Real Food by Mike: Seasonal wholefood recipes for wellbeing

(Paperback, Flexibound)

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Real Food by Mike reminds us of the age-old truth that we are what we eat. Inspired by the concept of a physic garden, acclaimed chef Mike McEnearney reminds us that everything we put in our bodies has a profound effect on our wellbeing and long-term health, but this doesnt mean it cant also be delicious, diverse and indulgent!

Following on from his successful first book, Kitchen by Mike, Mike harnesses the best produce available to bring you fresh, wholesome and incredibly delicious recipes that youll want to cook and eat over and over again. Divided into seasons and beautifully photographed and illustrated, Real Food by Mike reminds us of the sometimes lost art of joyful eating.

Reviews

'Mike McEnearneys uncompromising approachto abiding by the seasons makes him utterlyin tune with growing and cooking throughoutthe year. He also understands that our bodieswork with a similar rhythm and that listening towhat we want to eat can be a kind of preventativemedicine. I admire his heartfelt approach toeverything that he does, and I always know weare speaking the same language when we talkabout real food!'Alice Waters, Chez Panisse

"Real Food by Mikeis a book for our times...I can see this book getting a lot of use; McEnearney and I are destined to be kitchen buddies, if nothing else." John Lethlean, The Australian

"McEnearney demonstrates that cooking can be both indulgent and healthy." Broadsheet

Author Bio

Mike McEnearney is executive chef and owner of No. 1 Bent Street by Mike and Kitchen by Mike, both in Sydney. Mike began his career in 1990 at Sydneys internationally renowned Rockpool, before moving to London, where he worked at the Michelin starred Pied Terre, and ran the kitchens of Mezzo, Bluebird, The Pharmacy and Scotts. He returned to Australia in 2006 to lead the kitchen at Rockpool. In 2011 he launched Mikes Table, an acclaimed underground dining experience that gained cult status. Kitchen by Mike opened in 2012 and was swiftly awarded Best Cafe in the Time Out Sydney Food Awards.
In 2014 Mike pioneered the creation of Australias first urban physic garden, putting a new spin on the kitchen garden and underpinning his long-held belief that food is medicine. A natural evolution of Kitchen by Mike has been the 2016 launch of No. 1 Bent Street by Mike, in Sydneys CBD, which offers a slightly more refined dining experience, while still maintaining Mikes generous-spirited and approachable attitude to food and eating out. In 2015 Mikes first book, Kitchen by Mike, was named Best Cookbook written by a Chef at the Gourmand World Cookbook Awards. Mike Lives in Sydney with his wife and their three boys.