Cooked: A Natural History of Transformation

Copertina anteriore
Penguin UK, 23 apr 2013 - 480 pagine
29 Recensioni

THE INSPIRATION FOR THE NEW NETFLIX SERIES

'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph

'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR

The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking

Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth.

Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives.

Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.

 

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LibraryThing Review

Recensione dell'utente  - dmturner - LibraryThing

This was heavier going (with less at stake for the reader) than Omnivore's Dilemma, and was more of a book to be read slowly and savored. If you're interested in serious artisanal food, this is a ... Leggi recensione completa

LibraryThing Review

Recensione dell'utente  - yhgail - LibraryThing

I enjoyed this book. I listened to via Audible. The author reads the text with enthusiasm, occasionally seeming to speed a little too much for my taste, but still enjoyable. I appreciate the depth ... Leggi recensione completa

Pagine selezionate

Sommario

WHY COOK?
FIRE CREATURES OF THE FLAME
Ayden North Carolina
Cambridge Massachusetts
A Pigs Perspective
Raleigh North Carolina
Wilson North Carolina
Manhattan
Salt the Meat then Brown
Place all the Ingredients in a Covered
Pour the Braising Liquid over the Ingredients
Simmer Below the Boil for a Long Time
Remove Pot from Oven If Necessary Skim Fat and Reduce Liquid Bring to the Table and Serve
THE EDUCATION OF AN AMATEUR BAKER
EARTH FERMENTATIONS COLD FIRE
HAND TASTE

Berkeley California
Axpe Spain
WATER A RECIPE IN SEVENSTEPS
Finely Dice Some Onions
Sauté Onions and Other Aromatic Vegetables
Four Recipes
A Short Shelf of Books on Cooking
Acknowledgments
Copyright

Altre edizioni - Visualizza tutto

Cooked: A Natural History of Transformation
Michael Pollan
Anteprima limitata - 2013
Cooked: A Natural History of Transformation
Michael Pollan
Anteprima limitata - 2013
Cooked: A Natural History of Transformation
Michael Pollan
Anteprima limitata - 2013
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Parole e frasi comuni

acid alcohol animal aroma bacteria baker baking barbecue beer Bittor boiling bowl braise bran brewing brown cabbage called cerevisiae Chad cheese cheese makers chopping cooking crock dashi diet disgust dish dough Ed Mitchell enzymes fact feed fermented foods fire flavor gluten going grain grill Harold McGee human industry ingredients katsuobushi kimchi kind kitchen kombu lactobacilli learned least leaven liquid living loaves meal meat microbes Microbiology microbiota milk milling mirepoix Mitchell nature North Carolina nutrients Nutrition olfaction onions oven pit master plant pork Probiotics produce proteins recipe ritual roasting salt Samin Sandor sauce sauerkraut seeds seemed Sister Noëlla smell smoke soffritto sourdough sourdough culture species starter stinky tofu sugars sweet taste temperature there’s things transformation turn umami vegetables wheat white flour whole whole-grain whole-grain flour wine Wonder Bread wood yeast

Informazioni sull'autore (2013)

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.

Informazioni bibliografiche

QR code for Cooked
TitoloCooked: A Natural History of Transformation
AutoreMichael Pollan
EditorePenguin UK, 2013
ISBN0141975636, 9780141975634
Lunghezza480 pagine
  
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