Cooked: A Natural History of Transformation

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Penguin, 2013 - Cooking - 468 pages
19 Reviews
**Now a docu-series airing on Netflix on February 19, 2016, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. **

"Important, possibly life-altering, reading for every living, breathing human being." --Boston Globe


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.

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.

The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large 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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User Review  - Rosa.Mill - LibraryThing

I managed to get a new copy and listened to this over the course of a couple of days. I learned a lot of interesting things about the history of different cooking techniques and I found the anecdotes ... Read full review

LibraryThing Review

User Review  - jepeters333 - LibraryThing

Me chael Pollan explores the previously uncharted territory of his own kitchen. Apprenticing himself to a successino of culinary masters, Pollan learns how to grill with fiee, cook with liquid, bake ... Read full review

Contents

WHY COOK?
1
CREATURES OF THE FLAME
25
WATER
123
The EDUCATION OF AN AMATEUR BAKER
203
EARTH
291
HAND TASTE
405
APPENDIX I
417
A Short Shelf of Books on Cooking
437
Selected Sources
447
Index
459
Copyright

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About the author (2013)

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.

www.michaelpollan.com

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