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Gourmet Nutrition

$45.00

From the creators of Precision Nutrition comes a cookbook for people who love to eat great food, but hate that after-dinner guilt. For those who love to eat with style, but hate to look “indulgent.” For those who love to entertain, but want to do it right.

Enter Gourmet Nutrition: The Cookbook for the Fit Food Lover. We’ve taken the healthiest ingredients and whipped them into nearly 300 pages of delicious culinary creations that you can serve with confidence to the most discerning foodie – or the most nitpicky nutritionist. We’ve included detailed cooking instructions and ideas for improvisation. And we’ve even photographed every recipe in beautiful color to show you just how appetizing healthy food can be. Gourmet Nutrition is the cookbook that’s as friendly to your body as it is to your taste buds, and it’s equally at home on your kitchen counter and your coffee table. Pick it up, read it through, and try it out – we know you’ll love it!

Contributors - 

John Berardi, PhD, CSCS, is the Chief Science Officer of Precision Nutrition Inc. and an adjunct assistant professor of Exercise Science at the University of Texas. He has lectured around the world, written 5 books and over 200 articles on the subject of nutrition, and worked with thousands of clients over the past decade, from patients with heart disease to multiple Olympic gold medalists. He is based in Toronto, Ontario and Austin, Texas.

Michael Williams is a professional chef who has trained and worked at exclusive resorts and restaurants the world over. Michael’s true passion, however, is teaching. From his home base in Victoria, British Columbia, he runs a private cooking school, teaching everyday people how to create delicious meals from natural, unprocessed foods and local, free-range, wild and organic ingredients. Find out more about Chef Michael and his classes here

Kristina Andrew is a personal trainer, varsity-level coach and professional cooking instructor alongside Chef Michael. A former elite athlete herself, her mission is to make people's lives in the kitchen easier, tastier and more fun.

John Williams is a PhD archaeologist trained in prehistoric cultures across the globe. He is currently a Research Fellow and Professor I at Southern Methodist University, a Research Fellow at Colorado State University, and the Senior Archaeologist at Smith Environmental and Engineering in Denver, Colorado. Dr. Williams' interest in nutrition stems from his study of indigenous cultures and their subsistence strategies. He has studied the interdependence of humans and the food they eat at various stages in our past, observing trends such as acquisition of long-chain fatty acids and cognitive evolution, and supplementing wild and domesticated sources plants and animals to achieve a favorable balance of essential amino acids in early farming societies.

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