Real Food

What to Eat and Why

By Nina Planck
(Bloomsbury USA, Hardcover, 9781596911444, 288pp.)

Publication Date: June 13, 2006

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Yes, Virginia, you can butter your carrots. A farmer's daughter tells the truth about cream, eggs, fish, chicken, chocolate--even lard.

Everyone loves real food, but they're afraid butter and eggs will give them a heart attack--thus the culinary abomination known as the egg-white omelet. Tossing out the yolk, it turns out, isn't smart. Real Food reveals why traditional foods are actually healthy: not only egg yolks, but also cream, butter, grass-fed beef, wild salmon, roast chicken skin, and more.

Nina Planck grew up on a vegetable farm in Virginia and learned to eat right from her no-nonsense parents: lots of fresh fruits and vegetables, along with beef, bacon, fish, dairy, and eggs. Later, she wondered: was the farmhouse diet deadly, as the cardiologists say? Happily for people who love food, the answer is no.

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. Real Food upends the conventional wisdom on diet and health and explains our taste for good things.

About the Author

Nina Planck created farmers' markets in London and Washington, D.C., and ran New York City's famous Greenmarket. She wrote The Farmers' Market Cookbook and has starred in a BBC series on local foods.

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