Cooked: a natural history of transformation
(Large Print)
In Cooked, Michael Pollan 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 - and finds that reclaiming cooking as an act of enjoyment and self-reliance opens the door to a more nourishing life.
Notes
Pollan, M. (2013). Cooked: a natural history of transformation. Large print edition. Waterville, Maine, Thorndike Press, a part of Gale, Cengage Learning.
Chicago / Turabian - Author Date Citation (style guide)Pollan, Michael. 2013. Cooked: A Natural History of Transformation. Waterville, Maine, Thorndike Press, a part of Gale, Cengage Learning.
Chicago / Turabian - Humanities Citation (style guide)Pollan, Michael, Cooked: A Natural History of Transformation. Waterville, Maine, Thorndike Press, a part of Gale, Cengage Learning, 2013.
MLA Citation (style guide)Pollan, Michael. Cooked: A Natural History of Transformation. Large print edition. Waterville, Maine, Thorndike Press, a part of Gale, Cengage Learning, 2013.
Record Information
| Last Sierra Extract Time | Mar 06, 2024 12:48:11 AM |
|---|---|
| Last File Modification Time | Mar 06, 2024 12:48:28 AM |
| Last Grouped Work Modification Time | Apr 24, 2024 08:58:06 PM |
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| 520 | |a In Cooked, Michael Pollan 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 - and finds that reclaiming cooking as an act of enjoyment and self-reliance opens the door to a more nourishing life. | ||
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