Real Food - What to Eat and Why

Nina Planck

Summary

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.

Available since: 05/10/2017.

Print length: 352 pages.

Other books that might interest you

The Vegan Voyager - Journey Into...

Jane Wark, Chris Esselstyn

The Vegan Voyager: Journey Into Plant-Based Cooking
Embark on an unparalleled culinary voyage—a quest redefining the horizons of taste, health, and sustainability. "The Vegan Voyager" isn't just a cookbook; it's an anthem, a philosophy, and an adventure inviting you to explore the vast and vibrant terrains of plant-based cuisine. Step aboard, fellow voyagers, as we chart a course through flavors, textures, and tales that promise to captivate both your palate and spirit!
Worldly Wanderlust & Greens: Discover a world where borders blur, not through geopolitical maps, but through the universal language of food. From the hearty Tuscan bean stews to the spicy tempeh rendang from the Indonesian archipelago, embark on a vegan journey that spans continents!
Voyage through Vitamins: It's not just about tantalizing taste buds; it's about fueling the body right. Understand the nutrition behind every bite, ensuring that your vegan voyage is packed with protein, vitamins, and all essential nutrients.
Culinary Crafts & Techniques: Master the art of veganizing global dishes. Learn techniques to create dairy-free cheeses, eggless pastries, and meatless meats that stand tall in taste and texture. Transcend the traditional with creative culinary magic!
Sustainable Sojourns: Rooted in respect for the Earth, this voyage is as much about sustainable eating as it is about savoring. Delve into the benefits of a vegan diet—not just for your health but for the planet's wellbeing, making every meal an eco-friendly feast.
So, ready your kitchen and your appetite, and let the sights, smells, and stories envelop you. The world of vegan gastronomy beckons, promising experiences that linger long after the last bite. Here's to the voyage of a lifetime—one plate at a time! 🌍🌱🥘🍜🍲🥗🍛🍠🌶️🍅🍋🥭🌾🎉

Show book

The Great Book of French Cuisine

Henri-Paul Pellaprat

Thoroughly updated by James Beard Award-winning chef Jeremiah Tower, this is the Le Cordon Bleu founder’s classic cookbook and guide to French cuisine.  
 
In the nineteenth century, Henri-Paul Pellaprat founded Le Cordon Bleu. In the twentieth century, his landmark cookbook, L’Art Culinaire Moderne, wastranslated into English and acclaimed as the most comprehensive and authoritative book on French cooking and gastronomy ever written. This complete revision and updating by James Beard Award-winning chef Jeremiah Tower is a reference cookbook that continues to shape great chefs and great cooking in the twenty-first century.  
 
Pellaprat was the first chef to give the vast subject of French cuisine a logical and comprehensive underpinning by offering a complete education in the four basic subdivisions of French cooking, la haute cuisine, la cuisine bourgeoise, la cuisine régionale, and la cuisine impromptue, the inspired cooking that creates memorable dishes with easily available ingredients. Included are 2,000 recipes covering every aspect of gastronomy from sauces, soups, fish, grillades, and salads, to soufflés, cakes, and traditional French desserts.  
 
This new edition includes more than 600 easy-to-follow techniques and timesaving tips, and a complete lexicon of French cooking terms. Unparalleled in its scope and the authenticity of its information, The Great Book of French Cuisine remains a definitive work, the perfect reference for both amateurs and professional chefs, to be treasured and consulted throughout a lifetime of cooking.

Show book

Christmas Cookies - 50 Delicious...

Lou Seibert Pappas

Fifty Christmas cookie recipes sure to make your next holiday gathering, cookie exchange, or quiet night at home merry and bright. 
 
Bake up a batch of festive winter treats! All of the traditional favorites—and some contemporary twists—are included in this handy deck of easy-to-follow recipes, from classic gingerbread and spiced Lebkuchen, to rich Snowflake Brownie Diamonds and delicate Norwegian Lace Cookies. Whether at home or with friends, Christmas Cookies will help you deck your halls with the sumptuous aromas and oven-baked warmth of the season.

Show book

Two's Company

Orlando Murrin

Two's Company is a book with a positive message that cooking for two is exciting, fun and worthwhile. More than that – free from the demands of family or guests, liberated from a strict timetable, you can follow your mood, whether you fancy something homey, a fake-away or a creative culinary adventure. There is a major gap in the market for a mainstream cookbook for two, providing inspiration for couples, friends and flat-sharers who enjoy cooking and eating at home. Most of those cooking for two are forced either to scale down recipes or repeatedly contend with a fridge full of leftovers. Supermarkets have identified this trend, and provide a lavish choice of ready meals aimed at twosomes. But there is still a lack of inspiration for those of us who want to cook something fresh from scratch for a partner or friend. Here Orlando Murrin not only brings you original recipes but sets out the different 'rules' to consider when cooking for two. He suggests ways to shop sensibly to minimize waste and shares ingenious tips for shortcuts and techniques, gleaned from working with professional chefs and food stylists.

Show book

The Everyday Meat Guide - A...

Ray Venezia, Chris Peterson

A refreshingly simple yet comprehensive guide to buying, cooking, and serving meat by America’s neighborhood butcher. 
 
When Rachael Ray wants to tell her 2.6 million viewers how to shop wisely at the meat counter, she invites veteran butcher Ray Venezia on her show. This handbook condenses Venezia’s expert advice from twenty-five years behind the butcher block, giving every grocery shopper and grill enthusiast the need-to-know information on meat grades, best values, and common cuts for poultry, pork, lamb, veal, and beef.  
 
The Everyday Meat Guide includes easy-to-follow illustrations and instructions for the questions butchers are most often asked, plus a handy photo gallery for quick identification at the market. It also Includes Ray Venezia’s popular turkey carving method, as seen in The New York Times, with step-by-step instructions. This refreshingly simplified, confidence-instilling take on the most intimidating part of grocery shopping makes navigating the meat counter truly easy.

Show book

Beer in the Middle Ages and the...

Richard W. Unger

Modern beer has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing.  
During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state.  
In Beer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe. Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as both a product and an economic force in Europe.

Show book