LEADER 00000cam a2200421 i 4500 
001    ocn796756055 
003    OCoLC 
005    20130510121627.0 
008    130104s2013    nyu      b    001 0 eng   
010    2012039705 
020    9781594204210 (hardback) :|c$27.95 
020    1594204217 (hardback) 
035    (OCoLC)796756055 
040    DLC|beng|erda|cDLC|dYDX|dBTCTA|dYDXCP|dBDX|dOCLCO|dIEP
       |dIHX|dJQM|dBUR|dKZF|dUAF|dCDX|dWKM|dOCLCQ|dBKL|dUtOrBLW 
042    pcc 
049    BKLA 
082 00 641.5|223 
099    641.5|aP 
100 1  Pollan, Michael. 
245 10 Cooked :|ba natural history of transformation /|cMichael 
       Pollan. 
264  1 New York :|bThe Penguin Press,|c2013. 
300    468 pages ;|c25 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references (pages [447]-458) and 
       index. 
505 0  FIRE : Creatures of the flame -- WATER : a Recipe in seven
       steps -- AIR : The Education of an Amateur baker -- EARTH 
       : Fermentation's cold fire -- Afterward : Hand Taste -- 
       Appendix : Four Recipes -- A Short shelf of books on 
       cooking. 
520    "Fire, water, air, earth--our most trusted food expert 
       recounts the story of his culinary education 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.
       "--Provided by publisher. 
520    "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. 
650  0 Cooking. 
650  0 Cooks. 
650  7 SOCIAL SCIENCE / Agriculture & Food.|2bisacsh 
856 42 |3Cover image|uftp://ppftpuser:welcome@
       ftp01.penguingroup.com/Booksellers_and_Media/Covers/
       2008_2009_New_Covers/9781594204210.jpg 
947    sma 
948    MARS 
994    C0|bBKL 
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