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The Brain Health Kitchen: Preventing Alzheimer’s Through Food
“Though packed with solid science, the book isn’t dense reading; [Fenn] dishes up the data and information in easily digestible bites.” — Seattle Times
A physician and chef identifies the top ten brain-smart ingredients and shows that eating to maintain brain health is easy, accessible, delicious, and necessary for everyone.
The foods we choose to eat (or not) sit at the core of the Alzheimer’s epidemic. In The Brain Health Kitchen, readers will learn exactly how making the right choices about the foods we select and cook, and how we eat them, can keep our brains younger, sharper, more vibrant, and much less prone to dementia.
Scientific studies show that there are ten foods with powerful neuroprotective properties. None should come as a surprise—leafy greens, whole grains, berries, fatty fish, beans and lentils, olive oil, and more have been touted for their health-giving benefits since researchers put a name to the Mediterranean diet. But Dr. Annie Fenn takes a much more targeted approach, beginning with 100 recipes that incorporate brain-healthy foods into every meal of the day.
From Caramelized Apple and Quinoa Pancakes for breakfast to Mushroom and White Bean Socca for lunch to dinners like Miso-Glazed Cod with Rice and Gingery Green Beans and Marinated Steak with Warm Kale Salad and Sweet Potatoes, here are dishes that are simply delicious, regardless of their health-boosting effects. Same with the desserts, like Coffee, Date, and Oat Bars.
Readers will also learn other strategies for creating a brain-friendly dietary pattern, including choosing meats that fuel instead of harm; understanding the nuances between “good” and “bad” fats; embracing methods that preserve nutrients, such as braising and steaming; making sure to drink the right beverages; and addressing holistic issues like how diverse your food choices are and how beneficial it is to share meals with family and friends.
Shifting to and sticking with a brain healthy diet is your first and best line of defense against the heartbreaking diseases of Alzheimer’s and dementia. And it works for everyone—omnivores, pescatarians, vegetarians and vegans, and the gluten-intolerant.
A physician and chef identifies the top ten brain-smart ingredients and shows that eating to maintain brain health is easy, accessible, delicious, and necessary for everyone.
The foods we choose to eat (or not) sit at the core of the Alzheimer’s epidemic. In The Brain Health Kitchen, readers will learn exactly how making the right choices about the foods we select and cook, and how we eat them, can keep our brains younger, sharper, more vibrant, and much less prone to dementia.
Scientific studies show that there are ten foods with powerful neuroprotective properties. None should come as a surprise—leafy greens, whole grains, berries, fatty fish, beans and lentils, olive oil, and more have been touted for their health-giving benefits since researchers put a name to the Mediterranean diet. But Dr. Annie Fenn takes a much more targeted approach, beginning with 100 recipes that incorporate brain-healthy foods into every meal of the day.
From Caramelized Apple and Quinoa Pancakes for breakfast to Mushroom and White Bean Socca for lunch to dinners like Miso-Glazed Cod with Rice and Gingery Green Beans and Marinated Steak with Warm Kale Salad and Sweet Potatoes, here are dishes that are simply delicious, regardless of their health-boosting effects. Same with the desserts, like Coffee, Date, and Oat Bars.
Readers will also learn other strategies for creating a brain-friendly dietary pattern, including choosing meats that fuel instead of harm; understanding the nuances between “good” and “bad” fats; embracing methods that preserve nutrients, such as braising and steaming; making sure to drink the right beverages; and addressing holistic issues like how diverse your food choices are and how beneficial it is to share meals with family and friends.
Shifting to and sticking with a brain healthy diet is your first and best line of defense against the heartbreaking diseases of Alzheimer’s and dementia. And it works for everyone—omnivores, pescatarians, vegetarians and vegans, and the gluten-intolerant.
400 pages, Hardcover
Published January 3, 2023
67 people are currently reading
220 people want to read
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August 28, 2023When one hears about the startling numbers of people who are falling victim to early signs of Alzheimer’s, it is more than a cause for concern. More people than ever before are being diagnosed with this dreaded disease. As the population ages and people live longer, there is a stronger chance that millions more will be diagnosed in the decades to come. One must be proactive rather than reactive when it comes to many medical issues.
That is one of the reasons why THE BRAIN HEALTH KITCHEN (Preventing Alzheimer’s Through Food), is such an important book. If one is diagnosed with the disease, the recipes and advice listed in the book likely will not be of value for them. But as the author points out in the book, prevention is the cure.
Annie Fenn notes, “Despite the promise of future treatments, prevention should always be our primary strategy. This book is your guide to choosing neuroprotective foods, following a brain-friendly lifestyle, and thriving for many decades. The importance of eating a brain-healthy diet will never go away.”
She advises what foods to eat, and which ones to steer clear of. Heavily processed foods, fast and fried foods, pastries and sweets, and sugary snacks, are among the enemies of health. Fenn further advises the foods we should have in our cupboards and refrigerator, such as lentils, fruits and vegetables, plus brain-friendly fats.
Within the recipe sections of the book, one hundred recipes are featured, ones that are definitely healthy, and based on the photos accompanying them, are ones we should gravitate to. Among the recipes of note include: Zucchini lasagna with spinach tofu ricotta, whole-grain blackberry and blueberry cornbread, glazed citrus almond and olive oil cake, crispy cauliflower tacos with creamy red pepper sauce, cranberry bean and sausage stew, and creamy seafood and root vegetable chowder.
Each page is packed with lots of advice and information, giving readers all the reasons in the world to eat healthy, for the sake of their health and their future. Hopefully books like this will help create a decline, rather than increase in future cases of Alzheimer’s.
That is one of the reasons why THE BRAIN HEALTH KITCHEN (Preventing Alzheimer’s Through Food), is such an important book. If one is diagnosed with the disease, the recipes and advice listed in the book likely will not be of value for them. But as the author points out in the book, prevention is the cure.
Annie Fenn notes, “Despite the promise of future treatments, prevention should always be our primary strategy. This book is your guide to choosing neuroprotective foods, following a brain-friendly lifestyle, and thriving for many decades. The importance of eating a brain-healthy diet will never go away.”
She advises what foods to eat, and which ones to steer clear of. Heavily processed foods, fast and fried foods, pastries and sweets, and sugary snacks, are among the enemies of health. Fenn further advises the foods we should have in our cupboards and refrigerator, such as lentils, fruits and vegetables, plus brain-friendly fats.
Within the recipe sections of the book, one hundred recipes are featured, ones that are definitely healthy, and based on the photos accompanying them, are ones we should gravitate to. Among the recipes of note include: Zucchini lasagna with spinach tofu ricotta, whole-grain blackberry and blueberry cornbread, glazed citrus almond and olive oil cake, crispy cauliflower tacos with creamy red pepper sauce, cranberry bean and sausage stew, and creamy seafood and root vegetable chowder.
Each page is packed with lots of advice and information, giving readers all the reasons in the world to eat healthy, for the sake of their health and their future. Hopefully books like this will help create a decline, rather than increase in future cases of Alzheimer’s.
October 3, 2025
Good info on nutritional needs and good recipes. I love that many recipes come with instructions for stove, InstaPot, and slow cooker (wish every cook book author would think like this).
January 2, 2024
I really didn’t learn anything new that I didn’t already know. I wasn’t thrilled with the recipes.
August 16, 2024
The author and book were recommended by a coach at the Brain Health Project at University of Texas, and I was happy to see that it was available at our local library. Highest praise -- I read every page and have now ordered my own copy since I plan to tinker with many of the recipes over time. During my first reading, I absorbed the information that is most important to me and noted the recipes that I would most like. I'll need to read it again with an eye toward gently helping family members in small ways.
I've been trying to follow the MIND diet over the past couple of months, so I was familiar with the general categories of "good" foods. At first, I thought the author was just tinkering with the MIND diet a little (berries every day instead of twice a week; leafy greens twice a day instead of six times a week) so that she could pretend to be original. However, I really appreciated the science and the research in support of her suggestions. There was, for instance, a deeper discussion of fish, fish oil, DHA and EPA than I'd seen other places.
I glanced at a couple of other reviews, and I agree that the recipes often contain many ingredients that most people don't have in their kitchen. I was happy to realize that we'd already been buying wild caught light tuna instead of albacore. I'm not yet a fan of mackerel and sardines, but maybe I'll have to experiment. A quick scan of the local grocery store baking aisle showed that they offer a wide variety of different flours -- Who knew??? I thought I'd been healthy with my Blue Diamond almonds and roasted soybeans several times a week, but the author suggests I should be buying raw nuts and roasting when necessary. That's not going to happen right away. I'm approaching dietary improvements as a long-term, baby step type of project, so I'm not going to be perfect. I imagine I'll be doing lots of substitutions in the recipes (as I always do), but I like having a starting point.
Another review mentioned that some of the folks who need healthy food the most are the ones who are the least likely to eat the foods prepared here. That is true for a variety of reasons. All the more reason for me to start now, when I can, and to set an example for our adult children.
I've been trying to follow the MIND diet over the past couple of months, so I was familiar with the general categories of "good" foods. At first, I thought the author was just tinkering with the MIND diet a little (berries every day instead of twice a week; leafy greens twice a day instead of six times a week) so that she could pretend to be original. However, I really appreciated the science and the research in support of her suggestions. There was, for instance, a deeper discussion of fish, fish oil, DHA and EPA than I'd seen other places.
I glanced at a couple of other reviews, and I agree that the recipes often contain many ingredients that most people don't have in their kitchen. I was happy to realize that we'd already been buying wild caught light tuna instead of albacore. I'm not yet a fan of mackerel and sardines, but maybe I'll have to experiment. A quick scan of the local grocery store baking aisle showed that they offer a wide variety of different flours -- Who knew??? I thought I'd been healthy with my Blue Diamond almonds and roasted soybeans several times a week, but the author suggests I should be buying raw nuts and roasting when necessary. That's not going to happen right away. I'm approaching dietary improvements as a long-term, baby step type of project, so I'm not going to be perfect. I imagine I'll be doing lots of substitutions in the recipes (as I always do), but I like having a starting point.
Another review mentioned that some of the folks who need healthy food the most are the ones who are the least likely to eat the foods prepared here. That is true for a variety of reasons. All the more reason for me to start now, when I can, and to set an example for our adult children.
February 3, 2023
I was initially interested in this book as my mother is currently experiencing aphasia and brain fog due to a UTI. Unfortunately, I don't find the recipes to be very approachable. Five different recipes referred to chickpea flour, which most Americans can't find at their local grocery store.
Many people with dementia have lost much of their appetite and sense of taste. With that in mind, trying to serve them a grilled cheese that is mostly squash, artichoke hearts, and fake ricotta is not likely to succeed. I think it's possible to create recipes with "leafy greens, whole grains, berries, fatty fish, beans and lentils, olive oil, and more" that are much more approachable.
From the Alzheimer's Association website:
An estimated 6.5 million Americans age 65 and older are living with Alzheimer's in 2022. Seventy-three percent are age 75 or older.
About 1 in 9 aged 65 and older (10.7%) has Alzheimer's.
Almost two-thirds of Americans with Alzheimer's are women.
Older Black Americans are about twice as likely to have Alzheimer's or other dementias as older Whites.
Older Hispanics are about one and one-half times as likely to have Alzheimer's or other dementias as older Whites
While the book has lots of useful information, it does not appear to be written with those demographics in mind. Instead, it seems to be for a niche of people with access to and interest in unusual ingredients.
Many people with dementia have lost much of their appetite and sense of taste. With that in mind, trying to serve them a grilled cheese that is mostly squash, artichoke hearts, and fake ricotta is not likely to succeed. I think it's possible to create recipes with "leafy greens, whole grains, berries, fatty fish, beans and lentils, olive oil, and more" that are much more approachable.
From the Alzheimer's Association website:
An estimated 6.5 million Americans age 65 and older are living with Alzheimer's in 2022. Seventy-three percent are age 75 or older.
About 1 in 9 aged 65 and older (10.7%) has Alzheimer's.
Almost two-thirds of Americans with Alzheimer's are women.
Older Black Americans are about twice as likely to have Alzheimer's or other dementias as older Whites.
Older Hispanics are about one and one-half times as likely to have Alzheimer's or other dementias as older Whites
While the book has lots of useful information, it does not appear to be written with those demographics in mind. Instead, it seems to be for a niche of people with access to and interest in unusual ingredients.
March 16, 2023
Concerned about your brain health? Dr. Annie Fenn, put her medical expertise to work after her mother was diagnosed with dementia and has created a playlist of ingredients and recipes that can help your brain stay healthy. Each chapter focuses on a specific set of ingredients (Berries, Nuts and Seeds, Olives and Olive Oil, etc..) and includes an overview of the science behind its inclusion, and cooking techniques, accompanied by recipes that are easy to follow, and in most cases, very simple to make. Pear and Fig Breakfast Crisp, Mushroom 'Bolognese' on Zucchini Nests, and Tuna Burgers with Wasabi Mayo and Mango Salad are just a few of the eye-catching and delicious recipes. Notes, acknowledgements, resources and index included in backmatter. A terrific cookbook for anyone looking to clean up their menus!
December 29, 2024
Appreciated the info on brain healthy ingredients. Agree that some of them are more obscure / not locally available - such as orange oil for granola. It succeeds more as a resource on brain-healthy eating, less as a cookbook.
I personally do not love the way the recipes are organized (by brain food) since I cook/plan either by meal or season. Also it seemed awkward that there are many recipes that include meat when she suggests not eating too much meat.
In terms of dietary changes, it did make me think about eating less dairy, more whole grains and more berries.
I personally do not love the way the recipes are organized (by brain food) since I cook/plan either by meal or season. Also it seemed awkward that there are many recipes that include meat when she suggests not eating too much meat.
In terms of dietary changes, it did make me think about eating less dairy, more whole grains and more berries.
May 7, 2023
Whether you are trying to prevent Alzheimers or just looking for help to make your diet healthier, this book provides great recipes and most importantly great background information on what foods to increase in your diet and what to avoid. A lot of the recipes are based on the "Mediterranean Diet" which I've been interested in learning more about. I've tried 4 recipes so far and every one of them has been delicious! My family and I especially loved the tomato soup recipe.
July 20, 2024
This is both a nutritional guide and cookbook with recipes for creating a “brain-healthy” lifestyle. What is good for the brain is also good for the heart. Beautiful photographs accompany every recipe. Brain healthy ingredients include: berries, leafy greens, vegetables, fish, beans and lentils, whole grains, nuts, olive oil and green tea. The author encourages readers to avoid processed/packaged/fast foods and to cook meals at home using whole organic ingredients.
July 17, 2023
The recipes are interesting and i like the way the book is set up with food pyramids for each chapter.
For example the Berry chapter has a pyramid devoted to just berries easily showing which should be consumed most. Also there are studies cited and research explained to encourage the eating of the brain healthy foods.
For example the Berry chapter has a pyramid devoted to just berries easily showing which should be consumed most. Also there are studies cited and research explained to encourage the eating of the brain healthy foods.
January 12, 2025
Fantastic collection of recipes and information. I have loved every recipe I’ve made so far and especially appreciate that they’re easy to make and different from my other health oriented cookbooks. I also appreciate the use of natural ingredients and not substitutes that are so popular now. Highly recommend cooking from this cookbook to anyone looking for a healthy and delicious meals.
January 8, 2023
What a spectacular cookbook. - delicious recipes, beautiful photography and chock full of incredibly interesting and accessible education about nutrition as it relates to brain health. Read and cook this book and save your mind!
January 11, 2023
I’m really excited to try the ricotta nut recipe. There were many recipes that I thought would help my family members with dementia. There was also a lot of information about how certain foods affect dementia which was super helpful.
December 24, 2024
A thorough and science-based book on food and brain health. I enjoyed how it was organized by food group and the recipes looked delicious. There is something for everyone in this book if you’re looking to improve your brain health or even your health overall.
January 26, 2023
It good informative book for taking charge of your health! Good recipes and choices! #TheBrainHealthKitchen
#NetGalley #AnnieFenn
#NetGalley #AnnieFenn
December 28, 2024
A lot of information. The recipes did not look interesting. Good information on brain health.
June 21, 2025
Beautiful to look at. Interesting perspectives and information by the author. I look forward to trying more of the recipes.
August 11, 2025
The information is good, but I found the recipes to be mostly more complicated than I would want to make.
December 8, 2025
Good healthy eating information but the recipes were complicated with too many hard to find ingredients.
May 23, 2025
I was so excited to order this book but I am not a cook and there was not a single recipe I would make. Good information, though.
January 7, 2023
While I appreciate the spirit in which this cookbook is written and presented, the practice of it is more difficult to support. Many of these recipes look very time consuming and include ingredients that could be very difficult to source depending on where you live. I’ve grumbled about this in other cookbook reviews, but the continued bougiefication of food with publishing cookbooks such as this goes to show just HOW big a disaster our food supply is.
Food insecurity is real. As are food deserts. And books like this fail to address the basic right we all, as humans, have to have access to nourishing food. You cannot tell that this book should only benefit soccer moms in the suburbs, who have constant access to the ingredients this cookbook calls for while others who live in food deserts shouldn’t be afforded the same health and well-being?
Food insecurity is real. As are food deserts. And books like this fail to address the basic right we all, as humans, have to have access to nourishing food. You cannot tell that this book should only benefit soccer moms in the suburbs, who have constant access to the ingredients this cookbook calls for while others who live in food deserts shouldn’t be afforded the same health and well-being?
May 23, 2024
Skimmed through, reading certain tips. Almost all was information I knew, so reinforced what I learned from reading the book "Brain Food" by Lisa Mosconi.
I got this to look for healthy recipes. Most were too hard core and just didn't interest me.
The ones I might try are the raspberry overnight oats (I have all the ingredients), and the chunky whole grain chocolate chip cookies.
Had to return to the library.....
June 28, 2023
I really enjoyed this one! The recipes are great.
Displaying 1 - 23 of 23 reviews