The remarkably low incidences of heart disease found among the people of the Mediterranean are a modern example of the many amazing Nutrition Secrets of the Ancients. Others abound in these pages, which combine historical research with modern dietary and culinary expertise. Celebrated chefs—including Deborah Madison (The Greens Cookbook), Claudia Roden (A Book of Middle Eastern Food and Green Foods of Italy), and Aglaia Kremezi (The Foods of Greece)—have prepared more than 150 surprising, delightful, and thoroughly modern recipes from those ancient secrets, including:
• Sautéed Cactus Paddles with Chile and Lime
• Winter Squash with Warm Hone Cranberry Sauce
• Tunisian Vegetable Couscous
• Wild Mushroom Barley Soup with Horseradish
• Dandelion Greens with Avocados
• Anasazi Beans with Tomatoes and Serrano Chiles
About the Authors
Gene Spiller Ph.D., received his doctorate in nutrition at the University of California, Berkeley. He has conducted groundbreaking research into the roles of fiber and other nutrients in health.
Rowena M. Hubbard, a registered dietitian, has contributed to several cookbooks and written and edited food and nutrition coverage for publications including the Los Angeles Times.
• Sautéed Cactus Paddles with Chile and Lime
• Winter Squash with Warm Hone Cranberry Sauce
• Tunisian Vegetable Couscous
• Wild Mushroom Barley Soup with Horseradish
• Dandelion Greens with Avocados
• Anasazi Beans with Tomatoes and Serrano Chiles
About the Authors
Gene Spiller Ph.D., received his doctorate in nutrition at the University of California, Berkeley. He has conducted groundbreaking research into the roles of fiber and other nutrients in health.
Rowena M. Hubbard, a registered dietitian, has contributed to several cookbooks and written and edited food and nutrition coverage for publications including the Los Angeles Times.
