Real Food/Fake Food

Real Food/Fake Food
Author: Larry Olmsted
Publsiher: Algonquin Books
Total Pages: 336
Release: 2017-10-03
ISBN 10: 1616207418
ISBN 13: 9781616207410
Language: EN, FR, DE, ES & NL


Real Food/Fake Food Book Review:

“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm 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 Olmsted 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, mouthwateringly enjoyable, and utterly relevant.

Real Food/Fake Food

Real Food/Fake Food
Author: Larry Olmsted
Publsiher: Algonquin Books
Total Pages: 352
Release: 2016-07-10
ISBN 10: 1616206527
ISBN 13: 9781616206529
Language: EN, FR, DE, ES & NL


Real Food/Fake Food Book Review:

“Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet.” —Steven Raichlen, author of the Barbecue! Bible series “The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters.” —Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm 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 Olmsted 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, mouthwateringly enjoyable, and utterly relevant.

Skinny Chicks Eat Real Food

Skinny Chicks Eat Real Food
Author: Christine Avanti
Publsiher: Rodale Books
Total Pages: 320
Release: 2011-12-20
ISBN 10: 1609613090
ISBN 13: 9781609613099
Language: EN, FR, DE, ES & NL


Skinny Chicks Eat Real Food Book Review:

Skinny Chicks Don't Eat Salads author Christine Avanti explains how women and men can control their appetites and lose weight by avoiding the fake and processed foods that are actually making them fatter. Many women think that products labeled "fat-free," "sugar-free," or "lite" are the key to easy weight loss. The truth is that these so-called healthy packaged foods are filled with processed ingredients and chemicals that actually contribute to weight gain by causing us to overeat. In Skinny Chicks Eat Real Food, nutritionist Christine Avanti explains why a diet rich in all-natural produce, whole grains, and lean protein packed with the nutrients responsible for maintaining stable blood sugar levels and speeding up metabolism is by far the more effective option. Avanti draws on the latest research to provide guidelines for what and how often readers should eat to ensure that pounds are dropped—and offers specific meal plans, grocery lists, and a collection of flavorful recipes filled with fresh, seasonal ingredients. A guide to eating real food in a factory-food world, a weight loss plan, and a real-food cookbook in one, Skinny Chicks Eat Real Food will instruct and inspire readers to steer clear of fake food and eat the balanced, all-natural way we were designed to eat.

Milk Money

Milk Money
Author: Kirk Kardashian,Bernie Sanders
Publsiher: UPNE
Total Pages: 253
Release: 2012
ISBN 10: 1611680271
ISBN 13: 9781611680270
Language: EN, FR, DE, ES & NL


Milk Money Book Review:

The failing economics of the traditional small dairy farm, the rise of the factory mega-farm with its resultant pollution and disease, and the uncertain future of milk

The Fake Food Cookbook

The Fake Food Cookbook
Author: Tamara L. Honesty,Karestin Harrison
Publsiher: Routledge
Total Pages: 231
Release: 2018
ISBN 10: 9781138212275
ISBN 13: 113821227X
Language: EN, FR, DE, ES & NL


The Fake Food Cookbook Book Review:

Cover -- Title -- Copyright -- Contents -- Acknowledgments -- Preface -- Section 1 introduction -- Chapter 1 why make fake food? -- Chapter 2 tools and safety -- Chapter 3 salt dough recipes -- Section 2 appetizers -- Chapter 4 bread: baguette, round sourdough bread, half loaf of a rustic round, and rye loaf -- Chapter 5 cheese platter: brie, cheddar, swiss, and gouda -- Chapter 6 chicken wings -- Chapter 7 egg rolls, spring rolls, and soy sauce -- Chapter 8 oysters on the half shell -- Chapter 9 popcorn -- Chapter 10 shrimp cocktail -- Chapter 11 vegetable tray -- Chapter 12 wonton soup -- Section 3 breakfast food -- Chapter 13 doughnuts -- Chapter 14 oatmeal muffins -- Chapter 15 pancake, bacon, and egg breakfast -- Chapter 16 sticky buns -- Section 4 main entrées and side dishes -- Chapter 17 baked potato with butter and sour cream -- Chapter 18 barbecue ribs with corn on the cob -- Chapter 19 chef salad -- Chapter 20 chicken lo mein -- Chapter 21 club sandwich -- Chapter 22 hanging meats -- Chapter 23 honey-glazed ham -- Chapter 24 lettuce wraps -- Chapter 25 lobster tail -- Chapter 26 pierogi -- Chapter 27 roast beef with mashed potatoes and gravy -- Chapter 28 salmon fillet with side salad -- Chapter 29 spinach quiche -- Chapter 30 turkey -- Section 5 beverages -- Chapter 31 beer -- Chapter 32 hot chocolate -- Chapter 33 irish coffee -- Chapter 34 lemonade -- Chapter 35 martini with olives -- Chapter 36 milk: white and chocolate -- Chapter 37 piña colada -- Section 6 desserts -- Chapter 38 apple tart -- Chapter 39 cake with removable piece -- Chapter 40 cherry pie -- Chapter 41 chocolate cake à la mode -- Chapter 42 coconut cream pie -- Chapter 43 gelatin mold -- Chapter 44 pineapple upside-down cake -- companion website information -- helpful resources -- products used -- bibliography -- Index

Real Food, Fake Food

Real Food, Fake Food
Author: Larry Olmsted
Publsiher: Algonquin Books
Total Pages: 318
Release: 2016
ISBN 10: 1616204214
ISBN 13: 9781616204211
Language: EN, FR, DE, ES & NL


Real Food, Fake Food Book Review:

"Published simultaneously in Canada by Thomas Allen & Son Limited."

Ending the Food Fight

Ending the Food Fight
Author: David Ludwig
Publsiher: Houghton Mifflin Harcourt
Total Pages: 352
Release: 2008-03-18
ISBN 10: 0547347413
ISBN 13: 9780547347417
Language: EN, FR, DE, ES & NL


Ending the Food Fight Book Review:

In a world dominated by fast food and fake food, establishing healthy eating habits in children is one of the greatest concerns for parents -- and potentially one of the greatest challenges. Fortunately, the renowned physician Dr. David Ludwig developed a proven lifestyle plan that has benefited thousands of families. Here he shares his nine-week program, offering the tools -- including tasty recipes, motivational tips, and activities -- that can help families prevent the kitchen table from becoming a battleground.

Extra Virginity: The Sublime and Scandalous World of Olive Oil

Extra Virginity: The Sublime and Scandalous World of Olive Oil
Author: Tom Mueller
Publsiher: W. W. Norton & Company
Total Pages: 288
Release: 2011-12-05
ISBN 10: 0393083489
ISBN 13: 9780393083484
Language: EN, FR, DE, ES & NL


Extra Virginity: The Sublime and Scandalous World of Olive Oil Book Review:

"[Mueller reveals] the brazen fraud in the olive oil industry and [teaches] readers how to sniff out the good stuff." —Dwight Garner, New York Times For millennia, fresh olive oil has been one of life’s necessities—not just as food but also as medicine, a beauty aid, and a vital element of religious rituals. But this symbol of purity has become deeply corrupt. A superbly crafted combination of cultural history and food manifesto, Extra Virginity takes us on a journey through the world of olive oil, opening our eyes to olive oil’s rich past as well as to the fierce contemporary struggle between oil fraudsters of the globalized food industry and artisan producers whose oil truly deserves the name "extra virgin."

Food Fraud

Food Fraud
Author: John M. Ryan
Publsiher: Academic Press
Total Pages: 104
Release: 2015-10-19
ISBN 10: 0128033983
ISBN 13: 9780128033982
Language: EN, FR, DE, ES & NL


Food Fraud Book Review:

Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world. As international food trade increases, food processors, distributors, and consumers are purchasing more and more food from foreign countries that, in many cases, have inadequate oversight or control over what is coming into our supermarkets, restaurants, and refrigerators. This book is an essential quick reference that will familiarize readers with the latest issues surrounding the food industry. Includes new FDA rules based on the Food Safety Modernization Act (FSMA) regarding “intentional adulteration and “economically motivated adulteration Presents a review of the latest food detection testing technologies Provides examples of import controls over illegal replacements

Food on Tap: Cooking with Craft Beer

Food on Tap: Cooking with Craft Beer
Author: Lori Rice
Publsiher: The Countryman Press
Total Pages: 208
Release: 2017-10-10
ISBN 10: 1682680770
ISBN 13: 9781682680773
Language: EN, FR, DE, ES & NL


Food on Tap: Cooking with Craft Beer Book Review:

Discover new ways to savor your favorite beer with 60 traditional and inventive recipes. In the age of craft beer, the varieties seem endless. From floral IPAs to rich porters and stouts, and tart lambic ales to gluten-free options, there is a beer for every taste. Food on Tap is an accessible guide to using these delicious brews to add complex flavor and exciting twists to classic and new recipes such as: Sausage Crusted Helles and Kale Quiche Summer Saison Tomato Bisque Barleywine Beef Short Rib Stew Chocolate Pecan Coconut Porter Cake Beautiful original photography will have your mouth watering, so pour a draft and get ready to cook with beer.

Chop Suey Nation

Chop Suey Nation
Author: Ann Hui
Publsiher: Douglas & McIntyre
Total Pages: 329
Release: 2019-02-02
ISBN 10: 1771622237
ISBN 13: 9781771622233
Language: EN, FR, DE, ES & NL


Chop Suey Nation Book Review:

In 2016, Globe and Mail reporter Ann Hui drove across Canada, from Victoria to Fogo Island, to write about small-town Chinese restaurants and the families who run them. It was only after the story was published that she discovered her own family could have been included—her parents had run their own Chinese restaurant, The Legion Cafe, before she was born. This discovery, and the realization that there was so much of her own history she didn’t yet know, set her on a time-sensitive mission: to understand how, after generations living in a poverty-stricken area of Guangdong, China, her family had somehow wound up in Canada. Chop Suey Nation: The Legion Cafe and Other Stories from Canada’s Chinese Restaurantsweaves together Hui’s own family history—from her grandfather’s decision to leave behind a wife and newborn son for a new life, to her father’s path from cooking in rural China to running some of the largest “Western” kitchens in Vancouver, to the unravelling of a closely guarded family secret—with the stories of dozens of Chinese restaurant owners from coast to coast. Along her trip, she meets a Chinese-restaurant owner/small-town mayor, the owner of a Chinese restaurant in a Thunder Bay curling rink, and the woman who runs a restaurant alone, 365 days a year, on the very remote Fogo Island. Hui also explores the fascinating history behind “chop suey” cuisine, detailing the invention of classics like “ginger beef” and “Newfoundland chow mein,” and other uniquely Canadian fare like the “Chinese pierogies” of Alberta. Hui, who grew up in authenticity-obsessed Vancouver, begins her journey with a somewhat disparaging view of small-town “fake Chinese” food. But by the end, she comes to appreciate the essentially Chinese values that drive these restaurants—perseverance, entrepreneurialism and deep love for family. Using her own family’s story as a touchstone, she explores the importance of these restaurants in the country’s history and makes the case for why chop suey cuisine should be recognized as quintessentially Canadian.

Insights on Larry Olmsted’s Real Food/Fake Food by Instaread

Insights on Larry Olmsted’s Real Food/Fake Food by Instaread
Author: Instaread
Publsiher: Instaread
Total Pages: 21
Release: 2018-08-18
ISBN 10:
ISBN 13:
Language: EN, FR, DE, ES & NL


Insights on Larry Olmsted’s Real Food/Fake Food by Instaread Book Review:

Get an Overview, Key Insights, Commentary and more from Larry Olmsted’s Real Food/Fake Food! Download now!

Nearly Eternal

Nearly Eternal
Author: NORBERT. NAKAMURA SCHOERNER (STEVE.),Steve Nakamura
Publsiher:
Total Pages: 104
Release: 2016-01-28
ISBN 10: 9780992849924
ISBN 13: 0992849926
Language: EN, FR, DE, ES & NL


Nearly Eternal Book Review:

Summary of Real Food/Fake Food

Summary of Real Food/Fake Food
Author: Instaread Summaries
Publsiher: Idreambooks
Total Pages: 34
Release: 2016-08-26
ISBN 10: 9781683784593
ISBN 13: 1683784596
Language: EN, FR, DE, ES & NL


Summary of Real Food/Fake Food Book Review:

Summary of Real Food/Fake Food by Larry Olmsted - Includes Analysis Preview Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It is an investigative overview of the food industry's often intentional efforts to mislead consumers about the origin and identity of the products that they eat. Author Larry Olmsted highlights the most outrageous examples of food frauds perpetrated upon the American people and offers recommendations for ways that consumers can reclaim their grocery bags and fill their dinner plates with foods they can trust. Fake foods are ubiquitous, but most Americans fail to realize that they are being duped. While it may seem harmless to consume a type of cheese that is not, in fact, from a specific region in Italy, as often occurs with the consumption of ersatz Parmesan cheese, the implications of this fraud are far-reaching. First, consumers are paying a premium for products that purport to be more luxurious or exclusive... PLEASE NOTE: This is key takeaways and analysis of the book and NOT the original book. Inside this Instaread Summary of Real Food/Fake Food by Larry Olmsted - Includes Analysis Overview of the Book Important People Key Takeaways Analysis of Key Takeaways About the Author With Instaread, you can get the key takeaways, summary and analysis of a book in 15 minutes. We read every chapter, identify the key takeaways and analyze them for your convenience. Visit our website at instaread.co.

Fake-Out Food

Fake-Out Food
Author: CQ Products Staff,Cq Products
Publsiher:
Total Pages: 64
Release: 2010-08-27
ISBN 10: 9781563833830
ISBN 13: 1563833832
Language: EN, FR, DE, ES & NL


Fake-Out Food Book Review:

The recipes, photos and activities in this book will help you create completely bogus foods to trick even the most suspicious guest.

How to Be a Conscious Eater

How to Be a Conscious Eater
Author: Sophie Egan
Publsiher: Workman Publishing
Total Pages: 280
Release: 2020-03-17
ISBN 10: 1523510757
ISBN 13: 9781523510757
Language: EN, FR, DE, ES & NL


How to Be a Conscious Eater Book Review:

A radically practical guide to making food choices that are good for you, others, and the planet. Is organic really worth it? Are eggs ok to eat? If so, which ones are best for you, and for the chicken—Cage-Free, Free-Range, Pasture-Raised? What about farmed salmon, soy milk, sugar, gluten, fermented foods, coconut oil, almonds? Thumbs-up, thumbs-down, or somewhere in between? Using three criteria—Is it good for me? Is it good for others? Is it good for the planet?—Sophie Egan helps us navigate the bewildering world of food so that we can all become conscious eaters. To eat consciously is not about diets, fads, or hard-and-fast rules. It’s about having straightforward, accurate information to make smart, thoughtful choices amid the chaos of conflicting news and marketing hype. An expert on food’s impact on human and environmental health, Egan organizes the book into four categories—stuff that comes from the ground, stuff that comes from animals, stuff that comes from factories, and stuff that’s made in restaurant kitchens. This practical guide offers bottom-line answers to your most top-of-mind questions about what to eat. “The clearest, most useful food book I own.”—A. J. Jacobs, New York Times bestselling author

In Defense of Processed Food

In Defense of Processed Food
Author: Robert L. Shewfelt
Publsiher: Springer
Total Pages: 273
Release: 2016-11-23
ISBN 10: 3319453947
ISBN 13: 9783319453941
Language: EN, FR, DE, ES & NL


In Defense of Processed Food Book Review:

It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many statements are overgeneralizations that unfairly target a wide range products that contribute to our health and well-being. In addition, many of the proposed dangers allegedly posed by eating processed food are exaggerations based on highly selective views of experimental studies. We crave simple answers to our questions about food, but the science behind the proclamations of food pundits is not nearly as clear as they would have you believe. This book presents a more nuanced view of the benefits and limitations of food processing and exposes some of the tricks both Big Food and its critics use to manipulate us to adopt their point of view. Food is a source of enjoyment, a part of our cultural heritage, a vital ingredient in maintaining health, and an expression of personal choice. We need to make those choices based on credible information and not be beguiled by the sophisticated marketing tools of Big Food nor the ideological appeals and gut feelings of self-appointed food gurus who have little or no background in nutrition.

Summary of Real Food/Fake Food

Summary of Real Food/Fake Food
Author: Instaread
Publsiher: Instaread
Total Pages: 36
Release: 2016-08-30
ISBN 10: 1683784677
ISBN 13: 9781683784678
Language: EN, FR, DE, ES & NL


Summary of Real Food/Fake Food Book Review:

Summary of Real Food/Fake Food by Larry Olmsted | Includes Analysis Preview: Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do About It is an investigative overview of the food industry’s often intentional efforts to mislead consumers about the origin and identity of the products that they eat. Author Larry Olmsted highlights the most outrageous examples of food frauds perpetrated upon the American people and offers recommendations for ways that consumers can reclaim their grocery bags and fill their dinner plates with foods they can trust. Fake foods are ubiquitous, but most Americans fail to realize that they are being duped. While it may seem harmless to consume a type of cheese that is not, in fact, from a specific region in Italy, as often occurs with the consumption of ersatz Parmesan cheese, the implications of this fraud are far-reaching. First, consumers are paying a premium for products that purport to be more luxurious or exclusive… PLEASE NOTE: This is key takeaways and analysis of the book and NOT the original book. Inside this Instaread Summary of Real Food/Fake Food by Larry Olmsted | Includes Analysis · Overview of the Book · Important People · Key Takeaways · Analysis of Key Takeaways About the Author With Instaread, you can get the key takeaways, summary and analysis of a book in 15 minutes. We read every chapter, identify the key takeaways and analyze them for your convenience. Visit our website at instaread.co.

American Wino

American Wino
Author: Dan Dunn
Publsiher: HarperCollins
Total Pages: 352
Release: 2016-04-05
ISBN 10: 0062394657
ISBN 13: 9780062394651
Language: EN, FR, DE, ES & NL


American Wino Book Review:

A professional booze writer whose life spins out of control tries to piece it back together by embarking upon an epic wine-fueled adventure that takes him to every corner of the U.S. Part vision quest, part guidebook, part journey into the bizarre tapestry of American life, it will make you laugh, make you cry and teach you a whole lot about wine. Former Playboy magazine nightlife columnist Dan Dunn has a made a career out of drinking. Yet this man’s man—a connoisseur of beer and whiskey—knew next to nothing about one of the major drinks enjoyed the world over: wine. When a fateful tasting experience coincided with a serious existential crisis, Dunn decided to hit the road on a journey of discovery. To quench his thirst for knowledge (and be able to throw down with the experts), he would educate himself about the industry glass by glass, from winery to winery, in nearly every region in the United States. His bold 15,000-mile road trip took Dunn from Sonoma, California, to Pawley’s Island, South Carolina, where he twirled, sniffed, and sipped glass after glass of a vast array of wines with vintners, savants, and celebrities, including Kurt Russell and “The Most Interesting Man in the World,” Jonathan Goldsmith. Dunn’s mission was to transform himself from a heartbroken schlub who barely knew the difference between Merlot and Meritage, into a confident connoisseur capable of wowing others simply by swirling some fermented grape juice around in his mouth and pronouncing it “troubling, yet brilliant.” In American Wino, Dunn shares it all—the good, the bad, the sublime. As his wine knowledge grows and becomes more complex, he shares it with the reader in the form of digestible, actionable nuggets in each chapter. It’s like a wine-tasting course at your local community college extension program, only with more sex and less crushing despair. An intoxicating blend of travel writing, memoir, and booze journalism that pairs earthy humor with fine wine for hilarious and enlightening results, it is the story of one man’s journey to find himself—and everyman’s journey to better understand the true spirit of this divine elixir.

The Dorito Effect

The Dorito Effect
Author: Mark Schatzker
Publsiher: Simon and Schuster
Total Pages: 272
Release: 2015-05-05
ISBN 10: 1476724245
ISBN 13: 9781476724249
Language: EN, FR, DE, ES & NL


The Dorito Effect Book Review:

A lively argument from an award-winning journalist proving that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor: “The Dorito Effect is one of the most important health and food books I have read” (Dr. David B. Agus, New York Times bestselling author). We are in the grip of a food crisis. Obesity has become a leading cause of preventable death, after only smoking. For nearly half a century we’ve been trying to pin the blame somewhere—fat, carbs, sugar, wheat, high-fructose corn syrup. But that search has been in vain, because the food problem that’s killing us is not a nutrient problem. It’s a behavioral problem, and it’s caused by the changing flavor of the food we eat. Ever since the 1940s, with the rise of industrialized food production, we have been gradually leeching the taste out of what we grow. Simultaneously, we have taken great leaps forward in technology, creating a flavor industry, worth billions annually, in an attempt to put back the tastes we’ve engineered out of our food. The result is a national cuisine that increasingly resembles the paragon of flavor manipulation: Doritos. As food—all food—becomes increasingly bland, we dress it up with calories and flavor chemicals to make it delicious again. We have rewired our palates and our brains, and the results are making us sick and killing us. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.