#1 "New York Times" Bestseller
A definitive compendium of food wisdom
Eating doesn't have to be so complicated. In this age of ever-more
elaborate diets and conflicting health advice, "Food Rule"s brings
welcome simplicity to our daily decisions about food. Written with
clarity, concision, and wit that has become bestselling author
Michael Pollan's trademark, this indispensable handbook lays out a
set of straightforward, memorable rules for eating wisely, one per
page, accompanied by a concise explanation. It's an easy-to-use
guide that draws from a variety of traditions, suggesting how
different cultures through the ages have arrived at the same
enduring wisdom about food. Whether at the supermarket or an
all-you-can-eat buffet, this is the perfect guide for anyone who
ever wondered, "What should I eat?"
"In the more than four decades that I have been reading and writing
about the findings of nutritional science, I have come across
nothing more intelligent, sensible and simple to follow than the 64
principles outlined in a slender, easy-to-digest new book called
"Food Rules: An Eater's Manual," by Michael Pollan." --Jane Brody,
"The New York Times "
"The most sensible diet plan ever? We think it's the one that
Michael Pollan outlined a few years ago: "Eat food. Not too much.
Mostly plants." So we're happy that in his little new book, "Food
Rules, " Pollan offers more common-sense rules for eating: 64 of
them, in fact, all thought-provoking and some laugh-out-loud
funny." --"The Houston Chronicle"
" It doesn't get much easier than this. Each page has a simple
rule, sometimes with a short explanation, sometimes without, that
promotes Pollan's back-to-the-basics-of-food (and-food-enjoyment)
philosophy." --"The Los Angeles Times"
"A useful and funny purse-sized manual that could easily replace
all the diet books on your bookshelf." --Tara Parker-Pope, "The New
York Times"
Michael Pollan's newest book "Cooked: A Natural History of
Transformation"--the story of our most trusted food expert's
culinary education--was published by The Penguin Press in April
2013.
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