Cooked : a natural history of transformation / Michael Pollan.
Material type: TextPublisher: New York : The Penguin Press, 2013Copyright date: ©2013Description: 468 pages ; 25 cmContent type:- text
- unmediated
- volume
- 1594204217
- 9781594204210
- Natural history of transformation
- 641.5 23
- TX652 .P646 2013
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.5 POL (Browse shelf(Opens below)) | 1 | Available | A535330B |
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641.5 PET Cooking / | 641.5 PET What's a cook to do / | 641.5 PIC Timing is everything : the complete timing guide to cooking / | 641.5 POL Cooked : a natural history of transformation / | 641.5 PRE Ruth Pretty's favourite recipes / | 641.5 PRE Ruth Pretty cooks at home / | 641.5 RAM Gordon Ramsay's secrets / |
Includes bibliographical references and index.
Introduction: Why cook? -- Part I: Fire : creatures of the flame -- Part II: Water : a recipe in seven steps -- Part III: Air : the education of an amateur baker -- Part IV: Earth : fermentation's cold fire -- Afterword: Hand taste -- Appendix I: Four recipes -- Appendix II: A short shelf of books on cooking.
"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"-- Provided by publisher.
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