Product Review

When Edward Baum and his wife, Julia, were told that Julia's soaring hormones signaled the end of her childbearing years, the couple set out on a quest to challenge that prognosis. Baum, a Culinary Institute of America graduate, became not just the supportive husband, but the executive chef in a plan to eat for optimal fertility and to cook the comforting meals that would carry them through the anxiety and frustration of their journey. Baum began his career at the storied La Caravelle in New York City and also ran his own restaurant.

In Cooking to Conceive the Inconceivable: One Chef's Journey to Fertile Fatherhood, Baum offers a first-time glimpse into the struggle to beat the odds against infertility from a male partner's perspective and a chef's view of how food can be both medicine and an expression of love.

The book also includes accounts by four other men who struggled with infertility, and a foreword by Marc Goldstein, MD, DSc (hon) FACS, Professor of Reproductive Medicine at Weil Cornell Medical College.

Cooking to Conceive the Inconceivable is a companion book to Inconceivable, written by his wife, fertility educator and advocate Julia Indichova.