Essential FoodFake Bread Why You Don't Know What You're Eating and What You Can Do about It

  • 13.07.2016, 15:15,
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Genuine FoodFake Chow Why You Don«t Know What You»re Eating and What You Can Do about It

Essential FoodFake Bread Why You Don«t Know What You»re Eating and What You Can Do about It


Genuine Food/Fake Chow: Why You Don«t Know What You»re Eating and What You Can Do about It by Larry Olmsted
2016 | ISBN: 1616204214 | English | 336 pages | EPUB/MOBI/AZW3/PDF | 2 MB/2 MB/2 MB/2 MB

“Olmsted makes you insanely greedy and steaming mad–a must-be familiar with for anyone who cares deep down about the safeness of our chow and the felicity of our planet.” —Steven Raichlen, writer of the Barbecue! Bible series

“The unbelievable is packed of ambrosial, lovingly crafted foods that synthesize the landscape, ride out, and way of life of their origins. Unfortunately, it’s also packed of unashamed impostors. In this fun and impressive post, Olmsted helps us die in darling with the genuine fundamentals and guide depart of the fraudsters.” —Kirk Kardashian, writer of Bleed In: Money, Cows, and the Undoing of the American Dairy Farm

You’ve seen the headlines: Parmesan cheese made from wood trashy. Lobster rolls containing no lobster at all. -virgin olive oil that isn’t. So many pretend foods are in our supermarkets, our restaurants, and our pantry cabinets that it’s concrete to know what we’re eating anymore. In Genuine Chow / Pretend Chow, bestowal-attractive newswoman Larry Olmsted convinces us why genuine chow matters and empowers consumers to pull down smarter choices.

Olmsted brings readers into the unregulated chow determination, revealing the mind-blowing intrigue that extends from excited-end foods like olive oil, wine, and Kobe beef to daily staples such as coffee, honey, pith, and cheese. It’s a oversized bait and redirect in which counterfeiting is frenzied and in which the consumer at bottom pays the price.

But Olmsted does more than tell us what foods to keep. A bona fide gourmand, he travels to the sources of the genuine fundamentals to help us admit what to look for, eat, and savor: sincere Parmigiano-Reggiano from Italy, immature-caught grouper from Florida, genuine seaport from Portugal. Genuine foods that are grown, raised, produced, and processed with responsibility by masters of their flair. In The Name Of cautionary report, in the name of culinary jehad, Genuine Chow / Pretend Chow is addictively distinct, mouthwateringly enjoyable, and altogether relevant.

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