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

4,12 valoración promedio
( 2.426 valoraciones por GoodReads )
 
9780316227933: Eating on the Wild Side: The Missing Link to Optimum Health
Críticas:

"The next "Omnivore's Dilemma."" --Epicurious.com

"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

"I learned so much from this outstanding book. Highly recommended reading for all who are health conscious." --Andrew Weil, MD

"Wonderful, enlightening. Jo Robinson has done a magnificent job of bringing together information from so many diverse disciplines." --Loren Cordain

"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"

"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"

"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

Reseña del editor:

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.

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Robinson, Jo
Editorial: Little, Brown and Company
ISBN 10: 0316227935 ISBN 13: 9780316227933
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Robinson, Jo
Editorial: LITTLE BROWN (2014)
ISBN 10: 0316227935 ISBN 13: 9780316227933
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Descripción LITTLE BROWN, 2014. PAP. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780316227933

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Jo Robinson
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ISBN 10: 0316227935 ISBN 13: 9780316227933
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Descripción Little Brown and Company, United States, 2014. Paperback. Estado de conservación: New. Reprint. 231 x 152 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAS9780316227933

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Jo Robinson
Editorial: Little Brown and Company, United States (2014)
ISBN 10: 0316227935 ISBN 13: 9780316227933
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The Book Depository
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Descripción Little Brown and Company, United States, 2014. Paperback. Estado de conservación: New. Reprint. 231 x 152 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAS9780316227933

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Descripción Little, Brown and Company. PAPERBACK. Estado de conservación: New. 0316227935 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 16983842

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Editorial: Little, Brown and Company (2014)
ISBN 10: 0316227935 ISBN 13: 9780316227933
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Descripción Little, Brown and Company, 2014. Paperback. Estado de conservación: New. Nº de ref. de la librería 0316227935

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Jo Robinson
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Descripción Little, Brown and Company. Paperback. Estado de conservación: New. Paperback. 416 pages. Dimensions: 9.1in. x 6.0in. x 1.3in.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 weve lost. Ever since farmers first planted seeds 10, 000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, weve 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 farmers 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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Nº de ref. de la librería 9780316227933

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Descripción Estado de conservación: Brand New. Book Condition: Brand New. Nº de ref. de la librería 97803162279331.0

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