Items related to Cooked: A Natural History of Transformation
FOR USE IN SCHOOLS AND LIBRARIES ONLY. The author recounts the story of his culinary education and the roles of the four classical elements of fire, water, air and earth in transforming natural ingredients into delicious meals and drinks, in an account that traces his efforts to master classic recipes using one of the four elements.
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Review:
An Amazon Best Book of the Month, April 2013: Who has untangled the nature of modern America’s relationship with food more effectively than Michael Pollan? After sharing the experience of growing his own food in Second Nature, he illuminated how our appetites drive the evolution of edible plants with The Botany of Desire. Then he pondered The Omnivore’s Dilemma, weighing our precarious food chain and popularizing the pleasures of eating local; In Defense of Food and Food Rules distilled his conclusions into a manifesto and a manual. With Cooked, he closes the seed-to-table loop with a passionate exploration of the satisfying transformation of grilling, braising, baking, and fermenting--and their primal roots. Learning to cook elevated humans from lone animals into increasingly intelligent, civilized groups, and though we spend scant time doing real cooking, we’ve become obsessed with watching people cook--a paradox that points to longing for a lost experience. Through his own experiences making and enjoying food with pit masters, chefs, bakers, and “fermentos,” he retraces our path to connection with real ingredients and health for people and planet. Whether you’re sympathetic or skeptical, you can’t help but appreciate Pollan’s genius for conveying the elemental appeal of making a meal. --Mari Malcolm
About the Author:
Michael Pollan, recently featured on Netflix in the four-part series Cooked, is the author of seven previous books, including Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire, all New York Times bestsellers. A longtime contributor to The New York Times, he is also the Knight Professor of Journalism at Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world.
www.michaelpollan.com
www.michaelpollan.com
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- PublisherAllen Lane
- Publication date2013
- ISBN 10 1846147506
- ISBN 13 9781846147500
- BindingHardcover
- Number of pages480
- Rating
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Cooked: A Natural History of Transformation
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ISBN 10: 1846147506
ISBN 13: 9781846147500
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Book Description Condition: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Seller Inventory # 1846147506-2-4
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Cooked : A Natural History of Transformation
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Book Description Paperback. Condition: Good. The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking 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. Reviews: '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 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. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Seller Inventory # GOR005721495
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Cooked: A Natural History of Transformation
Published by
Penguin Books Ltd, United Kingdom, London
(2013)
ISBN 10: 1846147506
ISBN 13: 9781846147500
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Paperback
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Book Description Paperback. Condition: Very Good. The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking 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. Reviews: '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 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. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR004770635
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Book Description Hardcover. Condition: Very Good. Dust Jacket Included. 1st Edition. 1st edition, hardback, large 8vo, 468pp, clean and tight, no inscriptions, Very Good / Very Good dustwrapper. ISBN: 9781846147500. Seller Inventory # 454450
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