"Illuminating and radical." —The New York Times Book Review

“Delightful….in the category of food for thought, Schatzker has dished up a five-star serving” —The Washington Post

“One of the most important health and food books I have read.”  —Dr. David Agus, New York Times bestselling author

“[An] exhaustively researched, economically argued, and passionately cogent examination. . . . It’s certainly a hell of a lot of fun to read.” —Bookforum

“Schatzker backs up his theory with compelling research th‎at will change how you think about food.” —Vox

*Toronto Star Top Five Non-Fiction Book of 2015

*Amazon.ca Top 25 Book of 2015

*National Post Top 99 books of 2015


Early Praise for The Dorito Effect

“Mark Schatzker’s book comes at a time when healthful eating and sustainability are increasingly on everyone’s minds. The Dorito Effect is a quick, engaging read that examines the essential role that flavor plays in the way we eat today. As a chef, I know that people want to eat delicious food, but Schatzker goes further and investigates how we engage with flavor to address the growing health crisis.” (Daniel Boulud, Chef/Owner, The Dinex Group)
"A sobering account of humanity’s attempt to overcome modern food blandness with flavor compounds, at the expense of nutritional integrity. Schatzker's engaging chronicle of how naturally occurring food flavor is as an evolutionary tuned sensory marker of nutritional value is bound to give consumers and scientists a new perspective on judging food quality and health effects." (Dr. Ameer Taha, Department of Food Science and Technology, UC Davis)

“In The Dorito Effect Mark Schatzker explores a novel - and to my mind, key – theory to explain our increasing consumption of the low-quality food that is undermining health. Modern food production has made much of what we eat flavorless, and a multibillion dollar flavor industry has stepped in to fool our senses, leaving us unsatisfied and craving more and more. I strongly agree with his advice to go back to eating real food.” (Dr. Andrew Weil, M.D. New York Times bestselling author of Healthy Aging)

"I don't know when this much science has been this fun to read. Brilliant." (Joel Salatin, author of Folks, This Ain't Normal and farmer at Polyface Farm)

"After decades of conflict over sugar, carbs and fat, this extremely well researched book journeys to the heart of the food problem—flavor—and delivers the perfect solution." (Dr. Richard Bazinet, Department of Nutritional Sciences, University of Toronto)

"If you want to understand why the future of healthy eating is delicious eating, read this book." (Howard Moskowitz, inventor of Prego Extra Chunky Spaghetti Sauce and food industry legend)

“Mark Schatzker knows food. He is dedicated to quality and is always looking for the best ingredients. This is an important book that tells us why good food is so essential for everyone.” (Bonnie Stern, bestselling author of HeartSmart Cooking for Family and Friends)