9781408807569-1408807564-River Cottage Baby and Toddler Cookbook

River Cottage Baby and Toddler Cookbook

ISBN-13: 9781408807569
ISBN-10: 1408807564
Author: Nikki Duffy
Publication date: 2012
Publisher: Bloomsbury Publishing
Format: Hardcover 256 pages
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Book details

ISBN-13: 9781408807569
ISBN-10: 1408807564
Author: Nikki Duffy
Publication date: 2012
Publisher: Bloomsbury Publishing
Format: Hardcover 256 pages

Summary

River Cottage Baby and Toddler Cookbook (ISBN-13: 9781408807569 and ISBN-10: 1408807564), written by authors Nikki Duffy, was published by Bloomsbury Publishing in 2012. With an overall rating of 3.6 stars, it's a notable title among other Baby Food (Special Diet) books. You can easily purchase or rent River Cottage Baby and Toddler Cookbook (Hardcover) from BooksRun, along with many other new and used Baby Food books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $0.3.

Description

'This is a book about feeding children, but these recipes
are for adults too. I don't think there should be any sharp distinctions
between 'baby food', 'children's food' and 'grown-up food'. It's a spectrum the
whole family can be on, the food each person eats becoming a little more
sophisticated and seasoned as they mature.'

Nikki Duffy brings the River Cottage ethos to feeding
children, and shows that it's never too early to involve the youngest family
members in mealtimes. Her delicious seasonal purées and simple, wholesome
recipes put the needs and wants of babies and toddlers first, whilst offering
up dishes that will delight adults too. With clear advice on nutrition and
weaning, The River Cottage Baby & Toddler Cookbook is the perfect starting point for your child's great
food adventure.
Start the day with breakfasts like blueberry pancakes, apple muesli or
eggy bread, followed by simple and delicious meals like fishcakes,
meatballs, shepherd's pie, home-made pizza, falafel, mackerel pâté, pea
risotto or roasted fish with tomato sauce. Nice little puddings include
baby baked apples with chocolate, rhubarb crumble and a classic rice
pudding. With an introduction by Hugh Fearnley-Whittingstall, this book will put real food on the table for the whole family to share.

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