Best Baby Bottles

Rachel B. Ramey:

The basic information in this book is very good. The introduction talks about what makes a food a “whole food,” and offers simple, clear guidelines to determine whether any particular food is “whole.” It describes a number of whole foods ingredients, and offers suggestions for toddler finger foods, etc.

Unfortunately, I found the majority of the recipes in this book to just be too “weird.” I have been feeding my family whole foods for years already, and there is no way they would eat the results of 95% of the recipes in this book. Many of them are Asian-inspired, which leads to another problem: soy. Although the author says that there is a wide variety here and, therefore, those with food allergies should be able to find plenty of useful recipes, a LOT of the recipes here use soy. Most of it is fermented, which should be healthy soy, but if you have a sensitivity to soy, that’s still not helpful. And, since the recipes are so unconventional for us as Americans, the average cook will not have any idea whether substitutes will work. (I consider myself a fairly experienced cook, but I wouldn’t know what to do about the soy in these recipes. Can I leave it out? Is there a substitute for it?) The “weirdness” of the general content here would be thoroughly overwhelming for someone new to a whole foods diet.
Rating: 3 / 5

J. Gosey:

This cookbook has some really great ideas, and I think I will use it more when my son is eating a more varied & textured diet (7 months now), there aren’t a ton of recipes that can be adapted for a baby mainly eating purees. Most of the recipes use basic ingredients, but there are several with ingredients that are harder to find.
Rating: 4 / 5