CULINARY MEDICINE FROM CLINIC
TO KITCHEN
THE BOOK SERIES
Culinary Medicine From Clinic to Kitchen:
A Hands-on Guide to Transforming Nutrition Guidelines into Cooking Skills
Join Dr. Deborah Kennedy, a pioneer in Culinary Medicine, on a flavorful journey from Clinic to Kitchen in this groundbreaking series. Through a scientifically based modular approach, Dr. Deb empowers clinicians, chefs, and food enthusiasts alike to revolutionize the way we support and guide others on their food journey that is equitable, diverse and inclusive.
In Culinary Medicine From Clinic to Kitchen, each volume explores the art of transforming nutritional guidelines into delicious dishes, providing essential culinary skills for a healthier lifestyle. From mastering the basics of cooking to implementing a coaching model that empowers the individual to creating teaching kitchens, Dr. Deb's expertise bridges the gap between theory and practice, offering practical tips and insights for integrating nutritious foods seamlessly into daily life.
With contributions from leading experts in nutrition science, behavior change, and flavor exploration, this series offers a comprehensive guide to culinary medicine. Whether you're a healthcare professional seeking to enhance patient care, a chef looking to elevate your culinary creations, or simply passionate about healthy living and sharing that with others, these books will equip you with the knowledge and skills to make a difference in people’s lives.
Embark on a journey to lifelong wellness with the Culinary Medicine From Clinic to Kitchen series and discover the transformative power of food in healing both body and soul one delicious bite at a time. Series Features:
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Practical tips for behavior change, shopping, cooking, and menu planning;
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Exploration of the flavor potential of key food groups;
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Integration of culinary skills with nutritional science; and
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Contributions from leading experts in nutrition and culinary arts.
THE SERIES
Culinary Medicine From Clinic to Kitchen
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Book 1 – The Essential Foods
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Book 2 – Maximizing Flavor
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Book 3 – The Basics of Eating and Cooking
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Book 4 – Creating A Teaching Kitchen
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Book 5 – Common Diets
BOOK 1
THE ESSENTIAL FOODS
Unlock the secrets of culinary medicine, where nourishing the body becomes a culinary art form and a pathway to vibrant wellness.
In today's fast-paced world, it's easy to feel overwhelmed by dietary options and conflicting nutrition advice. Dr. Kennedy's expertise will guide you in revamping your skills to make a difference in people's lives on their transformative journey to wellness with the help of a stellar team of contributing experts in nutrition science, behavior change, and flavor science. Whether you're a dietitian, clinician, chef, wellness coach, or someone who loves to cook, this comprehensive guide offers practical tips on behavior change, shopping, cooking, and menu planning for integrating nutritious foods seamlessly into daily life.
From vibrant fruits and vegetables to hearty grains and protein-rich foods, each chapter explores the potential flavor of key food groups. Arm yourself with the knowledge of culinary medicine and offer the flavors of health to heal the body while transforming one's relationship with food—one bite at a time. Your clients, patients, and loved one's taste buds will thank you for the delicious journey to vibrant wellness.
BOOK 2
MAXIMIZING FLAVOR
Unleash the Power of Flavor to Transform Healthful Eating into a Lifelong Habit.
In today's world of hyper-palatable processed foods and conflicting dietary advice, making healthy choices often feels like choosing between nutrition and enjoyment. This comprehensive guide brings together expert chefs, flavor scientists, dietitians, and clinicians to reveal the secrets of making nutritious food irresistibly delicious. Whether you're a healthcare provider, wellness coach, passionate home cook, or someone seeking to transform their relationship with food, you'll discover evidence-based techniques and creative strategies that bridge the gap between health and taste.
Master the science of flavor to create vibrant, healthy dishes that honor cultural preferences and nutritional needs. From reducing sugar and sodium without sacrificing taste to harnessing the power of herbs and spices, you'll learn to make healthy eating a natural, enjoyable part of everyday life—inspiring lasting change, one flavorful bite at a time.
The 2nd edition for Books 2 - 5 will be re-launching soon. The original books are still available for purchase on Amazon.
ENDORSEMENTS
“Kudos to Dr. Deb for getting both chefs and nutrition scientists to the table to create a masterpiece. The Culinary Medicine Textbook lists the essential culinary skills that are required to be able to eat and ENJOY a healthy diet. Anyone can learn how to cook; it takes practice and a sense of humor to learn from mistakes. Deliciously eat your way towards health.”
—Chef Cat Cora
“My dad understood that all life begins in the soil and that healthy soil leads to healthy plants, which leads to healthy people and a healthy planet; it is the only way we can literally save ourselves from ourselves! Dr. Deb truly understands this and has put together an incredible work combining nutrition science and the culinary arts by bringing together chefs with nutrition scientists. Both are pioneers in their own right – helping people to eat healthy plants.”
—Farmer Lee, author of The Chef's Garden
“Dietary patterns of low overall quality are the single leading predictor of premature mortality and chronic morbidity in the modern world. No nutrient can remedy that. Changing dietary patterns so they routinely promote rather than undermine health means changing food choices, meal selection, daily routines, and the skill sets – especially cooking – on which they rely. The emergence of "culinary medicine," where once only biochemistry prevailed, is testimony to this shift in problem, solution, and the primacy of the actionable and pragmatic. This textbook - with a focus on cultivating a discrete set of skills to be practiced and paid forward through teaching- takes its place among the important and promising advances in the vanguard of public health nutrition. If the potential of diet – to add years to lives, life to years, and help sustain the vitality of our planet – is to be fulfilled, it will owe much to the widespread uptake of the crucial lessons found in the Culinary Medicine Textbook.”
—David Katz MD, MPH, FACPM, FACP, FACLM