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The Resource Cooked : a natural history of transformation, Michael Pollan

Cooked : a natural history of transformation, Michael Pollan

Label
Cooked : a natural history of transformation
Title
Cooked
Title remainder
a natural history of transformation
Statement of responsibility
Michael Pollan
Creator
Subject
Genre
Language
eng
Summary
"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. "-- Provided by publisher
Summary
A New York Times contributor and best-selling author of The Omnivore's Dilemma 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
Tone
Writing style
Award
Library Journal Best Books 2013
http://library.link/vocab/ext/novelist/bookUI
10171991
Cataloging source
DLC
Dewey number
641.5
Index
index present
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/resourcePreferred
True
Target audience
adult
http://bibfra.me/vocab/lite/titleRemainder
a natural history of transformation
Label
Cooked : a natural history of transformation, Michael Pollan
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages [447]-458) and index
Contents
  • FIRE : Creatures of the flame
  • WATER : a Recipe in seven steps
  • AIR : The Education of an Amateur baker
  • EARTH : Fermentation's cold fire
  • Afterward : Hand Taste
  • Appendix : Four Recipies
  • A Short shelf of books on cooking
Dimensions
25 cm
Extent
468 p.
Isbn
9781594204210
Lccn
2012039705
System control number
(OCoLC)ocn796756055
Label
Cooked : a natural history of transformation, Michael Pollan
Publication
Bibliography note
Includes bibliographical references (pages [447]-458) and index
Contents
  • FIRE : Creatures of the flame
  • WATER : a Recipe in seven steps
  • AIR : The Education of an Amateur baker
  • EARTH : Fermentation's cold fire
  • Afterward : Hand Taste
  • Appendix : Four Recipies
  • A Short shelf of books on cooking
Dimensions
25 cm
Extent
468 p.
Isbn
9781594204210
Lccn
2012039705
System control number
(OCoLC)ocn796756055

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