Cooked: A Natural History of Transformation (Hardcover)

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Description


"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.

About the Author


Courtney White is the author of Grass. Soil. Hope. A former archaeologist and Sierra Club activist, White dropped out of the "conflict industry" in 1997 to co-found the Quivira Coalition, a nonprofit dedicated to building bridges between ranchers, conservationists, public land managers, scientists, and others around the idea of land health (www.quiviracoalition.org). Today, his work with Quivira concentrates on building economic and ecological resilience on working landscapes, with a special emphasis on carbon ranching and the new agrarian movement.

His writing has appeared in numerous publications, including Farming, Acres Magazine, Rangelands, Natural Resources Journal, and Solutions. His essay "The Working Wilderness: A Call for a Land Health Movement" was published by Wendell Berry in 2005 in his collection of essays titled The Way of Ignorance.

Courtney is the author of the book Revolution on the Range: the Rise of a New Ranch in the American West, and he co-edited, with Dr. Rick Knight, Conservation for a New Generation, both published by Island Press in 2008.

In 2012, he published a collection of black-and-white photographs of the American West in an online book titled The Indelible West, which includes a foreword by Wallace Stegner.

He lives in Santa Fe, New Mexico, with his family and a backyard full of chickens.

Product Details
ISBN: 9781410456533
ISBN-10: 1410456536
Large Print: Yes
Publisher: Thorndike Press
Publication Date: April 19th, 2013
Pages: 689
Language: English