ChefMD’s Big Book of Culinary Medicine: A Food Lover’s Road Map to Losing Weight, Preventing Disease, and Getting Really Healthy



What Dr. Andrew Weil is to herbal medicine and Dr. Phil is to TV psychology, Dr. John La Puma is to culinary medicine. At thirty-five, after eating too much of the Standard American Diet (SAD, isn’t it?), Dr. La Puma had become SADly paunchy. So he decided to research the science of nutrition while also going to culinary school to learn to cook. He created the revolutionary new concept of “culinary medicine”–recipes, foods, and meals that prevent or control common health conditions without sacrificing restaurant-quality taste.

Now you can use culinary medicine too. In ChefMD’s Big Book of Culinary Medicine, you’ll learn to stock the medicine chest in your kitchen, use the doctor inside of yo… More >>
ChefMD’s Big Book of Culinary Medicine: A Food Lover’s Road Map to Losing Weight, Preventing Disease, and Getting Really Healthy

5 Responses to “ChefMD’s Big Book of Culinary Medicine: A Food Lover’s Road Map to Losing Weight, Preventing Disease, and Getting Really Healthy”

  • It is heavy and can take the heat….i am sure i will enjoy cooking with this wok for many years.
    Rating: 5 / 5

  • This was such a heart warming book for any animal lover-or any sensitive person, such as the author obviously is. I recommend it to anyone who needs a jump start to there emotions. I loved it.
    Rating: 5 / 5

  • I was very disappointed with this book. I didn’t find a single thing to cook or prepare that interested me or that sounded good. It isn’t practical and really doesn’t seem to address health. I bought it hoping for creative and tasty ways to make healthy food but it fell flat.

    Don’t bother wasting your money on this one.

    Rating: 1 / 5

  • just... says:

    Thanks for bringing this topic into mainstream western medicine ~ most of what I learned about nutrition over the last 30+ years can be attributed to studying cultures who base their diet on their own medical systems, such as Indian cooking, based on Ayurvedic medicine. Books I read in the seventies and cooks I worked alongside of, knew the usefulness of each ingredient. It is truly amazing what we can do when we ‘let food be our medicine’. I look very much forward to reading your book (will give it five stars for the idea alone), and having a blog to continue this evolving discussion is brilliant ~ see you there!
    Rating: 5 / 5

  • N. Brewer says:

    My aunt from Iron Mountain, MI (who doesn’t own a computer or knows how to use one) called me in Fort Worth, TX, to say she wanted this book and could I help her find a store that carried it? As she’s talking, I open the Amazon site, find the book and order it before she can take a breath. Isn’t technology great? By the way, she loves the book! :-)
    Rating: 5 / 5

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