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

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Description

As a doctor, I believe spices are our first medicine, and I like to think of a spice box as the equivalent of a doctor's bag--containing the essential tools to use in the art of cooking. As a chef, I believe using spices is the best way to add flavor, interest, and vibrancy to simple home cooking.

"Let food be thy medicine" is a phrase we often hear; but until recently, most conventionally trained Western doctors had very little education in nutrition. But that's changing--and Linda Shiue is at the fore. As an internist, her first passion is helping her patients achieve health and wellness; as a chef, her passion is bringing globally-inspired flavors and fresh ingredients to the table. And it's the wedding of these two that takes her care to a whole new level: as one of the few MD's who is also a trained chef, Dr. Shiue teaches her patients a critical lifelong health skill: home cooking, using an array of ingredients that burst with health and flavor.

Now in her first cookbook, Dr. Shiue shares 175 vegetarian and pescatarian recipes curated from her own kitchen, with fresh flavors ranging from the Mediterranean to the Caribbean. Including 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.
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Product details

  • Hardback | 352 pages
  • 191 x 235mm
  • Da Capo Press Inc
  • United States
  • English
  • 0738286028
  • 9780738286020

Review quote

"Linda's food is exciting, new and riotously flavorful--it's Ottolenghi meets Bayless with a dash of Ming Tsai. I want to eat the Shakshuka today for breakfast and the Chilaquiles Verde tomorrow. A cookbook of culinary medicine never tasted so good!"--John La Puma, MD, New York Times best-selling author of ChefMD's Big Book of Culinary Medicine
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About Linda Shiue MD

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.
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