- Hardcover: 384 pages
- Publisher: William Morrow Cookbooks; 1 edition (August 5, 2008)
- Language: English
- ISBN-10: 0060857919
- ISBN-13: 978-0060857912
- Product Dimensions: 8 x 1 x 10 inches
- Shipping Weight: 2.2 pounds (View shipping rates and policies)
- Average Customer Review: 32 customer reviews
- Amazon Best Sellers Rank: #212,405 in Books (See Top 100 in Books)
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Real Food for Healthy Kids: 200+ Easy, Wholesome Recipes Hardcover – August 5, 2008
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“A primer on helping kids eat right and eat well.” (Associated Press)
“Like a modern, family-oriented version of The Joy of Cooking.” (Austin American-Statesman)
“Healthy meals your kids will eat up.” (New York Daily News)
“With Real Food for Healthy Kids, a new cookbook by Tracey Seaman and Tanya Wenman Steel, wholesome meals may find their way onto the table on more regular basis.” (San Francisco Chronicle)
“Provides recipes and strategies for every facet of feeding children, from breakfast to birthday cakes.” (Cookie magazine)
“Here’s a book that will help parents help their kids.” (Sacramento Bee)
“As mothers and food professionals, their expertise shows up in advice on everything from the best foods to stock in the pantry to put together a quick meal, to what foods kids should be eating, and why.” (Orlando Sentinel)
“We knew she’d (Tracey Seaman) have no problem working her culinary magic in her new cookbook.” (Everyday with Rachael Ray)
“The book is not about health food with a capital H, but simply wholesome nutritious food that kids will eat.” (Winston-Salem Journal)
“Seaman and Steel created their recipes with the premise that tasty food, well prepared from fresh, simple ingredients does not need to be dressed up and ties with a bow for children to eat it.” (Milwaukee Journal Sentinel)
About the Author
Tanya Wenman Steel is editor in chief of the award-winning food website Epicurious.com. The winner of a prestigious James Beard Foundation Journalism Award, she is a regular guest on Today, has written extensively for the New York Times, and been an editor at Bon Appetit and Food & Wine magazines. She lives in New York with her husband and twin sons.
Tracey Seaman, a single mom of two adolescents, is test kitchen director of Every Day with Rachael Ray magazine and has been a food editor, stylist, and recipe developer, whose credits include Food & Wine, Gourmet, Vegetarian Times, Martha Stewart Living, Martha Stewart Kids, and other national magazines and cookbooks. She lives with her family in New Jersey.
Top customer reviews
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Unfortunately, it's hard to describe exactly what's wrong with the book or exactly why I don't like it. No one thing is a killer, but, as a whole, I found the book disappointing. Here are some of my thoughts:
1. No pictures at all. None. Zip. And I just don't like recipe books that don't include photos.
2. The organization is kind of trying. The onion dip recipe is listed in the "snack attack" section. Sesame sauce is under "lunch," and Teriyaki Vinaigrette is under "dinner." It would have been easier for me if those had been listed as "sauces" or listed as part of a recipe for a full-blown dish.
3. You could find better versions of most of these recipes in adult cook books. I already have a recipe for Caesar salad, for example. And this book doesn't offer a new take on the salad at all, except to title it with a snazzy kid name: Hail Caesar, Jr.
4. The snazzy kid names are annoying to me, especially since they don't end up being very descriptive. "Squish Squash," for example, is just a simple mashed butternut squash. It's a fine name once you know what the dish is, but you have to read through the ingredients to figure out what the dish is going to be like. With more complicated recipes that is a bit of a task because, as I mentioned before...no photos.
5. They spend a lot of time on drink and dessert recipes.
6. They spend very little time on side dishes or vegetables, and most of the vegetable sides they offer are either potato heavy or extremely basic, such as roasted asparagus, which is...(wait for it)...roasted asparagus, in olive oil with salt and pepper. I don't need a recipe book for things like that. I can come up with salt and pepper on my own.
7. They don't offer much in the way of serving suggestions. They'll give you the recipe for pineapple pork, but they won't give you any ideas of what to serve it with, which makes the lack of veggie recipes more painful.
The recipes themselves seem OK. I like roasted asparagus, and mashed butternut squash...and Caesar salad. So it's fine. But overall I found this book to aimed at someone other than me. If you're already into food at all, this probably isn't the book for you. I didn't find anything very original or insightful in this book, and I found many things kind of confusing (why is canned pumpkin is a necessity for a well-stocked pantry? I only use pumpkin a few times a year, and I usually just use real pumpkin--or I buy a can for the specific recipe. I don't know).