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COOKBOOKSS: 'Saint' to 'Sweet' >  Seamus Mullen's Hero Food

 

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Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better

 

by Seamus Mullen

Book Description
Award-winning New York chef Seamus Mullen's Hero Food is not only a cookbook, but an exploration of its subtitle, "How Cooking With Delicious Things Can Make Us Feel Better." A few years ago, Seamus was diagnosed with rheumatoid arthritis and has since discovered that basing his cooking on 18 key ingredients has vastly improved his quality of life. Seamus is convinced his Heroes will help the rest of us, too. In Hero Food, he guides readers through his beloved Spain, and onto the American farms he loves, demonstrating how to prepare more than 80 recipes that feature his 18 Heroes.

At his restaurant Tertulia, Seamus is known for seasonal Spanish cooking with an emphasis on the finest ingredients. With Hero Food, he hopes to extend his philosophy that eating well can improve one's overall health and wellness. "I know there's no silver bullet, but I have discovered that some foods can make dramatic differences. These foods—all 18 of them—have become my Heroes," Seamus writes. "And here's the good news—that what I like turns out to be good for me!"

In the book, Seamus devotes one chapter to each of these "Heroes," giving readers thoughtfully annotated recipes that put the spotlight on the ingredient and make for vibrant, delectable dishes. Seamus sheds light on these ingredients—their nutritional value and restorative properties, and how to ensure they're of the highest quality—all the while arming readers with the tools they need to cook confidently and healthfully. Readers can look forward to recipes for flavorful dishes such as Salt Cod with Garbanzo Beans, Slow-Roasted Lamb Shoulder, and Autumn Squash Salad, along with tips for how to master practical techniques such as steaming greens, pickling, or preserving tuna.

Hero Food demonstrates how to turn key ingredients into dishes that Seamus hopes readers will prepare on a regular basis not only because of their healing properties, but simply because they are delicious.

About The Author
Seamus Mullen is an accomplished New York chef known for approachable, modem Spanish cuisine that has garnered critical acclaim.  He lived in Spain for several years and worked in some top kitchens before returning to New York in 2005.  In 2006, he opened Boqueria as the Executive Chef and Partner and received two stars in The New York Times.  In 2009, Seamus introduced his cooking style to a national audience and was a finalist on the Food Network series "The Next Iron Chef."  In 2010, he left Boqueria to begin work on Tertulia, his first solo venture. In 2011, Tertulia received a glowing two-star review in The New York Times and three stars in New York magazine.  Seamus is also a featured judge on the Food Network series "Chopped."

 

 

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