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The omnivore's dilemma - natural history of f...
Häftad bok. Penguin Books. 2007. 450 sidor.
Nära nyskick. 215 x 135 mm. Språk: engelska/ English. ----
"Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits." --The New Yorker
One of the New York Times Book Review's Ten Best Books of the Year and Winner läs mer … läs merInrikes enhetsfrakt Sverige: 62 SEK
- ISBN
- 9780143038580
- Titel
- The omnivore's dilemma - natural history of four meals
- Författare
- Pollan, Michael
- Utgivningsår
- 2007
- Omfång
- 450 sidor
- Bandtyp
- Hft
- Språk
- English
Penguin Books 9780143038580 -
Cooked : a natural history of transformation
Inbunden bok. New York : The Penguin Press. 2013. 470 sidor.
Gott skick. Skyddsomslag i hyggligt skick. Skyddsomslaget lite naggat i kanterna, inlagan i stort sett i gott skick, några sidor lite vågiga.
Inrikes enhetsfrakt Sverige: 62 SEK
- ISBN
- 9781594204210
- Titel
- Cooked : a natural history of transformation
- Författare
- Pollan, Michael.
- Förlag
- New York : The Penguin Press
- Utgivningsår
- 2013
- Språk
- English
- Baksidestext
- "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 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: 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."--
Includes bibliographical references (pages 447-458) and index.
New York : The Penguin Press 9781594204210 -
Thomas Baines. An Artist in the Service of Sc...
Häftad bok. Christie's. 1 uppl. 1999. 211 sidor.
ISBN 9780903432627
Mycket gott skick. Stort format (300 x 240 mm)
Inrikes enhetsfrakt Sverige: 62 SEK
Christie's 1 9780903432627
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Cooked : a natural history of transformation Pollan, Michael. 2013. New York : The Penguin Press 1 ex 95 SEK