About Hero Food:

Award-winning New York chef Seamus Mullen was diagnosed with rheumatoid arthritis in 2007, and has since discovered that incorporating 18 key ingredients into his cooking has vastly improved his quality of life. In Hero Food, Mullen guides readers through his beloved Spain, demonstrating how to prepare more than 80 recipes inspired by the country's rich culinary traditions that also possess special healing properties.

At his restaurant Tertulia, Seamus is known for seasonal Spanish cooking with an emphasis on the finest ingredients. With Hero Food, he hopes to extend his philosophy that eating well can improve one's overall health and wellness. "I know there's no silver bullet, but I have discovered that some foods can make dramatic differences."

"These foods—all 18 of them—have become my heroes," Seamus writes. "And here's the good news—that what I like turns out to be good for me!" In the book, Seamus devotes one chapter to each of these "Heroes," giving readers thoughtfully annotated recipes that put the spotlight on the ingredient and make for vibrant, delectable dishes. Seamus sheds light on these ingredients—their nutritional value and restorative properties, and how to ensure they're of the highest quality—all the while arming readers with the tools they need to cook confidently and healthfully. Readers can look forward to recipes for flavorful dishes such as Salt Cod with Garbanzo Beans, Slow Roasted Lamb Shoulder, and Autumn Squash Salad, along with tips for how to master practical techniques such as steaming greens, pickling, or preserving tuna.

Hero Food demonstrates how to turn key ingredients into dishes that Seamus hopes readers will prepare on a regular basis not only because of their healing properties, but simply because they are delicious.

About Seamus Mullen:

Seamus Mullen is an accomplished New York chef known for approachable, modern Spanish cuisine that has garnered critical acclaim and a strong following. He lived in Spain for several years and worked in some of the country's top kitchens before returning to New York in 2005. In 2006, he opened Boqueria as the Executive Chef and Partner and received two stars in The New York Times. In 2009, Seamus introduced his cooking style to a national audience and was a finalist on the Food Network series The Next Iron Chef. In 2010, he left Boqueria to begin work on Tertulia, his first solo venture. In 2011, Tertulia received a glowing two-star review in The New York Times and three stars in New York Magazine. Chef Mullen is also a featured judge on the Food Network series Chopped.

About Alan Sytsma:

Alan Sytsma is the senior editor of New York Magazine's Grub Street. He has appeared as a critic on Top Chef Masters and previously worked at Food Network Magazine and Gourmet.

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