A Natural History of Transformation

Author: Michael Pollan

Publisher: Penguin

ISBN: 0143125338

Category: Cooking

Page: 468

View: 2912

The author recounts the story of his culinary education and the roles of the four classical elements of fire, water, air and earth in transforming natural ingredients into delicious meals and drinks, in an account that traces his efforts to master classic recipes using one of the four elements. Reprint.
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A Natural History of Transformation

Author: Michael Pollan

Publisher: Penguin UK

ISBN: 0141975636

Category: Technology & Engineering

Page: 480

View: 3986

THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is 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 The New York Times Top 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.
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A Natural History of Transformation

Author: Michael Pollan

Publisher: Penguin

ISBN: 1101605464

Category: Social Science

Page: 480

View: 7820

**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. ** 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. 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. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large 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. From the Trade Paperback edition.
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A Gardener's Education

Author: Michael Pollan

Publisher: Open Road + Grove/Atlantic

ISBN: 9780802198617

Category: Gardening

Page: 320

View: 7262

Chosen by the American Horticultural Society as one of the seventy-five greatest books ever written about gardening, Second Nature has become a manifesto for rethinking our relationship with nature. With chapter ranging from a reconsideration of the Great American Lawn and a dispatch from one man’s war with a woodchuck to reflections on the sexual politics of roses, Pollan captures the rhythms of our everyday engagement with the outdoors in all its glory and exasperation.
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The Myth of Nutrition and the Pleasures of Eating

Author: Michael Pollan

Publisher: Penguin UK

ISBN: 0141908513

Category: Health & Fitness

Page: 256

View: 8930

'A must-read ... satisfying, rich ... loaded with flavour' Sunday Telegraph This book is a celebration of food. By food, Michael Pollan means real, proper, simple food - not the kind that comes in a packet, or has lists of unpronounceable ingredients, or that makes nutritional claims about how healthy it is. More like the kind of food your great-grandmother would recognize. In Defence of Food is a simple invitation to junk the science, ditch the diet and instead rediscover the joys of eating well. By following a few pieces of advice (Eat at a table - a desk doesn't count. Don't buy food where you'd buy your petrol!), you will enrich your life and your palate, and enlarge your sense of what it means to be healthy and happy. It's time to fall in love with food again. For the past twenty years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture. His most recent book, about the ethics and ecology of eating, is The Omnivore's Dilemma, named one of the ten best books of 2006 by the New York Times and the Washington Post. He is also the author of The Botany of Desire, A Place of My Own and Second Nature.
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A Natural History of Four Meals

Author: Michael Pollan

Publisher: Penguin

ISBN: 9781594200823

Category: Cooking

Page: 450

View: 9805

An ecological and anthropological study of eating offers insight into food consumption in the twenty-first century, explaining how an abundance of unlimited food varieties reveals the responsibilities of everyday consumers to protect their health and the environment. By the author of The Botany of Desire. 125,000 first printing.
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A Plant's-Eye View of the World

Author: Michael Pollan

Publisher: Random House

ISBN: 9781588360083

Category: Nature

Page: 304

View: 6401

The book that helped make Michael Pollan, the New York Times bestselling author of Cooked and The Omnivore’s Dilemma, one of the most trusted food experts in America In 1637, one Dutchman paid as much for a single tulip bulb as the going price of a town house in Amsterdam. Three and a half centuries later, Amsterdam is once again the mecca for people who care passionately about one particular plant—though this time the obsessions revolves around the intoxicating effects of marijuana rather than the visual beauty of the tulip. How could flowers, of all things, become such objects of desire that they can drive men to financial ruin? In The Botany of Desire, Michael Pollan argues that the answer lies at the heart of the intimately reciprocal relationship between people and plants. In telling the stories of four familiar plant species that are deeply woven into the fabric of our lives, Pollan illustrates how they evolved to satisfy humankinds’s most basic yearnings—and by doing so made themselves indispensable. For, just as we’ve benefited from these plants, the plants, in the grand co-evolutionary scheme that Pollan evokes so brilliantly, have done well by us. The sweetness of apples, for example, induced the early Americans to spread the species, giving the tree a whole new continent in which to blossom. So who is really domesticating whom? Weaving fascinating anecdotes and accessible science into gorgeous prose, Pollan takes us on an absorbing journey that will change the way we think about our place in nature. From the Hardcover edition.
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The Architecture of Daydreams

Author: Michael Pollan

Publisher: Penguin

ISBN: 0307829154

Category: Biography & Autobiography

Page: 352

View: 8588

A captivating personal inquiry into the art of architecture, the craft of building, and the meaning of modern work “A room of one’s own: Is there anybody who hasn’t at one time or another wished for such a place, hasn’t turned those soft words over until they’d assumed a habitable shape?” When Michael Pollan decided to plant a garden, the result was the acclaimed bestseller Second Nature. In A Place of My Own, he turns his sharp insight to the craft of building, as he recounts the process of designing and constructing a small one-room structure on his rural Connecticut property—a place in which he hoped to read, write, and daydream, built with his own two unhandy hands. Invoking the titans of architecture, literature, and philosophy, from Vitruvius to Thoreau, from the Chinese masters of feng shui to the revolutionary Frank Lloyd Wright, Pollan brilliantly chronicles a realm of blueprints, joints, and trusses as he peers into the ephemeral nature of “houseness” itself. From the spark of an idea to the search for a perfect site to the raising of a ridgepole, Pollan revels in the infinitely detailed, complex process of creating a finished structure. At once superbly written, informative, and enormously entertaining, A Place of My Own is for anyone who has ever wondered how the walls around us take shape—and how we might shape them ourselves. Praise for A Place of My Own “A glorious piece of prose . . . Pollan leads readers on his adventure with humor and grace.”—Chicago Tribune “[Pollan] alternates between describing the building process and introducing informative asides on various aspects of construction. These explanations are deftly and economically supplied. Pollan’s beginner status serves him well, for he asks the kind of obvious questions about building that most readers will want answered.” —The New York Review of Books “By shrewdly combining just the right mix of personal reflection, architectural background, and nuts-and-bolts detail, Michael Pollan enables us to see, feel, and understand what goes into the building of a house. The result is a captivating and informative adventure.”—John Berendt, author of Midnight in the Garden of Good and Evil “An utterly terrific book . . . an inspired meditation on the complex relationship between space, the human body and the human spirit.”—Francine du Plessix Gray “A tour de force.”—Phillip Lopate
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The Very Best Recipes and Kitchen Wisdom for Delicious Family Meals

Author: Corky Pollan,Lori Pollan,Dana Pollan,Tracy Pollan

Publisher: Simon and Schuster

ISBN: 1476746397

Category: Cooking

Page: 352

View: 1835

A BookPage Best Cookbook of 2015 Winner of the Gourmand International Cookbook Award 2015, Best in the World, Best First Cookbook A gorgeous, fully illustrated collection of recipes, cooking techniques, and pantry wisdom for delicious, healthy, and harmonious family meals from the incredible Pollan family—with a foreword by Michael Pollan. In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than 100 of their family’s best recipes. For generations, the Pollans have used fresh, local ingredients to cook healthy, irresistible meals. Michael Pollan, whose bestselling books have changed our culture and the way we think about food, writes in his foreword about how the family meals he ate growing up shaped his worldview. This stunning and practical cookbook gives readers the tools they need to implement the Pollan food philosophy in their everyday lives and to make great, nourishing, delectable meals that bring families back to the table. Standouts like Grand Marnier Citrus Roasted Chicken, Crispy Parmesan Zucchini Chips, and Key Lime Pie with Walnut Oatmeal Crust are easy to make yet sophisticated enough to dazzle family and friends. With hundreds of exquisite color photographs, The Pollan Family Table includes the Pollan’s top cooking tips and techniques, time-tested shortcuts, advice for those just starting out and market and pantry lists that make shopping for and preparing dinner stress-free. This instant kitchen classic will help readers create incredible meals and cultivate traditions that improve health, well-being, and family happiness.
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The Myth of Nutrition and the Pleasures of Eating

Author: Michael Pollan

Publisher: Penguin

ISBN: 0143114964

Category: Health & Fitness

Page: 244

View: 7365

Cites the reasons why people have become so confused about their dietary choices and discusses the importance of enjoyable moderate eating of mostly traditional plant foods.
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An Eater's Manual

Author: Michael Pollan

Publisher: Penguin

ISBN: 9781101163160

Category: Health & Fitness

Page: 112

View: 7149

#1 New York Times Bestseller A definitive compendium of food wisdom 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 bestselling author Michael Pollan’s trademark, this indispensable handbook lays out a set of straightforward, memorable rules for eating wisely, one per page, accompanied by a concise explanation. It’s an easy-to-use guide that draws from a variety of traditions, suggesting how different cultures through the ages have arrived at the same enduring wisdom about food. Whether at the supermarket or an all-you-can-eat buffet, this is the perfect guide for anyone who ever wondered, “What should I eat?” "In the more than four decades that I have been reading and writing about the findings of nutritional science, I have come across nothing more intelligent, sensible and simple to follow than the 64 principles outlined in a slender, easy-to-digest new book called Food Rules: An Eater’s Manual, by Michael Pollan." --Jane Brody, The New York Times "The most sensible diet plan ever? We think it's the one that Michael Pollan outlined a few years ago: “Eat food. Not too much. Mostly plants.” So we're happy that in his little new book, Food Rules, Pollan offers more common-sense rules for eating: 64 of them, in fact, all thought-provoking and some laugh-out-loud funny." --The Houston Chronicle " It doesn't get much easier than this. Each page has a simple rule, sometimes with a short explanation, sometimes without, that promotes Pollan's back-to-the-basics-of-food (and-food-enjoyment) philosophy." --The Los Angeles Times "A useful and funny purse-sized manual that could easily replace all the diet books on your bookshelf." --Tara Parker-Pope, The New York Times Michael Pollan’s most recent book Cooked: A Natural History of Transformation--the story of our most trusted food expert’s culinary education--was published by Penguin Press in April 2013, and in 2016 it serves as the inspiration for a four-part docuseries on Netflix by the same name. From the Trade Paperback edition.
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How Cooking Made Us Human

Author: Richard W. Wrangham

Publisher: Profile Books

ISBN: 184668286X

Category: Science

Page: 309

View: 2280

In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome
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The Role of Sacred Mushrooms in the Quest for Meaning

Author: Simon G. Powell

Publisher: Simon and Schuster

ISBN: 1594779376

Category: Body, Mind & Spirit

Page: 288

View: 884

How psilocybin mushrooms facilitate a direct link to the wisdom of Nature and the meaning of life • Examines the neurochemistry underlying the visionary psilocybin experience • Explains how sacred mushrooms help restore our connection to the natural intelligence of Nature • Reviews the research on psilocybin’s ability to dispel anxiety in the terminally ill and its helpful effects on obsessive-compulsive disorder It has been more than 50 years since sacred mushrooms were plucked from the shamanic backwaters of Mexico and presented to the modern world by R. Gordon Wasson. After sparking the psychedelic era of the 1960s, however, the divine mushroom returned underground from whence it mysteriously originated. Yet today, the mushroom’s extraordinary influence is once again being felt by large numbers of people, due to the discovery of hundreds of wild psilocybin species growing across the globe. In The Psilocybin Solution, Simon G. Powell traces the history of the sacred psilocybin mushroom and discusses the shamanic visionary effects it can induce. Detailing how psilocybin acts as a profound enhancer of consciousness and reviewing the research performed by the Multidisciplinary Association for Psychedelic Studies (MAPS), Johns Hopkins University, and the Heffter Research Institute on psilocybin’s ability to dispel anxiety in the terminally ill and its helpful effects on obsessive-compulsive disorder, he examines the neurochemistry, psychology, and spirituality underlying the visionary psilocybin experience, revealing the interface where physical brain and conscious mind meet. Showing that the existence of life and the functioning of mind are the result of a naturally intelligent, self-organizing Universe, he explains how sacred mushrooms provide a direct link to the wisdom of Nature and the meaning of life.
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A History of Food in India

Author: Colleen Taylor Sen

Publisher: Reaktion Books

ISBN: 1780233914

Category: Cooking

Page: 336

View: 4436

From dal to samosas, paneer to vindaloo, dosa to naan, Indian food is diverse and wide-ranging—unsurprising when you consider India’s incredible range of climates, languages, religions, tribes, and customs. Its cuisine differs from north to south, yet what is it that makes Indian food recognizably Indian, and how did it get that way? To answer those questions, Colleen Taylor Sen examines the diet of the Indian subcontinent for thousands of years, describing the country’s cuisine in the context of its religious, moral, social, and philosophical development. Exploring the ancient indigenous plants such as lentils, eggplants, and peppers that are central to the Indian diet, Sen depicts the country’s agricultural bounty and the fascination it has long held for foreign visitors. She illuminates how India’s place at the center of a vast network of land and sea trade routes led it to become a conduit for plants, dishes, and cooking techniques to and from the rest of the world. She shows the influence of the British and Portuguese during the colonial period, and she addresses India’s dietary prescriptions and proscriptions, the origins of vegetarianism, its culinary borrowings and innovations, and the links between diet, health, and medicine. She also offers a taste of Indian cooking itself—especially its use of spices, from chili pepper, cardamom, and cumin to turmeric, ginger, and coriander—and outlines how the country’s cuisine varies throughout its many regions. Lavishly illustrated with one hundred images, Feasts and Fasts is a mouthwatering tour of Indian food full of fascinating anecdotes and delicious recipes that will have readers devouring its pages.
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Author: Kirsten Shockey,Christopher Shockey

Publisher: Storey Publishing

ISBN: 1612124259

Category: Cooking

Page: 375

View: 9512

Shares recipes and techniques for making sauerkraut, pickles, kimchi, and other condiments, as well as for fermenting a variety of homegrown and foraged vegetables.
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How Freezing Water, Extreme Altitude, and Environmental Conditioning Will Renew Our Lost Evolutionary Strength

Author: Scott Carney

Publisher: Rodale Books

ISBN: 1623366917

Category: Sports & Recreation

Page: 288

View: 5807

What Doesn't Kill Us, a New York Times bestseller, traces our evolutionary journey back to a time when survival depended on how well we adapted to the environment around us. Our ancestors crossed deserts, mountains, and oceans without even a whisper of what anyone today might consider modern technology. Those feats of endurance now seem impossible in an age where we take comfort for granted. But what if we could regain some of our lost evolutionary strength by simulating the environmental conditions of our ancestors? Investigative journalist and anthropologist Scott Carney takes up the challenge to find out: Can we hack our bodies and use the environment to stimulate our inner biology? Helping him in his search for the answers is Dutch fitness guru Wim Hof, whose ability to control his body temperature in extreme cold has sparked a whirlwind of scientific study. Carney also enlists input from an Army scientist, a world-famous surfer, the founders of an obstacle course race movement, and ordinary people who have documented how they have cured autoimmune diseases, lost weight, and reversed diabetes. In the process, he chronicles his own transformational journey as he pushes his body and mind to the edge of endurance, a quest that culminates in a record-bending, 28-hour climb to the snowy peak of Mt. Kilimanjaro wearing nothing but a pair of running shorts and sneakers. An ambitious blend of investigative reporting and participatory journalism, What Doesn't Kill Us explores the true connection between the mind and the body and reveals the science that allows us to push past our perceived limitations.
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The Scandinavian flavours of open-fire cooking

Author: Niklas Ekstedt

Publisher: Pavilion Books

ISBN: 1911216600

Category: Cooking

Page: 240

View: 6538

The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air... the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods. Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding. Niklas’ book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn’t expect you to go foraging for ingredients or to give up cooking in a traditional kitchen – a cast iron skillet over a gas flame will produce similar results. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing. From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering.
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A History of How We Cook and Eat

Author: Bee Wilson

Publisher: Basic Books

ISBN: 0465033326

Category: History

Page: 352

View: 6635

nating history, Wilson reveals the myriad innovations that have shaped our diets today. An insightful look at how we’ve changed food and how food has changed us, Consider the Fork reveals the astonishing ways in which the implements we use in the kitchen affect what we eat, how we eat, and how we relate to food.
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A Memoir by The Minimalists

Author: Joshua Fields Millburn,Ryan Nicodemus

Publisher: Asymmetrical Press

ISBN: 1938793196

Category: Biography & Autobiography

Page: 216

View: 3795

What if everything you ever wanted isn’t what you actually want? Twenty-something, suit-clad, and upwardly mobile, Joshua Fields Millburn thought he had everything anyone could ever want. Until he didn’t anymore. Blindsided by the loss of his mother and his marriage in the same month, Millburn started questioning every aspect of the life he had built for himself. Then, he accidentally discovered a lifestyle known as minimalism…and everything started to change. That was four years ago. Since, Millburn, now 32, has embraced simplicity. In the pursuit of looking for something more substantial than compulsory consumption and the broken American Dream, he jettisoned most of his material possessions, paid off loads of crippling debt, and walked away from his six-figure career. So, when everything was gone, what was left? Not a how-to book but a why-to book, Everything That Remains is the touching, surprising story of what happened when one young man decided to let go of everything and begin living more deliberately. Heartrending, uplifting, and deeply personal, this engrossing memoir is peppered with insightful (and often hilarious) interruptions by Ryan Nicodemus, Millburn’s best friend of twenty years.
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Author: Jay Rayner

Publisher: Penguin UK

ISBN: 0241976707

Category: Cooking

Page: 128

View: 6044

Britain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eat The Ten Commandments may have had a lot going for them, but they don't offer those of us located in the 21st Century much in the way of guidance when it comes to our relationship with our food. And Lord knows we need it. Enter our new culinary Moses, the legendary restaurant critic Jay Rayner, with a new set of hand-tooled commandments for this food-obsessed age. He deals once and for all with questions like whether it is ever okay to covet thy neighbour's oxen (it is), eating with your hands (very important indeed) and if you should cut off the fat (no). Combining reportage and anecdotes with recipes worthy of adoration, Jay Rayner brings us the new foodie rules to live by.
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