The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity Kindle Edition

The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity Kindle Edition
Author: Visit ‘s Rebecca Katz Page ID: B00MSS1N8A

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File Size: 21271 KBPrint Length: 256 pagesPublisher: Ten Speed Press; 1 edition (February 10, 2015)Publication Date: February 10, 2015 Sold by: Random House LLC Language: EnglishID: B00MSS1N8AText-to-Speech: Enabled X-Ray: Not Enabled Word Wise: EnabledLending: Not Enabled Enhanced Typesetting: Not Enabled Best Sellers Rank: #95,598 Paid in Kindle Store (See Top 100 Paid in Kindle Store) #24 in Kindle Store > Kindle eBooks > Health, Fitness & Dieting > Diseases & Physical Ailments > Nervous System #73 in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Special Diet > Gluten-Free #109 in Books > Health, Fitness & Dieting > Diseases & Physical Ailments > Nervous System
Title: The Healthy Mind Cookbook
Author: Rebecca Katz with Mat Edelson
Photographer: Maren Caruso
Publisher: Ten Speed Press
ISBN: 978-1-60774-297-5

“It’s a delight to find out that foods you always thought were delicious also turn out to be power-packed with brain-healthy nutrients,” Rebecca Katz with Mat Edelson write in her book, "The Healthy Mind Cookbook: Big-Flavor Recipes to Enhance Brain Function, Mood, Memory, and Mental Clarity."

At two hundred and fifty-six pages, this hardbound targets those looking for food recipes geared toward maintaining better brain function. After acknowledgments and an introduction, there are ten chapters, ending with resources, a bibliography, and index. Full-color, full-page photographs of roughly a third of the finished concoctions grace the pages.

Chef, speaker, and author Katz has written several food-related books promoting wellness and lives in California. This is the fourth book Katz has co-authored with Edelson, an award winning science, health, and sports writer currently living in Maryland.

The first three chapters concentrate on brain science and its relationship with food, the culinary pharmacy, and harboring four flavors for tasteful results. The following seven chapters contain over one hundred and twenty recipes involving soups, vegetables, meat and seafood, anytime foods, dollops, tonics and elixirs, and sweet bites.

By focusing on olive oil, lemon juice, sea salt, and maple syrup, chefs can produce brain-enhancing meal combinations. Promoting over eighty ingredients such as allspice, cardamom, chickpeas, eggs, green tea, mushrooms, parsley, saffron, and pumpkin, sesame, and sunflower seeds, memory and brain function can improve.
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