good Mom shows you how to master both sides of parenting and prepare your kids for the world. Your kids may hate you (just a little) for setting rules right now, but they'll appreciate and respect you when they're older.

    But giving up shepherd's pie, eggplant parm, and cheesy rice casserole was not an option for Julie Hasson, who took on the challenge to recreate flavors she loved, but without the cheese, eggs, butter, and cholesterol. The results are a mix of retro flavors, such as Nacho Cheesy Sauce and a lighter Cream of Mushroom Soup, and fresh, veggie-forward dishes like Mediterranean Stuffed Cabbage Rolls and Summer Corn Custard. The recipes come together quickly, focus on healthier substitutions without the tans-fats, and are endorsed by some of the toughest critics, Julie's college-aged children and their visiting friends! With recipes like Zucchini Basil Lasagna and Tamale Pie, you're guaranteed to find a casserole you'll love. You can even make your own casserole creations by pairing any of the super-simple sauces with your favorite veggies and rice or pasta. Of course, desserts are an important cap to any casserole-based meal: satisfy your sweet tooth with dishes like Rustic Bread Pudding. Now: dig in and feel good about it!

    As a RIE teacher and student of pioneering child specialist Magda Gerber, her advice is not based solely on formal studies and the research of others, but also on her twenty years of hands-on experience guiding hundreds of parents and their toddlers. “No Bad Kids” is a collection of Janet's most popular and widely read articles pertaining to common toddler behaviors and how respectful parenting practices can be applied to benefit both parents and children. It covers such common topics as punishment, cooperation, boundaries, testing, tantrums, hitting, and more. “No Bad Kids” provides a practical, indispensable tool for parents who are anticipating or experiencing those critical years when toddlers are developmentally obliged to test the limits of our patience and love. Armed with knowledge and a clearer sense of the world through our children’s eyes, this period of uncertainty can afford a myriad of opportunities to forge unbreakable bonds of trust and respect.

    From making your own sweet jams and preserving whole fruits, to the fundamentals of brining vegetables, Ball Back to Basics focuses on the building block techniques and classic recipes that every canner should know. The book begins with in-depth information on the equipment you need, preparing your fruits and vegetables, and food safety guidance. Each canning and preserving method is thoroughly explained with step-by-step photographs and beginner-friendly tutorials highlighting key steps. Packed with 100 foolproof recipes for the modern pantry, a wealth of variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy teaching cookbook is designed to ensure success.