Aptly described by the Washington Post as “a cross between Alice Waters and Martha Stewart,” Nina Planck showcases traditional, real foods—produce, dairy, meat, fish, eggs—through tempting and straightforward recipes for the beginner or regular home cook.
When Nina Planck toured to promote her two earlier books, Real Food and Real Food for Mother and Baby, the question she heard most was, “When are you going to write a cookbook?” At long last, The Real Food Cookbook is here.
In a dietary landscape overfull with low-carb bread and dubious advice about triglycerides, Planck is revolutionary in her complete embrace of a more old-fashioned and diverse way of eating. Aptly described by the Washington Post as “a cross between Alice Waters and Martha Stewart,” Planck showcases traditional, real foods—produce, dairy, meat, fish, eggs—through tempting and straightforward recipes for the beginner or regular home cook.
The Real Food Cookbook takes 150 classic dishes, from starters, soups, and salads to the center of the plate, to sweets and the cheese course, and makes them anew, transforming them with Nina’s signature approach: using fresh herbs, good butter, seasonal fruits and vegetables, grass-fed and pastured meats, and whole grains. With essays and tips throughout, sharing Nina’s own real-food lifestyle, The Real Food Cookbook will provide inspiration for any omnivorous cook or eater. Find recipes for every occasion: a cheese plate with drinks, a family Seder, Easter egg salads, a summer barbeque.Learn how Nina stocks her pantry and where she buys real food.Whether you’re preparing the meals or simply eating them, everyone will enjoy the stories, feast on one hundred gorgeous full-color photographs, and beg the family cook to make the meals Nina loves.
“Nina Planck spreads the gospel of real food in her latest cookbook…The point is to use high integrity ingredients, put them together in pleasing combinations and let the flavors shine.”
– The New York Times Book Review
“[Planck’s] capacity for humor and self-deprecation makes for good company, and her intelligence and skepticism inspire confidence.”
– Holly Brubach, New York Times, on REAL FOOD
“An important book.”
– Hannah Wallace, Los Angeles Times Book Review on REAL FOOD
“A cross between Alice Waters and Martha Stewart.”
– Jonathan Yardley, Washington Post on REAL FOOD
– Mark Bittman, author of How to Cook Everything on REAL FOOD
“The antidote to the faddists, alarmists, and kooks who all too often dominate American food discourse.”
– David Kamp, author of The United States of Arugula, on REAL FOOD
“Persuasive and invigorating…a valuable and eye-opening book.”
– Michael Pollan, author of The Omnivore’s Dilemma, on REAL FOOD