Food Rules: An Eater's Manual

Food Rules: An Eater's Manual

<b>#1 <i>New York Times</i> Bestseller<br /><br /> A definitive compendium of food wisdom</b><br /><br /> Eating doesn’t have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, <i>Food Rule</i>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?”<br /><br /> <b>"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 <i>Food Rules: An Eater’s Manual</i>, by Michael Pollan."—Jane Brody, <i>The New York Times </i><br /><br /> "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, <i>Food Rules,</i> Pollan offers more common-sense rules for eating: 64 of them, in fact, all thought-provoking and some laugh-out-loud funny."—<i>The Houston Chronicle</i><br /><br /> " 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."—<i>The Los Angeles Times</i><br />  <br /> "A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf."—Tara Parker-Pope, <i>The New York Times</i></b><br /><br /> Michael Pollan’s most recent book on food, <i>Cooked: A Natural History of Transformation—</i>the story of our most trusted food expert’s culinary education—was published by Penguin Press in April 2013, and in 2016 it served as the inspiration for a four-part docuseries on Netflix by the same name.