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 ...Read MoreThe 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.Read Less
Acceptable. A book with obvious wear. May have some damage to the cover or binding but integrity is still intact. There might be writing in the margins, possibly underlining and highlighting of text, but no missing pages or anything that would compromise the legibility or understanding of the text.
Good. Books have varying amounts of wear and highlighting. Usually ships within 24 hours in quality packaging. Satisfaction guaranteed. This item may not include any CDs, Infotracs, Access cards or other supplementary material.
Yes, I bought this copy to give away as I don't want to lose mine! I have shared it with many others. Pollan is a great writer/journalist. Easy to read, engaging, entertaining and educating all at once. What more to ask for ?
Publishers Weekly, 2013-03-25 Spurred by a number of objectives-improving his family's general health, connecting with his teenage son, and learning how people can reduce their dependence on corporations, among others-Pollan (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. In each case, Pollan examines the process as well as the science of barbecue, bread, and beer-making in addition to each particular method's effect on humanity. Cooking over high heat, for example, enabled primates' brains to grow much bigger and digest their food faster, making them more efficient; fermented foods like kimchi can promote and encourage the growth of good bacteria in the gut, a function that highly processed foods are unable to accomplish. These and other revelations (obesity rates are inversely correlated with the amount of time spent on food preparation, "microbiologists believe that onions, garlic and spices protect us from the growth of dangerous bacteria on meat," which could explain why we are drawn to flavorful foods, etc.) make for engaging and enlightening reading. Liz Farrell, ICM. (May) (c) Copyright PWxyz, LLC. All rights reserved.
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