Height: 9.25 Inches, Length: 6 Inches, Weight: 1.15 Pounds, Width: 1 Inches
Larry Olmsted

Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It

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You've Seen The Headlines: Parmesan Cheese Made From Wood Pulp. Lobster Rolls Containing No Lobster At All. Extra-virgin Olive Oil That Isn't. So Many Fake Foods Are In Our Supermarkets, Our Restaurants, And Our Kitchen Cabinets That It's Hard To Know What We're Eating Anymore. In Real Food/fake Food, Award-winning Journalist Larry Olmsted Convinces Us Why Real Food Matters And Empowers Consumers To Make Smarter Choices. Olmsted Brings Readers Into The Unregulated Food Industry, Revealing The Shocking Deception That Extends From High-end Foods Like Olive Oil, Wine, And Kobe Beef To Everyday Staples Such As Coffee, Honey, Juice, And Cheese. It's A Massive Bait And Switch In Which Counterfeiting Is Rampant And In Which The Consumer Ultimately Pays The Price. But Olmstead Does More Than Show Us What Foods To Avoid. A Bona Fide Gourmand, He Travels To The Sources Of The Real Stuff To Help Us Recognize What To Look For, Eat, And Savor: Genuine Parmigiano-reggiano From Italy, Fresh-caught Grouper From Florida, Authentic Port From Portugal. Real Foods That Are Grown, Raised, Produced, And Prepared With Care By Masters Of Their Craft. Part Cautionary Tale, Part Culinary Crusade, Real Food/fake Food Is Addictively Readable, Mouth-wateringly Enjoyable, And Utterly Relevant.-- Real Food, Perfected : A Day In The Life Of Parma -- What Is Fake Food? -- Fishy Fish -- Spoiled Oils : Olive And Truffle -- What's In A Name? : Real Foods Come From Real Places -- Q: Where's The Kobe Beef? A: Not On Your Plate -- Champagne And Scotch : The Sincerest Form Of Flattery -- Cheesy Cheeses -- Fine Wines And Not-so-fine Wines -- The Other Red (and White) Meat? -- Fakes, Fakes, And More Fakes : What Else Is There? -- Appendix: Acronyms To Know. Larry Olmsted. Published Simultaneously In Canada By Thomas Allen & Son Limited. Includes Bibliographical References (pages 293-313).

Publisher: Algonquin Books