ABOUT HANNAH

Hannah Grant was born in Denmark in 1982 to a Danish mother and Scottish father. Growing up in a loving and creative family filled with people from the theater and restaurant industries, her unique background has served to fire her passion for food, creativity and cooking, which have been her life’s work.

After a year spent in the Danish Royal Navy in 2003, Hannah joined a culinary institute in Copenhagen to pursue her dream of combining creative skills and cooking with traveling, all the while continuing to learn, evolve, and develop.

Diploma in hand, she then ventured into some of the best restaurants in the world including the Fat Duck in the U.K. and Noma in Denmark, before the door of opportunity opened to a completely different world of food and endurance sport.

She first spent a year on a kiteboarding expedition boat sailing the South Pacific, where she sourced local ingredients and cooked wholesome meals for the kiteboarders and surfers on board. It was an experience that triggered a new and exciting interest in nutrition, special diets and performance fuel: the start of a unique culinary adventure that shaped her life.

In 2010, Hannah was hired by Bjarne Riis to cook for the riders on his professional cycling team. Throughout the season, she travelled full-time with the team through the incredible culinary touchpoints of France, Italy and Spain.

During her 5 years with them, Hannah also developed a close working relationship with sports physiologist Dr. Stacy Sims Ph.D. The pair clicked instantly and started bringing innovative ideas to the table about fueling endurance athletes at the highest level. It was the start of the process that would end with the publication of the Grand Tour Cookbook in 2013. Originally published in Danish, then translated into English, French and German in 2015, it ended up in the hands of American TV producer, Christof Bove.

Christof took the core themes of the book and translated them into the TV show ‘EAT, RACE, WIN’ (available on Amazon Prime), which followed Hannah and her crew as they cooked for a cycling team throughout the 2017 Tour de France.

Hannah’s culinary experiences in the world of high-performance food have taken her around the globe and yet, her ride has only just begun. She is excited to continue her adventures and share future workshops, master classes, TV shows, and projects with you as they come into being.

Follow Hannah’s adventures on hannahgrant.com

  @hannahgrantcooking

   @dailystews

   @dailystews

HOW TO USE MY RECIPES

Seasonality and Substitutions

When you are cooking and creating dishes, the best results always come from using ingredients that are in season; when flavors and textures are at their peak, prices are good, and the stock is plentiful.

All the recipes in this book are designed to be flexible with an eye towards the availability of ingredients, where you can easily substitute one type of vegetable for another that is similar. I invite you to play around with flavors and create your own personal versions of my dishes.

Carbohydrates and Starches

Although the recipes in this book mostly focus on proteins, vegetables, and fats, this does not mean that you should not pair them with complex carbs. Instead, you have the flexibility to choose the best types of carbs that work for you, be they baked sweet potatoes, steamed brown rice, or buckwheat noodles. It is entirely up to you to add your preferred starches and tailor the dishes to fit your lifestyle perfectly.

My recipes can also stand alone, in that you can simply prepare them as written without having to add anything supplementary if your activity levels happen to not be at full speed.

Red Meat

When it comes to preparing red meat, everyone has different preferences. With that in mind, you can cook any meat to your liking by making sure that they have reached these core temperatures:

Rare: 50°C – 53°C

Red: 54°C

Medium rare: 56°C – 58°C

Medium to medium-well: 60°C – 63°C

Well-done: 63°C+

Resting meat: Always let cooked meat rest for at least 10 minutes before slicing to allow the juices to permeate the meat, rather than ooze out as you slice.

Common Sense

When following my recipes, it is important to always use common sense. For example, you should keep in mind that the density, texture, and water content of different vegetables, fruits, and herbs change throughout the year, and this can affect cooking times. It is always important to keep an eye on food as it cooks, no matter what a recipe says, as some ingredients cook faster than others.

Every oven is different. If you cook frequently and are familiar with the proclivities of your own oven — perhaps yours gets hotter in the upper right-hand corner, for instance — please take this into account. Your oven might be more powerful than mine, or it might cook more evenly. As a result, your dish might be done a little bit before the recipe dictates. Personally, I always make notes in my cookbooks after I follow a recipe, so that I know exactly how to make it perfectly in the future.

Make It Easier: Go Big with Prep and Make-Aheads

While we would all like to have unlimited hours in the day to make time for everything we want to do, life unfortunately does not work that way! Making food and planning meals in advance (including the strategic use of leftovers) will put you one step ahead, give you breathing space in the kitchen, and minimize how long you spend cooking daily.

For example, extra quinoa, potatoes, vegetables, or meat can be used as lunch, a recovery meal, or even a simple dinner the following day. Freeze any extra meatballs for those evenings when you come home late from work and are uninspired to cook. When preparing sauces and dressings, make a larger batch than necessary. You can portion and refrigerate them in sealed bottles. If your fruits are going brown, chop them up and freeze them to make smoothies and desserts anytime. When you start thinking like this, you will be surprised at how much time and money you can save!

More practical tips:

Vegetables such as cabbage, carrots, celery roots, cauliflower, and broccoli can easily be rinsed, cut, and refrigerated raw in an airtight container lined with paper towels on the top and bottom.

Adjust the number of suggested servings per recipe according to your energy output.

BASIC KITCHEN EQUIPMENT

I am a kitchen tool nerd and have tried almost everything in the market! This is a list of what I think constitutes the perfect basic kitchen set-up. If you have these tools on-hand, it will be easy to prepare all the recipes in this book.

Note: Make sure you invest in good-quality kitchen equipment and tools. If you take good care of them, they will last a lifetime.

Chef’s knife

Paring knife (also known as a utility or petty knife)

Ceramic sharpening rod, for sharpening knives

Peeler – I prefer the diagonal blade ones

Large cutting board

Palette knife

Wooden spoon

Ladle

Measure cup

Saucepan

Metal whisk with lots of threads

Heatproof rubber or silicone spatula – medium-sized and flexible

Graters, both fine and coarse

Pepper mill filled with black peppercorns

Meat tongs or pincers

Japanese mandolin – wide version

1 small and 1 large non-stick pan

Internal meat thermometer with an ovenproof wire or remote control

Cake tester

Strainer

Salad spinner

Food processor

Wire rack, for resting meats and cooling baked goods down

Roasting pan with handles - one that looks good on the table too

Big chef’s pan with a lid – I cook most simmering dishes with this pan

PANTRY ESSENTIALS

A well-stocked pantry holds all the basics for a good meal. This is a list of what you will always find in my pantry.

Olive oil, for cooking

Cold-pressed olive oil, for dressings

Vinegars (apple, balsamic, sherry, red wine, white wine, etc.)

Salt (flaky sea salt for serving and table/kosher salt for cooking)

Black peppercorns in a pepper mill (always fresh and not pre-crushed)

Honey

Maple syrup

Toasted sesame oil

Soy sauce (wheat-free if possible)

Canned tomatoes

Dried herbs (oregano, thyme, basil, rosemary, etc.)

Dried spices (cumin, smoked paprika, coriander, star anise, bay leaves, turmeric, curries, cinnamon, nutmeg, whole cloves, chili flakes, curries of all kinds etc.)

Parchment paper

Tin foil

Plastic wrap (also known as cling film)

Conversion Table

Personalized Recipe Notebook

I keep all of my recipes — with extensive notes beside each of them — in a special recipe notebook. When I am about to prepare a new recipe, I first read through it. Next, I transfer it into my notebook, including all the ingredients and a quick run-down of the steps. The first rule of cooking is that you must know what is about to happen next at all times, so if you read through and transfer a recipe into your notebook, you always will. I learned to do this as a young apprentice cook, after finding out first-hand how important it is to keep all my recipes and notes at hand.

If I have studied and transcribed a recipe, I know exactly how to use it and can tweak or personalize it to my heart’s content. I can add ingredients or note how I have changed it, and also document anything that goes wrong (and why). When I cook from transcribed recipes, I am always prepared with everything I need, whenever I need it.

Cooking is a learning process. Like all learning processes, the more you write something down, the better it will stick with you. Perhaps one of the best things about having a notebook is that it will slow the wear-and-tear of your cookbooks. You will have a collection of your favorite dishes with your own personalized touches at your fingertips at all times.

Dietary Symbols

To make it easy for you, these symbols will guide you safely through the recipes.

In Closing

Cooking is an organic process that is never exactly the same twice. Ingredients change — in flavor, water content, density and so on — and you will always have to adjust for this in your seasoning and cooking times. Be present and attentive while you cook. Taste and feel your way through each recipe. The more times you prepare a recipe, the more you will learn about it; and the better you will understand how to tailor it.

Remember: When you fail, you learn best. It takes more than a few tries to be an expert at anything.

DR. STACY SIMS

Dr. Stacy Sims is a global citizen who was born in the U.S.A. Although she grew up in the Netherlands and San Francisco, she eventually ended up in New Zealand with her Kiwi husband and young daughter after completing her Ph.D. at Otago and her Post Doctorate studies at Stanford; all the while racing her bike at an elite level. Her expertise in nutrition and physiology comes from her research as well as her personal experiences in the peloton, Ironman, and Xterra. She has also worked with a wide range of Olympic and professional-caliber athletes to become who she is today.

As an applied scientist, Dr. Stacy has taken some of her ideas and research to market as consumer products, and has been credited with starting the new revolution in low-carbohydrate functional hydration. In 2012, she was approached by a client/venture capitalist about moving forward with her own company – one that encompassed sex differences, thermoregulation, and hydration in sport. Upon taking the opportunity, she was launched into a whirlwind. Her concept of low-carbohydrate electrolyte drinks and the separation of food from fluid took the sports nutrition industry by storm, challenging the existing dogma and pushing a new niche of products forward. She has since been identified as one of the top 40 women changing the face of the industry, as well as an international expert in sex differences, hydration, and nutrition in sport.

In our modern food culture, there seems to be a disconnect between what it means to be nourished and what it means to be fed. In particular, we tend to disconnect training and sports performance nutrition from general nutrition. In doing so, we often rely on engineered sports nutrition products, such as bars, drinks, gels, and powders, to get the fuel we need for training and racing – using ‘real food’ only for daily nutrition. The effect of this disconnect is widespread: athletes end up eating a diet high in simple carbohydrates and sugars, and end up malnourished with blood markers of metabolic syndrome, regardless of how much they exercise.

As humans, we often forget that the body is not linear. It is not an algorithm. It is a complex integration of cellular activity through whole-system interactions. Thus, what we do in our twenties will affect our body composition and long-term health differently than what we do in our thirties. As we age, we find that to keep achieving results, our training and nutrition habits must change.

The goal of this book is to bring nutritious food to the forefront and simplify the process of determining how and what to eat throughout the entire training year. Here, you will learn how to eat low on the food chain while working with your body’s physiology.

Eat. Race. Win.

Key concepts:

There is no such thing as dieting. You must eat real food for nourishment, recovery, training, racing, and health; because health and diet trends usually have nothing to do with maintaining health.

Support your local farmers and eat seasonally. The less processed your food is, the more nutrient-dense it is and the fewer ‘unknowns’ you will consume. Always ask the question: ‘Would my grandma eat that?’

Health starts with spending time in the kitchen. Invest in your health and spend the time