What Chefs Feed Their Kids: Recipes and Techniques for Cultivating a Love of Good Food

What Chefs Feed Their Kids: Recipes and Techniques for Cultivating a Love of Good Food

by Fanae Aaron, Sandy Smith


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How do the people who know the most about food tackle the special challenges of cooking for children's palates? How do they get their children to join them at the dinner table when most kids would rather play under the tablecloth? Why do some kids love to eat broccoli, sushi, or pesto, while others insist on chicken nuggets every night? A lifelong foodie and a first-time mother, Fanae Aaron had lots of questions about how to teach her son to enjoy a variety of fresh, whole foods. So she sought out a diverse group of twenty award-winning chefs who are also parents. The book's first-class lineup includes: Eric Bromberg, Marc Murphy, Zack Gross, Ana Sortun, Piero Selvaggio, and Floyd Cardoz. These chefs stimulate their kids' curiosity about new foods by engaging them in the process without coercing them—and here they share their tips and stories, which provide an intimate glimpse into the chefs' family lives. Chefs' strategies include allowing kids to help prepare meals, taking them to farmers' markets, and giving them choices with healthy, family style meals. The book features seventy-five flavorful recipes—such as Kale and Scrambled Eggs, Baby Lamp Chops, and Nori Chips—from a variety of cuisines.

Product Details

ISBN-13: 9780762788170
Publisher: Rowman & Littlefield Publishers, Inc.
Publication date: 09/01/2013
Pages: 224
Product dimensions: 6.90(w) x 8.90(h) x 0.60(d)

About the Author

Fanae Aaron is an A-list art director who has worked on such films as Ed Wood and Being John Malkovich. She also designs commercials for major products. Viktor Budnik is a Los-Angeles–based commercial food photographer. Visit him at viktorbudnikfilmprint.com.

Table of Contents

Introduction vii

Recipe List ix

infancy {ages zero to one}

A Foundation of Simple Food 1

after purees {ages one to two-and-a-half}

The Beginning of Adventurous Eating 33

preschoolers {ages two-and-a-half to five}

Emerging Independence 71

big kids {ages five to eight}

Developing a Palate 117

adolescence {ages eight to eleven}

Thinking and Eating for Themselves 163

Metric Conversion Tables 205

Index 206

About the Author 212

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What Chefs Feed Their Kids 5 out of 5 based on 0 ratings. 2 reviews.
bookhimdanno More than 1 year ago
What a great book for parents to have as a resource. Picky eaters make dinner time difficult on the best days and here is a book that will help put your mind to rest. How do other families kids eat? How do I get my kids to just try new things? Why do we have to always eat ‘Kid food’? Well pick up this book and learn what has worked for those actually in the food industry. From birth to teens this book will give you ideas, recipes, experiences, answers to problems you may have with your child’s eating. How much is too much? How much is too little? I have been blessed with kids that eat pretty much anything. We started them out young eating what we ate…no baby food…gross would you even eat it? I loved the order of this book and how it started out with the youngest eaters and then progressed. Great personal experiences and I have even tried a few recipes and they are good and the kids ate them! This book would make a wonderful baby gift to new parents or a Christmas gift to a hard to buy for family. My only complaint is the size of the photos of the food. I like full-page photos in my recipe books, and even some of the prep-work. Otherwise this is a terrific book for all parents out there. Who wants picky eaters anyway? I sure don’t, it makes meal time a fight. I’d rather have a experience we all can enjoy.
BrokenTeepee on LibraryThing More than 1 year ago
What a clever idea for a cookbook! It is thought that kids are fussy eaters but if you give them good food they will eat good food. Although I have a nephew that when he was very little he loved to dip hot dogs in blueberry yogurt - truly gag worthy. But he is a very adventurous eater because his mother took him to restaurants and let him try many different things.This book breaks down into chapters based on the child's age and gives recipes suitable for what they can eat at that point. It was interesting to me to read how the different chefs came up with the recipes for their children. You can feel their love and concern in the stories and in the food they create. Many of the recipes are adaptable for adults with minor changes and I did just that for a Carrot Salad recipe that I presented to my hubby with his Thanksgiving dinner.The cookbook is full of delightful recipes and truly good information so if you have children or know someone who does it would be a great addition to your cookbook library.