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    Cooked: A Natural History of Transformation (CD-Audio) By (author) Michael Pollan, Read by Michael Pollan

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    Description"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education" 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. 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 transformed by cooking, and so, in the process, is the cook. 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: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. 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 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.


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  • Full bibliographic data for Cooked

    Title
    Cooked
    Subtitle
    A Natural History of Transformation
    Authors and contributors
    By (author) Michael Pollan, Read by Michael Pollan
    Physical properties
    Format: CD-Audio
    Number of pages: 11
    Width: 132 mm
    Height: 145 mm
    Thickness: 41 mm
    Weight: 272 g
    Language
    English
    ISBN
    ISBN 13: 9781611761436
    ISBN 10: 1611761433
    Classifications

    B&T Book Type: NF
    Nielsen BookScan Product Class 3: T16.0
    DC22: 641.5
    DC21: 641.5
    BIC E4L: HIS
    BIC subject category V2: DNF
    B&T Merchandise Category: AUD
    BIC subject category V2: HBT, WBA
    B&T General Subject: 750
    LC subject heading:
    BISAC V2.8: CKB041000
    LC subject heading:
    Ingram Subject Code: JN
    Libri: I-JN
    BISAC V2.8: CKB030000, SOC055000
    Warengruppen-Systematik des deutschen Buchhandels: 57440
    LC subject heading:
    LC classification: TX652 .P646 2013B
    Thema V1.0: WB
    Edition
    Unabridged
    Edition statement
    Unabridged
    Publisher
    Penguin Audiobooks
    Imprint name
    Penguin Audiobooks
    Publication date
    23 April 2013
    Publication City/Country
    New York
    Author Information
    MICHAEL POLLAN is the author of six 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.