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Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better (Anglais) Relié – 24 avril 2012

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Biographie de l'auteur

Raised on an organic farm in Northeastern Vermont, Seamus Mullen learned early on the value of working with the land to bring a meal to the table. It was while living and studying in Burgos, Spain, that he developed a life-long love affair with the country's language, culture, and food.

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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Couverture | Copyright | Table des matières | Extrait | Index | Quatrième de couverture
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Commentaires client les plus utiles sur (beta) 45 commentaires
42 internautes sur 42 ont trouvé ce commentaire utile 
Par Gail Cooke - Publié sur
Format: Relié
We're all familiar with the expression "You are what you eat" - seems there's a good bit of truth in that. While he looks the picture of robust hood health just a few short years ago Seamus Mullen, acclaimed chef and owner of New York's popular Tertulia, was diagnosed with rheumatoid arthritis. After that he began to give serious consideration to what he ate and found that basing his cooking on 18 key ingredients very much improved his quality of life.

With Hero Food a colorfully illustrated recipe rich chapter is devoted to each of these ingredients from Chapter 1: Olive Oil to Chapter 18: Good Meat. In between are found Beans, Almonds, Eggs, Anchovies, Berries, Fish, Mushroom, Squash and a host of other ingredients that are not only healthful but deliciously served.

Mullen spent time in Spain working in restaurants, so many of his recipes have a decidedly Spanish flavor. Pea Tendrils a la Caralana is a personal favorite - pine nuts garbanzo beans and golden raisins result in a wonderful blend of sweet and salty. Warm Mushroom Salad is not to be missed nor is Blackberry and Almond Crumble. For that matter you'll find many "keepers" in this generous volume.

As Mullen writes, "I know there's no silver bullet, but I have discovered that some foods can make dramatic differences." Those foods are his Heroes. They may well be yours, too.


- Gail Cooke
79 internautes sur 93 ont trouvé ce commentaire utile 
Wonderful book, disappointing recipes 3 mai 2012
Par Lillian Githens - Publié sur
Format: Relié Achat vérifié
I read my first review of this book in Rachel Ray's magazine, and then checked out the Amazon site to purchase. My 19 year old son became very, very ill in early January with an autoimmune disease (missed 3 months of college) and this book sounded like it could help him learn foods that would help keep him healthier for the rest of his life. I pre-ordered in early February - two books, one for him and one for me.

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.
13 internautes sur 14 ont trouvé ce commentaire utile 
Get out of your comfort zone! 18 mai 2012
Par elizabeth - Publié sur
Format: Relié
Love this book. What impresses me the most is that Mullen's recipes aren't all simple, but they're all delicious, and, I would argue, healthier than what someone like Jamie Oliver or Rachael Ray might offer (though I love both those chefs). This book has challenged me to be a better cook. It also inspired me to eat more fish, which is so important in our diet but which so few of us remember to eat. I suffer from an auto-immune disease and was happy to see that this book adheres to the Mediterranean diet: rich in fish, beans and vegetables, featuring lots of low glycemic index and gluten-free foods. This book may not be for beginners (Mullen is a top-rated New York City chef, after all), but anyone who wants to take their cooking to the next level and still eat well is going to have a lot of fun with this book and learn a ton in the process.
19 internautes sur 23 ont trouvé ce commentaire utile 
Lovely Goodness 28 mai 2012
Par Lauren Dowell - Publié sur
Format: Relié Achat vérifié
First, and I know that this is kind of off topic, but isn't Seamus Mullen the hottest cookbook cover guy ever? And, Seamus, if you read this, you can cook in my kitchen any old day!

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. I know that foods that he used sparingly or not at all are the foods that cause me issues. Everyone's RA is different, and I know many of my triggers, so I shy away from those anyway. He did give me ideas for what to eat!

I increased my olive oil intake (didn't think it was possible) and I did notice less morning stiffness. I got a tremendous amount of joy from cooking and planning the meals inspired by the book, this decreased my stress. Less stress=less pain. I added more flavor to my food which made me want to eat more. This is good because I'm sick from the meds and sometimes food is just plain gross but I have to eat.

So, in conclusion: I love this book! And, judging by the already worn pages, it will be loved for a very long time!
6 internautes sur 6 ont trouvé ce commentaire utile 
Solid Information, a bit out of touch with reality. 19 juillet 2014
Par Brad W Engstrand - Publié sur
Format: Format Kindle Achat vérifié
Don't get me wrong, there is useful information to be found in this book. I'm also glad Mr. Mullens has found relief and better health, I will look to some elements of his cooking to deal with my own chronic pain. And yet ... when a recommended ingredient is $400 a pound ham you have to start questioning the authors take on his audience, and reality. I'm glad for the book. I'm happy for the author, I'd just hoped for more down to earth resources.
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