Cooked

MICHAEL POLLAN is the author of six previous books, including Food Rules, In Defense of Food, The Omnivore’s Dilemma, and The Botany of Desire, all New York Times bestsellers. A longtime contributor to The New York Times, he is also the Knight Professor of Journalism at Berkeley. In 2010, Time magazine named him one of the one hundred most influential people in the world.

出版者:Penguin Books

作者:Michael Pollan

页数:480

出版时间:2014-4-29

价格:USD 17.00

装帧:Paperback

isbn号码:9780143125334

图书标签:烹饪社会历史健康

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.

读后感

读这本书之前正好读了一本《养肠先养肠内菌》这本书，是一本讲肠道菌群与人体关系的健康科普书籍。结合阅读起来，除了书中提到的“汤锅好比人类的第二个胃”这个观点之外，“烹饪”这本书给我更大的启发是：”我们应该更好地学会喂养细菌。现在很多人都会养宠物，其实用心去喂...  

听的电子书，环境里声音大，比如洗澡啊，炒菜啊，就成词成句的漏掉了，但是听到的部分还是非常有趣。而且，写的太好了。 主要是从火 （美国南方BBQ猪肉), 水，空气 （面包，这一部分写的好细腻，印象深刻），earth (各种fermantation,主要关于微生物，泡菜，酿酒）。很生活气...  

看完《雜食者的兩難》就看這本 也看了《廚房記》 http://goo.gl/DL9upM 我是愛吃鬼 加上之前的《舞麥！麵包師的12堂課》 http://goo.gl/ggScZl 我就真的抓起天然酵母做麵包了 用枸杞抓到酵母 然後用麵包機和麵發酵要到八小時 很成功很好吃 我想強調的是 理解食物的過程是相當...