Unfortunately,  a few mistakes got into the finished copies of the book–something we really tried to guard against, but mistakes do happen. Here are the two we have found so far:

  • Catherine D. and Brendan D. listed in the critics panel should read Catherine F. and Brendan F.
  • In the introduction, on page 11, we wrote that “trans fat raises low-density lipoproteins in the blood and raises high-density lipoproteins.” In fact, trans fat raises your “bad” (LDL) cholesterol and lowers your “good” (HDL) cholesterol.
  • In the baby food chapter, on page 333, we write that “freezing breast milk destroys its nutritious qualities.” As Angie and Heather have noted below, we are mistaken in saying that its nutritive properties are eradicated. What we should have written is that some studies have shown that freezing can REDUCE nutrients, so if you do freeze breast milk, please ensure you store properly, write the date on the bag, and don’t freeze for more than a few months. We apologize for the misleading information.  

21 Responses to “corrections”


  1. 1 Stanley Dry September 9, 2008 at 5:41 pm

    Way to go, you two!

    Congratulations on publication and happy eating.

    Stan

  2. 2 TSteel September 9, 2008 at 8:23 pm

    Why thank you!! Happy eating to you too!!!

  3. 3 Angie B. September 30, 2008 at 9:36 pm

    What about page 333? You state that freezing breast milk “destroys” nutritious qualities and to not freeze it at all. I have never heard this information, and I believe it is incorrect. In fact, you can freeze breast milk safely for 3-6 months or in deep freeze for 6-12 months. You just don’t want to refreeze it after you’ve defrosted it. If freezing destroyed all nutritious qualities, then breast milk storage bags certainly wouldn’t be marketable, and working moms like myself would have no incentive to pump throughout my workday to provide the best for my sons. Just wondering where you received this information.

    For more information regarding breast milk storage, please see the CDC’s website–http://www.cdc.gov/breastfeeding/recommendations/handling_breastmilk.htm.

    Please correct your information, so nursing moms everywhere will continue to save and freeze a very important nutritional component to a child’s diet the first 12 months of life.

    Thank you

    Angie

  4. 4 tanyatracey September 30, 2008 at 11:20 pm

    Hi Angie. Thank you so much for your comment. I am sure you are right that not all nutritious qualities are destroyed by long-term freezing but there have been studies done that show that certainly it’s not as packed with nutrients as it is if you simply refrigerate. As working moms we are totally in agreement with you that breast is best and however you can save and store is terrific, but we have seen studies from around the world saying that saving for more than several months in the freezer supposedly does reduce the nutritive properties. That said, most people don’t store properly, which perhaps skewed the results?

  5. 5 Heather October 1, 2008 at 4:32 pm

    I am concerned with the comment regarding breastmilk as well. Freezing certainly does NOT “destroy” the nutrients! Studies have shown a reduction of nutritive properities, but “reduction” is a far cry from “destroy”. And what is your reference for “most people don’t store properly”?

  6. 6 tanyatracey October 1, 2008 at 5:39 pm

    You are right Heather. Reduction and destroy are different and I should have said reduce. I apologize and stand corrected and will add a correction here to this page.

  7. 7 Megan Vega January 10, 2009 at 3:31 pm

    hi
    c31qmu5le00vofcg
    good luck

  8. 8 holly February 2, 2009 at 5:07 pm

    On page 65 the book says to check the website for for more ideas for pizza dough. Am I missing something because I can’t find that. My kids love to knead the dough, but I can only eat so much pizza.

    Thanks.

  9. 9 Jessica Flannery February 9, 2009 at 10:03 pm

    I am making my first recipe out of your cookbook – Spaghetti and Meatballs! However, you don’t say how long to cook the meatballs for and at what temperature I should cook them.

  10. 10 tanyatracey February 10, 2009 at 3:12 pm

    Hi Jessica. In steps 5 and 6 we say to put the meatballs in the saucepan the pan and cook for a total of about 30 minutes, until they are tender and cooked through. Hope you love them!

  11. 11 tanyatracey February 10, 2009 at 3:19 pm

    Hi Holly. I just added another recipe that uses pizza dough on the landing page of the site.

  12. 12 Shannon March 24, 2009 at 3:06 am

    I love this cookbook! What happened to the Fins and Chips recipe? It is listed on the table of contents on page 112, but the recipe is no where to be found…did it not make the cut for the final copy? Could you post it on your website?

  13. 13 tanyatracey March 24, 2009 at 4:17 pm

    I know! We discovered the publisher had taken that out just before printing and didn’t remove it from the chapter intro. I will add it to the kid-friendly recipe section here on the site. Thanks so much Shannon for catching it and reminding us! And for our kind comments!

  14. 14 Britney June 28, 2009 at 3:40 pm

    I am concerned about the high fat content in a lot of the recipes. I was so excited about this book, but was disappointed to see a lot of the meals containing over 10 – 15 grams of fat. Is my expectation wrong about healthy meals being lower in fat? Please help me out in understanding this.

    • 15 tanyatracey June 28, 2009 at 4:10 pm

      Hi Britney. I undestand your concern. Some recipes do have higher fat than others because some kids actually need more fat in their diet and are underweight, while kids who may have more pounds than they need, should eat foods thar have less. ALL kids need some good fats in their diet. On average, a kid can eat up to 60 grams of fat a day. The fat content in the recipes here is largely made up of the good fats. In the introduction, we explain that every child’s needs are different and you need to evaluate with the help of your pediatrician what makes sense for your child. In the headnotes of most recipes, we do mention when there is something like cheese that can be deleted if you need to remove excess fat. However, any fat in these recipes will be much less than what you would find in most manufactured foods. It is always shocking how much saturated fat there is in pre-made foods–just read the labels to see. I guess the bottom line is, if your child needs to eat less fat and calories, get him or her to load up on veggies and fruits first and then the remainder of the meal can include complex carbs like grains and pasta and lean mears. Opt for granitas and sorbets as treats when you can. Good luck Britney and keep coming back with questions!

  15. 16 Britney June 28, 2009 at 8:35 pm

    Thanks for the quick response. I don’t really have a child that needs to put on weight or lose weight. I just like to cook low fat. My father died of heart disease and like to implement low fat cooking in our family meals. I will try your suggestions.

    Thanks again.

  16. 17 christine October 3, 2009 at 10:55 pm

    Hi there, love your book and my son loves it, too!
    Question re. Rosemary Foccacia bread on page 66. It says prepare the pizza dough from preceeding page through the rising step (2)–but the rising step is step #3, so it’s hard to know if you mean “up to” the rising step, or “including it”. I assumed you meant *including* it, since in the recipe you state “scrape the risen dough out of the bowl”. I let it rise the first time, then put it into the jelly roll pan, and following what it says, I let it rise again–but it didn’t rise very much (although it did the first time). That makes me wonder if you meant to only have it rise once??
    Thanks for clarifying.

    • 18 tanyatracey October 19, 2009 at 1:51 pm

      Christine, so sorry it took us a while to get back to you!

      You definitely want to do a second rise with the dough in the jelly roll pan.

      The finished foccacia is between one and two inches high, and not necessarily perfectly even. Be careful not to let it rise for too long the first time (until just doubled), and it is also possible that it may have needed a little longer the second rise if it seemed too dense in texture. Hopefully your bread still came out well but just wasn’t as high as you expected.

      Add some love…….

    • 19 Caiden April 17, 2011 at 4:34 am

      IXZZtL Very true! Makes a cahgne to see someone spell it out like that. :)

  17. 20 wrekehavoc November 11, 2009 at 8:43 pm

    just made the secret agent chocolate cake in the book with my six year old son (who wanted to know whether we could put some secret agents in the cake!) it came out fine, but i was very surprised that the batter was so watery and thin. if you ever get to do a second edition, you might consider pointing that out, as people like me assume we’ve done something wrong when batter is not thicker.

    love the book!

  18. 21 Tammey March 17, 2010 at 9:52 pm

    Hello!!
    Love your books and the ideas behind them!
    I just have a suggestion/or question…
    Food that is “left-over” usually will go in some type of container and then in the freezer. In most of your writing, there is no mention of using a standard and reliable product to put your food in. There is also no mention of a product that can store your purchased food into (or for reheating a lot easier..especially those pasta leftovers!) in a safer item for your family and easier to use.
    Why not consider.. Tupperware!! The Tupperware Brand has been around for over 50 years and is the #1 reliable product to keeping your food fresher longer and also helps in cooking in your kitchen easier then ever!! There is even a product line for the microwave and the best thing..? Is that it will NOT stain from pasta leftovers!! Plus there is a product line for freezing your food as well. All those other things you buy in the store (that lasts maybe a month..if your lucky!) are not microwave safe items and are not sturdy enough for freezing. So with Tupperware, it still has the lifetime guarantee..against: cracking, chipping, pealing and breaking! Have you thought about adding Tupperware into your books? It would be a great companion to your ideas about quick cooking ideas, storing, and freezing!! Check it out!!!


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