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Cooked de Michael Pollan

Cooked

Autor Michael Pollan
en Limba Engleză Paperback – 3 apr 2014

Remarcăm că volumul Cooked nu este o simplă colecție de rețete, ci o analiză tehnică și antropologică a transformărilor chimice care au loc în bucătărie. Nivelul de experiență cerut cititorului este unul de bază spre intermediar; nu sunt necesare studii avansate de gastronomie, însă este esențială dorința de a înțelege fundamentele biochimice ale gătitului. Autorul propune o structură riguroasă, împărțind procesul culinar în patru piloni fundamentali: focul (frigerea), apa (gătirea prin lichide), aerul (dospirea și panificația) și pământul (fermentarea prin bacterii și ciuperci). Apreciem rigoarea cu care Michael Pollan documentează fiecare etapă, de la interacțiunea flăcărilor cu proteinele animale în Carolina de Nord, până la „alchimia” microbiană necesară pentru brânzeturi sau bere. Complementar volumului In Defence of Food, care se concentrează pe reguli de consum și nutriție, Cooked acoperă zona tehnică a preparării efective, demonstrând cum stăpânirea acestor „magii” cotidiene reduce dependența de alimentele procesate industrial. În contextul operei sale, dacă The Omnivore's Dilemma investiga originea ingredientelor, acest titlu închide cercul, explorând ce facem cu ele odată ajunse în bucătărie. Stilul este practic, bazat pe ucenicie directă, oferind nu doar istorie și știință, ci și protocoale clare pentru execuția unor rețete clasice care definesc civilizația umană.

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Specificații

ISBN-13: 9780141975627
ISBN-10: 0141975628
Pagini: 468
Dimensiuni: 128 x 198 x 30 mm
Greutate: 0.33 kg
Editura: Penguin Books
Colecția Penguin
Locul publicării:London, United Kingdom

De ce să citești această carte

Recomandăm această carte celor care doresc să treacă de la simpla urmare a unei rețete la înțelegerea proceselor fizice și chimice din spatele hranei. Cititorul câștigă o perspectivă tehnică asupra modului în care elementele naturale transformă ingredientele brute, primind un argument solid pentru recuperarea autonomiei culinare în fața produselor ultra-procesate. Este un ghid esențial pentru reconectarea cu biologia și ecologia alimentară prin practică directă.

Despre autor

Michael Pollan este jurnalist și autor american, deținând titlul de profesor Knight în jurnalism științific și de mediu la Universitatea Berkeley din California. Este recunoscut la nivel mondial pentru investigațiile sale profunde asupra sistemului alimentar și a relației dintre om și natură. Printre cele mai influente lucrări ale sale se numără The Omnivore's Dilemma și The Botany of Desire. Prin scrierile sale, Pollan analizează impactul socio-cultural al alimentației, fiind un critic acerb al procesării industriale și un promotor al sustenabilității. Activitatea sa recentă s-a extins și spre studiul conștiinței umane, explorând subiecte complexe în volume precum How to Change Your Mind.

Notă biografică

Michael Pollan is an award-winning author, activist and journalist. His no.1 international bestselling books about the way we live today - including The Omnivore's Dilemma, In Defence of Food and Cooked (also a successful Netflix series) ­- combine meticulous reporting with anthropology, philosophy, culture, health and natural history. Time magazine has named him one of the hundred most influential people in the world. He lives in the Bay Area of California with his wife and son.

Recenzii

It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them. One it's impossible to read and not act on ... Embrace bacteria, cook thoughtfully and slow, and taste some of the most luscious food you've ever eaten, this powerful book says. And do it for the people you love as well as the invisible soldiers inside you who are fighting to keep you strong. Cooked is a book of revelations for today's hungry human animal. Be changed by it
In Cooked, Pollan continues his campaign to get us to eat properly and pleasurably by making meals from scratch ... a warm, thoughtful narrative in which Pollan encounters everything from a surfing baker who makes the perfect sourdough to a cheese-making nun. This is a love song to old, slow kitchen skills at their delicious best
[A] rare, ranging breed of narrative that manages to do all ... In Pollan's dexterous hands, we get the science, the history, the inspiration, ultimately the recipe. What feels like all of it. It doesn't hurt that he also happens to be very funny
Pollan's book is many things, among them a memoir of learning to master the absolute basics of culinary creation: fire, water, air and earth. As Pollan chats with cheesemaking nuns and discovers Walt Whitman's views on composting, he reminds us that cooking used to be all about connection - with the world around us, with other times and cultures, and with those we cook for ... this book [is] both approachable and rewarding
As in The Omnivore's Dilemma, Pollan is never less than delightful, full of curiosity, insight, and good humor. This is a book to be read, savoured, and smudged with spatterings of olive oil, wine, butter, and the sulfuric streaks of chopped onion
Pollan eloquently explains how grilling with fire, braising (water), baking bread (air), and fermented foods (earth) have impacted our health and culture ... Engaging and enlightening
A thoughtful meditation on cooking that is both difficult to categorize and uniquely, inimitably his ... Intensely focused yet wide ranging, beautifully written, thought provoking, and, yes, fun, Pollan's latest is not to be missed by those interested in how, why, or what we cook and eat
Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right ... A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity
[Pollan] explores the same way a naturalist might, by studing the animals, plants and microbes involved in cooking, and delving into history, culture and chemistry ... he describes the remarkable transformations that take place in the humble saucepan ... Side by side with Mr Pollan the naturalist is the author as activist ... his book is a hymn to why people should be enticed back into the kitchen
Delicious

Descriere scurtă

THE INSPIRATION FOR THE NEW NETFLIX SERIES

'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph

'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR

The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking

Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth.

Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives.

Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.

Descriere

Descriere de la o altă ediție sau format:
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 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 su