The question is as old as parenting itself: How can new moms and dads eat well when all their time and energy is spent on baby? Finally, we have the answer

Specifically designed for frazzled, sleep-deprived parents, every recipe in Parents Need to Eat, Too is nutritious, delicious, satisfying, and EASY. As a bonus each recipe includes instructions for preparing baby food from the same ingredients. Plus every recipe has the added advantage of being tested by a group of more than 100 new parents.

Inside you'll find: Meals you can eat with one hand Recipes for the new parent's best friend: the slow cooker More ambitious recipes, broken down into simple stages to perform while baby naps "Un-Recipes" for parents who can't cook at all Recipes that support breastfeeding Advice from experts, including a pediatric dietitian and a lactation consultant

Here are real solutions for the real problems new parents face in the kitchen. Through comforting, honest, and essential help for stressed out, undernourished moms and pops, Parents Need To Eat Too ensures that nobody will go hungry

Parents Need to Eat Too has been named one of the Best Cookbooks of 2012 by Leite's Culinaria, whose Editor-in-Chief Renee Schettler Rossi called it the "What to Expect After You're Expecting" and said that the book "savvily and sassily helps you extend the efficiency of any time spent in the kitchen."

Imagine a table laden with homemade scones and muffins, freshly made sandwiches and savouries, biscuits and cookies, cakes and pastries of all varieties, and seasonal fruit jams. Afternoon tea is a perfect treat, to be enjoyed by everyone whenever you can, not just a ritual for high days and holidays. This delightful recipe book presents 200 delicious dishes to serve for afternoon tea. It opens with a brief history of afternoon tea traditions and etiquette. A guide to specialty teas of the world follows, and of course information on how to choose, blend and make the perfect cup of tea. There are recipes suitable for traditional high tea, family afternoon tea, teatime celebrations or an indulgent get-together - and recipes to suit the different seasons, as well as to suit different appetites. All the well-known classics such as Victoria Sponge, Bakewell tart, chocolate cake and malt loaf are included, and of course savouries such as sausage rolls, mini quiches, cheese straws and more. Learn how to make your own crumpets, English muffins, teacakes and preserves. Enjoy classic cucumber sandwiches, mouthwatering chocolate eclairs, and fruit teabreads. Whether you are planning an alfresco tea in the sun or tucked up by the fire after a winter walk, this collection of delights - beautifully photographed throughout - is a must for all teatime lovers.

"Quick and delicious delicacies for breakfast, lunch and evening snacks."

Endlessly versatile, crepes are delicious anytime of the day -from early breakfast through to a late-night snack. These simple-to-make delicacies can be saut?ed, rolled around all kinds of fillings, or served plain.

Crepes includes everything needed to know for making the perfect crepe, from using the freshest eggs to choosing the right pan. Both simple and sophisticated, crepes can be eaten plain with lemon and sugar or maple syrup, or they can be filled with a host of delicious sweet or savory fillings. Crepes are easy to prepare using ingredients in the pantry, and they're also great for entertaining -- both sumptuous and impressive.

Crepes has 40 mouthwatering recipes for every occasion, among them:

-Ham and Gruyere crepes

-Crepes suzette

-Buckwheat crepes with caramelized figs, goat cheese and honey

-Savory Florentine layer

-Sweet cheese crepes with sour cherry compote

-Chocolate and banana crepe torte.

From the traditional to the new and exotic, this handy little book offers crepe recipes sure to please everyone.

The revolutionary Batch Method brings the gift of time to even the busiest lives, with over 80 delicious, home-cooked recipes.

The Batch Lady has been transforming how thousands of people cook and eat through her revolutionary online channel. Now she’s going to share her secrets with you. With over 80 delicious, home-cooked recipes that are quick to make, create and store, Suzanne's brilliant recipe combinations and timesaving tips will transform your kitchen, and will buy you back extra hours in your week.

Packed with planners, helpful lists and more, this is the only guide you will ever need to save you money, time, and headspace, and change your life for good.

Just look at the winning combination of Peter's qualities: top culinary qualifications, a passionate interest in nutrition, experience in high-class restaurants in Britain, France and the Caribbean, plus running his own restaurant and health food shop. With a sharp eye on the realities of our busy lives, Peter creates unique and delicious recipes packed with optimum-energy ingredients. You can try Roasted Couscous with Peppers and Sweetcorn, or Mushroom Fricasee with Cranberry and Creme Fraiche. Stunning and sexy, cosy and reassuring, or packed with energy - they all make delicious eating.

Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you'll make the best pizza of your life. Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You'll learn how to make Razza specialties such as: *Jersey Margherita, a new classic improving on Neapolitan tradition with * Meatball Pizza, the first time Richer has shared the recipe for Razza's legendary meatballs * Project Hazelnut, pairing the rich flavor of the nuts with honey and mozzarella * Santo, topped with caramelized fennel sausage and drizzled with chile oil * Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions * And many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie) Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven-so you'll know exactly what to do to create superior results. The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.

A masterclass in sushi making from London-based teacher Atsuko, who combines authentic knowledge and skills with contemporary, innovative ideas to give 60 recipes for rolls, wraps, moulded and deconstructed sushi. The word 'sushi' refers to 'vinegared rice', which is used for any kind of sushi with raw, pickled, smoked, grilled or seared ingredients. In this book, the simple secrets behind making good sushi are revealed, such as how to select your sushi components based on the three principles of colour, taste and texture. Author Atsuko offers an approachable, diverse and colourful selection of sushi dishes. Classic white sushi rice will always be a favourite, but here you will find options to use brown rice, quinoa and pink beetroot rice too. Familiar rolls and wraps are included as well as sushi burgers, bombs and deconstructed salad bowls. The book opens with Your Sushi Pantry, listing essential ingredients. After this comes Basic Cooking Methods and Step-by-step Techniques. The recipes are then divided into Sushi Rolls which include Futomaki, Uramaki, Temaki cones and Gunkanmaki. Moulded Sushi features classic Nigiri, Temari, Oshi Sushi and pretty Chakin Sushi parcels. Creative Moulded Sushi includes new ideas like Sushi bombs, Burgers and Sushi Cakes. Deconstructed Sushi features celebration Chirashi sushi, Poke Bowls and Jarred Salads. Finally, Vegetarian and Vegan sushi offers a delicious selection of plant-based treats sush as Inari Sushi and Vegetable Nigiri.

Chili-spiked carrots. Skillet-charred Brussels sprouts. Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the center of your plate. Here in the U.S., meat is cheap and has been in the center of the plate for centuries. The rest of the world, however, knows how to approach vegetables, grains and beans not only with respect but with a fresh, lively approach, one that transforms the ordinary into the extraordinary. To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon. This is a world of high-heat roasts, unctuous braises, drizzles of honey, and stir-fries aromatic with ginger and garlic. And with 250 recipes, the possibilities are nearly endless: A simple head of cauliflower can become Cauliflower Shawarma, Sichuan Dry-Fried Cauliflower, or Curried Cauliflower Rice with Peas and CashewsHumble cabbage travels the world to become Butter-Roasted Cabbage with Citrus, Hazelnuts and Mustard; Hot and Sour Stir-Fried Cabbage; and Thai-Style Coleslaw with Mint and CilantroMushrooms are transformed into Stir-Fried Mushrooms with Asparagus and Lemon Grass or Miso Soup with Mixed Vegetables and Tofuand greens get the Milk Street treatment in dishes like Pozole with Collard Greens; Hot Oil-Flashed Chard with Ginger, Scallions and Chili; and Persian-Style Swiss Chard and Herb Omelet It's never too late to get your vegetable PhD.

The 30th anniversary edition of this classic cookbook for parents of tots and toddlers contains some of the most popular recipes for baby food, finger food, snacks and desserts ever published. Fully updated, this new edition includes information on the newest Food Pyramid Guide, sample servings for young children, organic baby food options, when to introduce new solids and which to try first, vegetarian baby food options, handling and storing baby food, safe uses of microwaves, the latest equipment for making baby food at home, foods likely to cause allergies and how long to delay introduction of these foods.

More than just a cookbook, "Feed Me I'm Yours" provides time-saving, trouble-saving, and money-saving tips. It also contains entertaining "edible craft" activities for celebrating birthdays, the seasons and major holidays.

A collection of over 70 wagamama favourites, Feed Your Soul is a celebration of the wagamama way. These dishes have been designed for every occasion and offer recipes for a variety of diets. Cook rapid weekday meals, watch slow-cooked ramens simmer and even learn the art of making gyoza - Feed Your Soul is packed with tips and ideas for bringing wagamama to your kitchen. Feed Your Soul encourages mindful cooking - taking the time to appreciate and enjoy creating and eating these dishes is key. Methods for preparing your own homemade ramen noodles, kimchee, sauces and stocks are shared, so your dishes can be created entirely by you. We can't always spare the time to make everything from scratch, so you'll also find speedy, nutritious and simple recipes, as well as ingredient swaps and hacks. Including the never-before-shared recipe for chicken katsu curry, the famous yaki soba and fiery bang bang cauliflower, the dishes are balanced and offer suggestions for alternatives should you not have all the ingredients at home, allowing you to be more sustainable and creative in the kitchen. With original food photography, evocative shots of Japanese food emporia and lifestyle shots of noodles, ramen and ingredients, Feed Your Soul is set to become the new classic wagamama cookbook.

Good food makes everyone feel warm and cared for-the essence of hygge. In Tasting Hygge Leela Cyd shares the recipes that make her most happy. She organises the book into five sensory experiences (Calm, Bright, Warm, Spiced and Smooth). These are dishes to delight and love, each one accompanied by a gorgeous photograph.

When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally.

Updated with 20 wonderful photos. Is there anything more satisfying than coming home to a dinner that's ready to enjoy? Or waking up to breakfast that's ready to serve? In Slow Cooking All Year 'Round, you'll find the recipes and ideas that are the secret to these time-saving meals...smart cooks use them for every occasion and every season, from elegant entertaining to simple family meals! Over 225 no-fuss recipes in this cookbook will have you rediscovering your slow cooker and putting it to use in throughout the year! With inspiring recipes for mains, soups, appetizers, sides, beverages and even some slow-cooker desserts, it'll have you making the most of this popular kitchen helper in no time. Cozy up to comforting dishes that make the holiday season stress-free in the Warming Winter Dishes chapter. Family & friends will love Mom's Holiday Ham, Amazing Brie Fondue and Eggnog Bread Pudding...you'll love having more time to spend with them, instead of in the kitchen! Sunday dinners featuring Lemon Sage Chicken and Creamy Scalloped Potatoes mean springtime entertaining has never been easier. In the Simply Speedy Springtime chapter, you'll find these classics, plus lots of recipes for celebrating St. Patrick's Day and Easter as well. Go ahead and play all summer long, because mealtime is simplified with recipes from the Slow & Easy Summer chapter. From barbecue favorites like Chuckwagon Beans, to dishes that make the most your farmers' market finds like Garden Carrot Soup and Summer Berry Cobbler, you'll enjoy all the best of the season. Fall is the season of busy weeknights, tailgating parties and Thanksgiving dinner...they're all a breeze, thanks to the recipes in the Hearty Harvest Favorites chapter! School Night Tater Tot Casserole, Italian Beef in a Bucket and Pumpkin Pie Pudding are all sure to become often-requested family favorites. With Slow Cooking Year 'Round from Gooseberry Patch and a trusty slow cooker (or two!), a tasty home-cooked meal is never out of reach...even for the busiest families! 235 Recipes.

Nora Newton (nee Clementi) learned to cook at her mother's knee in the years of World War II and later developed her skills through more than 60 years of happy marriage to Tony, enthusiastically experimenting with French, Italian and Asian dishes as well as those from the British Isles while preparing a near-constant supply of superb meals for her four children, nine grandchildren and the family at large. An early follower of Elizabeth David, Jane Grigson and Marguerite Patten and later a devotee of Gary Rhodes and Nigel Slater, she developed many recipes of her own, though she was always far too modest to claim expertise. This book was compiled by her son Chris and published on what would have been Nora's 88th birthday.

Peter Brears has a long acquaintance with jellies in every guise. He was fed them in childhood, he turned to curating their moulds and associated artefacts while director of York and Leeds museums, he has made them for innumerable historical food shows and events. And jelly is a much bigger thing than some packet from the supermarket mixed with boiling water. In the first place, it was not factory-made gelatine that did the setting, but any number of ingenious adaptations of kitchen materials and ingredients. In the second, it was not just a simple clear, coloured solid, but an optical prism to show off and transform the foods contained within it. It was the old cooks' greatest resource for introducing colour, variety and delight into the table display. The book sketches in the history of jellies, particularly in England, and discusses their place within a meal; gives several recipes based on the various setting agents (carrageen, gelatine, isinglass) and also for cereal moulds (flummery, tapioca, semolina, rice, cornflour, etc.); describes how jellies may be assembled by layering, embedding, lining and inclusion of fruit, nuts, gold, etc.; and gives an excellent illustrated account of the various forms of jelly moulds.

Over 1,000 food experts and aficionados from around the world reveal their insider tips on finding a perfect slice of pizza From the publishers of the bestselling Where Chefs Eat comes the next food-guide sensation on the most popular dish - pizza! The world over, people want the inside scoop on where to get that ultimate slice of pizza. With quotes from chefs, critics, and industry experts, readers will learn about secret ingredients, special sauces, and the quest for the perfect crust. The guide includes detailed city maps, reviews, key information and honest comments from the people you'd expect to know. Featuring more than 1,700 world-wide pizzerias, parlours, and pizza joints listed. All you need to know - where to go, when to go, and what to order.

Cinnamon and Salt is a collection of recipes, stories and photographs that invites you to beautiful Venice through its beloved cicchetti. Cicchetti (pronounced chi-ke-tee) are little morsels; think of them as appetisers, aperitivo or hors d'oeuvres - but cicchetti are undeniably, distinctly Venetian and a delicious nod to Venice's casual way of life. In Cinnamon and Salt, Italy-based food writer Emiko Davies delves into the rich, multicultural history of Venice and its unique cuisine, detailing more than sixty classic and modern recipes, from fried to sweet and from small plates to drinks. Try sweet and sour radicchio, the legendary fried meatballs, or creamy whipped cod on squares of polenta. Indulge in Venetian soft-shell crab before moving on to rose petal jam and sugar-coated fritters. You'll even find recipes for a spritz, a Bellini and a thick hot chocolate, and be let in on the secrets to creating your own authentic cicchetti.

Back by popular demand, updated with 20 weeknight dinner photos! Need to change up dinnertime and try something new? Would you rather serve a homecooked meal instead of ordering take-out? Weeknight Dinners is here to help! In addition to over 250 delicious recipes like you expect, each chapter in this cookbook is devoted to a different theme...you'll breeze through the week! For Meatless Monday, serve up hearty, veggie-packed dishes like Incredible Potato-Mushroom Soup and Vegetarian Meatballs. Tuesday is Tex-Mex Night...they'll cheer for flavorful favorites like Fiesta Soft Chicken Tacos and Chopper's Chipotle Pork Chili. On Wednesday, it's Italian Night. Your family will love Speedy Skillet Lasagna, Grandma's Sicilian Pizza and Joe's Italian Steak Sandwiches... so much better than take-out! Comfort Food Thursday brings Cheddar Meatloaf Roll-Ups, Baked Swiss Chicken and other scrumptious down-home dishes. At week's end, it's Just-for-Fun Friday, with terrific dishes like Cheeseburger Macaroni and Saucy Chicken Drumsticks...perfect for feeding the kids' sleepover guests or just relaxing together. With these inspiring themes, Weeknight Dinners is like getting five cookbooks in one! Each chapter includes quick & easy salads, breads and desserts to round out your dinner...anyone for Chocolate-Covered Cherry Cake? Mix & match among chapters for even more menu ideas. With easy tips for saving time in the kitchen and clever ways to make family meals fun, you'll turn to this book again & again. 253 Recipes.