Eating on the Wild Side: The Missing Link to Optimum Health
By Jo Robinson (Trade Paperback, published by Little, Brown and Company, 2014); 372 pages main contents (407 including references and notes).
This bestselling book is a terrific guidebook for those who want to start eating and cooking healthier using the most appropriate fresh fruits and vegetables to optimize both nutrition and taste. The first chapter explains how many generations of people have mistakenly tended to gravitate to foods that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants, and urges us to get back to original wild plants. The 16 subsequent chapters each focus on a single type or category of food (such as Apples, or Legumes) and blends scientific knowledge about the nutritional value or best methods of preparation for a particular variety together with historical observations about how that food came to be in or out of favour (particularly in the United States), and then provides an actual recipe to make with that food, along with a series of tables on how to select the best types of it at Supermarkets and at Farmer's Markets or specialty stores, with pointers for gardeners, as well. Makes a great gift!