Cooked: A Natural History of Transformation
Autor Michael Pollanen Limba Engleză Paperback – 2 apr 2014
'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan'sCookedis 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
TheNew York TimesTop 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.
| Toate formatele și edițiile | Preț | Express |
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| Paperback (2) | 60.35 lei 26-32 zile | +24.14 lei 10-14 zile |
| Penguin Books – 2 apr 2014 | 60.35 lei 26-32 zile | +24.14 lei 10-14 zile |
| Penguin Books – 28 apr 2014 | 102.29 lei 3-5 săpt. |
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Specificații
ISBN-13: 9780141975627
ISBN-10: 0141975628
Pagini: 480
Dimensiuni: 129 x 198 x 21 mm
Greutate: 0.33 kg
Editura: Penguin Books
Colecția Penguin
Locul publicării:London, United Kingdom
ISBN-10: 0141975628
Pagini: 480
Dimensiuni: 129 x 198 x 21 mm
Greutate: 0.33 kg
Editura: Penguin Books
Colecția Penguin
Locul publicării:London, United Kingdom
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Notă biografică
Michael
Pollan
is
an
award-winning
author,
activist
and
journalist.
His
no.1
international
bestselling
books
about
the
way
we
live
today
-
includingThe
Omnivore's
Dilemma,In
Defence
of
FoodandCooked(also
a
successful
Netflix
series)
-
combine
meticulous
reporting
with
anthropology,
philosophy,
culture,
health
and
natural
history.Timemagazine
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.
Recenzii
It's
not
often
that
a
life-changing
book
falls
into
one's
lap
...
Yet
Michael
Pollan'sCookedis
one
of
them.
One
it's
impossible
to
read
and
not
act
on
...
Embrace
bacteria,
cook
thoughtfully
and
slow,
and
taste
some
of
the
most
luscious
food
you've
ever
eaten,
this
powerful
book
says.
And
do
it
for
the
people
you
love
as
well
as
the
invisible
soldiers
inside
you
who
are
fighting
to
keep
you
strong.Cookedis
a
book
of
revelations
for
today's
hungry
human
animal.
Be
changed
by
it
InCooked, Pollan continues his campaign to get us to eat properly and pleasurably by making meals from scratch ... a warm, thoughtful narrative in which Pollan encounters everything from a surfing baker who makes the perfect sourdough to a cheese-making nun. This is a love song to old, slow kitchen skills at their delicious best
[A] rare, ranging breed of narrative that manages to do all ... In Pollan's dexterous hands, we get the science, the history, the inspiration, ultimately the recipe. What feels like all of it. It doesn't hurt that he also happens to be very funny
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
As inThe Omnivore's Dilemma, Pollan is never less than delightful, full of curiosity, insight, and good humor. This is a book to be read, savoured, and smudged with spatterings of olive oil, wine, butter, and the sulfuric streaks of chopped onion
Pollan eloquently explains how grilling with fire, braising (water), baking bread (air), and fermented foods (earth) have impacted our health and culture ... Engaging and enlightening
A thoughtful meditation on cooking that is both difficult to categorize and uniquely, inimitably his ... Intensely focused yet wide ranging, beautifully written, thought provoking, and, yes, fun, Pollan's latest is not to be missed by those interested in how, why, or what we cook and eat
Having described what's wrong with American food in his best-sellingThe Omnivore's Dilemma(2006),New York Timescontributor Pollan delivers a more optimistic but equally fascinating account of how to do it right ... A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity
[Pollan] explores the same way a naturalist might, by studing the animals, plants and microbes involved in cooking, and delving into history, culture and chemistry ... he describes the remarkable transformations that take place in the humble saucepan ... Side by side with Mr Pollan the naturalist is the author as activist ... his book is a hymn to why people should be enticed back into the kitchen
Delicious
InCooked, Pollan continues his campaign to get us to eat properly and pleasurably by making meals from scratch ... a warm, thoughtful narrative in which Pollan encounters everything from a surfing baker who makes the perfect sourdough to a cheese-making nun. This is a love song to old, slow kitchen skills at their delicious best
[A] rare, ranging breed of narrative that manages to do all ... In Pollan's dexterous hands, we get the science, the history, the inspiration, ultimately the recipe. What feels like all of it. It doesn't hurt that he also happens to be very funny
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
As inThe Omnivore's Dilemma, Pollan is never less than delightful, full of curiosity, insight, and good humor. This is a book to be read, savoured, and smudged with spatterings of olive oil, wine, butter, and the sulfuric streaks of chopped onion
Pollan eloquently explains how grilling with fire, braising (water), baking bread (air), and fermented foods (earth) have impacted our health and culture ... Engaging and enlightening
A thoughtful meditation on cooking that is both difficult to categorize and uniquely, inimitably his ... Intensely focused yet wide ranging, beautifully written, thought provoking, and, yes, fun, Pollan's latest is not to be missed by those interested in how, why, or what we cook and eat
Having described what's wrong with American food in his best-sellingThe Omnivore's Dilemma(2006),New York Timescontributor Pollan delivers a more optimistic but equally fascinating account of how to do it right ... A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity
[Pollan] explores the same way a naturalist might, by studing the animals, plants and microbes involved in cooking, and delving into history, culture and chemistry ... he describes the remarkable transformations that take place in the humble saucepan ... Side by side with Mr Pollan the naturalist is the author as activist ... his book is a hymn to why people should be enticed back into the kitchen
Delicious