Items related to Cooked: A Natural History of Transformation: Finding...
Paperback. Pub Date :2013-04-01 Pages: 480 Language: English Publisher: Penguin UK 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 Pollans 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 Pollans reade...
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Review:
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)
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:
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)
Michael Pollan is an award-winning author, activist and journalist. His no.1 international bestselling books about the way we live today - including The Omnivore's Dilemma, In Defence of Food and Cooked (also a successful Netflix series) - combine meticulous reporting with anthropology, philosophy, culture, health and natural history. Time magazine has named him one of the hundred most influential people in the world. He lives in the Bay Area of California with his wife and son.
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- PublisherAllen Lane
- Publication date2013
- ISBN 10 1846148030
- ISBN 13 9781846148033
- BindingPaperback
- Edition number1
- Number of pages480
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Book Description Paperback. Condition: Good. 480 pages. Cover wornFire, water, air, earth--our most truste d food expert recounts the story of his culinary education In Coo ked, Michael Pollan explores the previously uncharted territory o f his own kitchen. Here, he discovers the enduring power of the f our classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Appr enticing himself to a succession of culinary masters, Pollan lear ns how to grill with fire, cook with liquid, bake bread, and ferm ent 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 t ransformed by cooking, and so, in the process, is the cook. Each section of Cooked tracks Pollan's effort to master a single class ic recipe using one of the four elements. A North Carolina barbec ue pit master tutors him in the primal magic of fire; a Chez Pani sse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a frag rant loaf of bread; and finally, several mad-genius fermentos (a tribe that includes brewers, cheese makers, and all kinds of pick lers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the les sons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationshi ps: with plants and animals, the soil, farmers, our history and c ulture, and, of course, the people our cooking nourishes and deli ghts. 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 sal t; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, t aking back control of cooking may be the single most important st ep anyone can take to help make the American food system healthie r and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyd ay transformations, opens the door to a more nourishing life.--. Seller Inventory # 1465ai
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Book Description Condition: Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. . Seller Inventory # 7719-9781846148033
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Book Description Condition: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee. Seller Inventory # 6545-9781846148033
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