{"product_id":"cooked-a-natural-history-of-transformation-paperback","title":"Cooked: A Natural History of Transformation - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Pollan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMichael Pollan, the bestselling author of \u003ci\u003eThe Omnivore's Dilemma\u003c\/i\u003e, \u003ci\u003eFood Rules, How to Change Your Mind\u003c\/i\u003e, and \u003ci\u003eThis is Your Mind on Plants\u003c\/i\u003e explores the previously uncharted territory of his own kitchen in \u003ci\u003eCooked\u003c\/i\u003e. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"Having described what's wrong with American food in his best-selling \u003ci\u003eThe Omnivore's Dilemma\u003c\/i\u003e (2006), \u003ci\u003eNew York Times\u003c\/i\u003e 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.\" \u003cb\u003e--\u003ci\u003eKirkus\u003c\/i\u003e (starred review)\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003ci\u003eCooked\u003c\/i\u003e 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, \u003ci\u003eCooked\u003c\/i\u003e teases out the links between science, culture and the flavors we love. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eCooked, \u003c\/i\u003ePollan 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. \u003cp\u003e\u003c\/p\u003e Each section of \u003ci\u003eCooked \u003c\/i\u003etracks 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. \u003cp\u003e\u003c\/p\u003e 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, \u003ci\u003eCooked\u003c\/i\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMichael Pollan\u003c\/b\u003e is the author of seven previous books, including \u003ci\u003eCooked\u003c\/i\u003e, \u003ci\u003eFood Rules\u003c\/i\u003e, \u003ci\u003eIn Defense of Food\u003c\/i\u003e, \u003ci\u003eThe Omnivore's Dilemma\u003c\/i\u003e and \u003ci\u003eThe Botany of Desire\u003c\/i\u003e, all of which were \u003ci\u003eNew York Times \u003c\/i\u003ebestsellers. He's also the author of the audiobook \u003ci\u003eCaffeine: How Caffeine Created the Modern World\u003c\/i\u003e. A longtime contributor to the \u003ci\u003eNew York Times\u003c\/i\u003e Magazine, he also teaches writing at Harvard and the University of California, Berkeley. In 2010, \u003ci\u003eTIME\u003c\/i\u003e magazine named him one of the one hundred most influential people in the world.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 480\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.02 x 8.41 x 5.63 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 29, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":52403203014961,"sku":"9780143125334","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0958\/3486\/5969\/files\/eE5lYVhTTUFXaGFQVjNiejBKOUJkZz09.webp?v=1768912786","url":"https:\/\/www.welibooks.com\/products\/cooked-a-natural-history-of-transformation-paperback","provider":"Welibooks","version":"1.0","type":"link"}