Table of Contents
Praise for Lisa Barnes and Petit Appetit
This collection of more than 150 organic recipes is sensitive to children with food allergies. The book contains a nice assortment of vegetarian and vegan selections and fare that is free of added sugar, eggs, gluten, and wheat. Several recipes require no cooking at all. (Pssst! You also can use non-organic ingredients and produce yummy results.) Added bonus: Recipes the whole family can enjoy.
Denver Post
Parents who dont mind taking a few extra steps in the kitchen will find that The Petit Appetit Cookbook offers many interesting, wholesome, and fun reasons to skip the grocery stores baby food aisle. And they just might find that their own diets improve accordingly.
The New York Sun
If youve got toddlers at your table, or have a baby due soon, I urge you to get a copy of The Petit Appetit Cookbook.
Lime.com
Little ones will love the all-organic recipes in Lisa Barness cookbooktheyre kids-tested, healthy, and easy to prepare.
Body & Soul
Youll never feed your baby or toddler food from a jar or a drive-thru ever again after seeing the delicious, nutritious, and easy recipes in this fabulous cookbook.
Babystyle.com
The Petit Appetit Cookbook not only is an enchanting collection of wholesome recipes but also includes countless resources for nutritional information, shopping, organization, special diets, food safety and storage, and more. Barnes succeeds at encouraging seasonal, organic eating, and keeping a great variety of flavors and textures in babys repertoire. Mais oui! Merci!
Leslie Pave, chef and writer, www.menuboom.com
When it comes to food and our childrens health, Lisa Barnes may be our most accomplished and creative mom-to-mom writer. To the morning question every mother has, What shall I feed them today? Lisa has more answers in her books than a Chinese restaurant menu. And every one is healthy and full of nutritious good sense. If youre time-constrained with young children, like Lisa is, her hands-on experience and wisdom will be welcome relief.
Dave Smith, author of To Be of Use and editor and founder of organic food team blog www.organictobe.org
In The Petit Appetit Cookbook, Lisa Barnes has produced a most creative and clever book abundant with recipes for feeding babies and toddlers. She succeeds with a wide variety of healthy, organic, and delicious recipes that suit each developmental stage. Her tips and information are the backbone for this delightful cookbook.
Dana Laake, RDH, MS, LDN, licensed nutritionist and coauthor ofTheADHD& Autism Cookbook
Part of the reason [Lisas] included in our Quest for the Best (besides her great recipes) is her delightful style: Shes easy-going and totally non-judgmental. As we busy moms know, we want great ideas, not guilt!
Kelly Corbet, CEO of Smart Foods, Healthy Kids
As a registered dietitian, educator, and counselor, Im thrilled to have this cookbook as a resource both professionally and personally.
Melissa Halas-Liang, MA, RD CNSD, CDE, founder of Super Kids Nutrition
Another masterful creation by Lisa Barnes! She brings to the forefront the need and importance of reversing American families reliance on chemical and fat-laden processed foods and empowers parents to nourish their kids with wholesome foods made from pure and natural ingredients.
Ivy Marx, registered dietitian, Los Angeles Unified School District
Lisa has a talent for creating simple, delicious recipes with easy cooking techniques, manageable ingredient lists, and plenty of information about storage, variations, and nutrition. These qualities make her book a great choice for families of any background or income level. I frequently use this book at home with my family and also at work during our cooking and nutrition workshops. Even though she wrote it for parents, many of these recipes are great for movers and shakers of any age!
Adrienne Markworth, founder of Leahs Pantry
Acknowledgments
ONE OF THE BEST PARTS OF MY DAY is sharing dinner at home with my family. We have a nightly ritual where each family member (no matter how young) tells about the favorite part of his or her day and shares three things he or she is grateful for. Sometimes theyre sweet (and easy) like Mom, Dad, and brother /sister, and other times its all about the food (instant gratification) like bread, fish, and milk.
In the spirit of thankfuls (as my kids call them), Id like to share some of mine in writing this book:
I am very lucky to have consistency and support from those who worked on my first book, The Petit Appetit Cookbook. I am grateful for my literary agent, Nancy Crossman, who, even though she lives in Chicago and I live in California, couldnt be more supportive, encouraging, and determined to help me spread my philosophy and recipes. Thanks to John Duff at Penguin for allowing me to do another book, and providing the perfect title. I also appreciate all the good cheer and editing efforts of the JeanettesJeanette Shaw and Jeanette Eganfor making sure my ideas, recipes, and words all make sense (and dont run long). And thanks to Satoko Furuta for another great cover design.
Im thankful to all the experts who contributed to the book: everyone from food bloggers, to nutritionists, to chefs, to pediatricians, to educators, to growers, and more. Thank you for the thoughtful foreword by Melissa Halas-Liang and comments by Ivy Marxtwo fellow childrens nutrition advocates. And to Monica Matheny for her recipe review, creative suggestions, and friendship.
Of course, the most generous contributors were childrenespecially those at my sons preschool in the Rabbit and Monkey classes. The honesty of a child who loves or hates your recipes is priceless. I truly enjoyed preparing food for and with them and listening to their laughter and banter. In my research (and as a mom), Ive found many like-minded parents who are concerned for their childs health and nutrition and love sharing their stories, tips, and wisdom about feeding their families. Their comments and experiences are insightful, inspiring, and funny.
My family gets big thanks and hugs because they gave me the time and encouragement to write another book (while they continue to shamelessly promote the first book). (Although I think Nana, Poppa, Unc, Tee Tee, Gido, Grandma, and Grandpa liked the extra excuse for babysitting duty and recipe testing.) Im especially thankful to my sister for her helpful aunt duties while on her layover (conveniently close to my deadline). My family also provided material for the reality of outside influences (good and bad) that shape my childrens eating habits. Most important, I enjoyed reflecting on celebrations and recipes from my own childhood. The person who created most of my special every days is my mom.
Im grateful for my helpful sous chefs (children), Jonas and Ellery, for providing me with so much inspiration, love, and laughter in the kitchen and otherwise. I look forward to creating more special everyday moments and celebrations for their many adventures and events to come. Thanks for their understanding and enthusiasm when they got Dad all to themselves (when Mom needed to sit at the computer).
