Eating On The Wild Side: The Missing Link To Optimum Health by Jo RobinsonEating On The Wild Side: The Missing Link To Optimum Health by Jo Robinson

Eating On The Wild Side: The Missing Link To Optimum Health

byJo Robinson

Paperback | May 20, 2014

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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.
Jo Robinson is the author or coauthor of 14 nonfiction books. She lives on Vashon Island, Washington, where she grows many of the extraordinary fruits and vegetables described in this book..
Title:Eating On The Wild Side: The Missing Link To Optimum HealthFormat:PaperbackDimensions:416 pages, 9.25 × 6 × 1.12 inPublished:May 20, 2014Publisher:Little, Brown And CompanyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0316227935

ISBN - 13:9780316227933


Rated 5 out of 5 by from Great Book for Anyone Looking to Keep Food Fresh Longer I LOVE this book. It's not the most exciting read, but it breaks down each fruit and vegetable and goes through it's history, how to choose the most nutritious varieties and (my favourite part) how to store it to keep it fresh longer. I have spinach that now lasts in my fridge 3 weeks because of this information! I recommend this book to all of my friends who are interested in improving the shelf life of their produce. This is a must have book for any kitchen.
Date published: 2015-04-06

Editorial Reviews

"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