- Hardcover-spiral: 208 pages
- Publisher: William Morrow; Spi edition (October 14, 2008)
- Language: English
- ISBN-10: 006176793X
- ISBN-13: 978-0061767937
- Product Dimensions: 8.6 x 1.4 x 9.1 inches
- Shipping Weight: 1.8 pounds (View shipping rates and policies)
- Average Customer Review: 1,236 customer reviews
- Amazon Best Sellers Rank: #7,122 in Books (See Top 100 in Books)
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Deceptively Delicious: Simple Secrets to Get Your Kids Eating Good Food Hardcover-spiral – October 14, 2008
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“Just when you’d abandoned all hope of ever convincing your kids to eat their carrots, here comes Jessica Seinfeld.” (Redbook Magazine)
“Seinfeld’s recipes were written with determined simplicity.” (Cookie magazine)
“An elegant plan…. The recipes blend nutrition into a meal and harmony into mealtime.” (Publishers Weekly)
About the Author
Jessica Seinfeld is the founder and president of Baby Buggy, a nonprofit organization dedicated to providing clothing and equipment to New York's families in need. She is the wife of Jerry Seinfeld, with whom she has three children. This is her first book.
Jessica Seinfeld es la fundadora y presidenta de Baby Buggy, una organización sin fines de lucro que provee ropa y equipamiento a familias necesitadas de Nueva York. Es la esposa de Jerry Seinfeld, con quien tiene tres hijos. Este es su primer libro.
Top customer reviews
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1. The author admits they never go out to restaurants. Probably never tried anything better than diner food. What she cooks for her family is even less inspiring than school cafeteria. I was hoping to find some good recipes that would incorporate pureed vegetables well, but there is nothing I would feed to my family who know better than chicken nuggets, burgers and cheese sticks.
2. Almost every recipe calls for low fat this or low fat that. The author states that you have to use "low fat or nonfat dairy" which is an old advice dating back to the 1960-ies, disproved by recent scientific research. (Full fat dairy is now recommended for children and adults). She also uses flavored yogurts (sugar!!!) and margarine spread!!! (horror!)
3. Even just by looking at some recipes I can see the proportions are off.
4. The amount of vegetable puree in each recipe is so miniscule, it’s negligible from nutritional point of view. ½ cup of vegetable puree per dish for 4 people means that each person will get 1/8 cup of vegetable. That’s one tiny floret of cauliflower or a teaspoon of peas. If, according to the author, a person has to eat 1.5 to 2.5 cups of vegetables per day, your child will have to consume about 16 full servings (say, of mac-n-cheese) a day. )))) Good luck.
Also, most of the nutritional value in vegetables comes from vitamins. Some recipes call for 3-4-5 hours of cooking (stewing), which would totally destroy any good stuff that originally was in that ½ cup of (already cooked) broccoli puree to start with.
Overall, the concept of adding vegetable purees to your dishes is great, and the idea of freezing and storing puree in small jars is good. I would go for 1-1.5 cups of puree in dishes like pasta sauces.
Otherwise the book is useless and in many cases just bad obsolete advice.
Baking the choclate chip bean cookies now, although using pecans instead of walnuts. The cookies have proved popular with even non health food eating people! However, I did change the recipe a little in that I chop the beans after draining them. By the time one chops them some are rather mushed but that works out just fine.
Family also loves the avocado choc pudding an unlikely combination but really works. We process it until almost smooth. Husband likes a little bit of texture to it.
Have found breading recipes don't work as well as hoped.
Spinach in brownies, great disguise! Turned out more like fudge though. Very moist and dense.
Love some of the muffins. Peanut butter Jam muffins were great. Made with almond butter. The "jam" I used was simply dried apricots soaked overnight and then pureed. No sugar added so lots of nutrition as well as sweetness.
Note: the cream cheese centered muffins/cupcakes are nicknamed "ugly muffins" in our house. Taste great (and I reduce the sugar as I so in most recipes) but the spinach is very visible. Tends to separate out and be in a layer after the baking and the color is horrible. Hence the nickname ugly muffins. But my son is picky about texture and taste so if can get one bite in and it tastes good we are ok. Anyway, we like them and so many veggies in one sweet treat!
My son is picky enough that he doesn't eat most of the items used to disguise the other items. Example: He doesn't eat mac and cheese! But this recipe book has enough ideas that I have found new ways to sneak his veggies in.
He is 3.5 and now knows I sneak them. He has a choice to eat them straight or disguised and always chooses disguised.
By the way, we did everything by the books to start him right, including eating a wide variety of things when nursing and pregnant and introducing him to a wide variety of foods as a beginning eater. Hopefully he will outgrow this pickiness but for right now I am just concerned that he gets his nutrition.
So my motto is never let a desert go wasted - make them all count with disguised veggies! No his diet is not made up of deserts, but they are certainly a great place to increase his veggie intake.
One of my favorite things about this book, in comparison to others of this genre, is the flexibility of purees in given recipes. Also, it is a beautiful cookbook! I, too, am convinced some of these recipes simply don't work and try to imagine that they were actually tested before published. But so many great recipes that do work for us that they more than make up for the ones that don't work!