The Blue Zones Kitchen

Praise

Best Seller Lists:
   • Publishers Weekly 2/10: #15
   • Indie Bestseller List 2/5: #9
   • NEIBA: 2/2 #8
   • SIBA: 2/2: #15
   • MPIBA: 2/2: #6
   • NAIBA: 2/2: #13
   • MIBA: 2/2: #4

“The photographs are gorgeous and the write ups are very interesting.” –Man of La Book
 
“It’s gorgeous and full of delicious sounding recipes.” –Read. Eat. Repeat.
 
“What an amazing book! The pictures are gorgeous!… I also enjoyed the travel stories and health information to incorporate into every day cooking and eating. So many great recipes that I can’t wait to try!” –Instagram: @books_with_bethany
 
“The Blue Zones Kitchen is an beautifully presented package and contains the kind of page-turing information that will make it hard to put this book down once you’ve started, unless it’s to try out one of the tantalizing but healthy dishes pictured on its pages.” –Run Wright
 
“I’ve already flagged almost half the book to try. The Okinawa and Ikaria sections are definitely looking like they’ll be my favorites, but honestly, there is so much deliciousness in these pages. Plus, you need a solid cookbook collection for eternal life. “ –Instagram: @jenabrownwrights
 
“Who doesn’t want to live longer, right?… This book has a ton of recipes, bright and beautiful pictures of both food and culture, and for the weirdos out there like me, the cover has an awesome book-feel.” –Instagram: @thelastbiteblog
“As with any National Geographic book, the photography and presentation are both stunning. It drives you to want to make the food as soon as you can.” –Jennifer – Tar Heel Reader
 
“It was chock full of delicious recipes, beautiful photographs, and fascinating stories about the five regions (blue zones) that are the focus of this awesome cookbook. I absolutely LOVED flipping through and reading about Sardinia and Okinawa. This was truly a gem of a book.” –A Bookish Way of Life
 
“The Blue Zones Kitchen is so much more than a cookbook! I like that the recipes have a backstory thanks to Dan Buettner’s research. I really enjoyed all aspects of the book.” –Living My Best Book Life
 
“It’s a beautiful book, full of National Geographic quality photographs, not only of the food, but of the people who cook it in their environments.” –Eliot’s Eats
 
“The Blue Zones Kitchen is actually more than a cookbook, it’s also a wellness book, a travelogue and a resource for healthy eating and longevity. Because it is published by National Geographic, you know it’s going to be full of beautiful and breathtaking photos of food as well as the blue zones it represents and some of the people living their best lives in the five blue zones.” –Kahakai Kitchen
 
“I think this is a great book to add to any cookbook collection.” –From the TBR Pile
 
“Cookbooks aren’t something that I typically read through. I love buying them and flipping through the recipes, making a dish here and there, but that’s about as much love as they usually get from me. The Blue Zones Kitchen, though, I literally read through this entire book front to back. The idea of these Blue Zones was so fascinating to me, but the stories of the people in these areas is what I found truly captivating. I loved reading about the author’s journey through these communities, and how food plays a part in their daily lives. Dan Buettner’s detailed storytelling paired with the beautiful photographs from David McLain reminded me of times when my own grandmother was teaching me recipes that were passed down to her.” –PNW Pixie
 
“As a mid-level foodie and kitchen improvisor who tries to eat mindfully (though I’m not a vegetarian), I found this cookbook really expanded my idea of meat-free eating.” –Bibliotica
 
“About 15 years ago, National Geographic Fellow Dan Buettner identified the places around the world where people live the longest and he drew a blue line around each area. He discovered specific dietary habits that people in those Blue Zones had in common, and developed this cookbook filled with recipes inspired by those locations: Sardinia, Italy; Nicoya, Costa Rica; Ikaria, Greece; Okinawa, Japan and Loma Linda, California. Food is a great way to get to know a culture, and these stories and photos will whet your appetite. Now is an ideal time to try these recipes; if you live to be 100, you just may get to visit all five places in person.” –Forbes.com

“It sure is tempting to think that you could (healthfully) eat your way to 100.” –Better Homes & Gardens

“It’ll help you lose weight and live longer—but this is definitely not your typical fad diet.”
–Shape.com

“Simply put, Dan Buettner has written the ultimate manual for longevity.” –NY Journal of Books

“As our “Eating to 100 TODAY” series continues, special anchor Maria Shriver reports on “The Blue Zones Kitchen,” in which author Dan Buettner shares recipes from places where people live longer and healthier. He says one common denominator among long-lived people is a plant-based diet.” –MSN.com

“So, that’s what people in the Blue Zones do to make it past 100 years old. No elixirs, pills, or workout regimens here. Their “fountain of youth” is really quite simple—staying active; eating whole, plant-based carbs; and socializing with friends can really add years to your life.”
–MindBodyGreen

“Blue Zone residents, whether they’re home in Loma Linda, California; Ikaria, Greece; Okinawa, Japan; Sardinia, Italy; or Nicoya, Costa Rica, all eat very little meat. Instead, they subsist on a largely plant-based diet filled with beans, nuts, and cruciferous vegetables, which Buettner has written about in a new cookbook.” –Business Insider 

“His list of staples shows that eating foods linked to longevity doesn’t require a big food budget or living near a grocery market filled with all the latest-and-greatest products. The key is eating a plant-forward diet and whole grains—all foods you can find no matter where in the world you live.” –Well + Good

“In his book, Buettner lays out many dos and don’ts for longevity diets and has a helpful guideline to get you on the longevity path…Other tips from Buettner’s book includes retreating from meat, cutting down on fish, reducing dairy, slashing sugar, and eating lots of beans and nuts…Luckily, Buettner has an entire book of 100 recipes to help guide us along the way.” –La Cucina Italiana