出版社: The Penguin Press
副标题: A Natural History of Transformation
出版年: 2013-4-23
页数: 480
定价: USD 27.95
装帧: Hardcover
ISBN: 9781594204210
内容简介 · · · · · ·
In Cooked, Michael 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. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake b...
In Cooked, Michael 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. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. 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.
Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.
The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
Cooked的创作者
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迈克尔·波伦 作者
作者简介 · · · · · ·
Michael Pollan is the author of five books: Second Nature, A Place of My Own, The Botany of Desire, which received the Borders Original Voices Award for the best nonfiction work of 2001 and was recognized as a best book of the year by the American Booksellers Association and Amazon, and the national bestellers, The Omnivore's Dilemma, and In Defense of Food.
A longtime contribu...
Michael Pollan is the author of five books: Second Nature, A Place of My Own, The Botany of Desire, which received the Borders Original Voices Award for the best nonfiction work of 2001 and was recognized as a best book of the year by the American Booksellers Association and Amazon, and the national bestellers, The Omnivore's Dilemma, and In Defense of Food.
A longtime contributing writer to The New York Times Magazine, Pollan is also the Knight Professor of Journalism at UC Berkeley. His writing on food and agriculture has won numerous awards, including the Reuters/World Conservation Union Global Award in Environmental Journalism, the James Beard Award, and the Genesis Award from the American Humane Association.
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Cooked的书评 · · · · · · ( 全部 17 条 )
关于吃的非虚构写作范本
父爱的味道——关于饮食问题的简单调研
我们为什么要在做饭上花费时间?—— 迈克尔·波伦三部曲之《烹》
从原始走向现代的烹饪文化
> 更多书评 17篇
论坛 · · · · · ·
在这本书的论坛里发言这本书的其他版本 · · · · · · ( 全部6 )
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中信出版社 (2017)8.1分 418人读过
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大家 (2014)8.3分 47人读过
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大家出版 (2020)暂无评分 2人读过
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订阅关于Cooked的评论:
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0 有用 barrstroud 2019-07-12 21:52:34
Not surprised at all Pollan wrote yet another sampling history of mushroom decade later. Good journalism is anything but getting hands and minds dirty. On the point of food research, Michael is a hell... Not surprised at all Pollan wrote yet another sampling history of mushroom decade later. Good journalism is anything but getting hands and minds dirty. On the point of food research, Michael is a hell good souschef. (展开)
0 有用 別有用心美少女 2023-02-06 08:56:21 英国
Illegal copy.
0 有用 炙木鲤 2013-12-04 07:59:05
烧,烤,煮,发酵。We are what we eat
0 有用 AMY园 2014-01-24 13:54:37
烹饪是连接自然世界与人类文明的节点,原本每人都要亲力亲为,而现代商品社会的精细分工似乎告诉我们:把做饭这件事交给工厂和专业厨师是最有效率的,也会更好吃。Michael Pollan以他一贯通俗轻快的笔法说明了为什么自己做饭这件事很重要,与纯科普书不同,本书还提供了烤肉、烘焙、煮、发酵等多种recipe。
0 有用 hanena 2018-01-29 11:26:12
总体说来还行。有几章比如讲全猪烧烤和泡菜/酸菜的比较有意思。奶酪和酿酒那两部分不熟悉,匆匆掠过。里面提到的一些饮食观念令人有所思考,特别是有关现代人细菌真菌太少,有可能是导致过敏、哮喘、肥胖的原因。
0 有用 小裁缝 2023-03-10 00:42:39 美国
火水风土 会玩!
0 有用 別有用心美少女 2023-02-06 08:56:21 英国
Illegal copy.
0 有用 fvej 2022-04-21 07:13:45
The writing is long-winded and boring. Qi
0 有用 Derek 2021-12-05 14:32:23
有意思 很多思考
0 有用 小や 2021-02-12 00:58:11
不得不说Michael Pollan很会带货