Thinking & Eating

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Recipes to Nourish & Inspire

We know well enough that the right sort of foods can help us to be healthy. But, with equal importance, the right foods are also capable of altering our moods: they can be crucial sources of inspiration, playfulness, generosity and optimism.

This is a unique kind of recipe book about what we should eat in order to feel like our best selves - an inspired marriage of psychology and cooking, and a guide to just the sort of foods to put on our plates in order to grow a little calmer and more relaxed in ourselves, kinder to others and readier to face everyday challenges.

Written by a team of philosophers, chefs and psychologists from the School of Life, the book teaches us how to administer sugar and salt, carbohydrates and proteins, spices and marinades in order to regulate and soothe our spirits - and give our minds a much-needed uplift.

The book suggests the very best recipes drawn from around the world that we might prepare at any time of day, from stews to soups, curries to cakes. The approach turns cooking into an ideally therapeutic activity - by which we can recover faith in ourselves and hope in our lives.

Topics Include:

•    Looking after ourselves
•    With friends
•    Relationships 
•    Food for thinking
•    Conversations

Key Ingredients for Recipes Include:

•    The Lemon
•    The Fig
•    The Avocado
•    The Aubergine
•    Mint
•    Honey
•    The Pistachio
•    The Mushroom
•    Rhubarb

Extracts from the Book:

On Looking After Yourself

"Knowing how to look after ourselves deserves to be counted as one of the great arts of life. For much of our adulthoods, there is no one else to do the task for us. We have to calm ourselves down, ensure we are getting enough sleep, regulate our excitements, do our taxes, reflate our self-esteem, lend our hopes encouragement, occasionally administer the right sort of criticism, and pick ourselves up after yet another defeat."

On Good Enough Cooking

"We have been tortured for too long by images of flawless meals. We have come to hate our efforts, despise ourselves and refuse to let other people taste what we make, because we are haunted by glossy ideals. The desire to cook well has fatefully undermined our capacity to take pride in the decent, sometimes charming and at other points quite wonky results we are capable of.”

On Transcendent Thinking

“Transcendent states are often desperately short-lived: a few moments late at night or at dusk; on a plane or train journey across wide open country. But we can, through certain ingredients (especially lavender, cardamom, turmeric and cinnamon), access them a little more systematically and thereby loosen the grip of our insistent egos.”

Read an Extract of the Book

Hardback book | 367 pages | 223 x 172mm

Thinking & Eating

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