What Chefs Feed Their Kids: Recipes And Techniques For Cultivating A Love Of Good Food - Softcover

"I wish I'd had a copy of What Chefs Feed Their Kids four years ago-back when I was beginning to realize that feeding a child is an ever-evolving art form. Fortunately for new parents, Fanae Aaron's book presents an astonishingly comprehensive set of solutions-from newborns to adolescents, from purees to table manners, everything you need is inside. The best news of all: The book is loaded with whip-smart, chef-sourced recipes parents will love, too. I might just make that curried chickpea salad for my daughter tonight. And if I do, you can bet I'll be making a little extra, so I can have some for lunch tomorrow."-Keith Dixon, author of Cooking for Gracie and The Art of Losing "What Chefs Feed Their Kids: Recipes and Techniques for Cultivating a Love of Good Food pairs fine food photography by Viktor Budnik with a solid discussion of chef meals for kids, offering a professional's insights on how to get kids to appreciate food. It comes from a first-time mother and lifelong foodie who sought advice from some twenty award-winning chefs on how they handled their own kids' palates. Chapters provide concrete keys to engaging kids and offer stories about chef family lives and kid-oriented choices. Recipes included make this a powerful survey recommended for culinary and parenting collections alike." - Midwest Book Review

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.