000			03867cam a2200385 i 4500
001			2012039705
003			DLC
005			20190729105035.0
008			130104s2013 nyu b 001 0 eng
010			_a 2012039705
020			_a9781594204210 _qhardback
040			_aDLC _beng _cDLC _erda _dDLC _dMiTN
042			_apcc
049			_aEY8Z
050	0	0	_aTX652 _b.P646 2013
082	0	0	_a641.5 _223
084			_aSOC055000 _2bisacsh
100	1		_aPollan, Michael.
245	1	0	_aCooked : _ba natural history of transformation / _cMichael Pollan.
264		1	_aNew York : _bThe Penguin Press, _c2013.
300			_a468 pages ; _c25 cm
336			_atext _2rdacontent
337			_aunmediated _2rdamedia
338			_avolume _2rdacarrier
520			_a"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. 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, Pollan 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 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: 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, 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. "-- _cProvided by publisher.
520			_a"In Cooked, Pollan explores the previously uncharted territory of his own kitchen. 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. 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"-- _cProvided by publisher.
504			_aIncludes bibliographical references (pages 447-458) and index.
650		0	_aCooking.
650		0	_aCooks.
650		7	_aSOCIAL SCIENCE / Agriculture & Food. _2bisacsh
948			_au365914
949			_aTX652 .P646 2013 _wLC _c1 _hEY8Z _i33039001312528
596			_a1
903			_a24697
999			_c24697 _d24697