![]() ![]() Withey filled the packaging with a batch of cheddar popcorn, using her own white cheese mix, not the neon stuff. In 1985, Ann Withey and her husband, Andrew Martin, along with partner Ken Meyers, were trying to demonstrate the abilities of a reclosable package Martin and Meyers had invented. Annie’s was founded in 1989, at a time when low-fat, high-fiber, and “natural” diets were all the rage, and was built off another “healthy” snack - Smartfood. It’s the flagship product for a brand that boasted $400 million in sales in 2017 thanks to its successful image as an “actually good for you” choice, or at least a quick option that’s not the worst. Powdered cheese, in other words, met Annie’s.Īnnie’s boxed mac and cheese is a go-to dinner for parents and college students alike. But then the blue box got some company, and against all odds, powdered cheese became an ingredient with a halo of health, associated with a brand ubiquitous with “organic,” natural, homemade, and all the other things powdered cheese was not. It was “processed” food, cheap, meant for unsophisticated palates (i.e., you likely first ate it as a kid). When you first became familiar with powdered cheese, it probably poured neon orange out of a Kraft packet, and in no way could you trace it back to a hypothetical cow. James Lewis Kraft won a patent for a cheese-processing method in 1916, and because of that, his blue box of mac and cheese dinner can be found around the world. But others, like the powdered cheddar that adorns popcorn, puffs, and boxed mac and cheese, seem downright alien. Some feel quite natural, like the dried, crumbled Parmesan that may have adorned your dinner table or pizzeria counter. Methods of dehydrating cheese are “a means of preserving cheese solids under conditions to which natural cheese would not normally be subjected,” according to The Fundamentals of Cheese Science. Paule Neyrat has been working in nutrition and gastronomy for fifteen years and has collaborated with Alain Ducasse on previous books in the Nature series.Powdered cheese is an astounding innovation. ![]() He is the first chef worldwide whose restaurants have been awarded three Michelin stars in two different cities. ![]() Over thirty years, he has developed a unique savoir faire, which has helped define the contemporary art of living and eating. He is also a restaurant designer, hotelier, and teacher of the culinary arts. About The AuthorĪlain Ducasse is one of the most renowned chefs of his generation. Charts, sidebars, and asides containing useful snippets of Ducasse's experience and nutritionist Paule Neyrat's advice are peppered throughout the charmingly illustrated recipes, making for a book that is both useful and beautiful for every parent wishing to start their children out with good eating habits. Ducasse casts aside preconceived notions of baby food to reveal that its essence should be composed of the same essential ingredients used in food for adults-locally sourced, seasonal produce and fresh flavors based on a simplified repertoire of recipes without the additives and preservatives found in commercial baby food. The simple yet delicious dishes included here highlight a range of flavor combinations in which vegetables, fruits, and grains take pride of place, while animal protein is used sparingly. Now the multi-Michelin-starred chef goes back to basics and rediscovers the pleasures of preparing simple, locally sourced, natural food for children, from ages 6 months to 3 years. Alain Ducasse is one of France's best-known chefs and well known for his devotion to healthful eating, as demonstrated in his critically acclaimed and best-selling book Alain Ducasse Nature. Alain Ducasse Cooking for Kids: From Babies to Toddlers: Simple, Healthy, and Natural Food Author Alain Ducasse and Paule Neyrat and Jerome Lacressoniere, Illustrated by Christine Roussey, Photographs by Rina NurraĪlain Ducasse presents parents with the keys to giving young children healthy food. ![]()
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