Ten years of guest questions, in one place
Ed van Tegelen, our head nutritionist and chef for many years, published his first book, Nutrition in the Kitchen, while he was here. Anyone who stayed with us and tried his broth will know he was as much a creative cook as a walking encyclopaedia of nutrition science — the book brings both sides together.
What's in it
Ed built the book directly around the questions guests asked him, week after week: what does a genuinely healthy diet look like? What's the truth about intermittent fasting? Do I need more protein than I think? Is coffee really as bad as people say? Each answer is grounded in the evidence rather than opinion, alongside a proper look at the science behind eating beans and animal products, and the environmental footprint of the choices we make at the table.
Recipes included
Interspersed between the nutrition chapters are whole-food, plant-based recipes designed to teach the basics of a simple, healthy meal, as well as a few more ambitious dishes for anyone wanting to impress plant-based and omnivorous guests alike, without anyone noticing what's missing from the plate.
Ed's conclusion, after ten years
The book is the result of a decade-long deep dive into nutrition science, and Ed's own conclusion is unambiguous: a whole-food, plant-based diet remains the strongest option both for personal health and for the health of the planet. It's a view that shaped our kitchen long before the book existed — and still does.
Nutrition in the Kitchen is available through Ed's own site, foodEd.nl.
