100 Books Like The Brain Health Kitchen

I believe 2 things without a shred of doubt: all humans are creative and anyone can cook. Samin Nosrat adds the critical finale: “…and make it delicious.”

Everyone can benefit from this book, especially those who appreciate good, well-executed dishes but don’t quite understand what makes them so irresistible. As someone who didn’t do much better than fail at high school and college science, Nosrat makes incredibly complex concepts simple and doable! Not to mention, it’s delightfully illustrated.

The infographics, tables, and flowcharts make the content engaging and accessible. It is a cookbook, indispensable kitchen reference, and testament to the power of creative collaboration. Here is evidence that cooking is an art and a science. 

Who doesn’t love a cookbook that includes A Thermos of Hot Virginia Country-Style Beef Consommé as the first item on a picnic list?

The Taste of Country Cooking is a cookbook and narrative of life in Freetown, Virginia where Lewis grew up. I feel comforted and assured reading Lewis’ stories and recipes. Here is an expert relating a way of life where eating is seasonal, healthful, and communal.

Recipes are directions on how to prepare and serve food, sure, they’re also medicinal formulas (lemonade is technically medicinal!), ethnobotanical records, and historical documents intimately tied to how humans all over the world live lives. I am a sucker for cookbooks tied to seasons, foodways, and history.

Lewis’ recipes are presented seasonally and organized into menus linked to events: Emancipation Day Dinner, A Cool Evening Supper, Morning-After-Hog-Butchering Breakfast. Food is what we eat but also who we are.

Wild Flavors follows Chef Didi Emmons over a year on farmer Eva Sommaripa’s farm 80 miles southeast of Boston.

Working as a line cook at Prune, Chef Gabrielle Hamilton gave me unforgettably simple advice as I struggled week after week to prepare a family meal on the fly: “you learn to cook by following recipes.” Duh! Five years later I followed recipes and learned to cook. I enrolled in herbal study at Commonwealth Holistic Herbalism in Brookline, MA.

I cooked out of Wild Flavors throughout my apprenticeship. Many of the plants we studied that year appeared in Wild Flavors in thoughtful, seasonal recipes that brought medicinal plants out of the classroom and into my kitchen, where they came to life.

Recipes like Chickweed Cheddar Grilled Cheese Sandwiches, sound familiar but feature unconventional, medicinal plant ingredients hiding in plain site in the fields and forests surrounding Eva’s Garden.

Amy is a friend and phenomenal vegetarian chef who defined vegan food as the executive chef of one of my favorite NYC restaurants: Angelica Kitchen (RIP).

At Angelica Kitchen, Amy used food to create a space for deeply nourishing solace and retreat from the intense demands of living in a wonderfully hectic city. At Home in the Whole Food Kitchen gave each us the skills, knowledge, and recipes to bring that space into our homes. It is not only a cookbook but a guide to building a kitchen that sustains and nourishes the body and mind.

I’ve referenced this book so many times that the pages have separated from the binding. Once you master these recipes, ways to adapt them to the seasons, local produce, and your tastes reveal themselves. After nearly 10 years I still make the Coconut & Quinoa pancakes weekly.

This sensitive, charming book shows how a child learns about what is going on in her granny’s brain.

It addresses the emotions that a young child may feel when they witness confusing changes in a loved one’s behavior. This story provides a wonderful opportunity to discuss dementia and what to do if a child has concerns or questions. 

In my research on Alzheimer’s, I was amazed at how many ways there are to modify your risk of having Alzheimer’s or reduce the severity of the symptoms. It became clear that lifestyle changes were key to controlling our own health regarding keeping our brain healthy and our body in sync with it.

I wanted to take my knowledge of food beyond just the familiar recommendations of following a Mediterranean diet and eating less meat. I found this book did indeed bring an understanding of not just long-term effects but also how to eat for more immediate relief of depression, poor sleeping habits, lack of energy, and so forth. 

As I continued researching the role diet plays, I found this book by a respected Harvard-trained doctor who combines her nutrition research with her experience as a professional chef with her degree in Psychiatry. This combination allows her to inform and… show more.

Henry Molaison is surely the most famous patient in the history of neurology, widely known in the scientific literature and to psychology and medical students throughout the world as H.M. In 1953, he underwent brain surgery for the relief of epilepsy, which left him mentally stuck in the present, unable to remember past events or imagine future ones. Although the case is a tragic one, it led to significant advances in the scientific understanding of how the brain works. But the book is more than that; it is as fascinating for the backstory as for the case of Henry himself. Luke Dittrich is the grandson of H.M.’s surgeon, a maverick figure in the history of psychosurgery. It is an often uncomfortable but always fascinating tale of intrigue, ambition, secrecy, and surgical recklessness.

I am deeply engaged in the lifelong work of neuroscientist Nina Kraus in the area of sound and music. My background as a sound designer and neuroscientist resonates with Dr. Kraus’ curiosity to unravel the mysteries of how we hear and make sense of the sonic world.

I really was blown away when she demonstrated how a famous rock melody created an electric signal in the brain of the listener, which was then transformed back into an audio signal that sounded exactly like the original melody. This book is full of hardcore explanations about the wondrous experience of the human brain’s interpretation of our world of sound, which I use for self-exploration and professional application in sound design.

This book offers a captivating tale of how the increasing knowledge of one disease, syphilis, created the foundations to understanding that the brain and mind are one and the same. The authors narrate the stories of patients whose “hysteria” (today referred to as functional neurological disorder) were traced to degenerative brain lesions that only belatedly were understood to be complications caused by remote infections with the bacterium Treponema pallidum. Several chapters follow the story of the important characters depicted by André Brouillet in the Une leçon clinique à la Salpêtrière (A Clinical Lesson at the Salpêtrière), one of the most recognized paintings by neurologists, as it depicts Jean-Martin Charcot, shown among many of his disciples, demonstrating a “hysteric” seizure in one of his patients. The authors illustrate how we have gotten away with conceptualizing behaviors without biological basis and put the reader on notice that “mental illnesses” are neurological problems… show more.

This is a book written by experts in neuroscience and social cognition, with graphics provided by artist Daniel Locke. The graphic format is one big reason why I love this novel. Not everyone loves reading text, and in keeping with the neurodiversity principle that not everyone learns in the same way, illustrated texts can make imbibing knowledge a pleasure rather than a chore.

The authors are world-renowned in their fields and have done a superb job of making learning about the social brain fun and accessible. They cover topics such as how we learn from copying others, free will, empathy, and perspective-taking, to name a few.

Also, if you are a book sniffer like me (you know who you are!) or someone who likes the feel and look of a book, I think you’ll love this book.