Extraordinary stories of transformation in a quest to uncover the fundamentals of cooking
Michael Pollan is an award-winning author, activist and journalist. His no.1 international bestselling books about the way we live today - including The Omnivore's Dilemma, In Defence of Food and Cooked (also a successful Netflix series) -- combine meticulous reporting with anthropology, philosophy, culture, health and natural history. Time magazine has named him one of the hundred most influential people in the world. He lives in the Bay Area of California with his wife and son.
It's not often that a life-changing book falls into one's lap ...
Yet Michael Pollan's Cooked is one of them. One it's impossible to
read and not act on ... Embrace bacteria, cook thoughtfully and
slow, and taste some of the most luscious food you've ever eaten,
this powerful book says. And do it for the people you love as well
as the invisible soldiers inside you who are fighting to keep you
strong. Cooked is a book of revelations for today's hungry human
animal. Be changed by it
*Sunday Telegraph*
In Cooked, Pollan continues his campaign to get us to eat properly
and pleasurably by making meals from scratch ... a warm, thoughtful
narrative in which Pollan encounters everything from a surfing
baker who makes the perfect sourdough to a cheese-making nun. This
is a love song to old, slow kitchen skills at their delicious
best
*Guardian BOOKS OF THE YEAR*
[A] rare, ranging breed of narrative that manages to do all ... In
Pollan's dexterous hands, we get the science, the history, the
inspiration, ultimately the recipe. What feels like all of it. It
doesn't hurt that he also happens to be very funny
*Boston Globe*
Pollan's book is many things, among them a memoir of learning to
master the absolute basics of culinary creation: fire, water, air
and earth. As Pollan chats with cheesemaking nuns and discovers
Walt Whitman's views on composting, he reminds us that cooking used
to be all about connection - with the world around us, with other
times and cultures, and with those we cook for ... this book [is]
both approachable and rewarding
*Prospect*
As in The Omnivore's Dilemma, Pollan is never less than delightful,
full of curiosity, insight, and good humor. This is a book to be
read, savoured, and smudged with spatterings of olive oil, wine,
butter, and the sulfuric streaks of chopped onion
*Outside*
Pollan eloquently explains how grilling with fire, braising
(water), baking bread (air), and fermented foods (earth) have
impacted our health and culture ... Engaging and enlightening
*Publishers Weekly*
A thoughtful meditation on cooking that is both difficult to
categorize and uniquely, inimitably his ... Intensely focused yet
wide ranging, beautifully written, thought provoking, and, yes,
fun, Pollan's latest is not to be missed by those interested in
how, why, or what we cook and eat
*Library Journal*
Having described what's wrong with American food in his
best-selling The Omnivore's Dilemma (2006), New York Times
contributor Pollan delivers a more optimistic but equally
fascinating account of how to do it right ... A delightful
chronicle of the education of a cook who steps back frequently to
extol the scientific and philosophical basis of this deeply
satisfying human activity
*Booklist*
[Pollan] explores the same way a naturalist might, by studing the
animals, plants and microbes involved in cooking, and delving into
history, culture and chemistry ... he describes the remarkable
transformations that take place in the humble saucepan ... Side by
side with Mr Pollan the naturalist is the author as activist ...
his book is a hymn to why people should be enticed back into the
kitchen
*Economist*
Delicious
*Guardian*
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