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Cooked
- A Natural History of Transformation
- Narrateur(s): Michael Pollan
- Durée: 13 h et 25 min
- Catégories: Maison et jardin, Nourriture et vin
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In Defense of Food
- An Eater's Manifesto
- Auteur(s): Michael Pollan
- Narrateur(s): Scott Brick
- Durée: 6 h et 22 min
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In the so-called Western diet, food has been replaced by nutrients, and common sense by confusion - most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we seem to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants."
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A life changer book on food and diet
- Écrit par Amazon Customer le 2018-11-27
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Second Nature
- A Gardener's Education
- Auteur(s): Michael Pollan
- Narrateur(s): Michael Pollan
- Durée: 9 h et 1 min
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In his articles and in best-selling books such as The Botany of Desire, Michael Pollan has established himself as one of our most important and beloved writers on modern man's place in the natural world. A new literary classic, Second Nature has become a manifesto not just for gardeners but for environmentalists everywhere.
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The Omnivore's Dilemma
- A Natural History of Four Meals
- Auteur(s): Michael Pollan
- Narrateur(s): Scott Brick
- Durée: 15 h et 53 min
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"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.
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Awful
- Écrit par Utilisateur anonyme le 2020-06-23
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Food Rules
- An Eater's Manual
- Auteur(s): Michael Pollan
- Narrateur(s): Michael Pollan
- Durée: 1 h et 20 min
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Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become best-selling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, minute by minute, accompanied by a concise explanation.
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Fine, but overlaps In Defence of Food
- Écrit par Watsn le 2020-07-01
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Caffeine
- How Caffeine Created the Modern World
- Auteur(s): Michael Pollan
- Narrateur(s): Michael Pollan
- Durée: 2 h et 2 min
- Production originale
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Michael Pollan, known for his best-selling nonfiction audio, including The Omnivores Dilemma and How to Change Your Mind, conceived and wrote Caffeine: How Caffeine Created the Modern World as an Audible Original. In this controversial and exciting listen, Pollan explores caffeine’s power as the most-used drug in the world - and the only one we give to children (in soda pop) as a treat.
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Not what i expected
- Écrit par Andre Brisson le 2020-06-22
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A Place of My Own
- The Architecture of Daydreams
- Auteur(s): Michael Pollan
- Narrateur(s): Michael Pollan
- Durée: 9 h et 42 min
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With this updated edition of his earlier book, A Place of My Own, listeners can revisit the inspired, intelligent, and often hilarious story of Pollan’s realization of a room of his own—a small, wooden hut, his “shelter for daydreams” — built with his admittedly unhandy hands. Inspired by both Thoreau and Mr. Blandings, A Place of My Own not only works to convey the history and meaning of all human building, it also marks the connections between our bodies, our minds, and the natural world.
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In Defense of Food
- An Eater's Manifesto
- Auteur(s): Michael Pollan
- Narrateur(s): Scott Brick
- Durée: 6 h et 22 min
- Version intégrale
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Au global
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Performance
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Histoire
In the so-called Western diet, food has been replaced by nutrients, and common sense by confusion - most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we seem to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants."
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A life changer book on food and diet
- Écrit par Amazon Customer le 2018-11-27
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Second Nature
- A Gardener's Education
- Auteur(s): Michael Pollan
- Narrateur(s): Michael Pollan
- Durée: 9 h et 1 min
- Version intégrale
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Au global
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Performance
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Histoire
In his articles and in best-selling books such as The Botany of Desire, Michael Pollan has established himself as one of our most important and beloved writers on modern man's place in the natural world. A new literary classic, Second Nature has become a manifesto not just for gardeners but for environmentalists everywhere.
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The Omnivore's Dilemma
- A Natural History of Four Meals
- Auteur(s): Michael Pollan
- Narrateur(s): Scott Brick
- Durée: 15 h et 53 min
- Version intégrale
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Au global
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Performance
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Histoire
"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.
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Awful
- Écrit par Utilisateur anonyme le 2020-06-23
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Food Rules
- An Eater's Manual
- Auteur(s): Michael Pollan
- Narrateur(s): Michael Pollan
- Durée: 1 h et 20 min
- Version intégrale
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Au global
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Performance
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Histoire
Eating doesn't have to be so complicated. In this age of ever-more elaborate diets and conflicting health advice, Food Rules brings welcome simplicity to our daily decisions about food. Written with clarity, concision, and wit that has become best-selling author Michael Pollan's trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, minute by minute, accompanied by a concise explanation.
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Fine, but overlaps In Defence of Food
- Écrit par Watsn le 2020-07-01
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Caffeine
- How Caffeine Created the Modern World
- Auteur(s): Michael Pollan
- Narrateur(s): Michael Pollan
- Durée: 2 h et 2 min
- Production originale
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Au global
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Performance
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Histoire
Michael Pollan, known for his best-selling nonfiction audio, including The Omnivores Dilemma and How to Change Your Mind, conceived and wrote Caffeine: How Caffeine Created the Modern World as an Audible Original. In this controversial and exciting listen, Pollan explores caffeine’s power as the most-used drug in the world - and the only one we give to children (in soda pop) as a treat.
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Not what i expected
- Écrit par Andre Brisson le 2020-06-22
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A Place of My Own
- The Architecture of Daydreams
- Auteur(s): Michael Pollan
- Narrateur(s): Michael Pollan
- Durée: 9 h et 42 min
- Version intégrale
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Performance
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Histoire
With this updated edition of his earlier book, A Place of My Own, listeners can revisit the inspired, intelligent, and often hilarious story of Pollan’s realization of a room of his own—a small, wooden hut, his “shelter for daydreams” — built with his admittedly unhandy hands. Inspired by both Thoreau and Mr. Blandings, A Place of My Own not only works to convey the history and meaning of all human building, it also marks the connections between our bodies, our minds, and the natural world.
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Salt, Fat, Acid, Heat
- Mastering the Elements of Good Cooking
- Auteur(s): Samin Nosrat
- Narrateur(s): Samin Nosrat
- Durée: 5 h et 57 min
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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Good book
- Écrit par Eric le 2021-01-07
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The Botany of Desire
- Auteur(s): Michael Pollan
- Narrateur(s): Scott Brick
- Durée: 8 h et 49 min
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Every schoolchild learns about the mutually beneficial dance of honeybees and flowers: The bee collects nectar and pollen to make honey and, in the process, spreads the flowers' genes far and wide. In The Botany of Desire, Michael Pollan ingeniously demonstrates how people and domesticated plants have formed a similarly reciprocal relationship.
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wonderful
- Écrit par Rayne le 2019-08-19
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How to Change Your Mind
- What the New Science of Psychedelics Teaches Us About Consciousness, Dying, Addiction, Depression, and Transcendence
- Auteur(s): Michael Pollan
- Narrateur(s): Michael Pollan
- Durée: 13 h et 35 min
- Version intégrale
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When Michael Pollan set out to research how LSD and psilocybin (the active ingredient in magic mushrooms) are being used to provide relief to people suffering from difficult-to-treat conditions such as depression, addiction, and anxiety, he did not intend to write what is undoubtedly his most personal book. But upon discovering how these remarkable substances are improving the lives not only of the mentally ill but also of healthy people coming to grips with the challenges of everyday life, he decided to explore the landscape of the mind in the first person as well as the third.
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Educational, enlightening, and optimistic.
- Écrit par Bryar C le 2018-05-31
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Restoration Agriculture
- Real-World Permaculture for Farmers
- Auteur(s): Mark Shepard
- Narrateur(s): Jonathan Todd Ross
- Durée: 13 h et 4 min
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The restoration agriculture system described in this award-winning book works! It is possible for humans to produce staple foods using perennial agricultural ecosystems that actually improve the quality of the environment. This can be done on a backyard, farm, or ranch scale and is needed right now - on a global scale. Restoration Agriculture explains how we can have all of the benefits of natural, perennial ecosystems and create agricultural systems that imitate nature in form and function while still providing for our food, building, fuel, and many other needs.
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Changed the way I will grow my food for ever!
- Écrit par Philippe le 2020-12-19
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Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- Auteur(s): Anthony Bourdain
- Narrateur(s): Anthony Bourdain
- Durée: 8 h et 59 min
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In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.
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it might be just the utter respect for the legend
- Écrit par Utilisateur anonyme le 2020-08-03
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Agriculture Course
- Auteur(s): Rudolf Steiner
- Narrateur(s): Peter Bridgmont
- Durée: 10 h et 46 min
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When Rudolf Steiner gave these lectures 80 years ago, industrial farming was on the rise and organic methods were being replaced in the name of science, efficiency, and technology. With the widespread alarm over the quality of food in recent years, and the growth of the organic movement and its mainstream acceptance, perceptions are changing. The qualitative aspect of food is once again on the agenda, and in this context Rudolf Steiner's only course of lectures on agriculture is critical to the current debate.
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Kitchen Confidential
- Adventures in the Culinary Underbelly
- Auteur(s): Anthony Bourdain
- Narrateur(s): Anthony Bourdain
- Durée: 8 h et 19 min
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Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.
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A must hear / Must read.
- Écrit par Justin le 2020-09-01
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The Art of Fermentation
- An In-Depth Exploration of Essential Concepts and Processes from Around the World
- Auteur(s): Sandor Ellix Katz
- Narrateur(s): Sean Crisden
- Durée: 20 h et 16 min
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The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut, and in-depth enough to provide greater understanding for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, nutrition, and even economics, this is primarily a compendium of practical information.
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Engaging, fun and informative
- Écrit par Labelles le 2019-07-16
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Food: A Cultural Culinary History
- Auteur(s): Ken Albala, The Great Courses
- Narrateur(s): Ken Albala
- Durée: 18 h et 22 min
- Production originale
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Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."
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Amazing
- Écrit par tc le 2018-11-17
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Entangled Life
- How Fungi Make Our Worlds, Change Our Minds & Shape Our Futures
- Auteur(s): Merlin Sheldrake
- Narrateur(s): Merlin Sheldrake
- Durée: 9 h et 32 min
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When we think of fungi, we likely think of mushrooms. But mushrooms are only fruiting bodies, analogous to apples on a tree. Most fungi live out of sight, yet make up a massively diverse kingdom of organisms that supports and sustains nearly all living systems. Fungi provide a key to understanding the planet on which we live, and the ways we think, feel, and behave. In Entangled Life, the brilliant young biologist Merlin Sheldrake shows us the world from a fungal point of view, providing an exhilarating change of perspective.
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Great listen
- Écrit par Rachel Ridley le 2020-11-16
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Heat
- An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
- Auteur(s): Bill Buford
- Narrateur(s): Michael Kramer
- Durée: 12 h et 15 min
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From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.
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Be careful what you order....
- Écrit par Nicki S le 2021-01-05
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No Filter
- The Inside Story of Instagram
- Auteur(s): Sarah Frier
- Narrateur(s): Megan Tusing, Sarah Frier
- Durée: 11 h et 20 min
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In 2010, Kevin Systrom and Mike Krieger released a photo-sharing app called Instagram, with one simple but irresistible feature: It would make anything you captured look more beautiful. The cofounders cultivated a community of photographers and artisans around the app, and it quickly went mainstream. In less than two years, it caught Facebook’s attention: Mark Zuckerberg bought the company for a historic one billion dollars when Instagram had only 13 employees.
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An important book
- Écrit par Utilisateur anonyme le 2020-04-22
Description
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 listener 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.
PLEASE NOTE: When you purchase this title, the accompanying material will be available in your Library section along with the audio.
Ce que les critiques en disent
"Pollan narrates his book in a conversational style filled with conviction and eagerness that drive the listener to join his evolutionary quest." (AudioFile)
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Ce que les auditeurs disent de Cooked
Évaluations – Cliquez sur les onglets pour changer la source des évaluations.
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- Barbara Appleton
- 2020-09-19
Fire, Water, Air, Earth Cooking!
Excellent thoughts on cooking being more than tasting, smelling, eating...it is about the love put into the making of amazing foods! Thank you!
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- Mark
- 2014-12-12
A bit bland
Michael Pollan is a great food writer. In his previous three books he enlightened me and changed my attitude towards food and the food industry. He got me started on the road to eating food that my grandparents would have recognised as food (avoiding today’s cornucopia of processed foods when possible) and to worrying about the way food is mass-produced and animals are mistreated.
His fourth book, ‘Cooked’ continues some of these themes but from a slightly different angle. He looks at foods corresponding to the four classical elements: fire, water, air and earth. For ‘fire’, he chooses traditional barbecue of hogs in the Deep South. For ‘water’, he looks at meals cooked in a pot. ‘Air’ is bread, and ‘earth’ is foods relying on the action of microorganisms (e.g. fermentation to make alcohol or acidification to make cheese).
It’s an interesting and enjoyable book. A rambling, meandering, thoughtful piece about what food means to us as humans. But, unlike his other work, it doesn't really have one central point or idea that he’s trying to prove.
For this reason, it comes over as being slightly contrived and a bit aimless. You can’t help thinking that Pollan needed to write another book and was a bit stuck for a central idea, and then he thought about the four elements and that was good enough. The result is a Sunday Supplement magazine article that stimulates your appetite, but doesn't really bite like his earlier works. But it’s a best seller, so what do I know? In any case, it’s good enough to deserve a listen, so go ahead.
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- Michael
- 2013-05-02
Very enjoyable listen!
Any additional comments?
As a long-time foodie, home chef, and serial do-it-yourselfer, I greatly enjoyed Michael Pollan's treatise on food alchemy. The story is engaging, I learned a few new things, and Pollan does an excellent job of narrating in a natural, conversational tone. I only listen to audiobooks during my long commute, and I found myself anxious to get back on the road so I could listen to it some more. If you're passionate about food and cooking, you won't be disappointed!
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- Kurt
- 2013-05-09
Excellent
Any additional comments?
I found this book to be fascinating. Masterfully blending biology, chemistry, politics, history, health and culture (pun intended) Micheal Pollan bakes an airy loaf of wisdom that's also entertaining. Cooked is about how we humans interact with our food. It's something we all do but unless you're a professional foodie something we seldom think about. I highly recommend this read and especially this audio version read by Pollan.
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- Matt
- 2013-05-08
Michael Pollan Fans Will Love It.
Great book. Michael Pollan fans will love it. BUT, in the past, his books were narrated by Scott Brick, who is fantastic. I wish the author didn't narrate the audiobook.
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- John
- 2013-11-22
For curious cooks . . .
This book was not as transformative a listen as Botany of Desire, but I really enjoyed it and found myself talking about it a lot with friends. (always a good sign) It made me want to get into my kitchen on a weekend and experiment with long-ago clipped recipes. Very enjoyable.
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- Doggy Bird
- 2013-05-26
Really fascinating book, well-read by the author
I am enjoying this book so much I decided to write a review before I finished. I usually am skeptical of author-narrated books since they don't always compare well with professionally narrated audios. This is definitely not the case with COOKED. I like the author's narration very much, he reads at a perfect speed, his voice is pleasant and he sounds like he knows what he's talking about. There's an aspect of direct communication and connection that really adds a lot to the audio.
Further, this is such a fascinating exploration of food and the history of cooking that I cannot stop listening and re-listening to some parts of the book a second time. I really like the way Pollan approaches his topics, illustrating his points through experiences with individuals who are experts at doing the kind of cooking he is studying and scientific studies on different chemical reactions that take place during cooking. I also enjoy the historical perspective.
I am almost halfway through the book and well into the chapter on water, or pot-cooking after having very much appreciated both the introduction and the section on cooking with fire. One of my favorite ways to listen to audiobooks is when I am cooking, which makes listening to this particular audiobook especially nice. Highly recommended read for anyone who loves to cook, loves to eat, or is interested in the role of cooking in human history.
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- Wendy
- 2013-09-07
I'm newly inspired.....
First off, I'm a total Michael Pollan fan. I first read "Food Rules" many years ago, which made so much sense that it became the springboard for my becoming vegan, a lifestyle that has lasted and lasted. Each and every one of his books has rekindled my commitment to stay away from processed foods and the other over-manufactured foods on the grocery shelves.
"Cooked" takes the next step. Pollan uses the four elements (earth, air, fire, and water) to show us the delights of home cooking and the benefits therein. While I don't eat meat, I still enjoyed his adventures thru barbeque and braising (without any desire to try the foods he cooked), but it was his adventures into bread baking and fermentation that really spurred my imagination.
Pollan, a polished and award winning writer, takes the under-recognized elements of food and nutrition and makes them mystical. For example, the intricate interplay of microbes used in bread baking become characters in the drama of the baked loaf. He has an understanding of the interrelationship between food and society that made me sit back and sigh. Yes, it's all so clear now.
This is a very special book ... a perfect companion to Michael Moss' "Salt Sugar Fat." We can turn the current health crisis around if we listen to these sages of food.
I could write more, but I need to go punch down the bread dough that is rising in the kitchen....
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- Darwin8u
- 2015-07-26
Another branch on Pollan's Phylogenetic Foodie Tree
I actually listened to this last year, but am only now getting around to reviewing it. So, let's just say I was letting this review pickle.
In Cooked Michael Pollan stays close to his food roots. Similar in theme to: Omnivore's Dilema (Four Meals), In Defense of Food (Food Manifesto), Botany of Desire (Four Plants), Food Rules (Owner's Manual for Food), and Second Nature (Growing Food).
Cooked is just another branch on the Phylogenetic food tree for the Pollan's Omnivore, me thinks. Unless, of course, Pollan is going to delve into the proper way to digest, poop, or compost your waste. And... he might just.
I am neither a Pollan lover or hater. I've read a bunch of his stuff because it is fast and rather tasty. The problem with Pollan is reading too much of him. His books are a bit full of roughage and eventually too much of his raw idealism or fiber-rich localism gets to you.
I think that is the problem with idealists and their genius (genus?). No one can quite live upto the expectations. There just isn't that many locally grown mushrooms, or farmer's markets, or grass-fed organic beef. But education about farming, feasting, and cooking gives us a better sense of both the idea and the real. As long as we are aware of the costs of the way we eat and the way we cook, we are better than we started. The probelm comes in when we believe ALL the hype. As long as you can remain pragmatic about food and Pollan, reading him is a good thing.
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- matthew
- 2013-09-17
Not quite as good as previous works
Botany of Desire made me think about our close relationship to food and Omnivore's Dilemma was laid out so we could follow an entire meal from garden or farm to the table. In this book Michael plots the history of cooking from its primitive inception to the present. We learn that it is cooking that truly separates us from animals. He goes through barbeque, boiling, fermenting and distilling. Michael makes us think we should all go out and try our hands at some old fashion craft like baking bread or brewing beer for the sheer joy of making something we have come to expect prepackaged at the supermarket. I also happen to agree with Michael that Americans seem to want to watch cooking shows,but not to engage in cooking. This summer I suggested my friends and I cook something at home. It seemed to me like people want to go out just for the opportunity to all eat something different. I love the idea of sharing different techniques and personal feeling I get from eating a friends food or seeing what they think of my creations. America's kitchen all seems to come from a box or a can. Now that I live in China I have tried my hand at things like hummus or soup. We don't have Campbell's here. This is another great work, but I still feel like Omnivore's Dilemma was his best. It made me think about how industrialize food has become.As our time strapped world wants everything in an instant; we become a world that loses appreciation for the preparation of wholesome and delicious food and the skills to bring out its inherent flavor.
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- Gabrielle
- 2013-11-19
contagious passion
What did you love best about Cooked?
I loved the description of slow roasting pork and the love of the process of fermentation in pickles, beer and baking. This book inspired me to make some mead, for which I am very grateful, thank you, Michael.
I generally love Michael's work and enjoyed this book as I expected I would but I am already a food and brewing aficionado so I already know how to brew, bake, ferment and roast, but not to the same extremes. I do not like finicky, faddish cooking so I was relieved to see how Michael focused on the real aspects of real, good, life-giving food.
For anyone who is wanting to go on a gastronomical journey throughout their lives with understanding and intention, this is probably an excellent place to start.
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