Dr. Theresa Nicassio continues to gain international critical acclaim with her first self-published book, YUM: plant-based recipes for a gluten-free diet.
An immediate success, Dr. Nicassio's cookbook YUM struck a chord with the medical community, the public and with critics, receiving many of the most sought-after international awards and accolades in the industry. Following the 2015 Gourmand World Cookbook win and enviable Publishers Weekly "Starred Review", YUM will also be receiving medals from Nautilus-Better Books for a Better World, Next Generation Indie Book Awards, and the Independent Publisher Book Award (IPPY) at the 2016 Book Expo America, May 11th-13th, in Chicago.
Dr. Nicassio's game-changing recipes are turning the traditional thinking about restrictive diets upside down. Simultaneously sensitive, playful and poetic, her message is offering a source of hope for those living with food allergies and food-related health issues. As she whimsically encourages her audience to indulgently "PIG-Out" on "pleasure, inclusivity and gratitude" (P.I.G.), Theresa welcomes her readers into a world filled with beauty, deliciousness, and childlike wonder.
Dr. Alessio Fasano, Director, Center for Celiac Research and Treatment, Massachusetts General Hospital, and author of Gluten Freedom said, "Her psychological background brings a much-needed dimension to the discussion of special diets..."
On writing YUM, Dr. Nicassio said, "Unfortunately, we live in a culture that has become so lost in fast-food, technology and habit-driven mindless living that the simplest of pleasures have largely been lost. I have written YUM to help turn this boat around; offering recipes for living that celebrate connection, pleasure and joy through mindful and appreciative living."
"Dr. Theresa's YUM creations feed well the body and the heart," said Dr. Saul Pilar, Integrative Physician, Connect Health Centre for Integrative Medicine
In addition to winning the 2015 Gourmand World Cookbook National Award (Category: Best Diet Book for the Public in Canada), YUM has now been short-listed as a Finalist for Gourmand International's 2016 Best In The World Competition (May 28th-29th) in the same category, from amongst 209 competing countries. Dr. Nicassio will be travelling to Yantai China to represent Canada for this crowning cookbook event.