The Angry Chef's Guide to Spotting Bullsh*t in the World of Food: Bad Science and the Truth about Healthy Eating

Available

Product Details

Price
$15.95
Publisher
Experiment
Publish Date
Pages
336
Dimensions
5.4 X 1.0 X 8.2 inches | 0.75 pounds
Language
English
Type
Paperback
EAN/UPC
9781615194605
BISAC Categories:

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About the Author

Anthony Warner is a trained scientist turned professional chef and regular contributor to New Scientist and the Sunday Times. He lives in Nottinghamshire, England.

Reviews

"Informative and amusing . . . The Angry Chef's Guide is full of logical, science-based information. Anyone who is overwhelmed by trying to make sense of the plethora of available diets will find this book freeing."--Foreword

"Cheerfully profane . . . Warner takes on a host of popular ideas about how one should eat."--Booklist

"[An] entertainingly acerbic, and reassuringly commonsensical, attack on the myths and pseudoscience behind fad diets and food trends."--Publishers Weekly

"This book will allow you to enjoy food with less guilt; it might even save some lives."--Guardian

"If you've ever wondered why kale, avocado toast and sweet potatoes are ubiquitous, or if you tear your hair out over the 'clean-eating' fad, then the Angry Chef is your man."--Sunday Times

"Funny and forensic."--Financial Times Summer Books 2017

"Warner has simply and emphatically decided that the time has come to expose and question the false assertions and bogus science propounded by nutrition experts, dieticians and public-health gurus who, given half a chance, would force-feed us exclusively on kale smoothies, quinoa bowls, lemon water, green juices and coconut oil."--Times

"A terrific and . . . much-needed book: both heartfelt and thoughtful, often funny and, above all, utterly convincing.--Daily Telegraph

"As a restaurant critic, qualified chef and greedy person, I found the book fascinating . . . this is a thoughtful, forensically researched and referenced work on healthy eating and, more importantly, it's entertaining."--Evening Standard

"This is an important book, and a good one. It's ambitious and well researched and timely . . . Food science can be a dry topic, but Warner manages to make it an entertaining one."--Spectator

"Pragmatic, funny and most important of all, true."--Mail on Sunday

"The popular understanding of nutrition is clouded by superstitions, primitive intuitions, conspiracy theories, and old spouses' tales. This irreverent and intelligent exposé brings sanity and good sense to one of life's great pleasures."--Steven Pinker, Johnstone Professor of Psychology, Harvard University, and author of How the Mind Works

"A wonderfully bracing and funny tirade against the harm and nonsense of food fads. If you've ever been tempted to go on 'a detox' or try clean eating, you need this book. Yes, Angry Chef is angry, but he is also trying to get us back to the point beyond the crazy 'superfoods' and guilt where eating is actually a joy.--Bee Wilson, author of This Is Not a Diet Book and First Bite

"The health food industry has gone mad, but finally there has been an awakening. The Angry Chef is at the forefront, spewing out facts and exploding the wellness bloggers' 'theories' with rock solid science.--Gizzi Erskine

"If it wasn't for the fact that there is no God, I'd thank him for bringing us the Angry Chef. In this brilliant book he systematically demolishes every single piece of food-related faddery, hack science, nutritional fakery and clean-eating cobblers in a manner that should make every so-called 'wellness' and 'nutrition' guru hang their head in shame.--Jay Rayner, journalist and broadcaster

"Thank God for the outspoken, intelligent, well-informed Anthony Warner. Someone had to say it (the Clean Gut cult is tosh) and he does--forcefully, amusingly and, convincingly."--Prue Leith

""The Angry Chef provides a refreshing insight into the importance of academic and scientific rigour in the interpretation and communication of nutrition. I will reference examples from this text when teaching both students and practitioners of nutrition and dietetics about the fickle, unquestioning nonsense appearing online and in the media."--Kevin Whelan, professor of dietetics, King's College London
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