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The Waldorf Kindergarten Snack Book (English Edition) Format Kindle
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But the best feature of the book is that it's spiral-bound, which means you can rip out pages 1-10 and responsibly recycle them. These are ostensibly about "Planning Your Snacks" but are full of unreconstructed giblets of residual anthroposophic philosophy about food that has far more in common with folklore or urban legends than it does with any modern understanding of food science and nutrition. This leads to the authors wholly digesting and extruding such thoughts as, when recommending against feeding children tomatoes, peppers, eggplants, and potatoes, "The normal protein forming process in the seed, takes the abnormal course of making alkaloids, and the nightshades have an above-average nitrogen content. As adults with an ego fully incarnated, we are able to deal with this influence, but for a child whose ego is in the process of incarnation and body building, it is a different matter." You might as well start blaming malaria on bad vapors from tomatoes once again. Or, in recommending against eating them: "Bananas contain good nourishment but not much vitalizing force."
The introductions to each section are similarly baked with falderal and topped with a fine grating of phooey. For example, an erroneous blanket statement about the historical (well, "cosmological" to use the book's own word) origins of the names of the days of the week, and disturbing pseudo-science such as "Rice...acts more on the digestive system than the nerve-sense system and therefore does not stimulate a wakeful consciousness" followed immediately by the statement "Rice is one of the main foods of peoples in India and the Far East," which could be construed as racist (rice doesn't stimulate a wakeful consciousness, and those people in the far east eat a lot of rice.) I suspect the authors did not mean to imply such, given the general universal humanism of the Waldorf approach, but it is a sign of foggy thinking that blanket statements about the food without a grounding in chemistry or nutrition science pepper this tome. (See Harold McGee "On Food and Cooking" for some actual science.)
Why the heck do I still give this four stars? As noted, the recipes are good, simple, nutritious, and many of the sidebar activity suggestions are great. In this sense, there's a parallel to Waldorf education itself: the basic core practices and ideas are incredibly sane and humane, but the metaphysical mush, if taken without the context of the intervening century of psychological and developmental research, threatens at times to overwhelm that strong core of decent educational practice.
So, I do recommend it: just read the recipes and skip the framing text. The book will go down easier and your ego will have less trouble incarnating it.
The recipes themselves are healthy, as expected. However, very few of the recipes give yields and some don't even really tell you how much of the ingredients to add. When I buy something that says it has recipes in it, I sort of expect that it will tell me how much of the food I am making and how much of an ingredient to add. Something more descriptive perhaps than, "lots of apples." Also, one of the "recipes" tells you to go out and buy some particular pancake mix and make biscuits with it, which just seems ridiculous to me.
I was happy to see that there are some different recipes in here, one for "Millet Squares" is something that comes to mind.
The recipes I've tried are decent. Many of them call of things that you probably don't have hanging around your house. Rice syrup, millet, and rose essence come to mind. But if that is what you're after, (it was what I was looking for, something a little different), than you may enjoy this book. I was disappointed that it was so thin and half-hearted. In my opinion, it is not worth the money.
The chief complaints I have about the book is the lack of complete/accurate measurements and baking times. Some recipes had flour measurements that were rough estimates with 25% increments either way (too much or too little of the ingredient) As a very experienced baker, I know this can be a huge problem and potentially a waste of valuable time and ingredients. A difference of an extra cup of flour yields a very different result-passable or a disaster. If a recipe is to be published, measurements should be accurate and precise to the baking conditions it was created in. You may then suggest alterations for various demographics. The second problem I had was the times listed for baking. I made the honey muffins which yielded 12 standard size muffins. The written baking time was 30 minutes at 350 degrees. I bake muffins a few times per week and no muffin of this size takes 30 minutes. In fact it took 13 minutes. Granted I baked mine in a convection oven at 350 but even with the convection element accounted for, these muffins would have been done in no more than 18-20 minutes. This could be a big problem for less experienced bakers who will just follow the directions the first time around. The muffins were delicious when the appropriate modifications were made! All in all this book is a nice addition to your Waldorf library or a healthy addition to your cookbook collection.