The Food For Life Cookbook : 100+ Recipes Created with ZOE

by Spector, Tim | TV / celebrity chef cookbooks
Published 10/10/2024 by Vintage Publishing (Jonathan Cape Ltd) in the United Kingdom
Hardback | 288 pages
252 x 192mm | 500g

Hardback - Publishes October 10th

'Tim’s principles for eating well, now brought to your plate in these delicious recipes, are totally transformative' Hugh Fearnley-Whittingstall‘Delicious and astonishingly, life-changingly, simple’ Davina McCall'Packed with plant points, colours, flavours and recipes you’ll want to eat every day' Melissa Hemsley** THE ONLY GUT-HEALTH COOKBOOK YOU NEED FROM THE #1 SUNDAY TIMES BESTSELLING AUTHOR OF FOOD FOR LIFE AND ITV LORRAINE’S GUT-HEALTH EXPERT **In: 30 plants a week. Out: Calorie counting.

In: Fermenting. Out: Ultra-processed foods.

But, how?The Food For Life Cookbook takes the ground-breaking guidance in Tim Spector's #1 bestselling guide to the new science of eating well and, in over 100 delicious and achievable recipes created in collaboration with ZOE, the nutrition science company that he co-founded, shows just how simple and enjoyable it can be to adapt to a gut-friendly way of eating.

Shaped by Tim's own experience of transforming the way he eats, as well as common requests from readers and ZOE members, chapters include 15-minute meals, ideas for eating well when the fridge looks bare, and generous feasts and sweet treats for special moments with friends.

Packed with inspiration for delicious meals to feed you, your family and your microbiome, as well as tips for increasing plant diversity and science-based explanations for the nutritional benefits of the ingredients and recipes included, The Food For Life Cookbook is a must-have for every gut-loving home and kitchen.

Cook for life. Join the food revolution.

PRAISE FOR FOOD FOR LIFE:'A fresh look at food' JAMIE OLIVER‘Fascinating’ NIGELLA LAWSON‘No fads, no nonsense, just practical, science-based advice on how to eat well’ Daily Mail, Books of the Year'A rigorously academic book that welcomes the layperson with open arms' The Times