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Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do About It Hardcover – Jul 12 2016

3.8 out of 5 stars 25 customer reviews

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Product details

  • Hardcover: 336 pages
  • Publisher: Algonquin Books (July 12 2016)
  • Language: English
  • ISBN-10: 9781616204211
  • ISBN-13: 978-1616204211
  • ASIN: 1616204214
  • Product Dimensions: 15.2 x 2.5 x 23.5 cm
  • Shipping Weight: 522 g
  • Average Customer Review: 3.8 out of 5 stars 25 customer reviews
  • Amazon Bestsellers Rank: #88,425 in Books (See Top 100 in Books)
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Review

New York Times Bestseller
Washington Post Bestseller
National Post Bestseller (Canada)
 
“Olmsted’s well-researched exposé reveals how often what we eat isn’t what it seems. (Parmesan cheese made of wood pulp or fake lobster rolls, anyone?) Eye-opening.”
PEOPLE magazine
 
“Olmsted boldly walks readers through a course in food authenticity that covers olive oil, cheese, Champagne, seafood, steak, coffee, and more. Readers will be inspired by his intensity and clarity, and floored by how far some counterfeiters go to fool consumers and some historic food institutions go to protect their products and their names. Olmsted’s research is impressive, and he lets no stone go unturned. He lets the terrifying facts speak for themselves, adding just a little humor . . . Olmsted’s sharp language will hopefully put fires under counterfeiters everywhere . . . With the guiding hand of a good friend and prose that keeps the reader’s eye moving, Olmsted insists that readers ‘shop better and cook more.’”
Publishers Weekly, starred review
 
“Equal parts foodie chronicle and investigative exposé . . . Real Food / Fake Food is less treatise than guidebook, showing readers how to navigate an increasingly complex food system.”
Outside magazine
 
“Required reading for cooks who genuinely care about quality and health . . . a fascinating read that sheds light on our under-regulated food industry. The book also serves as a handy guide to what items consumers should avoid, and how to find and identify the real deal.”
CookingLight.com
 
 “A striking look at the food industry. It’s unnerving that so many people don't know what authentic olive oil or port wine tastes like because they’ve been undersold on some off-shoot knock off and no one is raising a flag until now.”
Ming Tsai, author, chef, and host of PBS’s Simply Ming

“Larry Olmstead makes you insanely hungry and steaming mad in this provocative account of how fraud threatens not just the world’s great craft foods (think caviar, Kobe beef, and Parmigiano-Reggiano) but our everyday diet. A must-read for anyone who cares deeply about the safety of our food and the welfare our planet.”
Steven Raichlen, author of the Barbecue! Bible cookbook series and host of Project Smoke and Primal Grill on PBS

“Do not take another bite or swallow another sip of anything, for your sake and the sake of your children, before reading Real Food Fake Food. It is the health equivalent of Ralph Nader's expose Unsafe at any Speed. The content blows the doors off the kitchens.” 
—Michael Patrick Shiels, radio host and author of Invite Yourself to the Party

“Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry. At the same time his love of great food and his skill in writing about it make me want to try every one of the real foods he recommends. A must-read for anyone with an interest in, well, eating.”
—Dan Dunn, author of American Wino: A Tale of Reds, Whites and One Man’s Blues

“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 that are hard to identify. In this entertaining and important book, Larry Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters. I'll never look at a menu the same way again.”
Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm

“In his solidly researched new book, USA Today food and travel columnist Olmsted, a well-traveled and knowledgeable food writer, takes readers on an enlightening but frequently disturbing culinary journey. While providing fascinating insights into where and how some of the most delicious food products are produced, the author also reveals how often these are imitated to detrimental effect…A provocative yet grounded look at the U.S. food industry.”
Kirkus Reviews

“This is an important book to help all buyers shop prudently and with a wary eye toward the claims of food producers. Recommended for all consumers along with policymakers, those interested in food science, and marketing professionals.”
Library Journal
 
“Olmsted gives us the lay of this seedy landscape with momentum and aplomb. He demystifies the process by which fake ingredients end up in your shopping cart, explains why some of these deceitful foods could be a real threat to your health, and sheds a light on the government policies and shortsighted commercialism that landed them there.”
Mother Jones

From the Back Cover

“Do not take another bite or swallow another sip of anything before reading Real Food / Fake Food.”*

“It's unnerving that so many people don't know what authentic olive oil or port wine tastes like because they've been undersold on some offshoot knockoff and no one is raising a flag--until now.” —Ming Tsai, author, chef, and host of PBS’s Simply Ming

“Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry.” —Dan Dunn, author of American Wino: A Tale of Reds, Whites, and One Man’s Blues

“This is the health equivalent of Ralph Nader's exposé Unsafe at Any Speed. The content blows the doors off the kitchens.” —*Michael Patrick Shiels, author of Invite Yourself to the Party

Where's the Kobe Beef?: More than 99.9 percent of the so-called Kobe beef sold in this country is Fake.

Parmesan-Gate: Most Parmesan cheese sold in the United States, grated or whole, cheap or expensive, is Fake.

The Restaurant Scam: Restaurants can claim any food is “organic” or “dry aged,” “heritage breed” or “wild caught.”  Even names of farms and types of fish are misrepresented to justify higher prices.

The Extra-Virgin Olive Oil Racket: Though widely considered the healthiest fat, 75 to 80 percent of the extra-virgin olive oil sold in this country is Fake, and some is even dangerous.

The Sushi Fraud: DNA testing was used to compare the fish that menus offered with the actual species brought to the table in New York City sushi restaurants. In the largest study, 100 percent of the restaurants had lied.

The Seafood Swap: A third of the seafood sold in this country is intentionally mislabeled.
 

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3.8 out of 5 stars

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