Coverart for item
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
Language
eng
Summary
In this book the author, a food expert, recounts the story of his culinary education. 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, he 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 tracks his 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, 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, the book 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
Cataloging source
DLC
Dewey number
641.5
Index
index present
LC call number
TX652
LC item number
.P646 2013
Literary form
non fiction
Nature of contents
bibliography
Label
Cooked : a natural history of transformation, Michael Pollan
Link
ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers_and_Media/Covers/2008_2009_New_Covers/9781594204210.jpg
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 447-458) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction: Why cook? -- Part I: Fire : creatures of the flame -- Part II: Water : a recipe in seven steps -- Part III: Air : the education of an amateur baker -- Part IV: Earth : fermentation's cold fire -- Afterword: Hand taste -- Appendix I: Four recipes -- Appendix II: A short shelf of books on cooking
Control code
ocn796756055
Dimensions
25 cm
Extent
468 pages
Isbn
9781594204210
Isbn Type
(hardback)
Lccn
2012039705
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
System control number
  • (Sirsi) i9781594204210
  • (OCoLC)796756055
Label
Cooked : a natural history of transformation, Michael Pollan
Link
ftp://ppftpuser:welcome@ftp01.penguingroup.com/Booksellers_and_Media/Covers/2008_2009_New_Covers/9781594204210.jpg
Publication
Bibliography note
Includes bibliographical references (pages 447-458) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction: Why cook? -- Part I: Fire : creatures of the flame -- Part II: Water : a recipe in seven steps -- Part III: Air : the education of an amateur baker -- Part IV: Earth : fermentation's cold fire -- Afterword: Hand taste -- Appendix I: Four recipes -- Appendix II: A short shelf of books on cooking
Control code
ocn796756055
Dimensions
25 cm
Extent
468 pages
Isbn
9781594204210
Isbn Type
(hardback)
Lccn
2012039705
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
System control number
  • (Sirsi) i9781594204210
  • (OCoLC)796756055

Library Locations

    • Hurst Public LibraryBorrow it
      901 Precinct Line Rd, Hurst, TX, 76053, US
      32.826276 -97.18712459999999
Processing Feedback ...