The Real Food Revival: Aisle by Aisle, Morsel by Morsel

Front Cover
Penguin, Jun 16, 2005 - Health & Fitness - 304 pages
Say good-bye to flavorless tomatoes, mealy apples, and "mystery meats." Say hello to the way food used to taste-and still can.

The Real Food Revival is a book of celebration and indulgence, an ode to culinary delight, and an indispensable reference guide for food lovers everywhere. It takes you through the delicious process of filling your pantries (and tummies) with Real Food. Simply put, Real Food is: delicious, produced as locally as possible, sustainable, affordable, and accessible.

In The Real Food Revival, readers will learn how to find Real Food wherever they shop, and how to navigate the jargon-organic, eco-friendly, fresh, fresh-frozen, cage-free, GMO-free, fair-trade, grass-fed, grain-finished-in order to make meaningful choices. The book also informs readers about alternative Real Food sources such as CSAs (Community Supported Agriculture systems), direct-from-the-farm, and the Internet.

 

 

Selected pages

Contents

Title Page
THE MEAT COUNTER
THE FISHMONGER
GRAINS OILS AND SWEETENERS
DAIRY
CONVENIENCE FOODS
BEVERAGES
YOU ARE THE REAL FOOD REVIVAL
REFERENCES
INDEX
Copyright

Other editions - View all

The Real Food Revival: Aisle by Aisle, Morsel by Morsel
Sherri Brooks Vinton,Ann Clark Espuelas
No preview available - 2005
The Real Food Revival: Aisle by Aisle, Morsel by Morsel
Sherri Brooks Vinton,Ann Clark Espuelas
No preview available - 2005

Common terms and phrases

accessed agribusiness Aisle animals antibiotics beans beef beverage black pepper bread butter Cabbage Hill caviar cheese chef chemicals chicken co-op coffee companies consumers contain cooking corn crops dairy delicious diet dinner dried eaters eating eggs enjoy environment Environmental Eric Schlosser factory farming farmers farmstands fast food Fast Food Nation feed fish flavor fresh frozen fruits and vegetables garlic genetically modified Genetically Modified Organisms grain grass-fed grocery growers growing harvest health food stores heat Here’s hormones INDUSTRIAL AGRICULTURE ingredients juice kids label McEvoy meal meat MegaMart Michael Pollan milk minutes olive oil organic pasture pepper percent pesticides plant pork poultry processed food quinoa raised Real Food Revival recipe rice risotto roast salad salt sauce sauté seafood season Slow Food sugar sustainable Sweeteners syrup tablespoons taste tomatoes toxic trans fats USDA varieties wild yogurt York

About the author (2005)

Sherri Brooks Vinton has devoted her career to promoting the rewards of eating sustainably raised food. She is a leader of the New York Convivium of Slow Food.

Ann Clark Espuelas, a writer and editor, has worked at the Village Voice and Harper's Bazaar.

Bibliographic information

TitleThe Real Food Revival: Aisle by Aisle, Morsel by Morsel
AuthorsSherri Brooks Vinton, Ann Clark Espuelas
PublisherPenguin, 2005
ISBN1101143673, 9781101143674
Length304 pages
Subjects ›  › 

Cooking / Reference
Cooking / Specific Ingredients / Natural Foods
Health & Fitness / Diet & Nutrition / Diets
  
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