Comments on: Feeding the Whole Family: Cooking with Whole Foods

By: christine

christine — Sat, 13 Mar 2010 08:00:07 +0000

This is a fantastic book for every family! Not only is the book full of information to grow on, it’s packed full of recipes that are wonderful. I could not imagine not having this book on my shelf! It’s a mst!

Rating: 5 / 5

By: J. Gosey

J. Gosey — Sat, 13 Mar 2010 06:54:03 +0000

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

By: L. Beckwith

L. Beckwith — Sat, 13 Mar 2010 04:51:07 +0000

This is the best cookbook I’ve ever come across. Meals are simple to make, delicious and healthy. I make so many meals from it often. It’s so nice to see a whole foods cookbook that isn’t vegetarian or filled with recipes made with tofu/soy. I haven’t had any problems finding the ingredients, although, we do live in a city in California. My favorite recipe is the Quick Lemon and Garlic Quinoa Salad. It makes a great dish for a potluck. I’ve turned so many people onto it.

This is the one cookbook I always recommend to people.
Rating: 5 / 5

By: Rachel B. Ramey

Rachel B. Ramey — Sat, 13 Mar 2010 04:37:04 +0000

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

By: Amazon User

Amazon User — Sat, 13 Mar 2010 01:42:37 +0000

I wanted to like this book. I don’t like the idea of making a bunch of baby food purees and I’d rather just feed the baby what I’m eating. But… when I got the book, I read that the author is vegetarian and most of the recipes were veggie with all of that weird stuff that entails. Like eating a bunch of dried seaweed to get the vitamins and minerals us meat-eaters get by eating meat. There were a few meat recipes, but it’s sort of too crunchy (a la Laurel’s Kitchen) for me. I think I’ll be using this more when my kid is older.
Rating: 3 / 5