Join the Brown Club of Greater San Francisco and The Brown Club of Silicon Valley for an evening of conversations and a cooking demonstration with Dr. Linda Shiue '93.
Bringing together Dr. Shiue’s medical expertise, formal chef training, Taiwanese roots and a love of global flavors and travel, Spicebox Kitchen offers a flavor-first, science-based approach to eating well.
One of the few MD’s who is also a trained chef, Linda Shiue has dedicated her life’s work to bridging the gap between the medical, nutrition, and culinary worlds. She is the founder and director of Thrive Kitchen, a teaching kitchen at a large national healthcare system, where she educates patients on cooking craveably delicious, healthy meals. A practicing internist for more than a decade, Dr. Shiue made the journey from the clinic into the kitchen to more effectively support the many patients she saw struggling with lifestyle-related medical issues, despite taking medications. Noticing the gap in conventional Western medical training to address nutrition (only a quarter of medical schools in the U.S. offer a nutrition class), Dr. Shiue formalized her own culinary education, attending San Francisco Cooking School, before staging in the kitchen of Michelin-starred restaurant Mourad in San Francisco and obtaining a certificate in Plant Based Nutrition from Cornell University.
In her first cookbook Spicebox Kitchen, Dr. Shiue shares her uniquely informed perspective on food and medicine and takes readers on a journey through worldly and healthful flavors. Part one of the book titled “Healthy Cooking 101” includes a comprehensive glossary of spices and their health benefits (from amchar masala to za’atar). Part two of the book puts that knowledge into practice, with 175 predominantly plant-forward recipes that are organized by geographic regions of personal importance to Dr. Shiue including: California (where she lives), Asia (inspired by her Taiwanese heritage and personal travels), Mediterranean/Middle East (home of the Mediterranean diet and a region of personal interest to her), and Trinidad (where her husband is from). Within each region there are breakfast, lunch, dinner, snack and dessert recipes, all designed for weeknight cooking.
From California: Sophisticated Ginger-Orange Oatmeal; Roasted Sweet Potato and Corn Salad; Pozole Verde; Arepas ‘El Diablo’; and Spiced Plum-Ginger Chia Jam
From Asia: Whole Wheat Scallion Pancakes; Indian Spiced Kale with Coconut and Tumeric; Celebration Red Salad; Kimchi Jjigae (Vegan Korean Soft Tofu and Kimchi Stew); and Taiwanese Papaya Milk
From the Mediterranean and Middle East: Saffron-Scented Mediterranean Fish and Fennel Stew; Endive Leaves with Harissa Carrot Yogurt; Canary Island Wrinkled Potatoes with Romesco; Rustic Grape, Feta, and Caramelized Onion Galette; and Tahini Date Shake
From Trinidad: Scrambled Eggs with Kuchela; Trinidad Fish Broth; Port of Spain Corn Soup; Pelau with Roasted Pumpkin; and Pone
Release on March 16, 2021. Signed copies available for pre-order/delivery at Omnivore Books or Book Larder. Also available on Amazon and Barnes and Noble.