Publication Date: October 1, 2024
Availability: | On our shelves now |
Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce, including avoiding safety risks such as pesticides and microplastics; the pros and cons of different storage methods; and how to prepare the most nutrient-dense and delicious vegetables and fruits possible.
Everyone's guide to using the power of science to produce healthier and tastier fruits and vegetablesFrom garden to fork, Food Science for Gardeners is everyone's guide to optimizing the quality of garden produce and preparing the most delicious and nutritious food possible.Beginning with a high-level overview of food quality and nutrient density, this invaluable resource then takes a deep, but accessible, dive into:The essential nutrient groups—proteins, carbohydrates, fats, vitamins, minerals, and fiber—as well as phytonutrients and their antioxidant propertiesFactors affecting food safety such as pesticides, microplastics, bacteria, and other forms of chemical and biological contaminationThe pros and cons of a host of approaches to storage and preservation including canning, drying, pickling, and fermentationAn extensive variety of cooking methods and how they affect nutrient availabilityGardening techniques for growing nutritious food, including the use of organic practices, selecting the right cultivars, and enhancing soil health to improve food qualityA complete section dedicated to the best growing methods for common fruits and vegetables.Whether you're a home gardener, local food enthusiast, or small-scale farmer, Food Science for Gardeners demystifies the science of food, enabling you to put the best quality vegetables and fruits on your plate.
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