Eat, Run, Enjoy: Recipes for Running Performance and Pleasure

Billy White. Bloomsbury Sport, $30 (224p) ISBN 978-1-472-98606-1
Chef White combines his passions for trail running and cooking in an exuberant debut designed to help runners prepare tasty and nutritious meals. “There are hundreds of books on the market about... how to eat for peak performance,” White writes, “but not so many that focus on the enjoyment of food.” To correct this, White offers 80 recipes he’s tested on the trail, along with interviews with and advice from legendary runners he’s met. “Self-confessed foodies” Emelie Forsberg, Mimmi Kotka, and Ida Nilsson load up on carbs with whole grains and vegetables, while Zach Miller turns to pancakes and garlic bread after running. Peppered throughout are plenty of meals to entice vegan and vegetarian eaters, including a protein-packed sweet potato rosti with poached eggs (for post-race recovery) and a roast cauliflower, chickpea, olive, and pomegranate salad with hummus, which is rich in antioxidants. Meat lovers will gravitate toward inventive iron and protein boosters such as deviled chicken livers and spinach on toast, and braised rabbit with fennel, green garlic, and chickpeas. Just as appealing is White’s helpful menu planner, which recommends what meals work best for training, race, and recovery days. This makes a delicious reward for runners. (June)
Reviewed on : 04/27/2021
Release date: 06/15/2021
Genre: Lifestyle
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