The second edition of the international bestseller, now revised and updated for 2009, just in time for the business challenges ahead.
It contains over 25 new interviews and case histories, two completely new chapters, introduces a new typology of 12 different kinds of Challengers, has extensive updates of the main chapters, a range of new exercises, supplies weblinks to view interviews online and offers supplementary downloadable information.
"It's Moosewood's world. We're just eating in it." —Christine Muhlke, The New York Times
The creators of America’s beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, their new book with over 250 brand new, never-before-published recipes.
With the restaurant now in its fifth decade, the Moosewood chefs continue to remain faithful to the farm-to-table philosophy that has governed the restaurant since its founding, while also keeping an eye on today's gastro-trends. As they say “We’ve gotten to know our customers and readers pretty well… their curiosity and culinary IQ have grown exponentially...We’ve been on some adventures developing this book…” Indeed, they have, working with some less common fruits and vegetables that you might find in your CSA, like Romanesco broccoli and watermelon radishes. They’ve begun cooking with a wider variety of grains like freekeh and millet. All this experimentation has led them to some great new recipes:
Two Potato Tomato Curry
Cashew-Crusted Chickpea Burgers
Cuban Picadillo with Tofu
Pot Pies for Autumn
Winter and Spring
Jamaican Jerk Tempeh Patties
and plenty more.
Of course, a Moosewood cookbook wouldn’t be complete without desserts like Turkish Coffee Brownies, Orange Pistachio Cornmeal Cake or Cherry Tomato Upside Down Cake to mention just a few. Including a healthy number of both vegan and gluten-free recipes, The Moosewood Restaurant Table is the next classic from the restaurant that revolutionized natural eating in the US.
Forget baby purées and spoon-feeding—there’s an easier, more natural way to introduce your little one to solid foods. By about six months, when babies can sit up unassisted, grab things, and munch on them, they are ready to join the family at the kitchen table and discover real, solid food for themselves.
Baby-led weaning sets the stage for healthy eating habits in the years ahead by helping babies learn to feed themselves, to gauge appetite, and to love a variety of nutritious foods. Now, with The Baby-Led Weaning Cookbook, cooking family meals that your little one can share will be a cinch. Gill Rapley and Tracey Murkett—coauthors of Baby-Led Weaning, the book that started the movement—collect 130 recipes perfectly suited for baby-led weaning, as well as:
• Straightforward advice on which foods to start with
• Essential at-a-glance information on nutrition and food safety
• Healthy ideas for quick snacks, delicious desserts, and meals for the whole family
• Anecdotes and quotes from parents who follow baby-led weaning
• Tips on minimizing the mess, keeping food the right size for little hands, and more!
The Baby-Led Weaning Cookbook will give you the recipes and the confidence to create exciting, enjoyable mealtimes that encourage little ones to develop at their own pace.
Yes, your baby can join in at family mealtimes—right from the start!
Gill Rapley and Tracey Murkett are the creators of baby-led weaning (BLW), a commonsense way to introduce your baby to solid foods. There’s no need to struggle with purées and spoon-feeding! Instead, Baby can explore the same foods you enjoy—how they feel, smell, and taste; how to grasp them and chew them—all at his or her own pace.
The Baby-Led Weaning Family Cookbook includes 99 all-new recipes, many suited for families of 4 or more. Plus, Rapley and Murkett review all the benefits of BLW: