Kevin Hobbs, Artur Cisar-Erlach, Katie Kulla
Edible
70 Sustainable Plants That Are Changing How We Eat
Kevin Hobbs, Artur Cisar-Erlach, Katie Kulla
Edible
70 Sustainable Plants That Are Changing How We Eat
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"An illustrated celebration of sustainable and often little-known edible plants from around the world that are revolutionizing how we grow, eat, and appreciate food"--
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"An illustrated celebration of sustainable and often little-known edible plants from around the world that are revolutionizing how we grow, eat, and appreciate food"--
Produktdetails
- Produktdetails
- Verlag: Thames & Hudson Ltd
- Seitenzahl: 208
- Erscheinungstermin: 21. September 2023
- Englisch
- Abmessung: 253mm x 195mm x 24mm
- Gewicht: 932g
- ISBN-13: 9780500025611
- ISBN-10: 0500025614
- Artikelnr.: 64196204
- Verlag: Thames & Hudson Ltd
- Seitenzahl: 208
- Erscheinungstermin: 21. September 2023
- Englisch
- Abmessung: 253mm x 195mm x 24mm
- Gewicht: 932g
- ISBN-13: 9780500025611
- ISBN-10: 0500025614
- Artikelnr.: 64196204
Kevin Hobbs is a UK-based professional grower and plantsman with over thirty years' experience in the horticulture industry. He is the author of The Story of Trees and Herbaceous Perennials, Hillier's Gardener's Guide. Artur Cisar-Erlach is an ecologist and food expert based in Vienna, whose work spans the fields of food and ecotourism. He is the author of The Flavor of Wood. Katie Kulla is an illustrator, writer and farmer based in Oregon in the United States.
Introduction Key THE PLANTS Gurganyan
African Baobab
Grains of Paradise
Winged Kelp
Hopniss
Great Burdock
Breadfruit
American Pawpaw
Mediterranean Saltbush
Peach Palm
Desert Date
Vine Spinach
Kochia
Wax Gourd
Palmyra Palm
Safflower
Sea Grapes
Plumed Cockscomb
Carob
Irish Moss
Coffee Cherry
Cornelian Cherry
Tiger Nut
Fonio Millet
Vegetable Fern
Ebbing
s Silverberry
Mountain Spinach
Enset
Culantro
Bolivian Fuchsia
Roselle
Sea Buckthorn
Yuki Urui
Sweet Potato Leaves
Sweet Bush Mango
Indian Butter Tree
Acerola Cherry
Sapodilla
Spanish Lime
Oysterleaf
Murnong
Moringa
Red Banana
Yangmei
Nutmeg
Prickly Pear
African Rice
Safou
Jicama
Henon Bamboo
Tomatillo
Vallonea Oak
Black Radish
Cosconilla
Loquat
Marsh Samphire
Marula
Heirloom Potatoes
Tamarind
Dandelion
Prekese
Chinese Toon
Water Caltrop
Moth Bean
Bambara Groundnut
Fox Grape
Yellowhorn
Sansho
Jujube
Marine Rice FOOD FOR A CHANGING WORLD Agroforestry
Plant Breeding and Diversity
Foraging
The Future of Bread
Climate Change and Plants
Indigenous Food Systems
Plants in Space
Plant-based Foods
Surprising Plant Flavours
Food as Medicine
African Baobab
Grains of Paradise
Winged Kelp
Hopniss
Great Burdock
Breadfruit
American Pawpaw
Mediterranean Saltbush
Peach Palm
Desert Date
Vine Spinach
Kochia
Wax Gourd
Palmyra Palm
Safflower
Sea Grapes
Plumed Cockscomb
Carob
Irish Moss
Coffee Cherry
Cornelian Cherry
Tiger Nut
Fonio Millet
Vegetable Fern
Ebbing
s Silverberry
Mountain Spinach
Enset
Culantro
Bolivian Fuchsia
Roselle
Sea Buckthorn
Yuki Urui
Sweet Potato Leaves
Sweet Bush Mango
Indian Butter Tree
Acerola Cherry
Sapodilla
Spanish Lime
Oysterleaf
Murnong
Moringa
Red Banana
Yangmei
Nutmeg
Prickly Pear
African Rice
Safou
Jicama
Henon Bamboo
Tomatillo
Vallonea Oak
Black Radish
Cosconilla
Loquat
Marsh Samphire
Marula
Heirloom Potatoes
Tamarind
Dandelion
Prekese
Chinese Toon
Water Caltrop
Moth Bean
Bambara Groundnut
Fox Grape
Yellowhorn
Sansho
Jujube
Marine Rice FOOD FOR A CHANGING WORLD Agroforestry
Plant Breeding and Diversity
Foraging
The Future of Bread
Climate Change and Plants
Indigenous Food Systems
Plants in Space
Plant-based Foods
Surprising Plant Flavours
Food as Medicine
Introduction Key THE PLANTS Gurganyan
African Baobab
Grains of Paradise
Winged Kelp
Hopniss
Great Burdock
Breadfruit
American Pawpaw
Mediterranean Saltbush
Peach Palm
Desert Date
Vine Spinach
Kochia
Wax Gourd
Palmyra Palm
Safflower
Sea Grapes
Plumed Cockscomb
Carob
Irish Moss
Coffee Cherry
Cornelian Cherry
Tiger Nut
Fonio Millet
Vegetable Fern
Ebbing
s Silverberry
Mountain Spinach
Enset
Culantro
Bolivian Fuchsia
Roselle
Sea Buckthorn
Yuki Urui
Sweet Potato Leaves
Sweet Bush Mango
Indian Butter Tree
Acerola Cherry
Sapodilla
Spanish Lime
Oysterleaf
Murnong
Moringa
Red Banana
Yangmei
Nutmeg
Prickly Pear
African Rice
Safou
Jicama
Henon Bamboo
Tomatillo
Vallonea Oak
Black Radish
Cosconilla
Loquat
Marsh Samphire
Marula
Heirloom Potatoes
Tamarind
Dandelion
Prekese
Chinese Toon
Water Caltrop
Moth Bean
Bambara Groundnut
Fox Grape
Yellowhorn
Sansho
Jujube
Marine Rice FOOD FOR A CHANGING WORLD Agroforestry
Plant Breeding and Diversity
Foraging
The Future of Bread
Climate Change and Plants
Indigenous Food Systems
Plants in Space
Plant-based Foods
Surprising Plant Flavours
Food as Medicine
African Baobab
Grains of Paradise
Winged Kelp
Hopniss
Great Burdock
Breadfruit
American Pawpaw
Mediterranean Saltbush
Peach Palm
Desert Date
Vine Spinach
Kochia
Wax Gourd
Palmyra Palm
Safflower
Sea Grapes
Plumed Cockscomb
Carob
Irish Moss
Coffee Cherry
Cornelian Cherry
Tiger Nut
Fonio Millet
Vegetable Fern
Ebbing
s Silverberry
Mountain Spinach
Enset
Culantro
Bolivian Fuchsia
Roselle
Sea Buckthorn
Yuki Urui
Sweet Potato Leaves
Sweet Bush Mango
Indian Butter Tree
Acerola Cherry
Sapodilla
Spanish Lime
Oysterleaf
Murnong
Moringa
Red Banana
Yangmei
Nutmeg
Prickly Pear
African Rice
Safou
Jicama
Henon Bamboo
Tomatillo
Vallonea Oak
Black Radish
Cosconilla
Loquat
Marsh Samphire
Marula
Heirloom Potatoes
Tamarind
Dandelion
Prekese
Chinese Toon
Water Caltrop
Moth Bean
Bambara Groundnut
Fox Grape
Yellowhorn
Sansho
Jujube
Marine Rice FOOD FOR A CHANGING WORLD Agroforestry
Plant Breeding and Diversity
Foraging
The Future of Bread
Climate Change and Plants
Indigenous Food Systems
Plants in Space
Plant-based Foods
Surprising Plant Flavours
Food as Medicine