ISBN: 9781615194605
Publishing: April 3, 2018
Price: $15.95 US
Paperback: 336 pages
Preorder the Book
The Angry Chef’s Guide to Spotting Bullsh*t in the World of Food
Bad Science and the Truth About Healthy Eating

A persuasive takedown of the pseudo-science that saturates wellness advice as “one by one Warner demolishes popular food myths” (Guardian)

Combating “nutri-nonsense” with hard-hitting facts, trained-scientist-turned-professional-chef Anthony Warner (aka the Angry Chef) debunks commonly held beliefs about food that are questionable at best and patently dangerous at worst—served up with humor, evidence, and a heavy dose of common sense. Fad diets and food myths that fall under his knife include the paleo diet, the antioxidant cure, and the toxicity of sugar. Readers will learn how to watch out for rhetorical stumbling blocks (it’s not your fault!), suspicious phenomena (“heal your health with X, Y, and Z!”), and logical fallacies (anecdotes are not evidence!); and gain the skill to spot pseudoscience in their own lives.

“One by one Warner demolishes popular food myths . . . this [is] a book that will allow you to enjoy food with less guilt; it might even save some lives.”—Guardian

“If you’ve ever wondered why kale, avocado toast and sweet potatoes are ubiquitous, or if you tear your hair out over the ‘clean-eating’ fad, then the Angry Chef is your man.”—Sunday Times

“Funny and forensic.”—Financial Times Summer Books 2017

“Warner has simply and emphatically decided that the time has come to expose and question the false assertions and bogus science propounded by nutrition experts, dieticians and public-health gurus who, given half a chance, would force-feed us exclusively on kale smoothies, quinoa bowls, lemon water, green juices and coconut oil.”—Times

“A terrific and . . . much-needed book: both heartfelt and thoughtful, often funny and, above all, utterly convincing.—Daily Telegraph

“As a restaurant critic, qualified chef and greedy person, I found the book fascinating . . . this is a thoughtful, forensically researched and referenced work on healthy eating and, more importantly, it’s entertaining.”—Evening Standard

“This is an important book, and a good one. It’s ambitious and well researched and timely . . . Food science can be a dry topic, but Warner manages to make it an entertaining one.”—Spectator

“Pragmatic, funny and most important of all, true.”—Mail on Sunday

“The popular understanding of nutrition is clouded by superstitions, primitive intuitions, conspiracy theories, and old spouses’ tales. This irreverent and intelligent exposé brings sanity and good sense to one of life’s great pleasures.”—Steven Pinker, Johnstone Professor of Psychology, Harvard University, and author of How the Mind Works

“A wonderfully bracing and funny tirade against the harm and nonsense of food fads. If you’ve ever been tempted to go on ‘a detox’ or try clean eating, you need this book. Yes, Angry Chef is angry, but he is also trying to get us back to the point beyond the crazy ‘superfoods’ and guilt where eating is actually a joy.—Bee Wilson, author of This Is Not a Diet Book and First Bite

“The health food industry has gone mad, but finally there has been an awakening. The Angry Chef is at the forefront, spewing out facts and exploding the wellness bloggers’ ‘theories’ with rock solid science.—Gizzi Erskine

“If it wasn’t for the fact that there is no God, I’d thank him for bringing us the Angry Chef. In this brilliant book he systematically demolishes every single piece of food-related faddery, hack science, nutritional fakery and clean-eating cobblers in a manner that should make every so-called ‘wellness’ and ‘nutrition’ guru hang their head in shame.—Jay Rayner, journalist and broadcaster

“Thank God for the outspoken, intelligent, well-informed Anthony Warner. Someone had to say it (the Clean Gut cult is tosh) and he does—forcefully, amusingly and, convincingly.”—Prue Leith

““The Angry Chef provides a refreshing insight into the importance of academic and scientific rigour in the interpretation and communication of nutrition. I will reference examples from this text when teaching both students and practitioners of nutrition and dietetics about the fickle, unquestioning nonsense appearing online and in the media.”—Kevin Whelan, professor of dietetics, King’s College London

Anthony Warner is a professional chef with a degree in biochemistry from Manchester University. For the past 11 years he has worked in food development for some of the UK’s best-known brands. He is a regular contributor to New Scientist and the brain behind The Angry Chef blog. He lives in Nottinghamshire with his wife, daughter, and springer spaniel.