Cooked: A Natural History of Transformation

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9780143125334: Cooked: A Natural History of Transformation

In a culture of celebrity chefs and food reality shows, in countries which are crammed with fresh ingredients flown in from every corner of the Earth, we nonetheless year-on-year wade ever deeper into a great swamp of processed foods. The more we watch food on television, the less food we actually prepare and cook. Michael Pollan's marvellous new book is a clarion-call for the virtues and values of proper cooking - an essential, defining human activity which sits at the heart of our cultures, shapes family life and is in itself hugely enjoyable. Pollan recreates the transformative fundamentals of how we cook, building from the most basic principles: cooking with fire, cooking with water, cooking with air and cooking with earth. Cooked is an extremely funny and surprising plea to Pollan's readers to take control of their own fates and revel again in what should be a lifetime's engagement with the almost magical activity of making food. And it is, of course, about so much more - how cooking can transform both how we think about ourselves and about our families and friends.

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It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them. One it's impossible to read and not act on ... Embrace bacteria, cook thoughtfully and slow, and taste some of the most luscious food you've ever eaten, this powerful book says. And do it for the people you love as well as the invisible soldiers inside you who are fighting to keep you strong. Cooked is a book of revelations for today's hungry human animal. Be changed by it ( Sunday Telegraph)

In Cooked, Pollan continues his campaign to get us to eat properly and pleasurably by making meals from scratch ... a warm, thoughtful narrative in which Pollan encounters everything from a surfing baker who makes the perfect sourdough to a cheese-making nun. This is a love song to old, slow kitchen skills at their delicious best (Kathryn Hughes Guardian BOOKS OF THE YEAR)

[A] rare, ranging breed of narrative that manages to do all ... In Pollan's dexterous hands, we get the science, the history, the inspiration, ultimately the recipe. What feels like all of it. It doesn't hurt that he also happens to be very funny ( Boston Globe)

Pollan's book is many things, among them a memoir of learning to master the absolute basics of culinary creation: fire, water, air and earth. As Pollan chats with cheesemaking nuns and discovers Walt Whitman's views on composting, he reminds us that cooking used to be all about connection - with the world around us, with other times and cultures, and with those we cook for ... this book [is] both approachable and rewarding (Hephzibah Anderson Prospect)

As in The Omnivore's Dilemma, Pollan is never less than delightful, full of curiosity, insight, and good humor. This is a book to be read, savoured, and smudged with spatterings of olive oil, wine, butter, and the sulfuric streaks of chopped onion ( Outside)

Pollan eloquently explains how grilling with fire, braising (water), baking bread (air), and fermented foods (earth) have impacted our health and culture ... Engaging and enlightening ( Publishers Weekly)

A thoughtful meditation on cooking that is both difficult to categorize and uniquely, inimitably his ... Intensely focused yet wide ranging, beautifully written, thought provoking, and, yes, fun, Pollan's latest is not to be missed by those interested in how, why, or what we cook and eat ( Library Journal)

Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right ... A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity ( Booklist)

[Pollan] explores the same way a naturalist might, by studing the animals, plants and microbes involved in cooking, and delving into history, culture and chemistry ... he describes the remarkable transformations that take place in the humble saucepan ... Side by side with Mr Pollan the naturalist is the author as activist ... his book is a hymn to why people should be enticed back into the kitchen ( Economist)

About the Author:

Michael Pollan is the author of Second Nature, A Place of My Own, The Botany of Desire, The Omnivore's Dilemma, In Defence of Food and Food Rules. He lives in California.

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Book Description Penguin Books, United States, 2014. Paperback. Book Condition: New. Reprint. 212 x 136 mm. Language: English . Brand New Book. 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. 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. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large 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. Bookseller Inventory # LIB9780143125334

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Book Description Penguin Books, 2014. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: "[A] rare, ranging breed of narrative that manages to do all. It's nothing short of important, possibly life-altering, reading for every living, breathing human being. In Pollan's dexterous hands, we get the science, the history, the inspiration, ultimately the recipe. What feels like all of it. It doesn't hurt that he also happens to be very funny." -- Boston Globe "Because of the power of his prose and his reasoning, Cooked may prove to be just as influential as Pollan's seminal book, The Omnivore's Dilemma . The results are fascinating, but the magic of Cooked lies not in its ability to unlock the secrets of slow-roasting a whole hog or brewing beer. No, what Pollan pulls off is even more impressive: He manages to illuminate the wealth of connections that stem from our DIY time in the kitchen." --The Washington Post "As in The Omnivore's Dilemma , Pollan is never less than delightful, full of curiosity, insight, and good humor. This is a book to be read, savored, and smudged with spatterings of olive oil, wine, butter, and the sulfuric streaks of chopped onion. " Outside "The book''s surplus of fascinating tidbitsabout everything from barbecue (which Pollan connects to ritual animal sacrifice) to the mysterious workings of bread yeast makes it a feast for intellectual omnivores. " Entertainment Weekly "Through cooking, Pollan argues, we clear a space, allowing ourselves not only to consider our sometimes troubled bond with nature but to reestablish our ties to one another, and to become makers instead of consumers. Cooked is a potently seductive invitation to discoveror rediscoverour most primal connection to the natural world. " Bookforum "Spurred by a number of objectivesimproving his family's general health, connecting with his teenage son, and learning how people can reduce their dependence on corporations, among othersPollan ( The Omnivore's Dilemma; In Defense of Food ) came to the realization that he'd be able to accomplish all those goals and more if he spent more time in his kitchen. He began cooking. Divided into four chapters based on the four elements, Pollan eloquently explains how grilling with fire, braising (water), baking bread (air), and fermented foods (earth) have impacted our health and culture. . Engaging and enlightening reading ." Publishers Weekly (starred review) " New York Times best-selling author Pollan ( The Botany of Desire; The Omnivore's Dilemma ) delivers a thoughtful meditation on cooking that is both difficult to categorize and uniquely, inimitably his. Intensely focused yet wide ranging, beautifully written, thought provoking, and, yes, fun, Pollan's latest is not to be missed by those interested in how, why, or what we cook and eat." Library Journal (starred review) "Having described what''s wrong with American food in his best-selling The Omnivore''s Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." Kirkus (starred review) " Pollan's newest treatise on how food reaches the world's tables delves into the history of how humankind turns raw ingredients into palatable and nutritious food. To bring some sense of order to this vast subject, he resurrects classical categories of fire, water, air, and earth. Four recipes accompany the text, and an extensive bibliography offers much deeper exploration. Pollan's peerless reputation as one of America's most compelling expositors of food and human sustainability will boost demand." Booklist (starred review). Bookseller Inventory # ABE_book_new_0143125338

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Book Description Penguin Books, United States, 2014. Paperback. Book Condition: New. Reprint. 212 x 136 mm. Language: English . Brand New Book. 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. 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. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large 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. Bookseller Inventory # LIB9780143125334

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