What to Cook When Eating for Two

Hope Ricciotti is an obstetrician/gynecologist at Beth Israel Deaconess Medical Center in Boston. She’s also the mother of two sons. So with her newly revised and expanded guide, The Pregnancy Cookbook ($17.95; W.W. Norton & Company, 2002), Ricciotti is in a great position to offer professional insight tempered with the knowledge of what it’s like to deal with morning sickness, food cravings and all the other real-world food challenges that pregnancy provides.

Ricciotti covers the latest nutritional information, including vitamins, iron, folic acid and calcium, while letting readers know which foods are risky (particularly helpful are the latest findings on mercury levels in fish). She also gives tips on exercising, minimizing morning sickness, coping with fatigue and losing weight safely after the baby is born.

The author admits she was lucky to have had an on-site professional chef during her pregnancy – her husband, Vincent Connelly. The two worked together to create nearly 150 recipes that provide important nutrients without sacrificing taste. The recipes are suited to each trimester and to a pregnant woman’s changing palate. And, yes, there’s a special section on desserts, so when the cravings hit you’ll be all set to whip up a healthy sweet treat.