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Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes

Spicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipes - Hardcover

by Linda Shiue
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Availability:In StockContributor:Linda Shiue, Bryant Terry (Foreword by)Publish date:2021-03-16Pages:352
Language:EnglishPublisher:Hachette GoISBN-13:9780738286020ISBN-10:738286028UPC:9780738286020Book Category:Cooking, Health & FitnessBook Subcategory:Specific Ingredients, Health & Healing, Diet & NutritionBook Topic:Vegetables, Weight Control, NutritionSize:9.30 x 7.50 x 1.10 inchesWeight:2.7029Product ID:SC1RY4AFP5
2022 Gold Award Winner, Nautilus Book Awards
2022 IACP Cookbook Awards Finalist

A renowned chef and physician shares her secrets to a healthy life in this cookbook filled with healthy recipes that will fuel and energize your body and mind.

"I like to think of a spicebox as the cook's equivalent of a doctor's bag--containing the essential tools to use in the art of cooking. Learning to use spices is the best way to add interest and vibrancy to simple home cooking."
--from the Introduction

In her first cookbook, chef and physician Linda Shiue puts the phrase "let food be thy medicine" to the test. With 175 vegetarian and pescatarian recipes curated from her own kitchen, Dr. Shiue takes you on a journey of vibrant, fresh flavors through a range of spices from amchar masala to za'atar. With a comprehensive "Healthy Cooking 101" chapter, lists of the healthiest ingredients out there, and tips for prevention, Spicebox Kitchen is a culinary wellness trip you can take in your own kitchen.
Language:EnglishPublisher:Hachette GoISBN-13:9780738286020ISBN-10:738286028UPC:9780738286020Book Category:Cooking, Health & FitnessBook Subcategory:Specific Ingredients, Health & Healing, Diet & NutritionBook Topic:Vegetables, Weight Control, NutritionSize:9.30 x 7.50 x 1.10 inchesWeight:2.7029Product ID:SC1RY4AFP5
Linda Shiue is a physician, chef and founder of a teaching kitchen for patients. She believes that the best medicine is prevention. Her cooking classes showcase seasonal produce, lavishly flavored with spices and fresh herbs. Her food writing has been published widely and she has been interviewed frequently on television and in print. Dr. Shiue has served as faculty at the University of California, San Francisco (UCSF) and Stanford University and serves on the board of the San Francisco-Marin Food Bank. She is a graduate of Brown University, San Francisco Cooking School, UCSF and the kitchen of Michelin-starred restaurant, Mourad, in San Francisco. She also has a Certificate in Plant Based Nutrition from Cornell University.
Publisher: Hachette Go

Contributor(s)

Linda Shiue, Bryant Terry (Foreword by)

Author

Linda Shiue

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