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Cooked: A Natural History of Transformation Paperback – 3 April 2014

4.6 out of 5 stars 955 ratings

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Frequently bought together

  • Cooked: A Natural History of Transformation
  • +
  • The Omnivore's Dilemma: The Search for a Perfect Meal in a Fast-Food World (reissued)
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  • In Defence of Food: The Myth of Nutrition and the Pleasures of Eating
Total price: £26.65
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Product details

  • Publisher : Penguin (3 April 2014)
  • Language : English
  • Paperback : 480 pages
  • ISBN-10 : 0141975628
  • ISBN-13 : 978-0141975627
  • Dimensions : 12.9 x 2.1 x 19.8 cm
  • Customer reviews:
    4.6 out of 5 stars 955 ratings

Product description

Review

It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is 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. Cooked is a book of revelations for today's hungry human animal. Be changed by it ― Sunday Telegraph

In Cooked, 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 -- Kathryn Hughes ― Guardian BOOKS OF THE YEAR

[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 ― Boston Globe

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 -- Hephzibah Anderson ― Prospect

As in The 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 ― Outside

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 ― Publishers Weekly

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 ― Library Journal

Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor 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 ― Booklist

[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 ― Economist

Delicious -- Jay Rayner ― Guardian

About the Author

Michael Pollan is an award-winning author, activist and journalist. His international bestselling books about the way we live today - including How to Change Your Mind, In Defence of Food and Food Rules ­- combine meticulous reporting with anthropology, philosophy, culture, health and natural history. Time magazine has named him one of the hundred most influential people in the world. He lives in the Bay Area of California with his wife.

Customer reviews

4.6 out of 5 stars
4.6 out of 5
955 global ratings
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Reviewed in the United Kingdom on 13 November 2014
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5.0 out of 5 stars Best thing since sliced bread
By Josh B on 22 March 2016
Having watched the documentary of this book on Netflix I was eager to know more. This book doesn't cover any thing extra than the series but the detail is much greater. I have tried Michael's sour dough recipe 3 times now and I've finally cracked it (photo attached)
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