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Delving into modern nutrition, culinary theory, Ayurvedic medicine and Naturopathy, this book introduces the guiding concepts behind the Better Food Bureau ethos. Come with us and explore the links between stress and digestive health, how organisation and conscious choices (or the lack thereof) can have a huge impact on your health, the importance of eating the right food for your body type, the Ayurvedic view on diet, and The Three Pillars of Health. This informative and unique book guides you through core elements that build to make up our Sensory Impact Model – a way of cooking that encourages a healthy relationship with food, that prompts you to explore and develop your own kitchen skill set, and grow your understanding of foods place in a healthy lifestyle. The Sensory Impact Model draws on modern cooking techniques, Ayurvedic taste principals and strategic thinking to equip you with a method of analysing any dish to identify its individual flavour elements, and then gives you a strategy for building a Chef-quality recipe, layer by flavour layer, that suits your needs and health requirements. With 50 Chef-designed recipes and full-page colour photos, diagrams, and a clean minimalist layout, this book is also a visual delight!

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