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Eating on the Wild Side : The Missing Link to Optimum Health by Jo Robinson (2014, Trade Paperback)

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Informazioni su questo prodotto

Product Identifiers

PublisherLittle Brown & Company

ISBN-100316227935

ISBN-139780316227933

eBay Product ID (ePID)171882586

Product Key Features

Book TitleEating on the Wild Side : the Missing Link to Optimum Health

Number of Pages416 Pages

LanguageEnglish

Publication Year2014

TopicSpecific Ingredients / Natural Foods, Specific Ingredients / Vegetables, Food Science, Specific Ingredients / Fruit, Nutrition, Diet & Nutrition / Nutrition, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)

IllustratorYes

GenreCooking, Technology & Engineering, Social Science, Health & Fitness, Medical

AuthorJo Robinson

FormatTrade Paperback

Dimensions

Item Height1.1 in

Item Weight16 Oz

Item Length9.2 in

Item Width6 in

Additional Product Features

Intended AudienceTrade

Reviews"From its pages, you will get a wonderful education on the changes that have taken place in agriculture over the past century, and you will discover new ways to enhance your health by choosing the best that natures has to offer us."-- The Sacramento Bee, "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, " Eating on the Wild Side is a wonderful, enlightening book. Jo Robinson has done a magnificent job of bringing together information from so many diverse disciplines--most of it unknown to nutritional scientists, physicians, and lay people alike."-- Loren Cordain, Ph.D., author of The Paleo Diet, "Phenomenal....The cure for what ails us is right there, and it's delicious."-- Dan Barber, chef and owner of Blue Hill and Blue Hill at Stone Barns, "With Eating on the Wild Side , Jo Robinson has written the next Omnivore's Dilemma-- a book of revelations that food lovers and home cooks everywhere will be reading, recommending, quoting, and living by. Robinson may not be a household name yet, but her groundbreaking work will turn much of what you thought you knew about food upside down and inside out."-- Epicurious.com, "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", "It's a great book. I think people will change the way they buy their food. I know that I will." --Dr. Sanjay Gupta, "I learned so much from this outstanding book. Highly recommended reading for all who are health conscious."-- Andrew Weil, MD, "I learned so much from this outstanding book. Highly recommended reading for all who are health conscious." --Andrew Weil, MD, "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, "If the organic movement needs a Joan of Arc I would surely nominate Jo Robinson. Eating on the Wild Side illustrates why she is without a doubt the quiet anchor of the movement. Only Michael Pollan would come close to her superbly researched work.."-- Bill Kurtis, Chairman and Founder, Tallgrass Beef Company, "Wonderful, enlightening. Jo Robinson has done a magnificent job of bringing together information from so many diverse disciplines." --Loren Cordain, "Eating more fruits and vegetables is wise advice. This entertaining and informative guidebook shows us why it's true--and which types are the best to add to our diet."-- Shelf Awareness, "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, "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, "Robinson busts conventional wisdom on vegetables. Those of us who follow nutrition news have heard it all. And so it is not insignificant to say that Robinson has turned things on their proverbial heads."-- The Huffington Post, "A great book. I think people will change the way they buy their food. I know that I will."-- Dr. Sanjay Gupta

SynopsisWinner 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., 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.