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"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life."--
"In Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook"--
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Previews available in: English
Subjects
SOCIAL SCIENCE / Agriculture & Food, Cooks, Cooking, Food, Philosophy, Social aspects, Food habits, Cooking (natural foods), Large type books, COOKING / Methods / General, nyt:combined-print-and-e-book-nonfiction=2013-05-12, New York Times bestseller, New York Times reviewed, Cocineros, CocinaShowing 10 featured editions. View all 10 editions?
Edition | Availability |
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01
Cooked: A Natural History of Transformation
2014, Penguin Books, Limited
in English
0141975628 9780141975627
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02
Cooked: A Natural History of Transformation
2014, Thorndike Press
in English
1594137595 9781594137594
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zzzz
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03
Cooked: A Natural History of Transformation
2014, Penguin Books, Limited
in English
0143125338 9780143125334
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zzzz
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04
Cocinar: una historia natural de la transformación
2014, Debate
in Spanish
- 1® ed.
8499923658 9788499923659
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05
Peng: ren lei ru he tou guo peng ren zhuan hua zi ran, zi ran you ru he jie you peng ren zhuan hua ren lei
2014, Da jia chu ban, Yuan zu wen hua shi ye gu fen you xian gong si fa xing
in Chinese
- Chu ban
9866179826 9789866179822
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zzzz
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06 |
zzzz
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07
Cooked: A Natural History of Transformation
Apr 23, 2013, Recorded Books, Inc. and Blackstone Publishing
audio cd
1664621997 9781664621992
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08
Cooked: a natural history of transformation
2013, The Penguin Press
in English
1594204217 9781594204210
|
eeee
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09
Cooked: a natural history of transformation
2013, Allen Lane, Penguin Export
in English
1846147506 9781846147500
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aaaa
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10
Cooked: a natural history of transformation
2013
in English
- Large print edition.
1410456536 9781410456533
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Book Details
Table of Contents
Edition Notes
Originally published: New York : Penguin Press, 2013.
Includes bibliographical references (pages 447-458) and index.
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Promise ItemInternet Archive item record
Better World Books record
Better World Books record
Better World Books record
Promise Item
Work Description
"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements.^
A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching.^
Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. "--
"In Cooked, Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook"--
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