Larry Olmsted's new book serves as a handy guide to what items consumers should avoid, and how to find and identify the real deal.

Tim Cebula
July 20, 2016

Anyone interested in the lowdown on fake food scams involving olive oil, Parmesan cheese, wine, seafood, and the like would do well to grab a copy of Real Food, Fake Food ($28; Algonquin Books of Chapel Hill; on bookshelves July 12). Food journalist Larry Olmsted explores all the outrages: sawdust in Parmesan cheese; lobster rolls that contain no lobster; adulterated olive oils sold for premium prices. It's 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. Required reading for cooks who genuinely care about quality and health.

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