#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 Rules 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 most
recent book on food, Cooked: A Natural History of
Transformation—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.