The Kripalu Kitchen
Nourishing Food for Body and Soul
$59.57
- Hardcover
368 pages
- Release Date
25 June 2019
Summary
More than fifty thousand people a year flock to the Kripalu Center in the beautiful and serene Berkshires of Western Massachusetts not only to deepen their yoga practice, but also to reap the healing, detoxifying, and health-restoring power of the famously delicious food served there. Now you can reap those benefits at home!
From Thai French Toast with Gingered Lan Chi Syrup to Mushroom Cheesesteaks to Bucatini with Pumpkin Alfredo Sauce, The Kripalu Kitchen shares recipes in…
Book Details
| ISBN-13: | 9780525620815 |
|---|---|
| ISBN-10: | 0525620818 |
| Author: | Jeremy Rock Smith |
| Publisher: | Random House USA Inc |
| Imprint: | Ballantine Books Inc. |
| Format: | Hardcover |
| Number of Pages: | 368 |
| Release Date: | 25 June 2019 |
| Weight: | 1.15kg |
| Dimensions: | 235mm x 187mm |
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What They're Saying
Critics Review
“Ingredients for most dishes are easily sourced, and Smith’s clear instructions, along with suggestions for make-ahead components, make this an eminently useful resource for those looking to expand their repertoire of healthy dishes.”—Publishers Weekly
“Spanning breakfast through dessert and including juices, teas, and tonics, the book welcomes cooks no matter where they are on their wellness—or culinary—journey.”—Health Magazine
“The Kripalu Center for Yoga & Health is renowned in wellness circles as a place of healing of body, mind, and spirit, and now, with executive chef Jeremy Rock Smith’s new cookbook, you can take a piece of the magic into your home with you… . The recipes are easy enough for home cooks, relying on spices for bold, interesting flavor profiles.”—Mind Body Green
About The Author
Jeremy Rock Smith
Jeremy Rock Smith is the executive chef at Kripalu Center for Yoga & Health in Stockbridge, Massachusetts. In addition to overseeing all food service there, he leads weekly cooking demos and frequent immersive food and nutrition programs for guests. A graduate of the Culinary Institute of America and a faculty member of the Food as Medicine program at the Center for Mind-Body Medicine in Washington, D.C., Rock Smith is a frequent guest chef and presenter on health and cooking for a variety of events around the country. His articles and recipes have been featured in a wide range of publications, including the Food Network blog, Vegetarian Times, Yoga Journal, and Boston magazine. He lives with his family in the Berkshire Hills of Massachusetts.
David Joachim has developed and edited thousands of recipes and authored or collaborated on nearly fifty cookbooks, including the IACP Award-winning The Science of Good Food with Andrew Schloss and A Man, a Can, a Plan, a series of healthy cookbooks that has sold more than one million copies. The co-owner of Chef Salt, a line of artisanal seasonings that features unrefined salts from around the world, Joachim lives near Philadelphia.
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