Cooked: A Natural History of Transformation (Signed First Edition, First Printing)

Pollan, Michael

ISBN 10: 1594204217 / ISBN 13: 9781594204210

Edité par The Penguin Press, 2013

A propos de cet article

Signed First Edition, First Printing of this discussion of the ways in which people transform organic ingredients into nutritious and palatable food. Signed by Michael Pollan on the title page. 468 pages. No sign of previous use.

N° de réf. du vendeur 016040

Détails bibliographiques

• Titre: Cooked: A Natural History of Transformation (Signed First Edition, First Printing)
• Éditeur: The Penguin Press
• Date de parution: 2013
• Langue: anglais
• ISBN à 10 chiffres: 1594204217
• ISBN à 13 chiffres: 9781594204210
• Reliure: Hardcover
• Édition: 1st Edition
• État de l'article: Fine
• État de la jaquette: Fine
• Signé: Signed by Author(s)

A propos de ce titre

Synopsis

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. 

Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love.

In Cooked, 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.

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.

À propos de l?auteur

Michael Pollan is the author of eight books, including How to Change Your Mind, Cooked, Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire, all of which were New York Times bestsellers. He is also the author of the audiobook Caffeine: How Coffee and Tea Made the Modern World. A longtime contributor to The New York Times Magazine, Pollan teaches writing at Harvard University and the University of California, Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world.