Recipes to Nourish & Inspire
We know well enough that the right sort of foods can help us to be healthy. But, with equal importance, the right foods are also capable of altering our moods: they can be crucial sources of inspiration, playfulness, generosity and optimism.
This is a unique kind of recipe book about what we should eat in order to feel like our best selves - an inspired marriage of psychology and cooking, and a guide to just the sort of foods to put on our plates in order to grow a little calmer and more relaxed in ourselves, kinder to others and readier to face everyday challenges.
Written by a team of philosophers, chefs and psychologists from the School of Life, the book teaches us how to administer sugar and salt, carbohydrates and proteins, spices and marinades in order to regulate and soothe our spirits - and give our minds a much-needed uplift.
The book suggests the very best recipes drawn from around the world that we might prepare at any time of day, from stews to soups, curries to cakes. The approach turns cooking into an ideally therapeutic activity - by which we can recover faith in ourselves and hope in our lives.
• Looking after ourselves
• With friends
• Food for thinking
Key Ingredients for Recipes Include:
• The Lemon
• The Fig
• The Avocado
• The Aubergine
• The Pistachio
• The Mushroom
Extracts from the Book:
On Looking After Yourself
"Knowing how to look after ourselves deserves to be counted as one of the great arts of life. For much of our adulthoods, there is no one else to do the task for us. We have to calm ourselves down, ensure we are getting enough sleep, regulate our excitements, do our taxes, reﬂate our self-esteem, lend our hopes encouragement, occasionally administer the right sort of criticism, and pick ourselves up after yet another defeat."
On Good Enough Cooking
"We have been tortured for too long by images of ﬂawless meals. We have come to hate our eﬀorts, despise ourselves and refuse to let other people taste what we make, because we are haunted by glossy ideals. The desire to cook well has fatefully undermined our capacity to take pride in the decent, sometimes charming and at other points quite wonky results we are capable of.”
Read an Extract of the Book
Hardback book | 367 pages | 223 x 172mm