David Goggins is an American ultramarathon runner, ultra-distance cyclist, triathlete, motivational speaker and author. He is a retired United States Navy SEAL and former United States Air Force Tactical Air Control Party member who served in the Iraq War.

David

Samin Nosrat is an American chef, TV host and food writer. She is a regular food columnist for The New York Times Magazine and has a Netflix docu-series based on her cookbook, Salt Fat Acid Heat.

Samin

Mark Hyman, MD, believes that we all deserve a life of vitality--and that we have the potential to create it for ourselves. That's why he is dedicated to tackling the root causes of chronic disease by harnessing the power of Functional Medicine to transform healthcare. Dr. Hyman and his team work every day to empower people, organizations, and communities to heal their bodies and minds, and improve our social and economic resilience. Dr. Hyman is a practicing family physician, an eleven-time New York Times bestselling author, and an internationally recognized leader, speaker, educator, and advocate in his field. He is the Director of the Cleveland Clinic Center for Functional Medicine. He is also the founder and medical director of The UltrMark Hyman, MD, believes that we all deserve a life of vitality--and that we have the potential to create it for ourselves. That's why he is dedicated to tackling the root causes of chronic disease by harnessing the power of Functional Medicine to transform healthcare. Dr. Hyman and his team work every day to empower people, organizations, and communities to heal their bodies and minds, and improve our social and economic resilience. Dr. Hyman is a practicing family physician, an eleven-time New York Times bestselling author, and an internationally recognized leader, speaker, educator, and advocate in his field. He is the Director of the Cleveland Clinic Center for Functional Medicine. He is also the founder and medical director of The UltraWellness Center, chairman of the board of the Institute for Functional Medicine, a medical editor of The Huffington Post, and was a regular medical contributor on many television shows including CBS This Morning, Today Show, CNN, and The View, Katie, and The Dr. Oz Show.Dr. Hyman works with individuals and organizations, as well as policymakers and influencers. He has testified before both the White House Commission on Complementary and Alternative Medicine and the Senate Working Group on Health Care Reform on Functional Medicine. He has consulted with the Surgeon General on diabetes prevention and participated in the 2009 White House Forum on Prevention and Wellness. Senator Tom Harkin of Iowa nominated Dr. Hyman for the President's Advisory Group on Prevention, Health Promotion, and Integrative and Public Health. In addition, Dr. Hyman has worked with President Clinton, presenting at the Clinton Foundation's Health Matters, Achieving Wellness in Every Generation conference, and the Clinton Global Initiative, as well as with the World Economic Forum on global health issues. He is the winner of the Linus Pauling Award, The Nantucket Project Award, and was inducted in the Books for Better Life Hall of Fame.Dr. Hyman also works with fellow leaders in his field to help people and communities thrive--with Rick Warren, Dr. Mehmet Oz, and Dr. Daniel Amen, he created The Daniel Plan, a faith-based initiative that helped The Saddleback Church collectively lose 250,000 pounds. He is as an advisor and guest co-host on The Dr. Oz Show and is on the board of Dr. Oz's HealthCorps, which tackles the obesity epidemic by educating American students about nutrition. With Dr. Dean Ornish and Dr. Michael Roizen, Dr. Hyman crafted and helped introduce the Take Back Your Health Act of 2009 to the United States Senate to provide for reimbursement of lifestyle treatment of chronic disease. And, with Tim Ryan in 2015, helped introduce the ENRICH Act into Congress to fund nutrition in medical education. Dr. Hyman plays a substantial role in a major film produced by Laurie David and Katie Couric, released in 2014, called Fed Up, which addresses childhood obesity.

Mark

Jenny Rosenstrach is the creator of Dinner: A Love Story, the website devoted to family dinner, and the coauthor of Time for Dinner: Strategies, Recipes, Inspiration for Family Meals Every Night of the Week. For four years, she was the features director at Cookie magazine and special projects editor at Real Simple. Her essays and articles have appeared in numerous national publications and anthologies including Martha Stewart Living, Whole Living, and the New York Times. She is the author, with her husband, Andy Ward, of "The Providers," a column in Bon Appétit. She and her family live in Westchester County, New York.Jenny Rosenstrach is the creator of Dinner: A Love Story, the website devoted to family dinner, and the coauthor of Time for Dinner: Strategies, Recipes, Inspiration for Family Meals Every Night of the Week. For four years, she was the features director at Cookie magazine and special projects editor at Real Simple. Her essays and articles have appeared in numerous national publications and anthologies including Martha Stewart Living, Whole Living, and the New York Times. She is the author, with her husband, Andy Ward, of "The Providers," a column in Bon Appétit. She and her family live in Westchester County, New York.

Jenny

Mark Bittman is an American food journalist, author, and former columnist for The New York Times. Currently, he is a fellow at the Union of Concerned Scientists.

Michael Herschel Greger is an American physician, author, and professional speaker on public health issues, best known for his advocacy of a whole-food, plant-based diet, and his opposition to animal-derived food products.

Dr. Michael Greger

Rich Roll is a plant-based advocate, bestselling author, ultra-athlete & host of the Rich Roll Podcast.

Rich

Michael Pollan is an American author, journalist, activist, and the Lewis K. Chan Arts Lecturer and Professor of Practice of Non-Fiction at Harvard University. Pollan is also professor of journalism at the UC Berkeley Graduate School of Journalism.

Michael

Christopher McDougall is an American author and journalist best known for his 2009 best-selling book Born to Run: A Hidden Tribe, Superathletes, and the Greatest Race the World Has Never Seen. He has also written for Esquire, The New York Times Magazine, Outside, Men's Journal, and New York, and was a contributing editor for Men's Health.McDougall is a 1985 graduate of Harvard University. He spent three years as a foreign correspondent for the Associated Press, covering civil wars in Rwanda and Angola.Christopher McDougall is an American author and journalist best known for his 2009 best-selling book Born to Run: A Hidden Tribe, Superathletes, and the Greatest Race the World Has Never Seen. He has also written for Esquire, The New York Times Magazine, Outside, Men's Journal, and New York, and was a contributing editor for Men's Health.McDougall is a 1985 graduate of Harvard University. He spent three years as a foreign correspondent for the Associated Press, covering civil wars in Rwanda and Angola.

Christopher

Najmieh Batmanglij, hailed as “the guru of Persian cuisine” by The Washington Post, has spent the past 30 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. Her cookbook New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, was called “The definitive book of Persian cooking” by the Los Angeles Times; her Silk Road Cooking: A Vegetarian Journey was selected as “One of the ten best vegetarian cookbooks of the year” by The New York Times; and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the world’s best wine history book of 2007. She is a member of Les Dames d’Escoffier and lives in Washington, DC, where she teaches Persian and Najmieh Batmanglij, hailed as “the guru of Persian cuisine” by The Washington Post, has spent the past 30 years cooking, traveling, and adapting authentic Persian recipes to tastes and techniques in the West. Her cookbook New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, was called “The definitive book of Persian cooking” by the Los Angeles Times; her Silk Road Cooking: A Vegetarian Journey was selected as “One of the ten best vegetarian cookbooks of the year” by The New York Times; and her From Persia to Napa: Wine at the Persian Table won the Gourmand Cookbook Award for the world’s best wine history book of 2007. She is a member of Les Dames d’Escoffier and lives in Washington, DC, where she teaches Persian and Silk Road cooking, lectures and consults with restaurants around the world. Her most recent book is Happy Nowruz: Cooking with Children to Celebrate the Persian New Year.

Najmieh

Tim Ferriss has been listed as one of Fast Company’s “Most Innovative Business People” and one of Fortune’s “40 under 40.” He is an early-stage technology investor/advisor and the author of five #1 New York Times and Wall Street Journal bestsellers. The Tim Ferriss Show podcast has now exceeded 400 million downloads.

Yotam Ottolenghi is an Israeli-English chef, restaurateur, and food writer. He is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookbooks, including Ottolenghi, Plenty, Jerusalem and SIMPLE.

Yotam

Laila

Dana

Chade-Meng Tan is a former software engineer and motivator formerly at Google known especially for greeting celebrities who visit the Google campus. Meng is also an international bestselling author, thought leader and philanthropist.

Chade-Meng

Julie

Julie Sahni’s Classic Indian Cooking is an extraordinary cookbook that amounts to a complete course in Indian cuisine.  Over 100 line drawings illuminate the book, which systematically introduces the properties of all the basic spices and special ingredients of Indian food, explains the techniques employed in using them, and offers helpful comparisons to familiar Western methods.  It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare.  As Julie Sahni says, “If you know how to fry, there are few tricks to Indian food. ” Every recipe has been specially designed for the American kitchen---practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation. 

Classic Indian Cooking by Julie Sahni is a comprehensive guide to Indian cuisine. It's not just a cookbook, but a journey into the heart of Indian culinary traditions. Sahni takes you on a tour of the diverse flavors, ingredients, and techniques that make Indian food so unique.

Understanding Indian Cuisine

Sahni's book is a treasure trove of knowledge for anyone looking to master Indian cooking techniques. From the art of making perfect basmati rice to the secrets of cooking with spices, she covers it all. You'll find yourself reaching for this book again and again as you explore the world of Indian cuisine.

Mastering Indian Cooking Techniques

One of the best things about Classic Indian Cooking is the way it showcases regional Indian dishes. Sahni takes you on a culinary journey across India, introducing you to the unique flavors and dishes of each region. It's a great way to expand your culinary horizons and try something new.

Exploring Regional Indian Dishes

This book is more than just a cookbook. It's a window into Indian culture. Sahni shares stories and insights about the traditions and customs that shape Indian cuisine. It's a fascinating read that will deepen your appreciation for Indian food and culture.

Learning About Indian Culture

Whether you're a novice cook or a seasoned chef, Classic Indian Cooking will help you improve your skills in the kitchen. Sahni's clear instructions and helpful tips make it easy to recreate authentic Indian dishes at home. You'll be amazed at what you can achieve with a little guidance from this book.

Julie Sahni

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