"You've seen the headlines: Parmesan cheese made from sawdust. Lobster rolls containing no lobster at all. Extra virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes the pervasive and dangerous fraud perpetrated on unsuspecting Americans. Real Food/Fake Food brings readers into the unregulated food industry, revealing the alarming...

Accompanied by photographs and illustrations, this mouthwatering celebration of human creativity and cooperation, with bite-sized morsels of history mixed in, shows what scientists and inventors are cooking up for the future.

What should we have for dinner? When you can eat just about anything nature (or the supermarket) has to offer, deciding what you should eat will inevitably stir anxiety, especially when some of the foods might shorten your life. Today, buffeted by on

When Valerie Bertinelli turned 60, she said Enough already! and ended her battle with the scale for good. She stopped counting calories. She stopped thinking of certain foods as good or bad. She quit saying no and began saying yes, finally learning how to enjoy the pure pleasure of being alive - starting in the kitchen. In short, she learned how to indulge. With this gorgeous cookbook, Valerie shares her secrets for indulging so you can start living...

In Israeli Soul, Michael Solomonov and Steven Cook, authors of the 2016 James Beard Book of the Year, Zahav, go straight to the people of Israel to find the iconic dishes that are the soul of the country. These recipes have been passed from generation to generation, and Solomonov has adapted and perfected each one of your kitchen. Israeli soul is sabich, the sandwich of fried eggplant, hard-boiled egg, and mango sauce. And falafel, the lightest-ever...

In an effort to help us reconnect with the food that sustains our lives, David Moscow has spent four years going around the world, meeting with rock-star chefs, and sourcing ingredients within local food ecosystems -- experiences taking place in over twenty countries that include milking a water buffalo to make mozzarella for pizza in Italy; harvesting oysters in Long Island Sound and honey from wild bees in Kenya; and making patis in the Philippines,...

Ina Garten, the author of thirteen best-selling cookbooks, beloved Food Network personality, Instagram sensation, and the cultural icon whose face has launched a thousand memes, shares her personal story with readers hungry for a seat at her table-- Provided by publisher.

We all like different food, but everybody needs to eat! How Are We Alike and Different? Find out in My Food, Your Food, Our Food.

Eat the rainbow. Cook Color celebrates the beauty of fresh fruits, vegetables, herbs, and spices, in a collection of 100 all-natural, monochrome recipes that reveal a tantalizing world of taste, texture, and seasonal eating like you've never seen before. What is the flavor of sunshine? The taste of forest green? Does the red of a pepper evoke the warmth of its spice? Cook Color reveals a whole new way of thinking about food. Author Maria Zizka introduces...

"Carefully leveled text and vibrant photographs introduce readers to a variety of Vietnam's foods and mealtime cultural practices. Includes picture glossary and index."-- Provided by publisher.