Eating on the Wild Side: PB The Missing Link to Optimum Health .. NEW

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Item specifics

Condition:

Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the seller’s
Publication Year: 2014
Format: Paperback Language: English
ISBN:

0316227935

Item description

ISBN: 0316227935 13 Digit ISBN: 9780316227933. Some publishers will put a line or dot on the on the bottom outside page edges to indicate that it is a remainder book. Other publishers do not mark them in any way.

Eating on the Wild Side: PB The Missing Link to Optimum Health .. NEW

Product Details

Synopsis
The next stage in the food revolution-a radical way to select fruits and vegetables and reclaim the flavor and nutrients we’ve lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we’ve been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. EATING ON THE WILD SIDE reveals the solution–choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer’s market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food. Winner of the 2014 IACP Cookbook Award in the category of “Food Matters.” The next stage in the food revolution–a radical way to select fruits and vegetables and reclaim the flavor and nutrients we’ve lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we’ve been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. EATING ON THE WILD SIDE reveals the solution–choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer’s market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food. Winner of the 2014 IACP Cookbook Award in the category of -Food Matters.- The next stage in the food revolution–a radical way to select fruits and vegetables and reclaim the flavor and nutrients we’ve lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we’ve been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. EATING ON THE WILD SIDE reveals the solution–choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer’s market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.

Product Identifiers
ISBN-10 0316227935
ISBN-13 9780316227933

Key Details
Author Jo Robinson
Number Of Pages 416 pages
Format Paperback
Publication Date 2014-05-20
Language English
Publisher Little Brown & Company
Publication Year 2014

Additional Details
Illustrated Yes

Dimensions
Weight 15.1 Oz
Height 1.1 In.
Width 6 In.
Length 9.2 In.

Target Audience
Group Trade

Reviews
“Because recent studies have taught us that we should be getting our beta carotene and other health-builders not from pills but from well-grown food, this book is just what gardeners and cooks need.” – The Washington Post “I learned so much from this outstanding book. Highly recommended reading for all who are health conscious.” –Andrew Weil, MD “If the organic movement needs a Joan of Arc I would surely nominate Jo Robinson. Only Michael Pollan would come close to her superbly researched work.”– Bill Kurtis, Chairman and Founder, Tallgrass Beef Company “It’s a great book. I think people will change the way they buy their food. I know that I will.” –Dr. Sanjay Gupta “Most fascinating. Hailed as the first book to reveal the nutritional history of fruits and vegetables….I’m savoring every word.” –PBS’s Food Blog, “Kitchen Vignettes” “Phenomenal…The cure for what ails us is right here, and it’s delicious.” –Dan Barber, chef and owner of Blue Hill and Blue Hill at Stone Barns “The next Omnivore’s Dilemma. ” –Epicurious.com “Wonderful, enlightening. Jo Robinson has done a magnificent job of bringing together information from so many diverse disciplines.” –Loren Cordain

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