“Heart Healthy Cooking for All Seasons” Co-Authored with Alice Waters, Larry Forgione and Dr. Marvin Moser, combining the best seasonal ingredients with balanced nutrition, published by Pocket Books 1996.  Created by Dr. Marvin Moser M.D. of the Yale University School of medicine and America’s Top Chefs.  This book is about the enjoyment: eating fresh, satisfying, delicious food while keeping your nutrition in balance.

 

 

Jimmy’s search for knowledge led to collecting food harvest data, to enable anticipation and capture food at its peak of flavor and nutrition. His early writings were just a personal collection of the flow of beautiful seasonal ingredients which initiated his first book, “A Cook for All Seasons”(Macmillan 1991).  This book has extensive seasonal charts of most edible foods farmed, fished and foraged wild.

“Cooking for All Seasons is a captivating book, one of the best and most original I’ve run across in years.  Jimmy Schmidtis one of this country’s finest chefs and his book is a wonderful blend of his own creations with both American and European flavors.  As the title indicates, this is a fine reference work for food to be found four seasons a year.” – Craig Claiborne, writer for New York Times

 

 

Knight Ridder and Gannet Newspapers engaged Jimmy to write weekly in-season food articles published in over 200 cities, for the next 15 years. The articles where compiled into two “Jimmy Schmidt Cooking Class” books published by Ten Speed Press(1996) and Detroit Free Press(1994).

 

 

Coming soon more books on Delicious Decadent Empowering Nutrition, Exploring the Color of Taste and The Art American Wagyu Cooking.