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
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