| Record ID | marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:336391526:2460 |
| Source | marc_openlibraries_sanfranciscopubliclibrary |
| Download Link | /show-records/marc_openlibraries_sanfranciscopubliclibrary/sfpl_chq_2018_12_24_run04.mrc:336391526:2460?format=raw |
LEADER: 02460pam a2200505 i 4500
001 ocn840927683
003 OCoLC
005 20151005110833.0
008 130410s2013 miu db 000 0 eng
010 $a2013007173
020 $a9781410456533 (large print : hardback)
020 $a1410456536 (large print : hardback)
035 $a(OCoLC)840927683$z(OCoLC)827256041
037 $aBRO-upg20130606-117
040 $aDLC$beng$erda$cDLC$dBTCTA$dOWL$dIK2$dOCLCO$dFM0$dMPC$dIUK$dOCLCQ$dSFR$dUtOrBLW
042 $apcc
049 $aSFRA
050 10 $aTX652$b.P646 2013b
082 00 $a641.5$223
092 $aLARGE PRINT 641.5$bP7609c 2013
100 1 $aPollan, Michael.
245 10 $aCooked :$ba natural history of transformation /$cby Michael Pollan.
250 $aLarge print edition.
264 1 $aDetroit :$bThorndike Press, a part of Gale, Cengage Learning,$c2013.
300 $a687 pages ;$c23 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
490 1 $aThorndike Press large print nonfiction
504 $aIncludes bibliographical references.
520 $aIn Cooked, Michael Pollan 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 - and finds that reclaiming cooking as an act of enjoyment and self-reliance opens the door to a more nourishing life.
650 0 $aCooking.
650 0 $aCooks.
655 0 $aLarge type books.
830 0 $aThorndike Press large print nonfiction series.
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