Most of my cookbooks explore either cooking itself or proffer the kitchen philosophy of some big-name chef. A couple of months ago, however, I got ahold of a copy of the newly published Feed Zone Portables (Velo Press, 2013) by Biju Thomas and Dr. Allen Lim. The cookbook—and its predecessor Feed Zone (2011)—ventures down a different, and very specific, path: These performance-based recipes were written for athletes.

Thomas, an experienced cook, and Lim, a sport scientist, think of food as delicious fuel. Their dual passions for cooking and bike racing—and their sharp understanding of how carbohydrates, fat, and protein affect performance—have netted them jobs with some of the world’s top
cycling teams.

Thomas is also the executive chef for the USA Pro Challenge, the grueling 683-mile professional bike race that winds its way through our state this month. “We’re feeding
the top cyclists in the world,” Thomas says. “If it works for them, it will
work for you.”

Whether you’re BMC rider—and Boulder resident—Taylor Phinney or a weekend warrior, this book is a must-have. The recipes are simple, flavorful, and you probably already have most of the ingredients—rice, eggs, nut butter—on hand. Best of all, Portables is all about making food ahead of time, wrapping it up, and taking it with you—wherever you go.

This article was originally published in 5280 August 2013.
Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.