Too Few Cooks in the Kitchen by Michelle Irwin

Publisher: Amazing Facts
Author: Michelle Irwin

Product Code: BK-TFCK

Availability:Over 500 in stock

$15.95 15.95

At Last! A cookbook that combines the best of raw and cooked plant-based dishes.

Chef Michelle takes you on a mouth-watering journey to the heart of the home, the kitchen. Nutritious and delicious, these recipes will take your taste buds to different parts of the world. Come and explore her favorites, while learning the secrets to making heart-healthy food taste great! So tasty, you won’t believe these recipes are:


Leave the processed foods behind! It’s time to think outside the box, can, and bag! Let’s get back to the kitchen, where real food and memories are made.

More than 70 recipes for breakfast, lunch, dessert, and more―over 175 full-color pages!

About the Author

Michelle is a passionate vegan chef and instructor, the best-selling author of Sugar-Free Raw Desserts, and currently holds the cooking instructor position for the world famous NEWSTART Lifestyle Center in Weimar, CA. She is also a featured chef for Life and Health Network. She earned her chef certification from the renowned Living Light Culinary Arts Institute, and holds a Bachelor of Science from the U. S. Military Academy at West Point.
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John Q.
United States United States

Great book for healthy ideas for busy people

Awesome cook book. I love the book and have been able to make several recipes. Easy, healthy and quick.

Michelle Irwin

Michelle IrwinMichelle is a passionate raw food chef and instructor, a licensed holistic health practitioner, a certified lymphologist, and a mother of two. Her desire for helping others led to writing this guiltless cookbook. She mastered the art of using stevia in recipes. She is a pioneer in the sugar-free raw movement. Michelle worked for the Reversing Diabetes Program at the Weimar Institute and currently teaches sugar-free raw living in Sacramento, CA. Michelle earned her Raw Food Chef and Instructor certification from the world famous Living Light Culinary Arts Institute, and a Bachelor of Science degree from the prestigious United States Military Academy at West Point.

After serving in the Army for 5 years (where she jumped out of airplanes and became a paratrooper), Michelle was honorably discharged for the medical condition “Undifferentiated Connective Tissue Disease,” meeting the criteria for Lupus. With that diagnosis, she began her long quest for answers. Through many years of studying and research, she found help through a vegan, sugar-free, mostly raw diet, as well as using alternative medicine. It helped her so much that she needed to share it with others who were also desperate for answers. She currently has a holistic health practice and teaches sugar-free raw food preparation classes.

When she is not consulting with clients, or whipping something up in the kitchen, you will find Michelle power-walking or playing with her children.

Too Few Cooks in the Kitchen by Michelle Irwin