Eat to beat illness 80 simple, delicious recipes inspired by the science of food as medicine

While busy reader-chefs know how hard is it to make new food habits, the strong link between food and health is publicized everywhere, from medical offices and magazines to broadcast media and cookbooks. Recognizing this, UK physician and author Aujla (The Doctor's Kitchen, 2017) maximizes his scientific training to organize his cookbook by body parts and conditions brain, eyes, inflammation, cancer, mood, skin, eyes, and the like and the specific ingredients that combat illness and promote health for that area/condition. After some head-nodding introductions, 80 recipes are loosely gathered by meals or by technique (i.e., rapid preparation, small plates). Icons designate the targeted body part/condition for each recipe; most require commonly found ingredients, a moderate amount of kitchen time, and little skill. Lots of greens and hearty proteins (like tofu and salmon) spearhead the choices: wild mushroom and herb frittata, Cajun corn bites, black-bean goulash, spinach and vegetable lasagna, among others. Not a manual for haute cuisine, but a good, basic reference for eating better. Extensive notes and medical references.--Barbara Jacobs Copyright 2010 Booklist