The Adventurous Eaters Club: Mastering the Art of Family Mealtime

by Misha Collins, Vicki Collins

TV star Misha Collins and his wife, journalist and historian Vicki Collins, show families how to be mealtime adventurers so that kids might have a lifelong relationship with real food

Chicken nuggets. Hot dogs. Macaroni and cheese. These are just some of the greatest hits we offer kids at mealtime.

Misha and Vicki Collins totally get it. When their son West was a toddler, he began refusing anything that wasn’t bland and beige. At first, they succumbed, anything to end the mealtime battles. But with sinking hearts they realized fruit snacks and buttered noodles weren’t just void of nutrition, they were setting him up for a lifetime with a limited palate and a reliance on convenience foods.

So, as a family, they decided to lean into what they love best—adventure—and invited their kids to be playful and exploratory in the kitchen. Now, in The Adventurous Eaters Club, Misha and Vicki share how they created a home where mealtime doesn’t involve coercion or trickery, and where salad, veggies, fresh soups, and fruit are the main course. Combining personal anecdotes and practical tips with over 100 creative, delicious, whimsical recipes little hands can help prepare The Adventurous Eaters Club offers readers all the support, encouragement, and practical advice they need to make lifelong adventurous eaters out of their kids.

 

Genres: Cookbooks, Nonfiction, Cooking, Food, Parenting, Supernatural, Foodie

288 pages, Hardcover

First published November 5, 2019

About the author

Dmitri "Misha" Collins is an actor, author, and activist focused on inspiring change through art and by gamifying civic engagement and social good. Misha was a lead on Supernatural, the longest-running sci-fi/fantasy series in U.S. history, where he portrayed the angel Castiel. When not in front of the camera, Misha connects with his millions of social media followers to promote social change through projects like GISH, his Guinness World Record-setting global scavenger hunt that fosters creative mayhem to inspire social activism, and Random Acts, his nonprofit, which has raised millions to complete grassroots charitable projects.

Misha is a published poet and author of bestselling book The Adventurous Eaters Club. A University of Chicago graduate with a B.A. in Social Theory, Misha is a former White House intern who has campaigned extensively for progressive candidates nationwide, working as a surrogate for the Clinton and Biden teams, Stacey Abrams, and other national leaders. In his spare time, he enjoys baking, woodworking, and making fun of corrupt politicians.

Reviews

[Miranda Reads · Rating 5 out of 5]

p. 175 - Chicken A La West
p. 103 - Bunny Spice Roasted Roots
p. 138 - Sweet Corn Summer Salad

What are the staples of childhood dinners?

Do your thoughts go to pizza, nuggets, Kraft mac and fries?

Or they go to Kale Chips, Pink Hummus, and Mason Jar Salads? (Probably not...)

But...why not?

Those foods are healthy - they're good - and they're good for you!

Often, it's because it is easier to pop the pizza hot pocket in the microwave than whip up some homemade soup while managing screaming kids.

Misha and Vicki Collins used to do the same but they soon realized that something had to change.

Their kids were getting more and more picky and the last thing Misha and Vicki wanted was for the kids to dread vegetables.

They needed to make some serious changes - and fast.

p. 88 - Purple Soup

As a family, they decided that adventure is the way to go.

Even though our family's homegrown adventure cooking methods are not 100 percent effective, we've found that the dynamics around food in our family are changing for the better.

Once Misha and Vicki embraced culinary exploration, their kids (West and Maison) were quick to follow once they realized that they could adventure as well.

o. 233 - Inventor's circle: Invent-Your-Own Smoothie

Throw it all in the blender. Blend until smooth. Taste. Want to add anything? Go for it.

Life's one big adventure - go out and taste it!

As long as our kids are becoming curious and excited about food, we know we're on the right track.

All in all - I loved this cookbook.

As a disclaimer, I have no children of my own. But, I do plan to (eventually) and honestly, I don't see why I should wait until I pop one out to learn as much as I can about raising them.

Also, I do have a medium-picky husband and a I'll-try-anything-once(-probably-twice) dog (see dog, below, begging for scraps):

So, I think it's safe to say that I have the target audience under my roof.

One thing that I absolutely adored about this book is all the research.

I am a PhD student, so as soon as I see cited sources, I get excited.

I loved learning about how pickiness develops in kids and why it seems so prevalent in the US (in comparison to France and Japan).

For the curious, a major reason is the prominence of "kid-friendly" foods (sources cited in the book).

Parents (and kids) in the US receive messages from the TV, books, movies and all forms of media that children hate veggies and prefer McDonald's - which of course, they end up doing.

It can take up to 20 times of introducing new foods to children before they will like the taste!

In addition, many parents try to rush this process (just finish your plate! Take a no-thank-you bite!) and then the kid develops a mindset against that food. (To learn how to prevent this - check out the book).

p. 78 - Pink Yogurt Parfaits

Misha and Vicki split the book into several sections - Breakfast, Veggies, Onions, Greens, Main courses, Snacks, Sugar and Spices, and Drinks.

I tried one recipe from most of those sections (see the pictures scattered throughout the review) and I have to say, overwhelmingly, this book has fabulous recipes.

I did not have a single dud (I was honestly surprised - especially considering I'm not overly familiar with some of these ingredients!).

But Misha and Vicki mention that these recipes are designed for adventuring - a bit more of this and less of that and the recipe still turns out alright (my kind of cooking!)

p. 138 - Sweet Corn Summer Salad

Each recipe has something that needs pounding, mashing, grinding, or chopping (with a safety knife!) - perfect for little hands with excess energy.

One thing that surprised me was how hesitant I was to do some of these recipes!

I consider myself a rather food-venturing person, but I learned that there are some things that I just avoid on instinct!

For example, the roasted roots (below) and the purple soup (above) are recipes that gave me a bit of a pause.

They're not something I normally make - I really don't use potatoes in pureed soups or beets in...well...anything...

p. 101 - Sweet Beet Roasted Roots

And I really didn't know why...until I considered whether I ever had it at home when I was a child.

Other than canned beets a few times, that was something firmly off the menu.

So, with only a little hesitation, I gave it a shot...and LOVED it. (I only had one beet for the soup, so the color isn't as purple as I was hoping to have but it was such a good soup that I'm going to give it another shot and make the purple-est soup you ever did see!).

In short - this book was an absolute hoot.

I had a blast going out of my comfort zone and am ready (and excited) to keep the momentum going.

I have so many recipes I want to try and (my poor) husband is actually enjoying quite a few! (He was rather hesitant about the soup and the smoothie...but hey, the book said try twenty times on your kids...muwahahaha).

Highly, highly recommended for anyone who loves adventuring.

With many thanks to the authors and the publisher for sending me a free copy in exchange for an honest review.

All quotes come from an uncorrected proof and are subject to change upon publication

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[Daina Fullmer · Rating 5 out of 5]

I was gifted a copy of this absolutely gorgeous cookbook by Misha Collins during a Supernatural convention a little over two weeks before the release date, and having had some time with it now, I can say that my five star rating is honest. The book focuses on cooking with children, but there is a wealth of nutritional information and a focus on whole foods and ease of preparation that is very applicable even to those of us who are childless. I’m sure many of us could use a little nudge to get us away from processed foods, and this book is just that nudge. The Collins family doesn’t focus on hiding vegetables in food like authors of other cookbooks of its type, but instead focus on helping you and/or your children develop a healthy relationship with food and embracing fruits, veggies and natural sweeteners. There is a lot of humor sprinkled throughout, and a few of the Collins children’s more “interesting” concoctions have special pages devoted to them, but those expecting a book filled with “weird” recipes will be pleasantly surprised to see that the recipes actually sound delicious and are fairly easy to prepare. The pictures are beautiful, both of the food and of the Collins clan, so even if you’re just a fangirl who can’t boil water, there’s something in there for you.

[Nichole David · Rating 5 out of 5]

One of the most aesthetically pleasing cookbooks I've ever seen. The recipes look delicious (with a few exceptions that all come with disclaimers!) and easy to follow. I'm looking forward to trying them, even though my picky eater is about to start college.

[Sadie · Rating 5 out of 5]

Misha Collins + book= everything I've loved in life. Sign. Me UP!

[Lauren Paletta · Rating 4 out of 5]

That was healthy! Getting kids to eat their veggies as well as other healthy foods is so important, but it's not just for kids, it's for adults too! Families should all be eating this healthy. Granted I will never see a day that my husband would eat like this. A wonderful cookbook, full of family creations, which help children get in the kitchen too!
#Edelweiss

[Deb · Rating 5 out of 5]

What a beautifully photographed and fun cookbook! Written by Misha AND Vicki Collins. I have marked all the recipes I cannot wait to try and share with my grandson! And all proceeds from this book go to Charities that promote healthy eating to needy children.

[Laura N. · Rating 4 out of 5]

4.5 estrellas.

A ver, soy fan de Misha Collins desde el 2014 así que, por supuesto, me encanta todo lo que él hace. Es simplemente una persona maravillosa. Pero no voy a 'fangirlear' en esta reseña.
Este libro me encantó. A pesar de no tener hijos (gracias a todos los dioses y diosas), aprendí muchas cosas y reflexioné un poco sobre mis propias experiencias con la comida desde que era niña. Misha y Vicki hicieron una gran investigación sobre la alimentación infantil sin parecer obsesivos ni puritanos. Todo en su justa medida. Además, las recetas se ven super interesantes, aunque hay algunas que son bastante locas. Lo único que me hace no calificarlo con 5 estrellas es que hay ingredientes que son más costosos y difíciles de conseguir y algunos procedimientos solo se pueden llevar a cabo si estás en una familia algo privilegiada (aunque cabe aclarar que ellos mismos son conscientes de esto y lo explican en el libro, no todas las familias son iguales y pueden adaptarse a sus propias posibilidades).
Las fotografías son hermosas y el diseño en general está increíble. Este definitivamente es un libro que muchas familias necesitan.

Posdata: ¡¡¡AMO A MISHA!!! Okay, ya. No más gritos de fangirl.

[Sam · Rating 5 out of 5]

I’m a 33 year old picky eater (I blame my parents) and I adore this book. I don’t have children, but I originally purchased a copy to support the authors who are not only wonderful people, but writers of a cookbook every finicky eater (of any age) can benefit from. The book is packed with tips (but no tricks) to introduce lovers of the bland and beige to new foods they’ll enjoy making themselves. I may be an adult, but my kid-friendly palate is actually excited about bringing new foods to my table. The Collins family put a lot of love and fun into this book, and it comes across on every page. Whether you have a picky kid, or you’re simply an adult wanting to branch out from boring foods, you’ll want to be a member of The Adventurous Eaters Club in no time.

[Cindy · Rating 5 out of 5]

This really isn't just a cookbook. It's a bit of a journey with beautiful photos included. It helps you WANT to cook healthier for you and your family.

And also all of the author profits go to helping childhood hunger, if that wasnt reason enough to buy it.

[Amber Scaife · Rating 4 out of 5]

I fully admit that I wanted this cookbook at first solely because I *ahem* hold Misha Collins in high esteem, first as Cas in Supernatural and now also as the goofy, sweet, full-of-kindness-for-the-world sort of person he seems to be. (Read: I. Am. A. Fan.) So, I convinced my 11-year-old son to get it for me for Christmas (no shame!), and it's the first cookbook that I've actually read cover-to-cover. And it's completely worth it. Misha and Vicki (his equally awesome partner, whom I now also love to bits) have an excellent approach to introducing possibly-reluctant kiddos to all sorts of healthy and adventurous foods. The theory and practice seems sound, and I love their openness about their own successes and failures in parenting: they're happily candid about not being or pretending to be perfect parents, and there's a lovely sense that they're not completely comfortable with writing a book about even this one aspect of parenting without stressing that they're not be-all authorities on the subject. Also, the recipes look very doable and very good - I've marked tons of them that we will definitely be trying.
Charlie has been, from an early age, a happy helper in the kitchen, but after reading this I realize that I could be even more open to food adventures and letting him have more autonomy in the kitchen (not that he'll go crazy with ingredient combinations - it's just not his style (he is a "cautious fellow," after all (his words, not mine (I swear I'm not making that up)))). It has also been a good reminder that it doesn't have to be time-consuming or difficult to cut the convenience of processed food out of the mix and out of the house. In short, highly recommended.

[Lindsey Rojem · Rating 5 out of 5]

I read this for the "A Book With Recipes Inside" Part of my 2020 reading challenge. I loved it! Misha & Vicki are adorable and hilarious and their kids are just the same. I liked their approach to getting Maison & West to be more adventurous, and the trials they've had in the kitchen.

[Laurel J · Rating 5 out of 5]

I will admit up front that I’m a terrible cook and subsist on prepackaged foods. I know it’s unhealthy, so I was excited to get this book and see if I could revamp my routine. Yesterday I made the Pear-berry breakfast cake, and it actually turned out well! I loved it. I actually went to the grocery store and bought vegetables, too. This book is a lot of fun!

[Kelly Parkes · Rating 5 out of 5]

I'm REALLY impressed with this book. Bought it on Kobo when it was released, and will be picking up a physical book today because it is WORTH IT! I'm a mom to a 20 yr old with Autism...so can we say FUSSY EATER! I have made three dinners out of this book - spoilers, so I won't say which ones - but we had so much fun reading the anecdotes, choosing what to eat, looking at the pictures and this book got him off of Youtube long enough to actually help me make dinner...and he actually ate it! My kid has lived on pizza, hotdogs, nuggets, etc for 20 years...and this made him WANT to eat and try new things. Trust me, I *will* be kissing Misha and Vicky's feet if I ever get the chance...this is making a WORLD of difference for us.

[Renee Wiedmeyer · Rating 2 out of 5]

It wasn't applicable to me. I thought it was going to be more recipes and less child raising tips.

[Shirley (MommyBookwyrm) · Rating 5 out of 5]

I love cooking. It's probably the only activity I enjoy more than reading. I do not consider myself a very good cook but when my husband and I moved into our first apartment together my kitchen skills were atrocious. The only meal I knew how to make was spaghetti using jarred sauce. To this day I am still learning and loving every minute of it.

It is one of my goals to make sure that my daughter never feels powerless and useless when she grows up and moves out into the world. Fortunately, at four years old we have a lot of years left before she reaches that stage of her life. Even better, she happens to be a huge fan of doing things with her mom so I plan on using that to my advantage for as long as I can.

The purpose of this cookbook is to help parents get their children into the kitchen, and in the process encouraging the littles to try and embrace new and real foods. I’m sure most parents are familiar with the dinner time struggles to get their children to eat their vegetables, or even just to try new food.

The Collins family’s approach to this conundrum was apparently to let their oldest son, West, run wild in the kitchen. There is Youtube evidence of this, by the way, and it’s gold. Misha of course does not recommend all families do this, but it is an interesting approach and the idea to bring your little ones into the kitchen to let them help is a very good one.

My daughter and I have only actually tried two of the recipes from this book so far, and also tried the pizza bar one in execution - we used a different pizza crust recipe - and each time my daughter had a blast. She still hasn’t eaten a single vegetable but she did eat some of the oatmeal. (Not really a new food, but one she had ditched when she hit the toddler years, so yay.)

This is a book I wholeheartedly recommend to any parent wanting to get their children involved in meal prep. It’s most certainly not the only one like it on the market but it’s a good starting point. All of the recipes are simple with simple ingredients and substitutions can easily be made where necessary for you and your family’s tastes or dietary needs.

[Shaleah · Rating 4 out of 5]

I have no children and read cookbooks regularly.
I started reading normally and then started to text friends and family about the salty gem I found.
This book isn't written about persuading your kids to eat but inviting them into the process of preparing and cooking food as a family. Psychology says they will be more likely to try it and like it.
The recipes are easy, with instructions for little person participation. The veggie section was simple yet powerful enough for me to crave what was on the page.
As an adult, this encouraged me to experiment, to use sensory words to describe food, and not be afraid of making a mess to feed myself or others. I bought a mortar and pestle years ago and it has become a decoration in my kitchen-no longer! The extra info also reinforced my practice of reading ingredients--even if a packaged food claims to be natural.
Eating whole, real food is possible as a family with young children and also as an adult living in America.
I'm looking up the cookbooks recommended at the end of the book.
I loved this cookbook, so why not 5 stars? Some families just will not have the budget for Parmesan cheese, vanilla beans, real maple syrup, or lots of fresh fruits and vegetables (especially organic). Even more will not be able to afford to let their kids experiment with food when the result may be inedible. I did like that they let their kids use the old spices that have been in the cupboard for while. And there may be other cheaper substitutes to use in experimenting. Also, sparse profanity outside of the recipes would keep it out of kiddie hands I know.

[Lisa · Rating 5 out of 5]

There’s a lot to love about this beautiful cookbook. Not just for families with small children, this book includes simple, tasty recipes made with easily accessible ingredients. It also includes humorous anecdotes from the Collins family and gorgeous photography. Do be warned: some of the recipes are marked to basically make at your own risk! But I have many recipes bookmarked to try in my kitchen with my own kids. I can already vouch for the Pear Berry Breakfast Cakes and the Hop and Skip Butter. Sure to please!

[Teri Whittlinger · Rating 5 out of 5]

Excellent cook book that is fun for the whole family. Colorful full pictures, easy to understand instructions. If you have children this book is for you. The best part is that 100% of the profits go towards food programs for children.

[Rachel · Rating 5 out of 5]

This cookbook is amazing! Challenges kids to try good food and have fun while you’re at it! Plus, it is going to an awesome cause. All around a win win for any family or any adventurous person.

[Beverley Burrows-Pym]

Great for getting my grandchildren to embrace cooking. Looking at pictures of other children cooking and understanding that recipes can be adapted have all helped.

[Holly · Rating 2 out of 5]

Most parents & caregivers... don't have this kind of time... and a LOT of this stuff most adults wouldn't eat

[Elise · Rating 5 out of 5]

I love this book! My kids are already great eaters, but it was such a good reminder to get them in the kitchen and get them excited about new and healthy good. We made the beet gnocchi and now my 5 year old has an obsession with raw and cooked beets. Rented from the library, but may need our own copy of this one.

[Karen · Rating 4 out of 5]

Great family advise on approaching family meals

[Mashiara · Rating 5 out of 5]

Let me preface this with: I'm not the target group of this book. At all. I have no children and I am already an adventurous eater, albeit one whose parents weren't mindful of the tips in this book (leading me to up-to-this-day still go by visual cues like "empty plate" to stop eating instead of relying on feeling hungry or full).

Even not being the target audience, I enjoyed the book immensely. The "extras" around the recipes give a lot of well-researched information about how we develop our taste for food and also some reminders about the insidiousness of the processed foods industry, all of which I found fascinating. Now I really want to gift this book to the grown-up picky eaters I know and see whether the Collins' approach to widening your palate might work for them as well.

Be aware that the Collins have a slight addiction to sea salt and maple syrup. Apparently, those two ingredients (along with raisins, yes, Misha, I heard you) make everything tastier.

[Ivonne · Rating 5 out of 5]

Wonderful cookbook by a real life angel. 💙

[M · Rating 4 out of 5]

I don't have kids, and I don't plan on ever doing so, but I read this all the same because I love cookbooks and trying new recipes that look awesome in books and never as good in my kitchen.
Surprisingly, since this is a book for teaching kids to eat healthy, I got the urge to make a fair amount of these recipes. Also, the kale. I'm super anti-kale and I think kale chips smell like farts and taste like cardboard, but for some reason I was looking at the kale chip recipe and I said to myself "I should make kale chips."
So, sure, okay. Guess I'm buying kale soon.

[Bethany · Rating 5 out of 5]

I love the tips this books shares on including kids in meal planning, prep and execution. The recipes look well balanced, healthful and flavorful and when our one year old is a bit older, we will begin implementing the suggestions. I really enjoy the "tips" from West throughout the book, he's a hilarious kid.

[Laurla2]

-even though this book was mostly aimed at kids, *I* am not an adventurous eater. i am a rather picky eater and it was a lot worse as a child.

-all the things the books say not to do, my parents did (and so did probably most parents). threaten punishment, bribery, coercement.
-the american academy of pediatrics nutrition guide sums it up: "it's a mistake to encourage, persuade, or bribe a child to eat. research shows this has the opposite effect from whats intended, and the child may end up eating less than if left alone."
-the classic parental pressure strategy known as the 'clean plate club' to get kids to eat trains kids to use the visual cue of the empty plate instead of their own internal feelings of hunger and fullness to tell them when it's time to stop eating. it contributes to obesity and fosters an unhealthy relationship to food. we want children to be attuned to their own internal cues (am i still hungry? am i satisfied?) rather than looking to arbitrary external indicators like a clean plate or the smile of an approving parent.
-bribery, promising a sweet reward in exchange for consuming a certain quantity of food leads to your kid expecting food rewards, teaching kids to eat for external validation rather than paying attention to their own bodies needs.
-junk food bribery intensifies kids' preferences for less healthful reward foods.
-letting kids eat whatever they want 'permissive feeding' doesn't set up boundaries for children which would allow them to strengthen their self control. if they want a food they can have it anytime. kids should not be in charge of the menu.
-cant we insist that our kids take just one single little bite? forcing kids to take even one bite is a parental overstep. pickier children may need as many as 32 steps before they are ready to put a food in their mouth.
-you are obligated to provide a certain amount of food for each child... no child must be forced to take or eat anything that she doesnt want, not even one, little, tiny, almost invisible bite. forcing an anxious eater to eat even one tiny bite can intensify the child's anxiety around food, which decreases appetite and intensifies picky eating. a kid with permission NOT to eat is more likely to feel comfortable trying something new.
-ask "are you full or still hungry? what does your tummy say?" or ask "want to try the cauliflower?" don't insist they try, but you might remind them that it's there for them to try if they're daydreaming.
-ditch the grazing habit. set regular snack times and don't allow children to snack all day long if you want them to be hungry at mealtimes.
-it can take preschoolers 10-15 exposures to a new food before they're willing to taste it, and even more before they accept and enjoy it. during this time american parents often begin to believe that their kids are incapable of eating anything new and begin serving a lmited selection of familiar kids foods. continue to expose kids to a wide variety of foods.
-when serving a new food, try to include 2-3 'safe foods' in the meal as well. if kids see something familiar on their plates, they'll likely feel more relaxed and less pressured. while you don't want kids to dictate the menu, you also want them to look down at their plate and see something familiar.
-if you serve a backup special kids' meal, you're sending a very clear message that kids dont have to learn to eat anything they aren't familiar with. when parents provide an alternative meal, this puts the child in charge of the menu, which disrupts the appropriate food roles for parents and children.
-parents should provide the meal, children should decide what and how much to eat from what's offered.
-opposition to food can't persist if there is no opponent. in the face of a child's refusal to eat, the best parental response is serene indifference. refuse to react.
-preschoolers served vegetables as the first course ate 47 percent more of them.

--recipes that interested me:
-green eggs and ham popovers (green from spinach)
-pear berry breakfast cake (with eggs)
-tiny trees in a giant's bowl (broccoli with fish sauce)
-dont touch my brussels sprouts
-party potatoes (with popcorn as a topping)
-cheesy brown rice with leeks and bok choy
-onion pie (with eggs)
-half rainbow slaw (beets, carrots, cabbage, apples)
-strawberries are good dressing
-steamed green dumplings
-pancakes stuffed with rainbows
-banana oatmeal pucks

[Natasha Alyssa Monteleone · Rating 5 out of 5]

I was slightly late to the party on this one, but I've said it once and I'll say it again, Misha and Vicki Collins are truly gifts to this planet. This book isn't just necessary if you have little, picky eaters - it's absolutely if you're an adult who, well, eats. I'm a single, 30 year old, with no kids - trust me, you need this book. The Adventurous Eaters Club taught me a lot about food, my relationship to it and made me realise some of the food/health related issues I struggle with have stemmed from my upbringing, and the behaviour and choices that were made for me as a child. I learnt a lot about the types of foods I put in my body - it really never occurred to me that bread was technically a processed food (I don't know why, it seems obvious now). I didn't know what an 'anti-caking' chemical was or that that it was in the pre-shredded cheese which was a constant staple in my home (it's not anymore!).

I find I'm teaching all my friends who have kids how they can turn their littles from picky eaters into adventurous ones - also, it makes babysitting these littles a lot more fun, and way less tedious at dinner time.

The Collins' had me absolutely sold at the words "oatmeal sundae bar", and I can 100% see that becoming a staple for myself because topped oatmeal is my weakness. I will however probably not let any child near the book for fear of them finding the brightly coloured page marked "Breakfast Popsicle", Misha and Vicki are braver souls than I. West's tips are also super cute, that child already better has a pallet for vinegar and spices than I do. I'm also super keen to try Maison's "Strawberry Salad Dressing" - this recipe has already been passed around my family.

I also found Misha's official stance on sweeteners interesting considering 'Equal' and 'Stevia' are the only forms of sugar I'll really allow in my house, but I'm just not sure I'd be willing to try Maple Syrup in my coffee - I think we'll just agree to disagree on that one.

In case this review isn't perfectly clear, if this book isn't on your shelf, it really, really should be.

[Amy Willoughby-Burle · Rating 5 out of 5]

I cannot say enough good things about this book. In my house we refer to it as "the book." It is revered. I would recommend this book as much for the leading chapters about eating, cooking, kids, parenting, food culture, kitchen tips, etc as much as I would recommend it for the recipes. If you're a person that skips the lead-up chapters usually, DON'T. Those chapters were everything to me. Funny, honest, real, intelligent, researched... READ THEM.

The recipes are NOT "Kid" recipes. This book is about moving beyond the kid's menu. They are recipes that adults will like too and are meant to be family friend, not "kid" friendly. They introduce kids to ingredients they don't normally eat. Working and cooking with those ingredients makes them familiar. Over time, that familiarity translates into "I think I taste this." That translates one day into "I'll eat this." That becomes, "I like this."

One of my favorite things about the recipes is that it has "Kid Job" sections with things that the kids can do for prepping and cooking. My sons love these. We're early in the process, but I can see that it works. It's a journey toward better and it's about enjoying that journey as well.

Another WONDERFUL section is the resource section. TONS of other cookbooks to use, articles, other publications, etc that the authors used to write the book and things they recommend.

I can't say enough good things about this book.