The Resource Cooked : a natural history of transformation, Michael Pollan

Cooked : a natural history of transformation, Michael Pollan

Label
Cooked : a natural history of transformation
Title
Cooked
Title remainder
a natural history of transformation
Statement of responsibility
Michael Pollan
Creator
Author
Subject
Language
eng
Summary
Pollan explores the previously uncharted territory of his own kitchen, where 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. Each section tracks Pollan's efforts to master a single classic recipe using one of the four elements as he learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. The lessons move beyond the practical and into an investigation of how cooking involves a web of social and ecological relationships, and how the effects of not cooking are similarly far reaching: consuming processed foods means we ingest huge quantities of fat, sugar, and salt. Pollan argues that reclaiming control of cooking from corporations may be the most important step to making the U.S. food system healthier and more sustainable.
Title
Cooked
Creator
Summary
A New York Times contributor and best-selling author of The Omnivore's Dilemma 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
Subject
Genre
Tone
Writing style
Award
Library Journal Best Books 2013
Assigning source
--Adapted from publisher description
http://library.link/vocab/ext/novelist/bookUI
10171991
Cataloging source
DLC
Dewey number
641.5
Index
index present
LC call number
TX652
LC item number
.P646 2013
Literary form
non fiction
Nature of contents
bibliography
Target audience
adult
http://bibfra.me/vocab/lite/titleRemainder
a natural history of transformation
http://library.link/vocab/ext/novelist/titleRemainder
a natural history of transformation
http://library.link/vocab/ext/novelist/titleStatement
Michael Pollan
Label
Cooked : a natural history of transformation, Michael Pollan
Publication
Bibliography note
Includes bibliographical references (pages 447-458) and index
http://library.link/vocab/branchCode
  • JCKSN-SEY
  • JCKSN-SEY
  • WLAFY-WES
  • WLAFY-WES
  • PLAIN-PLA
  • PLAIN-PLA
  • JAYCO-POR
  • JAYCO-POR
  • HGSTN-HAG
  • HGSTN-HAG
  • CULVR-CUL
  • CULVR-CUL
  • BATES-BAT
  • BATES-BAT
  • NWEBS-NOR
  • NWEBS-NOR
  • THORN-THO
  • THORN-THO
  • ALEXM-ALE
  • ALEXM-ALE
  • MORGN-MAR
  • MORGN-MAR
  • BTOWN-BRO
  • BTOWN-BRO
  • HRTCT-HAR
  • HRTCT-HAR
  • ZIONS-HUS
  • ZIONS-HUS
  • GWOOD-GRE
  • GWOOD-GRE
  • GBURG-GRE
  • GBURG-GRE
  • MORGN-WAV
  • MORGN-WAV
  • BRKPR-BRO
  • BRKPR-BRO
  • HMNTH-CIC
  • HMNTH-CIC
  • LAGRN-LAG
  • LAGRN-LAG
  • CARNG-ANG
  • CARNG-ANG
  • JFFCO-MAD
  • JFFCO-MAD
  • FLORA-FLO
  • FLORA-FLO
  • MUTPL-MON
  • MUTPL-MON
  • FRNKC-LAU
  • FRNKC-LAU
  • MOORE-MOO
  • MOORE-MOO
  • SYRAC-SYR
  • SYRAC-SYR
  • FULCO-ROC
  • FULCO-ROC
  • SWHIT-SOU
  • SWHIT-SOU
  • NMDSN-ELW
  • NMDSN-ELW
  • ECKRT-ECK
  • ECKRT-ECK
  • NCSTL-NEW
  • NCSTL-NEW
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
  • Introduction: why cook?
  • Fire: creatures of the flame
  • Water: a recipe in seven steps
  • Air: the education of an amateur baker
  • Earth: fermentation's cold fire
  • Afterword: hand taste
  • Appendix I: four recipes
  • Appendix II: a short shelf of books on cooking
Control code
19936801
Dimensions
25 cm
Extent
468 pages
Isbn
9781594204210
Lccn
2012039705
Media category
unmediated
Media MARC source
rdamedia
http://library.link/vocab/recordID
19936801
System control number
(DLC)BK0011522414

Library Locations

    • Carnegie Public Library of Steuben CountyBorrow it
      322 S. Wayne St., Angola, IN, 46703, US
      41.632754 -84.999358

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