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Eating on the Wild Side: The Missing Link to Optimum Health - VERY GOOD
US $4.55
大約HK$ 35.41
或講價
狀況：
全新
全新，未閱讀過和使用過的書籍，狀況完好，不存在缺頁或內頁受損。
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運送：
US $5.22（大約 HK$ 40.63） USPS Media MailTM.
所在地：Philadelphia, Pennsylvania, 美國
送達日期：
估計於 10月1日 (星期三)至 10月7日 (星期二)之間送達 運送地點 94104
退貨：
不可退貨.
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請參閱物品說明或聯絡賣家以取得詳細資料。閱覽全部詳情查看保障詳情
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物品細節
- 物品狀況
- 全新: 全新，未閱讀過和使用過的書籍，狀況完好，不存在缺頁或內頁受損。 查看所有物品狀況定義會在新視窗或分頁中開啟
- Brand
- Unbranded
- MPN
- Does not apply
- ISBN
- 9780316227933
關於產品
Product Identifiers
Publisher
Little Brown & Company
ISBN-10
0316227935
ISBN-13
9780316227933
eBay Product ID (ePID)
171882586
Product Key Features
Book Title
Eating on the Wild Side : the Missing Link to Optimum Health
Number of Pages
416 Pages
Language
English
Publication Year
2014
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)
Illustrator
Yes
Genre
Cooking, Technology & Engineering, Health & Fitness, Social Science, Medical
Format
Trade Paperback
Dimensions
Item Height
1.1 in
Item Weight
16 Oz
Item Length
9.2 in
Item Width
6 in
Additional Product Features
Intended Audience
Trade
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
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.
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