Real Food: What to Eat and Why

Nina Planck (Author) Nina Teicholz (Introduction by)
Available

Description

Hailed as the "patron saint of farmers' markets" by the Guardian and called one of the "great food activists" by Vanity Fair's David Kamp, Nina Planck was on the vanguard of the real food movement, and her first book remains a vital and original contribution to the hot debate about what to eat and why.

In lively, personal chapters on produce, dairy, meat, fish, chocolate, and other real foods, Nina explains how ancient foods like beef and butter have been falsely accused, while industrial foods like corn syrup and soybean oil have created a triple epidemic of obesity, diabetes, and heart disease. The New York Times said that Real Food "poses a convincing alternative to the prevailing dietary guidelines, even those treated as gospel."

A rebuttal to dietary fads and a clarion call for the return to old-fashioned foods, Real Food no longer seems radical, if only because the conversation has caught up to Nina Planck. Indeed, it has become gospel in its own right.

This special tenth-anniversary edition includes a foreword by Nina Teicholz (The Big Fat Surprise) and a new introduction from the author.

Product Details

Price
$18.00  $16.56
Publisher
Bloomsbury USA
Publish Date
May 10, 2016
Pages
352
Dimensions
5.5 X 1.0 X 8.2 inches | 0.7 pounds
Language
English
Type
Paperback
EAN/UPC
9781632864581
BISAC Categories:

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About the Author

Nina Planck is a farmers' daughter, food writer, and farmers' market entrepreneur. She is the creator of the wildly popular London Farmers' Markets. A gifted speaker and a home cook, she is the author of Real Food for Mother and Baby as well as The Farmers' Market Cookbook and The Real Food Cookbook. She lives in New York City and Stockton, New Jersey, with her husband, Rob Kaufelt, proprietor of Murray's Cheese, and their three children.
NinaPlanck.com
@ninaplanck

Reviews

"[Planck] is a cross between Alice Waters and Martha Stewart." --Washington Post

"Science is finally catching up to what our grandmothers knew long ago: that traditional foods, and even fats, are actually good for you--and a whole lot healthier than the creations of food technology . . . Nina Planck has written a valuable and eye-opening book." --Michael Pollan