by Gill Rapley, Tracey Murkett

The original baby-led weaning cookbook—with 130 delicious recipes

Forget baby purées and spoon-feeding—there’s an easier, more natural way to introduce your little one to solid foods. By about six months—when babies can sit up unassisted, grab things, and munch on them—they are ready to join the family at the kitchen table and discover real, solid food for themselves. Now, with The Baby-Led Weaning Cookbook, cooking family meals that your little one can share will be a cinch. Gill Rapley and Tracey Murkett—founders of the baby-led weaning movement—collect 130 recipes perfectly suited for baby-led weaning, as well as:

• Straightforward advice on which foods to start with
• Essential at-a-glance information on nutrition and food safety
• Anecdotes and quotes from parents who follow baby-led weaning
• Tips on minimizing the mess, keeping food the right size for little hands, and more!

Help your baby learn to feed themselves, gauge their appetite, and love a variety of nutritious foods—while creating exciting, enjoyable mealtimes.

“This engaging resource features lots of recipes to encourage baby independence during weaning and should match the popularity of the previous guide.”
—Library Journal

Some references to baking powder were accidentally omitted from the first printing of The Baby-Led Weaning Cookbook hardcover and paperback editions. The Dumplings (page 146) should include 1 teaspoon baking powder, and the Fruit Crumble (page 154) should include 2 teaspoons baking powder. Additionally, these recipes do not specify when to add the baking powder: Banana Muffins (page 165), Carrot Muffins (page 166), Morning Glory Muffins (page 168), Banana Cake (page 172), and Spanish Apple Cake (page 173). In all the recipes noted here, please mix or sift the baking powder into the flour.