Lidjohnlapuma

I love to read...everything from the drugstore flyers that come stuffed in my mailbox next to the free coupon paks for rugs, cleaning and pet supplies, to online medical journals, especially the BMJ, to wine futures catalogs.

I have most of my cookbooks downstairs near my kitchen, and most of my medical and health books, and fiction and other nonfiction in my office. I have another collection of books in storage (hard to explain) and another in my medical office and clinic. And of course, I have copies of my own books by the carton!

Dr. La Puma is a board-certified specialist in internal medicine and a professionally trained chef. He has pioneered the idea of food-as-medicine that's tasty, including eating plans for weight loss, cholesterol-lowering, anti-aging and childhood obesity. He hosts the weekly TV segment "What's Cooking With ChefMD?" Sundays on cable network Lifetime Television in the national TV series "Health Corner" with Joan Lunden. In 2008, he appeared on The Today Show, Good Morning America, Oprah.com, The 700 Club, NPR, ESPN, XM, Sirius and on NBC, CBS, ABC, FOX and CW outlets nationwide.

Dr. La Puma is a New York Times best-selling author, with books translated into 8 languages and counting. His most recent book reached the New York Times list within 6 months of its hardcover release in October 2008. In ChefMD's Big Book of Culinary Medicine, he blends the art of cooking with the science of medicine. He developed recipes for Dr. Oz and Roizen's New York Times best-seller You the Owner's Manual. His first general audience book with Dr. Roizen became a New York Times best-seller: The RealAge Diet: Make Yourself Younger with What You Eat. His first cookbook, also with Dr. Roizen, became an Amazon #1 Cookbook: Cooking the RealAge Way.

He taught the first Nutrition and Cooking Course for Medical Students in the U.S., at SUNY. Formerly a Clinical Associate Professor of Medicine at the University of Chicago, he has taught Nutrition at Kendall College's School of Culinary Arts as a Professor of Nutrition and cooked for almost four years weekly at legendary Chef Rick Bayless'Topolobampo in Chicago.