Cooked

The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking. In a culture of celebrity chefs and food reality shows in countries which are crammed with fresh ingredients flown in from every corner of the Earth we nonetheless year-on-year wade ever deeper into a great swamp of processed foods. The more we watch food on television the less food we actually prepare and cook. Michael Pollan's marvellous new book is a clarion-call for the virtues and values of proper cooking - an essential defining human activity which sits at the heart of our cultures shapes family life and is in itself hugely enjoyable. Pollan recreates the transformative fundamentals of how we cook building from the most basic principles: cooking with
fire cooking with water cooking with air and cooking with earth. Cooked is an extremely funny and surprising plea to Pollan's readers to take control of their own fates and revel again in what should be a lifetime's engagement with the almost magical activity of making food. And it is of course about so much more - how cooking can transform both how we think about ourselves and about our families and friends. Reviews: Pollan's book is many things among them a memoir of learning to master the absolute basics of culinary creation: fire water air and earth. As Pollan chats with cheesemaking nuns and discovers Walt Whitman's views on composting he reminds us that cooking used to be all about connection - with the world around us with other times and cultures and with those we cook for.. .this
book [is] both approachable and rewarding". (Hephzibah Anderson Prospect). About the author: Michael Pollan is the author of Second Nature A Place of My Own The Botany of Desire The Omnivore's Dilemma In Defence of Food and Food Rules. He lives in California."