468 pp. Author signed on the title page. Fine/Fine. In protective clear cover. 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. ; 8vo.

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Bibliographic Details

Title

Cooked: A Natural History of Transformation

Publisher

Penguin Press, New York

Publication Date

2013

Language

English

Binding

Hardcover

Edition

First Edition

Condition

Fine in Fine dust jacket

Signed

Signed by Author(s)

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E Ridge fine Books is a general used and out-of-print bookstore. Email is the preferred method of contact with inquires responded to within 24 hours. Please use a phone call if direct or immediate information is required (951) 265-4578 (personal cell phone). Thank you.

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E Ridge Fine Books
CA, U.S.A.

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