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American Poems: Books: Cooked: A Natural History of Transformation (Thorndike Press Large Print Nonfiction Series)
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Cooked: A Natural History of Transformation (Thorndike Press Large Print Nonfiction Series)

  • List Price: $32.99
  • Buy New: $26.89
  • as of 4/18/2014 14:20 EDT details
  • You Save: $6.10 (18%)
In Stock
New (19) Used (13) from $23.39
  • Seller:pbshopus
  • Sales Rank:2,281,063
  • Format:Large Print
  • Languages:English (Unknown), English (Original Language), English (Published)
  • Media:Hardcover
  • Number Of Items:1
  • Edition:Lrg
  • Pages:689
  • Shipping Weight (lbs):7.9
  • Dimensions (in):8.6 x 5.7 x 1.5
  • Publication Date:April 19, 2013
  • ISBN:1410456536
  • EAN:9781410456533
  • ASIN:1410456536
Availability:Usually ships in 1-2 business days

Features:
  • Used Book in Good Condition


Editorial Reviews:
Synopsis
A New York Times Bestselling Author -- Our most trusted food expert explores the previously uncharted territory of his own kitchen. In Cooked, Michael Pollan 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-- and finds that reclaiming cooking as an act of enjoyment and self- reliance opens the door to a more nourishing life.
Amazon.com Review
An Amazon Best Book of the Month, April 2013: Who has untangled the nature of modern America’s relationship with food more effectively than Michael Pollan? After sharing the experience of growing his own food in Second Nature, he illuminated how our appetites drive the evolution of edible plants with The Botany of Desire. Then he pondered The Omnivore’s Dilemma, weighing our precarious food chain and popularizing the pleasures of eating local; In Defense of Food and Food Rules distilled his conclusions into a manifesto and a manual. With Cooked, he closes the seed-to-table loop with a passionate exploration of the satisfying transformation of grilling, braising, baking, and fermenting--and their primal roots. Learning to cook elevated humans from lone animals into increasingly intelligent, civilized groups, and though we spend scant time doing real cooking, we’ve become obsessed with watching people cook--a paradox that points to longing for a lost experience. Through his own experiences making and enjoying food with pit masters, chefs, bakers, and “fermentos,” he retraces our path to connection with real ingredients and health for people and planet. Whether you’re sympathetic or skeptical, you can’t help but appreciate Pollan’s genius for conveying the elemental appeal of making a meal. --Mari Malcolm

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