Mitchell Beazley How to Eat Better: How to Shop, Store & Cook to Make Any Food a Superfood

The book looked like it had been sitting in your warehouse for a while. But the content and the information are excellent. I like the recipes too.

I like James Wongs books. His books are easy to understand and his knowledge of the subject matter is enlightening. I've learned a great deal about various types and colors of produce I would not have known had I not read his books. Particularly interesting was learning about the variation of vitamins, minerals, etc you get simply by choosing the right color of the product you are purchasing. It actually matters! I will be passing my books on to a younger generation who will have access to this information many years before I did. I have purchased three of James' books and recommend them without reservation.

Buena edición y encuadernación. Recomendable para los interesados en esta temática. Con explicaciones y fotos. Lo recomiendo.Un afectuoso saludo a los encargados de las directrices para rellenar los comentarios y su mínimo de palabras. Mejor si idean un sitema para que la gente participe más y haya una mayor cantidad de comentarios de compradores reales en vez de tanto comentario interesado y dirigido.

Ein tolles Buch mit Fakten, die gründlich überprüft wurden. Schließlich ist der Autor nicht nur Biologe sondern auch Anthropologe. Er kennt sich mit Pflanzen selbst aus, kann Studien einschätzen auf ihre wissenschaftliche Durchführung und verpackt sein Wissen so angenehm und interessant, dass ich das Buch (zum Teil ein Kochbuch) durchgelesen habe wie einen Roman.Viel Neues erfahren zum Beispiel, wie ich verhindern kann, dass Brokkoli beim Kochen so viel von seinem Nährwert verliert.Er nimmt sich unser normales Gemüse und Obst vor und sagt, wie man es am besten verarbeitet, um möglichst viele gute Nährstoffe zu erhalten, die dann auch noch gut schmecken wie er in seinen guten Rezepten zeigt.

I seldom write reviews as I don't believe all are genuine but was so pleasantly surprised by this book, (having purchased many "healthy eating" type books before) that I felt I had to.James Wong knows his onions (pardon the pun!)A botanist, he has a Master of Science degree in Ethnobotany. Beautifully illustrated, his latest book is concise, with accurate information, and nutritional facts I hadn't heard of before, for example clouddy apple juice is much more nutritious than clear, a Braeburn apple has double the antioxidants of a Fuji apple, and if mushrooms are stored on a windowsill their Vitamin D2 content doubles in 2 hours! There are no obscure ingredients in his 80 simple practical recipes, no fad "superfood" ingredients,no spiraliser stuff, just honest recipes ramped up to ensure the best nutritional content in them. In a nutshell, this book is simple, easy to read, with information based on the latest scientific research, an real eyeopener, and will be my "go to" cookery and nutritional reference book from now on, makes the rest of my collection obsolete and they are now on their way to the Charityt shop!! I have already ordered his previous book, "10 a day the Easy Way" and I know it will not disappoint.Recommend this book 100%, - you'll not regret it!