000 02480cam a2200445 i 4500
003 OCoLC
005 20230526151403.0
008 130104t20132013nyu b 001 0 eng d
010 _a 2012039705
011 _aMARC Score : 10800(22750) : OK
011 _aDirect Search Result
020 _a1594204217
_qhardback
020 _a9781594204210
_qhardback
035 _a(OCoLC)796756055
040 _aDLC
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042 _apcc
050 0 0 _aTX652
_b.P646 2013
082 0 0 _a641.5
_223
099 _a641.5 POL
100 1 _aPollan, Michael,
_eauthor.
_9248710
245 1 0 _aCooked :
_ba natural history of transformation /
_cMichael Pollan.
246 3 0 _aNatural history of transformation
264 1 _aNew York :
_bThe Penguin Press,
_c2013.
264 4 _c©2013
300 _a468 pages ;
_c25 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references and index.
505 0 _aIntroduction: 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.
520 _a"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"--
_cProvided by publisher.
650 0 _aCooking.
_9341496
650 0 _aCooks.
_9316180
655 7 _aCookbooks
_2lcgft
_9370227
776 1 8 _w(OCoLC)844187900
_w(OCoLC)966546793
_w(OCoLC)967800370
_w(OCoLC)973965653
_w(OCoLC)980526893
_w(OCoLC)985307808
_w(OCoLC)988987730
_w(OCoLC)993321347
907 _a.b20647311
_b06-09-21
_c12-07-17
942 _cB
945 _a641.5 POL
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