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The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy Hardcover – February 2, 2016
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"The Anti-Inflammation Cookbook proves how simple anti-inflammatory eating can be. Dr. Bradly Jacobs takes you through all of the foods that cause inflammation, then the ones that fight it. Amanda Haas follows with delicious recipes that don't require any hard-to-find ingredients. From breakfast to snacks to dinner, Haas makes it easy to start improving your health through food." - Dr. Andrew Weil, founder and director of the Arizona Center for Integrative Medicine and author of bestselling books Spontaneous Happiness, The Healthy Kitchen, and Spontaneous Healing
"This book is incredibly insightful and healthful, yet still full of flavor! (The brownies are to die for!) Not to mention, the images in the book are gorgeous. I can't wait to try more!" -Ayesha Curry, celebrity blogger, mom, wife, and soon-to-be cookbook author
"In her new Anti-Inflammation Cook book, Amanda Haas and Dr. Bradly Jacobs walk you through which food scan cause inflammation and the delicious recipes that can get you on the right track. You'll share Amanda's journey to get healthy and feel better. Check out her new book and get healthy this year: you owe it to yourself, your family, and your business. Thank you, Amanda, for writing such an inspirational book. I want to share it with everyone." -Restaurateur and cook book author Tyler Florence
"Amanda manages to create beautiful recipes using the cleanest ingredients that make us feel great. Remarkably, flavor is never sacrificed. I can't wait to share this book with my friends and family." -Michael Mina, Award-Winning Chef and Restaurateur
About the Author
Amanda Haas is the culinary director for Williams-Sonoma. She lives in the San Francisco Bay Area.
Dr. Bradly Jacobs is an integrative medicine physician who is focused on helping people optimize their health, sense of well-being, and vitality. He lives and practices in the San Francisco Bay Area.
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The caveats: While the book does give some sound fundamentals on nutrition (avoid processed food, e.g.), a lot of what is presented is not well supported by science. This is not necessarily the fault of the author--nutrition is still an under-researched and often poorly understood science, and recent research (Cell, Nov. 19) suggests that individual reactions may vary greatly to identical foods, making accurate and reproducible research even harder. Plus nutritional trends come and go (low-fat! no-carb! Oat bran! Hypoglycemia! Probiotics!) and information tends to snowball and take on a life of its own, whether there is clinical data to support it or not.
A great deal of the advice given in the book is anecdotal, unique to the author and in some cases some of her friends and family. But what is true for her may not be true for every reader. The Arthritis Foundation's guidelines on an anti-inflammation diet, for example does not mention omitting gluten. But because the author is gluten-sensitive, none of the recipes in the book contain gluten. Ditto dairy. I was also hoping for some new recipes to prepare the oily fish (sardines, anchovies, trout, salmon) that are recommended for an anti-inflammation diet because of the Omega-3 oils they contain. There are three recipes for oily fish, but nothing (Salade Nicoise, Seared Ahi Tuna) that couldn't be found elsewhere.
As a teacher, one of the early lessons I got in disseminating information was that the methods that worked for me as a learner are not necessarily effective for everyone I'm teaching. That's my main critique of the stated purpose of this book; the author seems to have a number of food allergies, and cooking to avoid these particular allergies appears to have diminished her inflammation. But extrapolating her results to a larger audience, and calling it an "Anti-Inflammation Cookbook" is a bit of a stretch. I think better truth in advertising would have been to call it The Food Allergy Cookbook. If it had been, I probably wouldn't have bought it--but then I would have missed out on some good recipes.
It's still a book I'd recommend, but not for medical reasons.
This is, of course, a concern for someone like myself who was hoping to find a good source of recipes that cater to many food sensitivities. Myself being nightshade sensitive, there are recipes that include tomatoes and peppers, for example, that she offers to omit, however, she doesn't mention to omit the chipotle peppers within that same recipe. Aren't chipotle peppers also nightshades?
Or curries that she suggests to omit the curry powder/paste for nightshade intolerant readers. But omitting the ingredients that make it curry, seems unappealing to me. You might as well offer "flavorless curry" to the nightshade sensitive readers. Or just say "hey, don't make this if you've got a nightshade intolerance."
Admittedly, I haven't made anything from this cookbook yet. But browsing the recipes, I've found myself a little disappointed. One recipe titled "Pan-Seared Mushrooms with Caramelized Shallots," had instructions where the shallots were only added to the pan towards the last 90 seconds of cooking. That's not... caramelization though? That's just sautéed shallots. Which is fine. But why not just call it what it is? Anyway, moments like this make me question the quality of the recipes.
Basically, I was looking for a book that catered to multiple food sensitivities, without feeling like you were sacrificing the flavor of a dish as a result.
This seems like a good option for gluten and dairy free folks. But for those of us who have multiple food sensitivities, we can probably find a better source elsewhere.
Basically, I feel like, if you're going to title something "anti-inflammatory cookbook," it should include recipes that cater to ALL the major inflammation triggers listed in the introductory segment of this book.