Becoming Your Real Self

Sep 21, 2024 7:40 AM

Author:Dr Eddie Murphy

When you find yourself in a good place in your life, how do you make sure you stay there? Or, if you're in a bad place in your life, how do you get out of it? Here's how ...

Dr Eddie Murphy knows what makes people tick. In Becoming Your Real Self, Eddie shares his methods for building and maintaining mental fitness - from identifying behavioural patterns to coping with the demands of a busy lifestyle; from dismissing faulty thinking to challenging emotional eating.

In this book, you will learn how to transform:

· Stress into relaxation

· Anxiety into freedom

· Low self-esteem into self-worth

· Anger into calm

With Becoming Your Real Self as your handbook, you can release yourself from the tyranny of negative emotions and embrace a fulfilling and meaningful life.

Reviews

Very practical and very easy to read

—— Irish Independent

The most peaceful bedtime we have had in months.

—— Daily Mail

Not many people are as ready to realize the importance of the senses as Charles Spence

—— Ferran Adria, El Bulli restaurant, Spain

Popular science at its best. Insightful, entertainingly written and peppered throughout with facts you can use in the kitchen, in the classroom, or in the pub

—— Daniel J. Levitin, New York Times bestselling author of 'The Organized Mind' and 'This Is Your Brain on Music'

This is partly serious tome and partly an amusing guide for the layperson to a whole new gustatory world. Gastrophysics is packed with such tasty factual morsels that could be served up at dinner parties. If Spence can percolate all these factual morsels to the mainstream, the benefits to all of us would be obvious

—— Nick Curtis , Daily Telegraph

Spence allows people to appreciate the multisensory experience of eating

—— The New Yorker

The scientist changing the way we eat

—— Guardian

Spence romps around such factoids in the style of a Blue Peter presenter . . . fascinating and provocative

—— Melanie Reid , Times

A fascinating look at the science of food and how our perception is shaped by all our senses, not just taste

—— Sunday Times

If simply changing the name of a dish on a menu or the color of the plate on which it is served can dramatically alter our perception of taste and food quality, then everyone in the restaurant industry needs to read this and take a deeper look at the scientific secrets Professor Spence reveals in Gastrophysics

—— Larry Olmsted, New York Times bestselling author of 'Real Food, Fake Food: What You Don’t Know About What You’re Eating & What You Can Do About It'

Wonderfully curious and thought-provoking . . . brilliant

—— Bee Wilson , Guardian

Spence cheerily whisks the reader through the senses like a magician . . . a mind-bending menu of fascinating insights

—— Nicola Davis , Observer

Revealing, very interesting and well worth understanding . . . highly enlightening

—— Rose Prince , Spectator

Spence takes a jovial pleasure in puncturing our perceptions and showing that there's a lot more going on in our mouths than what we think we're tasting . . . Spence has given us much food for thought

—— Julia Platt Leonard , Independent

A chatty whirl through the latest discoveries and their real-world applications

—— Rachel Laudan , Wall Street Journal

I wanted to reach out and thank you for your absolutely brilliant book Gastrophysics. As a thirty year restaurant veteran just venturing out on my own into the wild world of consulting, I found your research confirmed many of my long-held beliefs while adding tons of things I had never considered.

—— Sean S. Reiter, Chief Synthesist, Sean Reiter Consulting

It can't fail to entertain, inform and ultimately dazzle

—— Heston Blumenthal, chef and owner of The Fat Duck, on The Perfect Meal

This is a book to open the eyes and broaden the mind.

—— World of Cruising

As always, Solomon gets into the far corners of things, including people’s minds… He’s also very sharp on South Africa, China, Libya, Romania, and Brexit Britain, among others. He’s an expert on turmoil.

—— William Leith , Evening Standard

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