WHEN Jasper White prepares his much-celebrated dishes in the kitchen of his Boston restaurant, his confidence is seldom shaken. Back home, when Nancy White, his wife and co-owner of "Jasper's," fed their infant son - a finicky party of one - the same couldn't be said.d try 10 different things," she says, remembering those days now three years behind her. "If Jasper Paul didn't like one, I would quickly whip up another. Finally, he'd become full - and I'd be exhausted." Her description of those discouraging months is so down-to-earth that one could easily forget her ties to the world of haute cuisine. In fact, Nancy White's dilemma hits surprisingly close to home for many regular parents who, come mealtime, are fraught with questions: What should I feed my infant? Is she getting enough? Is his meal balanced? By relying on J.P.'s favorites - mostly pasta - Mrs. White muddled through her son's babyhood, but it wasn't until her husband submitted a baby food recipe for publication that she learned the value of a cookbook geared for kids. "Jenifer Lang's cookbook gave me the courage to expand my repertoire away from macaroni and cheese," she said.
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