468 pp. Author signed on the title page. Fine/Fine. In protective clear cover. 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. ; 8vo.

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D�tails bibliographiques

Titre

Cooked: A Natural History of Transformation

�diteur

Penguin Press, New York

Date de parution

2013

Langue

anglais

Reliure

Hardcover

�dition

First Edition

�tat de l'article

Fine in Fine dust jacket

Sign�

Signed by Author(s)

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