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Training hard doesn't have to mean fueling up for workouts with flavorless foods. Just ask the all—star roster of chefs who contribute to Runner's World magazine's popular monthly column, "The Athlete's Palate." For 5 years, the likes of Bobby Flay, Jacques Torres, Charlie Trotter, Mark Bittman, Dan Barber, Cat Cora, and many more have contributed to the column with recipes they use to fuel their own runs.
The Athlete's Palate Cookbook collects these dishes together for the first time”along with more than 60 all—new recipes for breakfasts, entreè;;s, soups, salads, sides, desserts, and beverages. The recipes are presented alongside profiles of the chef—athletes who created them. This gorgeously photographed cookbook, the first of its kind, includes recipes for:
- Walnut and Banana Bran Pancakes from Cat Cora
- Marathon Fettuccine with Shrimp in Charred Tomato Sauce from Bobby Flay
- Chicken with Quinoa Tabbouleh from Charlie Trotter
- ... and so much more!
With healthy and delicious recipes for all phases of training along with labels indicating quick—and—easy, training, and recovery meals, The Athlete's Palate Cookbook is perfect for any runner, cyclist, swimmer, or triathlete who wants to train hard while eating well.