Learn how to transform essential foods—Fruits, Vegetables, Dairy, Grains, Protein, and Fats/Oils—into simple, delicious, and health-boosting dishes. The Essential Foods is your guide to making everyday meals both nourishing and full of flavor.

Maximize Flavor teaches essential culinary techniques that bring out bold, delicious flavors—naturally. Discover how to elevate every dish using skills that don’t rely on sugar, salt, or fat, but on the true potential of whole ingredients.

The Diets breaks down today’s most talked-about eating styles — DASH, Keto, Gluten-Free, Mediterranean, Vegetarian, and the Western Diet—so you can understand the science, spot the trends, and make informed, health-forward decisions for yourself and those you coach.

The Kitchens gives you a step-by-step guide to building a teaching kitchen so you can create spaces that support healthy eating and empower others to do the same. Whether at home or in your community, this book helps turn any kitchen into a tool for transformation.

The Basics equips you with essential knowledge in eating, cooking and coaching — laying the groundwork for transforming lives. Learn how to guide others with confidence, starting from the core principles of food, cooking, health, and habit change.

Psych Food and Mood teaches culinary medicine techniques that grow new synapses, boost brain antioxidant power, and support neurotransmitter development. By targeting addiction, anxiety, cognition, concentration, and depression, this approach shows how food can profoundly influence mental health and emotional resilience.

Customers Reviews

_{As a chef and culinary educator. I have long searched for a nutrition textbook that was accessible and practical for me and my students. Unfortunately, up to now, my bookshelf has been lined with a series of books that are neither. Fortunately that has now changed. Dr. Deb Kennedy’s Culinary Medicine Textbook: a Modular Approach to Culinary Literacy, is more than a nutrition textbook. It is a guide to healthy eating that will be useful to a wide audience from individuals, to chefs, clinicians, and life coaches. While steeped in the latest information on nutrition and behavioral science, its modular approach is clear and accessible. As a chef, I particularly like its focus on flavor and technique, and its guides for purchasing and meal planning. As an author of a book on sustainable food systems, I appreciate its focus on fresh whole foods that are good for the planet and for all of us. Part 1, The Basics lays the foundation for the series, explaining the concepts of Culinary Medicine, the principles for creating meals that are “healthful, filling and satisfying”, the concepts of mindful eating, and shares tips for coaching others in healthy eating. I highly recommend this book and the entire series.}

L. Virkler

_{Soup to Nuts in all considerations for delivering on deliciousness within a science-based, chef advocated balanced plant-forward approach.}

Scott