Cooked by Michael Pollan

CookedI’ve been fascinated by Michael Pollan’s books about food (The Botany of Desire, The Omnivore’s Dilemma were my favorites.) Here is another, this one about how we, meaning humans, have prepared food. He divides the book into sections by what element is used in cooking — fire, as in barbeque, water, as in soups and stews, air, as in bread baking, and earth, as in fermented foods like pickles, cheese, and home brews.

He includes chemistry, history, and cultural viewpoints. I particularly like reading about his “field trips” to visit experts in the various types of cooking. You’ll have to wait in line for this one, but it’s worth it. It may even tempt you with the recipes included to try some of the techniques at home.

Reviewed by Sue D.

One Response to Cooked by Michael Pollan

  1. Sarav says:

    Nice review. Pollan certainly offers unusual viewpoints.

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