Average Reviews:
(More customer reviews)I have the first edition of this cookbook and it rates up there with my 5 most used cookbooks. I have bought multiple copies and given them as gifts to friends and family members. I cook primarily whole foods for my family, which in common terms means that I cook from scratch about 18-20 of our 21 weekly meals. Many of these recipes can be made quickly (30 minutes) with some planning.
The author gives wonderful advice for cooking beans, basic recipes for various grains and family favorite sauces. Most of the soup recipes are staples in our house. The introduction of 'new' and different grains...millet, quinoa, buckwheat...is a great way to add variety to your family's diet and most are quick and easy to make. Our culture eats far too much wheat and making some wheat-free meals is a welcome change in most families.
If I had just 1 box of books I could keep, this would be one of the books I would be sure made its way into the box.
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Feeding the Whole Family starts with the basics of creating a whole foods diet, from understanding grains and beans to determining what meats are acceptable to eat. Author Cynthia Lair then applies these lessons to cooking for young children and babies aged six months and older. She explains how to adapt each recipe separately for both children's and adults' palates. This updated edition includes the most current nutritional research along with 65 delicious new recipes, including meat dishes.
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