The cookbook for a better working life
From sustained energy to improved focus and mood, each chapter in this extraordinary cookbook pairs the latest nutritional research with practical culinary applications, offering readers scientifically backed recipes designed to address the challenges they face in their day-to-day lives.
Whether you need a morning boost, an afternoon pick-me-up or a calming meal after a stressful day, you will have a deeper understanding of why certain foods can enhance your mental and physical states. This is more than just a collection of recipes; its a tool to help you make mindful, informed decisions about your diet. Blending culinary expertise with scientific rigor, this cookbook equips you with the knowledge and recipes to nourish both your body and mind.
Introduction
1 - Energy Boost / Wake Up!
Peanut butter and jam French toast 10
Oat and banana pancakes 12
Coffee smoothie 13
Apple pancakes 14
Affogato vanilla scones with coffee yogurt 15
Three-minute oat mug cake 17
Lemon drop noodle soup 18
Cheats pho 19
Caramelized banana and brown butter scrambled eggs with lime 21
Bananas Foster crepes 22
2 - Treats for the Office
Garlic beer bread 27
Goats cheese scones 29
Passionfruit cheesecake with macadamia crust 31
Tangy cheesecake with walnut crust 33
Olive and rosemary focaccia 35
Sauerkraut and wild mushroom bites 37
Citrus yogurt bread 40
Custard buns 42
Coffee cake 44
Light apple cake 46
3 - Sustained Energy
Granola with nuts and seeds 52
Savoury porridge 54
Dressed scallops 55
Cod with lentils 58
Pumpkin and fig soup 60
Krupnik (pearl barley soup) 62
Tender rack of lamb with herb red wine sauce 64
Blanquette de veau 67
Brie and prosciutto quesadillas with honey-pear salsa 69
Tuna melt 71
4 - Concentrate
Hot and cold breakfast salad 76
Sardines with tomato on toast 78
Pumpkin custard 80
Twice cooked wild mushroom stuffed eggs 82
Salmon mousse 84
Smoked trout quenelles with cucumber beurre blanc 87
Ucha (fish and mushroom soup) 89
Leafy greens laksa 91
Nut and honey clusters 93
Hazelnut biscotti 94
5 - Mood Boost / De-stress
Trout with asparagus sauce 100
Smoked salmon and potato casserole 102
Salmon fishcakes with egg sauce 104
Salmon tartare 107
Black bean chili with cornbread 109
Creamy wild mushroom soup 112
Chicken thighs and cabbage 114
Chicken with shallots and tomatoes 116
Breaded pork chops with fresh sauerkraut salad 118
Chicken alla francese (untraditional chicken schnitzel) 120
6 - Creativity / Inspiration
Popcorn ice cream 127
Sesame halva semifreddo 129
Cheesy birds nests 131
Savoury cheese pockets with caraway 134
Tomato cheesecake 136
Parmesan shortbread 139
Brussels sprouts with buttered breadcrumbs and bacon 140
Wasabi carrot salad 142
Carrot fritters 143
7 - Detox
Kale with lemon and nuts 148
Spicy lacto- fermented napa cabbage 149
Artichoke and pea soup 151
Spring greens with rhubarb and dill 152
Asparagus with poached egg 154
Asparagus ą la polonaise 156
Tomato with confit garlic, caper and anchovy sauce 158
Sole Andre Soltner 160
Sauerkraut from scratch 162
Kimchi fried rice 164
8 - Calorie Conscious
Mango and cucumber salad 170
Polish Greek style fish 172
Cooked and raw vegetable soup 175
urek (fermented rye soup) 177
Mexican seafood stew 179
Veal goulash 181
Pyry with gzik (potatoes with farmers cheese topping) 183
Homemade goats cheese with roasted garlic 184
Leczo (vegetable stew) 186
Mediterranean veggie wraps 188
9 - Comfort and Solace
Cowboy cassoulet with buttermilk biscuits 193
Hacked mac n cheese 195
Tomato pilaf with meatballs 198
Potato and cheese pierogi 200
Cream puffs with lemon curd 202
Airy lemon mousse 204
Souffléd bread pudding with Irish cream 206
Kajmak and almond tart 208
Pasta with creamy wild mushroom sauce 210
Potato dumplings with mushroom sauce 212
10 - Celebrate
Marinated venison with red currants, chestnuts and port 217
Polish beef rolls with buckwheat 220
Sole with watercress and herby beurre blanc 223
Thai steamed seabass with lime soup 226
Roast chicken with cornbread-chorizo dressing 228
Pork hocks in dark beer 232
Cornmeal blinis with fish roe 234
Dressed herring 236
Lobster, fennel and wild mushroom soup and salad 238
Beef tartare 243
Conclusion
Conversion Table
Glossary
Bibliography
Acknowledgements
About the Authors
**Adam Kingl **
Author, speaker, educator and adviser Adam Kingl (www.adamkingl.com) is the author of the books Next Generation Leadership and Sparking Success, the latter shortlisted for the Business Book Awards. He explores what business can learn from the creative arts, including culinary art, in enhancing innovation, creativity, adaptability and inspiration.
Adam is Adjunct Faculty at the University College London School of Management, Hult Ashridge, affiliate faculty at London Business School, the Hanken-Stockholm Schools of Economics, the Moller Institute at the University of Cambridge, and Imperial College London. Previously, Adam was the Executive Director of Thought Leadership and Learning Solutions for London Business School for almost a decade. He works with diverse companies and delivers keynotes around the world.
Adam trained at Le Cordon Bleu in California and cooked in an Italian trattoria. He holds degrees from London Business School, UCLA and Yale. He lives in London.
**Jakub Radzikowski **
Dr Jakub Radzikowski is an educator, scientist and culinary professional. With a PhD in Molecular Systems Biology from the University of Groningen and a Grand Diplome from Le Cordon Bleu London, Jakub has built a unique career that spans both the academic and culinary worlds.
Jakubs experience includes working in Michelin-starred kitchens, such as Marcus Wareing at The Berkeley, and other fine-dining restaurants. He also worked at Kitchen Theory, where he explored the creative side of food through modernist culinary techniques and food design, including conceptual, evidence-based menu creation, culinary research, and concept development for Siemens, The Saudi Culinary Arts Commission, Ambiente, and others.
At Imperial College London, Jakub played a key role in developing the Chemical Kitchen, an innovative transdisciplinary learning and teaching project exploiting the parallels between professional cooking and STEMMB. He also works at KAIKAKU.AI, a London-based technology startup, developing robotics and AI to revolutionise the restaurant business. Jakub lives in London.
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