SPICEBOX KITCHEN

Spicebox Kitchen takes readers on a journey of vibrant, fresh flavors through a range of spices from amchar masala to za'atar.

"Let food be thy medicine" is a phrase we often hear; but until recently, most conventionally trained Western doctors had very little education in nutrition. But that's changing - and Dr. Linda Shiue is at the fore.

There are only a few MD's in the world who are also trained chefs. Dr. Shiue bridges the gap between food and medicine, with an eye on nutritional benefits and irresistible recipes. In her first cookbook, she puts the phrase "let food be thy medicine" to the test. Dr. Shiue shares 175 vegetarian and pescatarian recipes curated from her own kitchen, with fresh flavors ranging from the Mediterranean to the Caribbean.

As an internist, her first passion is helping her patients achieve health and wellness; as a chef, her passion is bringing globally-inspired flavors and fresh ingredients to the table. "As a doctor, I believe spices are our first medicine, and I like to think of a spice box as the equivalent of a doctor's bag--containing the essential tools to use in the art of cooking. As a chef, I believe using spices is the best way to add flavor, interest, and vibrancy to simple home cooking," Shiue says.

Dr. Linda Shiue teaches her patients a critical lifelong health skill: home cooking, using an array of ingredients that burst with health and flavor. With a comprehensive "Healthy Cooking 101" chapter, lists of the healthiest ingredients out there, and tips for prevention, Spicebox Kitchen is a culinary wellness trip you can take in your own kitchen.

Linda Shiue is a physician, chef and founder of a teaching kitchen for patients. She believes that the best medicine is prevention. Her cooking classes showcase seasonal produce, lavishly flavored with spices and fresh herbs. Her food writing has been published in The Washington Post, The San Francisco Chronicle, The New York Times, Smithsonian Magazine, and Readers Digest. She has also been interviewed frequently on television and in print. Dr. Shiue has served as faculty at the University of California, San Francisco (UCSF) and Stanford University and serves on the board of the San Francisco-Marin Food Bank. She is a graduate of Brown University, San Francisco Cooking School, UCSF and the kitchen of Michelin-starred restaurant, Mourad, in San Francisco. She also has a Certificate in Plant Based Nutrition from Cornell University. More information on the author can be found on her website, https://spiceboxtravels.com/, Twitter, @spiceboxtravels and Facebook page http://facebook.com/thedoctorsspicebox.