Real Food : What to Eat and Why

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.

"[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