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eBay-Artikelnr.:232485962087
Artikelmerkmale
- Artikelzustand
- ISBN
- 9780316227940
Über dieses Produkt
Product Identifiers
Publisher
Little Brown & Company
ISBN-10
0316227943
ISBN-13
9780316227940
eBay Product ID (ePID)
150538779
Product Key Features
Book Title
Eating on the Wild Side : the Missing Link to Optimum Health
Number of Pages
416 Pages
Language
English
Topic
Specific 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)
Publication Year
2013
Illustrator
Yes
Genre
Cooking, Technology & Engineering, Social Science, Health & Fitness, Medical
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
23.2 Oz
Item Length
9.5 in
Item Width
6.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2013-934815
Reviews
"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, "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, " 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, "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, "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, "If the organic movement needs a Joan of Arc I would surely nominate Jo Robinson. Her latest book, 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. It's the kind of solid foundation a movement needs to move forward. In this book, she takes us to another level, beyond the common theme of sustainability. As an example, who doesn't believe that 'an apple a day keeps the doctor away.' Jo Robinson teaches us to discern which apple will do that. We learn that the Golden Delicious, our most popular apple, actually has too much sugar and can raise your triglycerides instead of keeping that doctor away. 400 generations have passed since homo sapiens entered the Age of Agriculture and began to alter the wild plants that helped us evolve. This book details what we lost in the process. With Jo Robinson's help we can find the nutrition again."-- Bill Kurtis, Chairman and Founder, Tallgrass Beef Company, "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, "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, "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, "What would we do without Jo Robinson? A modern-day Hippocrates, she's written the prescription for good health in her phenomenal new book, Eating on the Wild Side. And this is no bitter medicine: Robinson points to wiser choices we can make not only at the farmers' market but also in the aisles of our supermarkets. 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, "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, "I learned so much from this outstanding book about how to choose, store, and prepare the best varieties of fruits and vegetables available today to compensate for the drastic changes that plant breeding and modern agriculture have wrought on their wild ancestors. Jo Robinson tells you how to shop, cook, and eat to maximize your intake of protective phytonutrients that nature puts in plants. Highly recommended reading for all who are health conscious." --Andrew Weil, MD, "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, "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, "A great book. I think people will change the way they buy their food. I know that I will." --Dr. Sanjay Gupta, "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, "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, "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, "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, "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, "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
Synopsis
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., 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.
LC Classification Number
TX369.R59 2013
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ChristianBookbag
99,5% positive Bewertungen•321 Tsd. Artikel verkauft
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Beliebte Kategorien in diesem Shop
Verkäuferbewertungen (107'643)
- o***b (521)- Bewertung vom Käufer.Letzter MonatBestätigter KaufGood communication.
- 2***y (1694)- Bewertung vom Käufer.Letzter MonatBestätigter Kaufthank you
- r***c (543)- Bewertung vom Käufer.Letzter MonatBestätigter KaufExcellent transaction! Thank you!