Hi T.,
Just to add a little to your responses so far...
My pediatrician was able to give me a general chart for starting solid foods. It would give recommended portion sizes and foods (cereals, fruits, yellow/orange veggies, green veggies, meats, etc.) to try at certain ages. It was a great quick reference.
I have "Super Baby Food" as well, and have mixed feelings about it. As another Mama said, it is poorly written and organized, but it is a good reference. It has very comprehensive, creative lists about when particular foods are easily digested by baby. It also has some great tips for cooking and storing large batches of food, and it even has recipes for later on, like homemade play-dough and fruit roll ups. Yaron does, however, advocate a vegetarian diet, so I don't feel like the book covers meats very well. It also tends to focus on protein supplements added to other foods in sample menus, which didn't make them as useful as I'd hoped. All in all, I'm glad I have it, but it's not the only book I use.
The "Everything Baby Cookbook" isn't too bad. It's recipes were helpful in the beginning to determine how long to cook foods and how much liquid to add when pureeing them. It's a little repetitive and not as creative as some other references.
Right now my favorite is "100 Top Baby Purees" by Annabel Karmel. It has by far the most creative recipes for combo meals (e.g. chicken and corn chowder, beef casserole, spinach and potato). The recipes have given me the right texture the first time, and my daughter really likes them.
I have found that I like the texture of some frozen veggies better than fresh when they're pureed, especially green beans. I just make sure to buy the ones without salt.
If you are buying ice cube trays for freezing, get the most flexible ones you can find. The baby food doesn't pop out quite as easily as ice, especially when baby starts eating thicker consistency food.
At first, I only used my food processor for pureeing, but I'm finding that I like using the blender a bit more now. I think it circulates the food better, so the purees are more consistent all the way through (fewer weird lumps).
When my daughter was still eating very smooth, thin purees, I discovered that squash and a lot of fruit are waterier when they thaw than they were when I first made them. I recommend adding a little less liquid for those than you think you need if you'll be freezing batches.
In the end, I LOVE being able to give my daughter more variety than she'd ever have if she only ate out of jars. One of her favorite veggies is asparagus. She'd never have tried it if I hadn't made it! Also, the food looks and tastes like is should. Peas are green, not grey, and they taste like peas!
Have fun!