Angol
For foodies, cooks, and smart consumers; science-based nutrition with an environmental slant; companion to National Geographic's Guide to Medicinal Herbs. A culinary tour of 148 foods with top nutrition and least environmental impact, National Geographic's shopping and cooking guide from a chef and a nutritionist. From apples to seaweed, salmon to red wine, walnuts to chicken soup - this attractive and readable book sings the praises of each food, explores its place in cultures around the world, highlights what it adds to healthy menus today, and advises consumers on what to look for, how to choose, and what to avoid in order to make best choices for the table and for the planet. An engaging pair of authors bring distinctive voices and credentials to this title. Charismatic chef and cookbook author Barton Seaver, known for his dedication to sustainable food, shares mouth-watering recipes and clever ways to add new ingredients to familiar dishes. As a National Geographic fellow, Seaver has travelled the world, investigating how seafood and other foodstuffs are grown, harvested, and processed, and his cooking tips always keep sustainability in mind. With advanced degrees in nutrition and public health, P. K. Newby is an award-winning expert in diet and obesity who believes that good nutrition nourishes the soul as well as the body. The book is divided into chapters for the basic food groups: vegetables, fruit, proteins (meat and non-meat), grains, fats, and beverages, with an appendix featuring seasonings. With sidebars and a complete index, this book is an always-there reference, a usable cooking guide, a handy health manual, and a beautiful, browsable read.
