FOR USE IN SCHOOLS AND LIBRARIES ONLY. The author 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.
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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 MalcolmAbout the Author :
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.
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