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Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better Hardcover – April 24, 2012
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About the Author
Following his passion for food, Mullen moved to California to work with Chef Mike Fennelly at Mecca in San Francisco, where he was exposed to the bounty of West Coast seasonal produce. After relocating to New York City, he went on to open Crudo, where he conceptualized and created its Mediterranean-inspired menu. In 2003, Mullen returned to Spain and worked for six months at Mugaritz, Andoni Luis Aduriz's forward-thinking Michelin two-starred restaurant in the Basque country.
When Mullen returned to New York, he worked as executive sous chef at New York City's Brasserie 8 1/2, alongside executive chef Julian Alonzo. In 2006, he left to open Boqueria, an accessible Spanish tapas restaurant, and then expanded to Boqueria Soho in fall 2008. He plans to open Tertulia in the West Village in Fall 2011.
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Top Customer Reviews
What I found in this book was one man's journey through the culinary world, with his rheumatoid arthritis a stumbling block, but really secondary to the theme. It was an autobiography, with great thoughts about food, wonderful text and photos, and recipes that read very well. The book is beautifully done.
However, it is NOT a book about cooking to help your body with autoimmune dieases. And many of the ingredients are unobtainable to the average person. I google searched for lots of the ingredients in the recipes I thought looked really great - and could not find a source for them.
It is a beautiful book - and I am not sorry to have it. I will try the recipes with substitute ingredients - but I wish I only had one copy.
I also have an RA diagnosis and, like our cute author, I have found food to be the best medicine (well, you know, after methotrexate, hydroxychloroquinine and prednisone). I could relate to his introduction on how his flares came with stress and poor self-care. The writing was touching without being whiny.
The organization of the book is perfect and eye catching. Each section celebrates a "Hero" with recipes that clearly illustrate how to create his dishes along with some pictures that are above and beyond what I expected. To the photographer, Colin Clark, excellent work! The books that use a blurry lens to fuzz out mishaps just make me mad. I can tell that you took the time to stage slightly without taking so long as to lose the sheen of oil or the feel of the moment.
As to those who cook, like me, this book is inspirational. I'm not a recipe follower, rather I'm a gleaner that takes the ideas and moves them into my own meals.
Parsley made a quick appearance after this book arrived to much success and accolades in the house. Then, baked and roasted root vegetables followed. I made the Tortilla Espanola because it's similar to something I already make frequently. I subbed sweet potatoes because I like them more! I began adding more fish to my meals too.
I'm looking forward to trying more of the egg dishes and I'll surely have a blast doing that.
Ok, now for the proof: did it help?
Yes, somewhat. Anytime I know I'm not the only one still working and living with RA is a good time.Read more ›
Most Recent Customer Reviews
We've already made several recipes from the book. I like the mix of stories and recipes, but I'm like that. Read morePublished 1 month ago by Roland J. Denzel
The entire book is a feast for the eyes... including, of course, the author himself!Published 1 month ago by ForeverHis
Beautiful pictures, well written and great recipes. Just what I wanted.Published 2 months ago by Eamon Banta
When I read about this cookbook I was very excited ! I have been having issues lately with pain when running and thought perhaps this could help me. Read morePublished 5 months ago by CCs Front Porch
Its great to have a chef in touch with "real life" food issues! Have enjoyed reading his story & trying his recipes.Published 8 months ago by Carmen Jones
I bought this as a gift, but I did read most of it, and browsed the recipes. I came to the conclusion if you want to cook most of these of these recipes, you need copious amounts... Read morePublished 10 months ago by Blue Angel