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From the Publisher
A food-loving physician provides the tools to help your brain thrive
“Food choices sit at the core of the Alzheimer’s epidemic—and at the heart of the solution. I’ve written this book to help you take care of your brain while still eating delicious food.” —Annie Fenn, MD
Berries
Kale Salad with Blueberry Shallot Dressing
Leafy Greens
Spinach and Artichoke Dip
Vegetables
Better-For-You Grilled Cheese Sandwich
Fish and Seafood
Miso Glazed Cod with Rice and Gingery Green Beans
Nuts and Seeds
Whole Grain Pasta with Golden Pesto and Greens
Beans and Lentils
Garlicky White Bean Dip with Sweet Potato Fries
Whole Grains
Carmelized Apple and Quinoa Pancakes
Meat, Poultry, and Eggs
Whole Wheat Spaghetti with Turkey Zucchini Meatballs
In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons.
Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments.
For anyone who loves Cajun food or is interested in American cooking or wants to discover a distinct and engaging new female voice comes Mosquito Supper Club.
The sumptuous debut cookbook from celebrated baker, activist, and pastry “it girl” Natasha Pickowicz
Through 10 memoir chapters and 60 recipes, Why I Cook shares Tom’s personal reflections of more than 40 years behind the stove.
Melissa Martin shares a year in the life of South Louisiana cooking and all the dishes that are eaten to celebrate life’s big and small moments.